Oscars® Class Photo Luncheon ~ Nominees Celebration and Reinventing
The 90th Oscars® nominees gathered for a reinventing celebration and class photo at the Beverly Hilton in Beverly Hills, CA. The atmosphere for The Academy of Motion Picture Arts and Sciences® is one of fun, celebration, connecting, and making new friends.
The beautiful ballroom at the Hilton is an exceptional location for this day. The best-celebrated nominee was Agnes Varda. She was not in attendance, but J.R. nominated for Faces Places carried around a cutout of his co-nominee. The cutout was placed in the class photo between Meryl Streep and Greta Gerwig. The top to nominees includes 21 nominations for Streep and 17 nominations for Steven Spielberg. Congrats to Rachel Morrison (Mudbound), the first female nominee for cinematography. Netflix continues to bring a change to the world of entertainment. This year the streaming network celebrates 8 nominations.
The nominees enjoyed a day of celebrating with a luncheon including:
- Chilean Sea Bass with mango, red and white quinoa
- Roasted asparagus, crispy shallots, and oven-roasted tomatoes
- Mini lemon tart, mini tiramisu cup, and fresh berries for dessert.
- Wines Loveblock Sauvignon Blanc, La Crema Pinot Noir
- Piper-Heidsieck Champagne Brut
Academy President John Bailey welcomed guests at the start of the luncheon and took the time to have photos with the nominees during the afternoon event. Baily states, “We are witnessing this venerable motion picture academy reinvent itself before our very eyes, noting that the Oscars® are at ‘the crossroads of change and tradition.’”
The fashion for the afternoon affair is more casual with suits and dresses. The event is the one that brings the entertainment industry together for a nice casual celebration of the top in film for the year.
The 90th Oscars®, hosted by Jimmy Kimmel, will be held on Sunday, March 4, 2018, at the Dolby Theatre® at Hollywood & Highland Center® in Hollywood, and will be televised live on the ABC Television Network at 6:30 p.m. ET/3:30 p.m. PT.
See the full listing of nominees here
See the photos from the afternoon here
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Chilean Sea Bass with mango, and quinoa
1 mango, diced
1/4 purple onion, diced
1/2 cup cilantro, chopped
1/2 cup tomatoes, chopped
1 Jalapeño, finely chopped and deveined
Juice from 2 limes
Pink Himalayan Salt, to taste
4 4.0 oz Sea Base filets
1 1/2 tablespoon extra-virgin or coconut oil
salt, to taste
1 sprig of fresh thyme
1 cup dried quinoa
2 cups water
Chilean Sea Bass with mango, and quinoa
1 mango, diced
1/4 purple onion, diced
1/2 cup cilantro, chopped
1/2 cup tomatoes, chopped
1 Jalapeño, finely chopped and deveined
Juice from 2 limes
Pink Himalayan Salt, to taste
4 4.0 oz Sea Base filets
1 1/2 tablespoon extra-virgin or coconut oil
salt, to taste
1 sprig of fresh thyme
1 cup dried quinoa
2 cups water
What You’ll Need To Know
Combine 1 cup quinoa with 2 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15-20 minutes. Remove from heat and let is sit for 5 minutes. After it has cooked and rested, use a fork to fluff and separate the grains.
Season the sea bass with salt and pepper.
In a large saute pan over medium heat, add the coconut oil and heat the oil to a slight smoke. Add 1 sprig of fresh thyme to the saute pan and sear the sea bass skin side down for 3/4 of the cooking time about 7 minutes. This will give the fish a nice crisp skin and golden color. Carefully turn the fish over, to finish the other side. Remove the sea bass and hold in a warm place.
In a mixing bowl, add the diced mango, purple onion, cilantro, tomatoes, jalapeño, lime juice and salt and mix together.
Plate your ingredients with 1/2 cup cooked quinoa, sea bass and mango salsa on top (roughly, 1/4 cup.)
Plate your ingredients with 1/2 cup cooked quinoa, sea bass and mango salsa on top (roughly, 1/4 cup.)
