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Tag: dessert

Making Cinnamon Rolls ~ Foodie Ellie

Making Cinnamon Rolls ~ Foodie Ellie

Making cinnamon rolls Food Ellie is excited to create grammy’s cinnamon rolls. Ellie’s favorite treat from grammy is cinnamon rolls.

Ellie comes for a summer visit to celebrate the Juneteenth and swim for the weekend with grammy. She made her first pie crust for a sweet potato pie for the family Juneteenth dinner.

Ellie’s advice is to always check the bowl for eggshells and wash up the dishes when done. She was determined to do this herself. She measured each cup of flour to be one cup ( I usually use my senses to measure for bread). It was a wonderful day baking with her. Sharing the tradition I learned from my own grandmother.

Cinnamon Roll Tradition

My grandmothers on my mother’s side were known for their outstanding baking skills. They always used all-purpose flour, white sugar, and no eggs to make cinnamon rolls. Family recipes are fun to create.

I prefer Bob’s Red Mill Unbleached White All-Purpose Baking Flour (12-15% protein). This pastry flour is perfect for creating great yeast-raised products. Today we only had Bob’s Red Mill Unbleached White Fine Pastry Flour (8-9% protein). Getting the right flour has been a difficult product to find during the COVID-19 pandemic. This flour worked out well.

I remember reading my great-great grandmother’s story gathering sego lilies and grinding them into flour to bake bread, cinnamon rolls, and creating pies. They did this after settling in Idaho from the Mid-West and food was scare. It is a make it work moment.

Cinnamon Roll Recipe

Bread Dough

6 – 8 cups of Flour

2 pkg. active dry yeast

2 cups whole milk

1/2 cup butter

1 tsp. salt

1/2 cup sugar

2 eggs

Filling

3/4 cup butter

Cinnamon and sugar

You can raisins or chopped nuts if you like.

Icing Recipe

2 cups powder sugar

4 tbsp softened butter

2 tsp vanilla

Milk, enough to get icing spreading consistancy

In a large bowl or Kitchen Aid, mixing bowl with the bread hook attachment. Add 2 cups of the flour and both yeast pkg. on top of the flour.

In a large pot on the stove on low add whole milk, butter, salt, and sugar heat warm to the touch.

Foodie Ellie Cinnamon Roll Brunch 4chion lifestyle
Foodie Ellie Warming Milk

Pour the warm to touch mixture over the flour and yeast. Mix well on low if using Kitchen Aid. When mixed well add

2 eggs blending after adding each egg.

Slowly add the remaining flour (this will vary each time how much) 1 cup at a time. Mix well after each addition. Increase speed on the Kitchen Aid as needed. The dough should be firm and start to pull away from the sides of the bowl when enough flour is added. Knead by hand for 12-14 minutes (stretch and pull using palms of your hands). In the Kitchen Aid mix for two minutes on setting 8. This is equivalent to 12-14 minutes needing by hand.

Food Ellie Cinnamon Roll Recipe 4Chion Lifestyle
Food Ellie Measuring out the Flour
Raising Cinnamon Rolls

Butter the sides of a large bowl. Place dough in a buttered bowl and cover with plastic wrap. My grandmothers used a clean dish towel. This does create a slight crust on the dough as it rises. Let dough rise until double size about 1 1/2 hours. Punch down, let rest 10 min.

Next, roll the cinnamon roll dough into a circle, dust with flour if sticking, roll about 1/4″ thick. Brush the melted butter on the rolled out dough. Then sprinkle the cinnamon and then sugar till well covered. You are welcome to mix the butter, cinnamon, and sugar together then spread on the dough with a butter knife. Roll the dough each roll please pull towards you. Then cut in 2-inch rolls with a sharp knife (children can use a butter knife it will be a change the shape of the cinnamon roll some but good experience for them).

Finishing Cinnamon Rolls

Place cinnamon rolls in grease baking pan 9×13″. Let rise he cinnamon rolls rise until the are touching each other for about 20 minutes. Bake for 20-25 minutes at 350° f until golden brown. Mix up the icing using a hand mixer. Cool cinnamon rolls until warm to the touch. Frost the cinnamon rolls. This is great to make ahead for a family Sunday brunch or holiday breakfast. Store in an airtight container.

Cinnamon Roll 4 Genteration Family Baking Tradition
Me, Great Grandma Lucy, Grandma Ruth, and Mother Eileen
1970 something

Teaching family recipes are so important in keeping the traditions and flavors alive. Taking time to recreate and creating new alterations make a life long memory that can last for generations. We enjoyed homemade pizza with the extra dough.

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Oscar® Is Throwing A Party

Oscar® Is Throwing A Party

Oscars® is throwing a party. The 92nd Oscars’® biggest party will be the Governor’s Ball. The theme of this year’s Governor’s Ball is ‘Magical Transformation’.

Oscar's Party Governors Ball
The Governors Ball Press Preview

Oscar® Party Planning

The inspired design for the evening’s party is harmony and relaxation. The color palette will be a soothing mix of copper and bronze metallics with accents of eggplant and amethyst.

Wolfgang Puck

Wolfgang Puck is again preparing the evening meal for this celebrity Oscar® party. He has revolutionized the dining landscape with a singular focus: to exceed expectations whenever our guests gather for a meal.

Mark’s Garden

Mark’s Graden will bring 400 arrangements that will be hand-crafted with white roses, radiant vanda orchids, purple anemones, and more for beauty at this Oscar® party. “For this year’s floral design, we really wanted to keep the spotlight on the stars of the show,” said Michael Uncapher. “With clean, modern design as the focus for this year’s Governor’s Ball.

Oscar® Party Governor's Ball 4chion lifestyle
The Governors Ball Press Preview

Oscars Governor’s Party Menu

Amuse Bouche

• Compressed Watermelon, Housemade Cashew Ricotta, Mint Agave Syrup (V) • Avocado Tostadas with Crunch Cabbage and Chipotle Glaze (V)
• Mini Taro Root Taco with Braised Hibiscus and Tomatillo Salsa (V)
• Cucumber Roll, Green Chickpeas, Avocado, Citrus Confit (V)

• Roasted Cauliflower Toast, Agrodolce Shallots, Golden Raisins, Sumac (V) • Eggplant Caponata on Grilled Crostini (V)
• Tajin Spiced Popcorn (V)
• Housemade Potato Chips (V)

Tray-Passed Hors d ’Oeuvre

• Duck Carnitas, Mini Blue Corn Taco, Pomegranate Mole, Pear Pico De Gallo

  • Watermelon, Hamachi, Yuzu Kosho
  • Smoked Salmon Oscars Matzah
  • Miniature Wagyu Burger, Sharp Cheddar, Remoulade
  • Assorted Signature Pizzas
  • Spicy Tuna Tartare in Sesame Miso Cones
  • Beet Macaron, Herb Goat Cheese, Citrus
  • Winter Spice French Toast with Pumpkin Crème Brulee
  • Puffed Air Bread, Aquafaba Mousse, Bell Pepper Caviar (V)
  • Root Vegetable Potsticker, Carrot Ponzu (V)
  • Wild Mushroom Cigar, Truffle Aioli, Truffle Ash, Cigar Box (V)
  • Vegetable Rice Paper Roll, Mango, Papaya, Mint, Thai Basil (V/AG)
  • Sweet Potato Tempura with Mint Cilantro Aioli (V)
Passed Small Plates
SERVED COLD
  • Maitake Mushroom Salad, Eggplant Baba Ghanoush, Tahini, Burnt Onion Syrup, Sumac Spiced Pita Crumbs (V)
  • “Frozen” Tangerine, Gooseberry, Avocado, Mint, Cucumber, Aji Amarillo Vinaigrette (V)
  • Baby Little Gem Lettuce, Crispy Quinoa, Pomegranate, Wild Herbs, Green Goddess Vinaigrette (V)
SERVED HOT
  • Potato Tots, Herb Crème Fraiche, Caviar
  • Black Truffle Chicken Pot Pie
  • Cacio e Pepe Macaroni and Cheese
  • Miyazaki Wagyu Beef, NY Yukon Gold Potato Puree with Creme Fraiche, Braised Celery and Spring Onion
  • California Sand Dabs Grenobloise, Lemon, Capers, Cauliflower Purée, Crispy Cauliflower Chips
  • Jidori Poussin Chicken and Waffles, Bourbon Maple Syrup
  • Forbidden Black Rice, Miso Glazed Baby Eggplant, Hunan Sauce, Crispy Wild Rice (V)
  • Wild Mushroom Bolognese, Rigatoncini Pasta (V)
  • Housemade Tofu, Hijiki Seaweed Rice, Carrot Greens, Edamame, Ginger Ponzu (V)
  • Moroccan Spiced Vegetable Tagine with Cauliflower Couscous, Dried Fruit, Harissa (V)
  • Housemade Campanelle Pasta with Preserved Meyer Lemon, Artichokes, English Pea, Pea Tendrils (V)
  • Braised Leeks, Fennel Sunchoke Puree, Cipollini Onion, Haricot Verts, Tomato Herb Pistou (V)
Chef Action Station

• Made to Order Mozzarella and Burrata

  • Vegan Cheeses (V)
  • Preserved Persimmon, Pickled Mustard Seeds
  • Tartine Breads
  • Housemade Pesto, Romesco, Tapenade, Anchovies in Olive Oil, Assorted Olive Oils, Assorted Vinegars, Mostarda
Sweets
  • Parfait of Boba – Compressed Honeydew,
  • Green Tea Almond Milk Mousse and Coffee Gelée (V) Kumquat Eton Mess Verrine – Pavlova, Kumquat Jam, Tangerine Cream, Meringue and Kumquat Tuile (V)
  • Bottomless Vertical Tart – Yuzu and Blueberry
  • Blackberry Spiced Layered Cake
  • Raspberry-Lemonade Cookie (V)
  • Salted Caramel Brownie Cookie (V)
  • Double Chocolate Chip Cookie (V)
  • Red Velvet Brownie (V)
  • Margarita Push Pop (V)
  • Chocolate Pizzelle Wafer with Vanilla Cream and WP Chocolate Stamp
  • Raspberry Marshmallow, Pistachio Sable Dipped in Dark Chocolate
  • Dark Chocolate and Yuzu Ravioli (V)
  • Red Wine Winter Spice Pate de Fruit in Dark Chocolate (V)
  • Cranberry Honey Macaron
  • Grapefruit Ginger Macaron
  • Translucent Candy Lollipop with Gold Leaf, Edible Flower with Elderflower Essence (V)
  • Translucent Candy Lollipop with Silver Leaf, Edible Petals with Mango and Jalapeno Essence (V)
  • Ube and Coconut Cream Pillow Tart (V)
  • Peppermint Patty Pillow Cake with Vanilla Sable
Boozy Milkshakes

• Bailey’s Irish Cream Milkshake
• Banana, Oat Milk, Salted Caramel, and Bourbon (V)
• Orange Sorbet Old Fashioned with Bitters Granita (V)

Housemade Valrhona Chocolate Bars
  • Dark Chocolate Horchata (V)
  • Dark Chocolate Turmeric, Lemon and Ginger (V)
  • Dark Chocolate Cookies & Cream (V)
  • White Chocolate and Lavender
Chef Action Station SCOOPED TO ORDER SORBETS ON CHINESE DONUTS
  • Chocolate Sorbet (V)
  • Coconut and Lychee Sorbet (V)
  • Mandarin Sorbet (V)
Behind the Scenes

Menu Created by
WOLFGANG PUCK and ERIC KLEIN VP of Culinary, Wolfgang Puck Catering

Pastry Design by
KAMEL GUECHIDA, GARRY LARDUINAT, and JASON LEMONNIER

Restaurant-Style Service Directed by
CARL SCHUSTER, CEO Wolfgang Puck Catering

Recipes For Your Oscar’s Party

Dinner Party
Oscars Governor Ball 2020 4chion Lifestyle
Cacio e Pepe Macaroni and Cheese
Cacio e Pepe Macaroni and Cheese

Recipe courtesy Wolfgang Puck
Serves 1
8oz Cavatelli Pasta
2 Tbsp Salt
2 Tbsp Butter
2 Tbsp Flour
1 ¼ cup Whole Milk
¼ cup shredded Aged Vermont White Cheddar
1 Tbsp Parmesan
¼ tsp Pink Peppercorns, toasted and ground
½ tsp Black Peppercorns, toasted and ground
¼ tsp Green Peppercorns

  1. Bring 2-3 quarts of water to a boil in a pot. Add 2 Tbsp of salt to the water and then the
    pasta. Cook for about 8 minutes or to al dente. Strain.
  2. In a heavy bottom pot, melt butter and then whisk flour into the melted butter.
    Continue to whisk for two minutes on low heat avoiding any color.
  3. Add milk to the butter and flour mixture continuing to stir until the milk thickens to a creamy consistency and coats the back of a spoon.
  4. Add white cheddar, stirring to melt the cheese into the milk. Add ground pink and black
    peppercorns.
  5. Add the pasta to the pot and stir in the Parmesan. Season to taste with salt and pepper.
  6. Serve!
Vegetable Rice Paper Roll
Spring rolls  Oscars Governor Ball 2020 4chion Lifestyle
Spring Rolls

Recipe courtesy Wolfgang Puck
Serves one
1 8” rice paper wrap
1/2 mango peeled, julienned into 3 inch sticks
½ tsp togarashi (shichimi)
4 mint, leaves picked
3 thai basil, leaves picked
1 whole fuyu persimmon, julienned
1 whole jalapeno, seeded and julienned
1whole cucumber, julienned into 3 inch sticks (Discard the seeds)
1 tbsp sweet chili sauce (recipe below)
1 whole fresh lime zest
3 shiso leaves
¼ c micro shiso
Sweet Chili Sauce
2 Tablespoons of Agave
1 Tablespoon of Sriracha
1 Teaspoon chopped garlic
½ teaspoon of minced ginger
1 lime, juiced
1 teaspoon sesame oil
1 teaspoon sweet soy sauce
1 teaspoon chopped mint
1 teaspoon of cilantro chopped

  1. Combine ingredients and bring to a boil in a saucepan over medium-high heat, stirring constantly until it begins to boil and remove from heat.
  2. Take off heat and cool using an ice bath.
    Directions:
  3. Take a bowl with hot water and place one rice paper round in until it is softens and is malleable, about 15 -20 seconds. Be sure to use to large enough bowl for the rice paper to fit without bending or folding.
  4. Place the now rehydrated rice paper on a dry cutting board or flat clean surface.
  5. Place towards a quarter of the way down the rice paper: 4 julienned strips of mango, 3 to 4 pieces of
    persimmon, 4 strips of cucumber, 3-4 strips of jalapeno, tablespoon of sweet chili sauce, zest a teaspoon
    of lime, ½ teaspoon of Togarashi, 3 mint leaves, 2 Thai basil leaves, shingle the shiso leaves on tip
  6. Take the sides of the rice paper roll and fold inward, then bring the bottom of the rice paper and fold
    over the ingredients and gently roll upward.
  7. Cutting the rice paper roll into desired pieces and garnish with micro shiso leaves.
Cocktails
Oscars Governor Ball 2020 4chion Lifestyle
Cocktails
Garden Party Martini (Non-Alcoholic Cocktail)

2 1/2 oz Seedlip Garden 108

1/2 oz Olive Brine

Dash of Celery Bitters

5 Drops Giardiniera Oil

Combine seedlip garden, olive brine, and celery bitters into a mixing glass over ice. Stir well. Strain contents into a chilled martini glass. Use an eyedropper to place 5 drops of Giardiniera oil onto the top of the cocktail.

When You Have Passion

1 1/2 oz Tequila Don Julio Blanco

1 oz Fresh Lime Juice

3/4 oz Agave Nectar

1/2 oz Passion Fruit Liqueur

Dash of fresh ginger juice.

Combine Tequila Don Julio Blanco, fresh lime juice, agave nectar, passion fruit liqueur, and fresh ginger juice into a cocktail shaker with ice. Shake well. Strain content into a 50 ml Tequila Don Julio Blanco bottle and serve with a mini paper straw.

The 92nd Oscars will be held on Sunday, February 9, 2020, at the Dolby® Theatre at Hollywood & Highland Center® in Hollywood, and will be televised live on ABC at 8 p.m. ET/5 p.m. PT.  “The Oscars Red Carpet Show” will air at 6:30 p.m. ET/3:30 p.m. PT.  The Oscars also will be televised live in more than 225 countries and territories worldwide.

Vegan Dinner for the 77th Golden Globes

Vegan Dinner for the 77th Golden Globes

Vegan Dinner for the 77th Golden Globes. Setting a dynamic dinner for the elite of Hollywood is always a challenge. This year for the first time the Golden Globes has asked the Beverly Hilton chefs to create a completely plant-based menu.

Vegan Golden Globes Dinner 4chion Lifestyle
Menu Golden Globe Awards

Vegan Menu Decision

The last year we have seen an increase in plant-based food from the Impossible and Awesome Burger. “For the first time the meal served to our guests will be entirely plant-based, a way to focus awareness on the need to countenance sustainable lifestyles as our world moves towards climate and environmental insecurity.” The menu has no meat or dairy in any dish. The Golden Globes takes the challenge and brings a star-studded menu.

scallops” made from king oyster mushrooms 4chion lifestyle golden globes 4chion lifestyle
King Oyster Mushrooms Vegan Dinner

Vegan Menu

The celebrities attending the Golden Globes this year will find a glamourous filling dinner. The menu includes:

  • The appetizer is chilled golden beet soup. This is prepared with shaved candy-striped beets, citrus oil, pistachio, micro chervil, and amaranth
  • The entrée will be “scallops” made from king oyster mushrooms, served with wild-mushroom risotto, roasted baby purple, and green brussels sprouts, globe carrots, and pea tendrils.
  • The dessert is a “Vegan Opera Dome,” with choco brilliance, praline gunaja crumble, caramelized hazelnuts, and passion crispy. 

Vegan Menu Changes

Executive pastry chef Thomas Henzi discusses making a beautiful cake without the use of gelatin, eggs, milk, or butter. This is a completely plant-based pastry. “It is a bit different when coming to pastries. You have to always learn new things,” Henzi states.

Executive chef Matthew Morgan says, “It is exciting to be a part of it. The statement that it is making is extremely important.” The menu looks to be as fancy as years past and the celebrities should have plenty to eat and drink.

Golden Globes 2020 Plate Up
Menu Golden Globe Awards

Vegan Drink Menu

Moet is here again with mini champaign bottles for the red carpet arrivals (1500 in total). The official drink is the Moet Golden Hour. This cocktail (500 will be served) is created with Belvedere vodka, Moet, pineapple juice, and simple syrup. 125 bottles finish off the Moet champaign at the Golden Globes.

Vegan Dinner Table Settings

Mark’s Garden is decorating the table with over 10,000 flowers. Vibrant and full boutiques will grace each table on the evening of the Golden Globes.

Golden Globes 2020 Plate Up
Menu Golden Globe Awards

Vegan Recipe

Golden Beet Soup

2 Tbsp. extra-virgin olive oil
2 ½ lbs. golden beets, peeled and chopped into 1/2-in. pieces (6 cups), green tops reserved
1 medium yellow onion, roughly chopped (2 cups)
2 medium carrots, peeled and roughly chopped (1 1/2 cups)
4 garlic cloves, roughly chopped
½ cup dry white wine
1 (48-oz.) container vegetable stock
1 cup water
1 tsp. orange zest plus ½ cup fresh juice (from 2 oranges)
1½ tsp. kosher salt
¼ cup chopped roasted salted pistachios

1. Heat oil in a large pot over medium. Add beets, onion, and carrots. Cook, stirring occasionally, until onion starts to caramelize, 15 to 18 minutes. Add garlic; cook, stirring constantly, until fragrant, 1 minute. Add wine, and use a wooden spoon to scrape up browned bits from the bottom. Add stock and water. bring to a boil over medium; reduce heat to medium-low. Cover and cook until the beets are very tender, about 1 hour. Remove from heat; let cool 20 minutes.
2. Puree cooled soup in a blender until smooth; water can be added for desired consistency. Return puree to pot. Stir in orange zest, juice and salt. Chill 30 minutes or until ready to serve.
3. Thinly slice beet green tops. Ladle soup into bowls, and sprinkle with greens and pistachios. Drizzle with more olive oil, if desired.

Serves: 4
Active time: 40 minutes
Total time: 2 hours, 10 minutes

The Golden Hour Cocktail

1 cup ice
¾ oz. grapefruit vodka
1 oz. fresh pineapple juice
⅓ oz. simple syrup
1½ oz. chilled champagne
Fresh pineapple chunk
Pinch of smoked salt

1. Fill a shaker with ice, grapefruit vodka, pineapple juice, and simple syrup. Shake and strain into a coupe glass.
2. Top with champagne. Garnish with a fresh pineapple chunk sprinkled with a pinch of smoked salt.

Makes: 1

Ricky Gervais will host the high-profile ceremony airing live coast to coast on Sunday, Jan. 5, 2020 from 5-8 p.m. PT/8-11 p.m. ET on NBC from The Beverly Hilton.

Stay tuned here and on our social media for exclusive coverage of the Golden Globes. #4chionstyle.

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Emmys’® Governors Ball ~ Brilliance in Motion

Emmys’® Governors Ball ~ Brilliance in Motion

Sunday is the 71st Emmys® Prime Time hostless award ceremony. The nominees and winners will be honored with an after-party, Brilliance in Motion, at the L.A. LIVE Event Deck. This will be an evening of exceptional food, talent, and drinks. You can even enjoy a glamourous evening at home.

Home Entertaining for the Emmys®

Emmys® Brilliance Party At Home

Entertaining is such always fun. There is no better time than the Emmys®. Celebrate your favorite actor/actress, streaming shows, and mini-series.

Create a great time that involves your senses. This will engage your guests. The food is one way to really bring this to light. You can create great courses that bring all five senses to the table (recipes at the end).

Decorating is always a lot of fun. The Governors Ball is using a rich palette of eggplant purple, magenta, coral, red, and Emmy gold! These are great colors for your invitations, table accents, and backdrops use scarfs or sheer fabrics.

Add fountains for just an added touch of sound. Crystals are a perfect addition to the table setting and capture the light from candles. Farmers’ Markets have beautiful flowers to use as a nice pop of color around the room. Add extra large pillows that can be used as sitting for the guest to sit while enjoying the show.

Have the evening be the formal attire. Then make a budget for the amount one can spend on the purchase of formal evening wear. Then have a golden trophy for the winner.

Gift bags for your guests as they leave is a nice surprise. You can include a personalized label bottle of wine (in Chandler AZ Down Time Wines creates personal labels), Fuji water, Lindt chocolates, and an Emmy® of their own.

Emmys® Governors Ball Theme

This event is one big celebration covering three evenings of Emmys® nominees and winners. This menu, decor, and drinks set with the theme. “The theme of Brilliance in Motion reflects both the extraordinary talent and creativity of the people and productions we honor at the Emmys®, and the vibrant experience we’ve designed for this year’s Governors Ball,” said Governors Ball Committee Co-Chair Halina Siwolop.

Emmys® Brilliance Governors’ Menu

This year’s menu will be one worth waiting to eat until after the prime time show for the celebrities. You can create a nice dinner party with the recipes included below.

TRAY PASSED HORS D’OEUVRES
  • Mango rice paper roll
    • Rice noodles, mango, mint, basil, and sweet chili dipping sauce
  • Maine lobster, burrata, crisp capers, savory basil waffle cup
  • Yellowtail sashimi, yuzu ponzu, red plum relish, crispy wonton
  • Red wine braised short rib
    • Horseradish cream, herb crostini
  • Tomato “tartare”
    • Basil vinaigrette, savory tomato cone V VEGAN
  • Chicken croquette, smoked paprika aioli
TRAY PASSED SMALL PLATES
  • Kobe Meatball (recipe below)
    • American Wagyu beef, roasted heirloom tomato sauce, béchamel, aged parmesan, crispy basil
  • Crab Cake Slider
    • Jumbo lump crab, Martins potato roll, Old Bay remoulade
  • “Street Corn” Ravioli
    • Sweet corn polenta, lime aioli, Arbol chili tajin
  • Brussels Sprout “Frites”
  • Balsamic syrup, aged parmesan
  • Candy Striped Beet “Poke”
  • Marinated seaweed, red quinoa, white soy ponzu, pickled ginger
  • Caramelized Japanese Eggplant
  • scallion, cilantro, toasted sesame
  • Green Goddess Chop
  • Baby zucchini, asparagus, English peas, edamame, Romanesco, broccolini
STATIONS
NICK & STEFS inspired station
  • Chefs carving/
    • composing bite-sized meat onto small plates. Attendants plating/serving salad onto a small plate
  • Hand Carved Cape Grim Grass-Fed Tenderloin of Beef (recipe below)
    • Red wine sauce
    • Horseradish cream
  • White Cheddar Potato Gratin (recipe below)
    • Lots of cream, lots of butter
  • Little Gem Chopped Wedge Salad (recipe below)
    • Sweet 100 tomatoes, red onion, shaved radish, smoked bacon lardons, creamy blue cheese dressing Bacon on the side
SLIDERS N’ CHIPS
  • Chefs assembling gourmet versions of slider burgers
    • Farmers Market Pesto Chicken Slider herb grilled free-range chicken, local heirloom figs, fresh mozzarella, pesto aioli
    • So-Cal Slider Beyond Meat patty, oven-roasted tomato, dill pickle, grilled onions, “vegan island” sauce, Martin’s potato roll
  • Lettuce wrap available upon request
  • Sweet Potato Chips
  • Russet Potato Chips
  • Creamy French onion dip
  • Ginger aioli

Chef and Founder of Patina Catering Joachim Splichal returns to the Governors Ball. This is the 24th year for the catering company. This menu is a lavish tasting menu of chef-driven small plates and reinterpretations of classic dishes.

Emmys® Governors’ Dessert Menu

Why not start with dessert! This year’s dessert menu created by Frania Mendivil. She has a passion for pastry. She began in her family’s humble bakery in Mexico. The official chocolate is Lindt.

DECADENT DESSERTS
  • Mini Milk Shakes
  • Chocolate and vanilla whipped Chantilly
    • maraschino cherry tray-passed
  • Mini Verrines
    • raspberry chia seed tapioca, Lindt chocolate pot de crème
  • Butterscotch budino (recipe below)
  • Mini Chocolate Cup Tarts
    • mango passion, pistachio chocolate
  • Homemade Cookies and Warm Brownies
  • Snickerdoodle Blondie
    • caramelized popcorn, sea salt
  • Double Chocolate S’more Brownies
  • Gooey Chocolate Chip Cookie

Emmys® Governors Ball Drinks

  • Every celebration needs a good set of drinks. The Emmys® Governors Ball brings Sterling Vineyards back. The selection of wine includes
  • Vineyards Napa Valley Chardonnay
  • 2017 Sterling Vineyards Napa Valley Sauvignon
  • Blanc and 2016 Sterling Vineyards Napa Valley Cabernet Sauvignon
  • 2015 Sterling Vineyards Platinum Cabernet Sauvignon
  • Blanc and 2016 Sterling Vineyards Napa Valley Cabernet Sauvignon.
  • 2015 Sterling Vineyards Platinum Cabernet Sauvignon
  • 2015 Sterling Vineyards Iridium Cabernet Sauvignon.
  • Ferrari Trento Champagne & Sparkling Wine
  • Blanc de Blancs Ferrari Brut, the Ferrari Brut Rosé, a delicately harmonious blend of Chardonnay and Pinot Noir, and a glorious array of vintage offerings.
  • FIJI Water
  • Ketel One Family-Made Vodka
    • The Marvelous Mule – An unexpected global twist to the classic ginger mule that incorporates turmeric and lemongrass
    • The Dapper Dragon – A delightful sipping experience highlighted by vibrant dragon fruit, papaya nectar, and cardamom-spiced coconut water
    • The Moonlighter (recipe below) – A playful riff on the classic espresso martini with surprising notes of pineapple and banana
    • The Helmsman – An alcohol-free option with papaya, coconut and tangy citrus to please any palate
  • Don Francisco’s Coffee

Food & Beverage Facts


There is a lot of food that goes into the three-night event. Here is just a little insight into what it takes to celebrate the celebrities on Emmys® nights.
Service
20 executive chefs on-site in the kitchen each night
250 chefs each night
15 production managers each night
50 bartenders each night
600 servers each night
9 convection ovens
6 stoves
15 fryers
100 wine buckets

Food
Plated dishes, in miniature form 126,000
Single-bite size hors d’oeuvres 61,000
Maine Lobster 175 lbs
Braised Short Rib 175 lbs
Yellowtail Sashimi 175 lbs
Wagyu Beef 700 lbs
Local Fresh Heirloom Tomatoes 525 lbs
Golden Potatoes 3,500
Aged White Cheddar Cheese 630 lbs
Sweet Corn 540 lbs
Gruyere Cheese 410 lbs
Jumbo Crab 250 lbs
Organic Mangos 1,500 lbs
Chocolate Chip Cookies 7,040
Local Fresh Strawberries 525 lbs
Wine glasses 12,761
Sparkling wine flutes 11,185
Bamboo plates/boats 78,960
Bamboo forks 60,240
Bamboo spoons 19,200
Ice 17,920 lbs
Dry ice 11,500 lbs

Emmys® Recipes

Hor d’oeuvres
KOBE BEEF MEATBALLS WITH ROASTED TOMATO SAUCE AND
CREAMY BECHAMEL

Serves 16
2# Ground Kobe Beef
1# Ground Veal (can be substituted with ground pork as needed)
3 C Toasted Ciabatta bread
1 C Whole milk
2 T Ground Fennel Seed
2 T Ground Caraway Seed
2 T Garlic Powder
1 T Onion Powder
¼ C Salt
¼ C Chopped Parsley
¼ C Chopped Basil
METHOD: Preheat oven to 425 degrees. With a knife, remove the crust of ciabatta bread and tear the
remaining bread into small pieces. Drizzle the torn beard with olive oil and toast in oven until lightly
golden brown. While the bread toasts, mix the ground beef, veal, and all the dry spices in a large bowl.
When the bread is toasted and dry, remove from oven and allow to cool. Once the bread is cool enough to handle, crumble the bread into a separate bowl and cover with the whole milk; set aside until milk has been fully absorbed by the ciabatta. When the bread is fully hydrated, combine the bread mixture with the beef mixture, and add the fresh parsley and basil. Mix well by hand until fully incorporated. Form the mixture into 2oz balls and place onto a baking tray. Bake the meatballs in a hot oven until dark golden brown and fully caramelized, about 10 minutes. Once baked, immerse the meatballs into the tomato sauce completely and allow to simmer until fully cooked. Once cooked through the meatballs are ready to
eat but can be left in the simmer sauce to be served later. Serve warm with an ample drizzle of the bechamel sauce.
TOMATO SAUCE:
¼ C Extra Virgin olive oil
8 cloves Garlic, finely sliced for minced
½ EA White onion, finely diced
½ C Dry white wine
12 Leaves basil, chiffonade
1 can San Marzano tomatoes, crushed
1 t ground black Pepper
1 T Kosher salt
½ T Chili flake
METHOD: In a heavy-bottomed cooking pot, warm olive oil over low heat. Once the oil is warm add the
sliced garlic and diced onion and allow to cook for 5 minutes, stirring often to ensure the onion and garlic
does not burn. When the onion and garlic are soft and fragrant, carefully add the white wine and reduce
to ¼. After the wine is reduced add the remaining ingredients and allow to simmer, stirring often, until the
sauce is thickened and smooth, approximately 1 hour. Keep the heat on low and allow the sauce to simmer
slowly for best results.
BECHAMEL:
1 C Dry white wine
4 EA Thyme sprigs
2 EA Bay leaves, fresh if available
4 EA Garlic cloves, crushed
1 EA Shallot, sliced
1 tsp black peppercorn
¼ C All-purpose flour
¼ C Unsalted butter
½ C Whole milk
½ C Heavy cream
METHOD: In a heavy-bottomed saucepot place wine, thyme, bay leaves, garlic, shallot, and black
peppercorns, and simmer on low. Reduce the mixture to ¼ of the original volume. Once reduced, strain
the mixture and place the wine back into the cooking pot. Allow the wine to continue to reduce until
almost evaporated. Roughly chop the butter and add to the wine. Keeping the heat on low, allow butter to
fully melt and then whisk the flour into the butter and wine mixture to start the roux. Continue to whisk and
cook the roux until the smell of raw flour is gone, approximately ten minutes. Combine the whole milk and
heavy cream and slowly whisk into the roux watching for any lumps that may form. Allow to simmer for another 10 minutes, adding more milk if bechamel becomes too thick.

Main Course
PRIME BEEF TENDERLOIN

Serves 12
1 EA Prime beef tenderloin
2 oz Unsalted butter
6 EA Thyme sprigs
4 EA Garlic cloves
Kosher salt
Ground black pepper
METHOD: Preheat oven to 400 degrees. Season beef tenderloin with salt and pepper on all sides. Over medium-high heat in a cast-iron pan, sear beef tenderloin until golden and caramelized on all sides. Add
butter, thyme and crushed garlic to the pan and baste the beef with the frothy melted butter. Once basted
place in oven and cook until medium-rare, approximately 15 minutes. The internal temperature should be roughly 125 degrees if using a meat thermometer. Remove from oven and allow the beef to rest for at least
10 minutes before cutting and serving.

WHITE CHEDDAR POTATO GRATIN

4# Russet potato, peeled and finely sliced
6 EA Shallot, finely sliced
6 EA Garlic cloves, chopped
2 C Whole milk
4 C Heavy cream
2 T Kosher salt
2 T Thyme leaves, chopped
6 oz White cheddar, grated
4 oz Parmesan cheese, grated
METHOD: Preheat oven to 350 degrees. In a heavy-bottomed pot, sweat garlic and shallots until soft and fragrant. Add cream, milk, salt, and thyme leaves and reduce by half. While the milk and cream mixture is reducing, peel and slice the potatoes as thinly as possible and cover in cold water to prevent browning. Prepare an 8×10 inch heavy-bottomed casserole dish with cooking spray or butter. Arrange one layer of the sliced potatoes into the bottom of the casserole dish. Carefully cover the potatoes with the reduced cream. Sprinkle with the white cheddar and parmesan. Place the second layer of potatoes and again cover with cream mixture and grated cheeses. Continue this process the casserole dish is completely full. Add one final layer of the grated cheeses and cover the casserole dish with aluminum foil. Bake the gratin for 1 hour at 350 degrees, remove foil and bake for an additional 20 minutes to brown the top of the gratin.
Remove from oven and allow to cool for 15 minutes before serving.

Green Goddes Chop Salad

Serves 8
1 C Baby zucchini, blanched
1 C Asparagus tips, blanched
½ C English peas, blanched
½ C Edamame, blanched
½ C Green Romanesco florets, blanched
½ C Shishito peppers, lightly grilled
8 EA Broccolini, blanched
2 heads Baby artisan lettuce, leaves picked washed
½ C Green Goddess dressing
METHOD: Prepare the vegetables as stated and cut all into bite-size pieces. Wash and dry the lettuce leaves and cut into a bowl. Combine with cut vegetables and drizzle with the green goddess dressing. Carefully toss and serve. Garnish with fresh tarragon leaves and fennel frond.
GREEN GODDESS DRESSING
2 C Watercress, picked leaves, washed
½ C Basil, leaves
2 T Chives, chopped
2 T Tarragon leaves
1 EA Lemon zest and juice
½ C Mayonnaise
2 T Crème Fraiche
1 EA Anchovy
½ T Dijon mustard
2 EA Garlic cloves
METHOD: In a blender mix lemon juice, mayonnaise, crème fraiche, anchovy, Dijon mustard, and garlic cloves. Puree until smooth adding a small amount of water if the mixture becomes too thick. Add the fresh
herbs and lemon zest to the blender cup and carefully pulse to combine and fully mix the herbs and the pureed base.

Dessert
BUTTERSCOTCH BUDINO

Yield: 10 portions
1 cup Dark brown sugar
½ cup water
1 teaspoon kosher salt
3 cup heavy cream
1.5 cup whole milk
8 ea. large egg yolks
4 tablespoon cornstarch
4 tablespoon unsalted butter
Method

  1. Combine the brown sugar, water, and salt in a heavy-bottomed saucepan, place the pan on the stove over medium heat, cook until the caramel is dark, takes about 14 minutes.
  2. Standing back with caution add the cream and milk to the caramel. This will make the mixture seize up at first, but if you keep whisking and let it heat back up, it will combine. Bring the mixture back to boil, then turn down the heat to medium.
  3. In a large bowl, whisk together the egg yolks and cornstarch.
  4. Temper the caramel mixture with eggs yolks and cornstarch by adding a cup caramel mix to the eggs mixture, whisking constantly, then pour the egg mixture back into the pan.
  5. Increase the heat to bring this mixture to a boil and keep whisking as the custard thickens from the cornstarch, should take two minutes.
    6 Remove the pan from the heat and add the butter.
  6. Strain the custard through a fine strainer to remove any big lumps that might have formed and portion the custard into ramekins.
  7. Cover the ramekins with plastic wrap and chill the custard for a least 4 hours…it’s best when you make a day ahead
Cocktail
Moonlighter
Ingredients:
  • 1 ½ oz  Ketel One Vodka
  • ¾  oz Chamomile-Lavender Syrup**
  • ½ oz Cocchi Americano
  • ¾ oz Fresh Lemon Juice
  • 2 oz Soda Water
  • Lemon Twist
  • Lavender Sprigs
Barware:

Instructions:

  1. Combine Ketel One, Chamomile Lavender Syrup, Fresh Lemon Juice, and Cocchi Americano in a shaker.
  2. Add ice and shake lightly. Over shaking will cause the drink to water down; do not over dilute, as we will be adding additional Soda Water.
  3. Roll in Soda Water and strain over fresh ice into a glass.
  4. Garnish with a manicured lemon twist and fresh lavender sprigs.
** Easy Chamomile-Lavender Syrup

Ingredients:

  • Strong Chamomile and Lavender Tea
  • Sugar

Instructions:

  1. Brew 1 cup of strong chamomile and lavender tea; allow to steep for 20 minutes.
  2. Remove tea bags or herbs.
  3. Measure remaining amount of brewed tea, stir in an equal volume of sugar (I have reduced sugar without much change in taste) until dissolved.
  4. Chill

What is your favorite nomination this year? Post your answer on social media using #4chionstyle.

The Livings Space furnishings will be donated to Habitat For Humanity after the event. The 71st Emmy Awards will air LIVE coast-to-coast from the Microsoft Theater at L.A. LIVE in Los Angeles on Sunday, September 22 (8:00-11:00 PM ET /5:00-8:00 PM PT) on FOX.

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Photos by Eric Reed/Invision for the Television Academy/AP Images

Golden Globes Winter Garden Dinner

Golden Globes Winter Garden Dinner

The Winter Garden is the Golden Globes theme for this dinner party. This year’s dinner brings a new Executive Chef and first ever gluten-free dessert.

Menu

Matthew Morgan, first time as the Executive Chef for Golden Globes, creates a menu using fresh ingredients from his own garden. The evening will have 10,000 meals served. The menu includes:

 Appetizer 

Sweet Potato Vichyssoise 

Wild Micro Chives, Golden Leeks, Organic Red Garnet Yams, and Roasted Pepitas 

Entrée 

Chilean Seabass 

Forbidden Black Rice, White & Green Asparagus, Globe Carrots, Crispy Herb Leaves, and Sweet Pepper Concasse. 

Vegetarian Entrée 

Stuffed Honeynut Squash 

Local Organic Honeynut Squash, Piquillo Pepper Hummus, Braised Rainbow Chard, Crispy Chickpeas, Quinoa, Golden Raisins, and Sunflower Sprouts 

Thomas Henzi, the Pastry Chef, creates the first ever gluten-free dessert. This is a flourless chocolate cake with a white chocolate cheesecake, cherry, blackberry, pistachio cream, and Amaretto.

Dessert 

Pistachio Cream Cheese Ivory 

Flourless Chocolate, Vanilla Kirsch Genoise, and Cream Cheese Charlotte Pistachio Center 

Moët & Chandon champagne, the official champagne of the Golden Globes, is serving a champagne cocktail that transports guests to South America. The cocktail created by actress Camilla Belle from her Brazilian heritage. They will serve over 500 cocktails.

Michael Uncapher, from Mark’s Garden, talks about the decor and flowers. They are doing a Golden Globe statue out of flowers, a great option for celebrity selfies. The color and flower for the night are yellow tulips and roses with a modern clean look.

Recipes

Moet Belle
  • 1oz Cachaça
  • 0.75oz mango juice
  • 0.5oz ginger syrup
  • 0.25oz fresh lime juice
  • 2.5oz Moët & Chandon Brut Impérial
  • Edible flower to garnish
  1. Shake the first four ingredients together with ice.
  2. Strain into a coupe and top with Moët & Chandon Impérial Brut.
  3. Garnish with an edible tropical flower or tropical flower decoration and serve.

The Golden Globes hosted by Sandra Oh and Andy Samberg Jan. 6, 2019 at 8 PM EST on NBC from the Beverly Hills Hilton. Stay tuned here for complete Golden Globes coverage. See the list of nominees here.

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Golden Globes Golden 75th Anniversary Dinner

Golden Globes Golden 75th Anniversary Dinner

This year the Golden Globes present their golden anniversary.  The evening is center for celebrities to honor top actors and have an exceptional party. This year’s menu is from Italy specifically where Chef Alberico Nunziata grew up, Sorrento, Italy. He brings an Italian farm to table menu to celebrate 75 years of Golden Globes.

The 75th Annual Golden Globe Awards Anniversary Menu Preivew 4chion Lifestyle
The 75 Annual Golden Globe Awards Menu Preview. Photo: Magnus Sundholm for the HFPA.

The 75th Annual Golden Globe Awards Anniversary Menu Preivew 4chion Lifestyle

 

 

 

 

 

 

 

 

 

He wanted to create a menu that will make everyone happy. He said, “Italian food makes people happy. Many ingredients coming directly from Italy. Nunziata’s menu begins with Risotto Made with Beets and the main course Chilean sea bass.

 

The 75th Annual Golden Globe Awards Anniversary Menu Preivew 4chion Lifestyle
Executive Pastry Chef, Thomas Henzi. Photo: Magnus Sundholm for the HFPA.

Pastry chef Thomas Henz continues the celebration serving Efendi made with white chocolate coffee cream, coffee liqueur biscuit, Frangelico mascarpone, and hazelnuts. Henz says, “The desserts do you get eaten. The Golden Globes is a happy fun event.”

The 75th Annual Golden Globes Anniversary Awards Menu Preivew 4chion Lifestyle
Moet Ambassador, Charlie Farrell. Photo: Magnus Sundholm for the HFPA.

The evening cocktails will round out appetizers, main course, and dessert. There is an official cocktail of the event created by Moët & Chandon is The Moët 75. This drink created to celebrate the Golden Globes Golden anniversary.  This will take  1,500 Moët minis, 750 magnums, 500 champagne cocktails, and 125 cases of Moët & Chandon 2006 Grand Vintage Brut for the celebration.

The 75th Annual Golden Globe Awards Anniversary  Menu Preivew 4chion Lifestyle
Mark Held, co-owner of Mark’s Garden. Photo: Magnus Sundholm for the HFPA.

The decor is honoring the red carpet and Golden Anniversary. Centerpieces trimmed with diamonds to kind of represent the diamond anniversary and beautiful red and golden roses. This year’s florist Mark Held states, “I think we kind of got everything into the centerpiece. And we really worked hard on it, because we really wanted to express this is being a very special year,”

This year’s Golden Globes presented by The Hollywood Foreign Press Association will be a fantastic celebration. Tune in on January 7, 2018, on NBC with Seth Meyers hosting.

Recipes for Your Golden Globe Party

The official Cocktail for the Golden Anniversary. 

The Moët 75

4 oz. Moët & Chandon Imperial Brut champagne

1 oz. Volcan de mi Tierra tequila

2 oz. fresh blood orange juice

1 oz. honey

Shake tequila, fresh blood orange juice, and honey into a cocktail shaker and mix until honey is dissolved. Pour mixture into a modern tulip glass. Gently pour chilled champagne. Serve straight up and garnish with a candied blood orange or fresh blood orange slice.

Epicurious has a perfect Beet Risotto recipe for your Golden Globe party.

INGREDIENTS

    • 4 cups low-sodium chicken or vegetable broth
    • 3 medium red or golden beets (about 1 pound)
    • 2 tablespoons unsalted butter
    • 2 tablespoons olive oil
    • 1 medium onion, finely chopped
    • 3 1/2 teaspoons kosher salt, divided
    • 1 1/4 teaspoons freshly ground black pepper, divided
    • 1 1/2 cups arborio rice
    • 4 teaspoons white wine or Champagne vinegar, divided, plus more
    • 3 tablespoons heavy cream
    • 4 tablespoons coarsely chopped parsley, divided
    • 2 ounces fresh goat cheese crumbled or parmesan cheese (optional)

PREPARATION

Bring broth and 5 cups water to a boil in a large pot over high heat. Reduce heat to low and gently simmer.

    1. Meanwhile, peel beets, then coarsely shred using a food processor fitted with the shredder attachment or the large holes of a box grater.
    2. Heat a large wide pot or sauté pan over medium-high. Cook butter and oil, stirring occasionally, until butter melts. Add onion and sauté until softened and translucent, about 5 minutes. Add beets, 1 tsp. salt, and 1/2 tsp. pepper and sauté until tender, about 10 minutes more.
    3. Add rice and cook, stirring constantly, about 2 minutes, then add 1 1/2 cups broth, 3 tsp. vinegar, and 1 tsp. salt. Reduce heat to medium and simmer, stirring constantly, until liquid has evaporated. Continue adding broth, 3/4 cup at a time as the rice absorbs liquid, stirring constantly and simmering until rice is tender, 30–40 minutes; season with 1 tsp. salt and 1/2 tsp. pepper halfway through. About 2 minutes before rice is al dente, add cream, 2 Tbsp. parsley, remaining 1 Tsp. vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper.
    4. Divide among 4 plates or bowls, then top with goat cheese, if using, and remaining 2 Tbsp. parsley.

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Happy Birthday Freebie Hauls

Happy Birthday Freebie Hauls

Birthdays are a wonderful time in life. Getting dressed up, sharing the day with friends, and loved ones. Freebies for your birthday are a lot of fun. You will gain all year access to great deals, reward programs, and freebies for your birthday for food and beauty.

Happy Birthday freebies

Great Food Birthday Opportunities: 

Happy Birthday freebies

Happy Birthday freebies

Beauty Opportunities 

Tarte sephora 4chion lifestyle

Have a happy birthday and fun gathering your free birthday fun.

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Celebration Food & Wine Oscars® 2017 Governors Ball

Celebration Food & Wine Oscars® 2017 Governors Ball

Following the Oscars® celebrities like Ryan Gosling, Emma Stone, Viola Davis, and Casey Affleck will gather at the Governors Ball. This year the top in the food, pastry, and design gather to showcase their talents. This year is a “Magical Transformation.”

oscras-governors-ball-4chion-lifestyle-as
Wolfgang Puck Oscars® Governors Ball

Chef Wolfgang Puck (23rd consecutive year), chef to the celebrities, will continue this year with whimsy and Hollywood glamour. He has a few traditions coming back with new additions. His executive chef works side-by-side with 300 chefs and 600 waiters to make sure that this evening goes off without a hitch. 

New menu items will include Moroccan spiced Wagyu short rib topped with a parmesan funnel cake; taro root tacos with shrimp, mango, avocado and chipotle aioli; gnocchetti with braised mushrooms and cashew cream; lobster corn dogs; made-to-order sushi, custom poke bowls and an array of shellfish; plus selections of Puck’s signature dishes such as smoked salmon Oscars®, chicken pot pie with shaved black truffles, 2,600 lb. ice raw bar with poke, sushi and shellfish, truffle popcorn, and baked macaroni and cheese. The bite-sized hors d’oeuvres and small plate entrées will pass throughout the evening. 

The cocktails and spirits the Oscar® winners and the guests will enjoy the evening theme. Piper Heidsieck champagne poured from Oscar® themed Magnum and filmmaker Francis Ford Coppola wine. There will be three cocktails designed for Oscar® Gold that includes Hillhaven Lodge (director Brett Ratner’s Beverly Hills mansion’s name) Whiskey. The perfect combination for dinner and celebration.

What is dinner without dessert? Pastries prepared by the pastry team of Kamel Guechida, Monica Ng and Jason Lemmonier will make sure plenty playful innovative desserts for the evening celebration. This will include the much sought after 24 karat gold chocolate Oscar® statues, macaroons, lava cakes, seven flavors of gelato and sorbet, vanilla and red velvet waffles and Takoyaki cake balls. The chocolate buffet includes; caramel cappuccino Oscar® lollipops, Oreo cookie s’more domes and chocolate bonbons in “movie theater flavors” like Sour Patch Kids, Red Hots, and Goobers. A perfect ending to a night celebrating. 

The Academy’s Governors Ball will be held in the Ray Dolby Ballroom at the top-level of the Hollywood & Highland Center. Event producer Cheryl Cecchetto (her 28th year producing the Ball) along with her Sequoia Productions team will create a place to accommodate the expected 1500 guests from Oscar® recipients, nominees, and show presenters. The guest will enter the Ball, and “will transition from a dazzling sea of red to a tricolor motif of eye-popping gold and red on an infinite blanket of white. The unique design of the space has been meticulously created to celebrate Oscar® gold,” said Jeffrey Kurland.

Mark Held of Mark's Garden Academy Awards Governors Ball 4Chion Marketing
Mark Held of Mark’s Garden Academy Awards

Academy Awards Governors Ball floral arrangements by Mark Held of Mark’s Garden. He has provided beauty for the Governors Ball for the past 22 years. The room and tables filled with beautiful white and red roses and magnolias. This will bring the final touch of glamor in the decor.

cynthia-erivo-oscars-governors-ball-4chion-lifestyle-al
Cynthia Erivo Oscars® Governors Ball

The Governor, Kurland, works closely to oversee the menu, décor, and entertainment. This is Kurland’s eight year as the Governor. He is a costume designer and Oscar® nominee. Award-winning singer-songwriter Cynthia Erivo is performing at the Governors Ball.

This year’s party is the celebration that is a Magical Transformation for Oscar Gold winners and guests. The 89th Oscars® will be presented on Sunday, February 26, 2017, at the Dolby Theatre, and televised live by the ABC Television Network.

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Photo Credits:

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Golden Grandeur ~ Emmys® Governors Ball

Golden Grandeur ~ Emmys® Governors Ball

Emmys® Primtime 4chion lifestyle
69th Primetime Emmys®

Following the Emmys® celebrities like Tracee Ellis Ross, Lily TomlinElisabet Moss, Tituss Burgess, John Lithgow, and Denis O’Hare will gather at the Governors Ball. This year the top in the food, pastry, and design gather to showcase their talents over three evenings at the Governors Ball. This year’s theme is “Golden Grandeur.”

2017 Governors Ball 4Chion Lifestyle
2017 Governors Ball (Photo by Matt Sayles/Invision for the Television Academy/AP Images)

“The 2017 Governors Ball and Creative Arts Governors Ball events will set the gold standard in terms of elegance and environmental sustainability – verifying the two concepts can be compatible,” said Governors Ball Committee Co-Chair, Barbara Cassel. The evening decor will be contemporary and dazzling. The elements of the evening include recycled, repurposed or bio-degradable.

2nd 2017 Governors Ball 4Chion Lifestyle
2017 Governors Ball (Photo by Matt Sayles/Invision for the Television Academy/AP Images)

The decor will use eco-friendly paint, all plants turned into mulch after the event, and the linens, tables, and equipment reused for future events. Sequoia Productions will make sure this is a zero waste evening.

2017 Governors Ball Executive Pastry Chef Frania Mendivil (Photo by Matt Sayles/Invision for the Television Academy/AP Images)

Chef Joachim Splichal and Patina Catering (22nd consecutive year) serving a three-course meal. Executive Pastry Chef Frania Mendivil, brings the Golden Grandeur theme to the pastries masterfully. They will showcase produce at the peak of the season while using culinary sustainability. Patina Catering partners with L.A. Kitchen, a local nonprofit that believes no food go to waste, as well as donating food waste from the celebrations to local farms as compost for the next season of crops.

The menu includes:

2017 Governors Ball Last of the Heirlooms (Photo by Matt Sayles/Invision for the Television Academy/AP Images)

First Course

Last of the Heirlooms Local heirloom tomatoes, dinosaur plum, red quinoa, charred leek vinaigrette, balsamic jelly, basils, and sea salt.

2017 Governors Ball Pan Roasted Filet Mignon (Photo by Matt Sayles/Invision for the Television Academy/AP Images)

Main Course

Pan Roasted Filet Mignon Mission figs, asparagus, purple marble potatoes, roasted red flame grapes, creamy horseradish purée, and whole grain mustard sauce.

2017 Governors Ball Alunga Brown Bar Dulce de leche  (Photo by Matt Sayles/Invision for the Television Academy/AP Images)

Dessert

Alunga Brownie Bar Dulce de leche, roasted cherries, and cherry gel

Main course recipe for your evening glamorous party:

2017 Governors Ball Recipe (Photo by Matt Sayles/Invision for the Television Academy/AP Images)

For the Beef:

Season the beef with salt and pepper, and sear in a pan with 2 ounces olive oil, until caramelized on all sides. Place in oven, and cook to an internal temperature of 128 degrees. Remove from oven cover with foil and let rest 5 minutes. For the Red Wine Sauce: Sauté the 4 tbsp finely chopped onion over low heat for 2 minutes, then pour in the red wine. Add the smashed garlic and thyme, raise the heat, and cook until the wine is reduced by half. Remove the pan from heat and stir in butter, followed by the mustard. Season with salt and pepper.

For the Grapes:

Arrange grape clusters on a baking sheet. Drizzle with a little olive oil, salt, and pepper. Roast in a 450-degree oven about 15 minutes, until skins are crisp, and grapes are slightly softened. For the potato purée: Bake the potatoes until cooked through, peel and pass through a strainer or food mill, and place in a sauce pot. Add cream, then add just enough milk to achieve a loose potato purée, then add butter, horseradish, salt, and pepper. Set aside.

For the Garnish:

Coat asparagus with olive oil and grill the asparagus over high heat for 5 to 8 minutes and cut into thirds. Wrap the purple potatoes in aluminum foil with a light coating of olive oil, salt and a branch of fresh thyme, then bake in a 325-degree oven until cooked, about 20 minutes.

To serve:

Spoon the horseradish potato purée onto the center of the plate. Slice the beef, and place 2 slices on each plate. Pour some red wine sauce over the beef. Garnish each plate with figs, purple potatoes, asparagus and a cluster of grapes. Sprinkle parsley on top.

2017 Governors Ball Sterling Vineyards (Photo by Matt Sayles/Invision for the Television Academy/AP Images)

The evening will have exclusive drinks, wines, and a custom bottle of Sterling Vineyards’ new luxury Cabernet Sauvignon, IRIDIUM. Fuji water will keep the guest hydrated through the evening with their exceptional water and custom straws.

2017 Governors Ball Ferrari Trento Vinyards (Photo by Matt Sayles/Invision for the Television Academy/AP Images)

Sterling Vineyards presents Cabernet Sauvignon, Napa Valley Sauvignon Blanc, and Napa Valley Chardonnay. The Guests entering the Governors Ball will enjoy flutes of Ferrari Brut Trentodoc. Ferrari Trento Vineyards is organic certification awarded, keeping with the eco-friendly dinner. Charles Joly designed a signature Emmy cocktail featuring The Hilhaven Lodge Blended Straight American Whiskey. The signature Emmy® cocktail, Created in partnership with renowned director and producer Brett Ratner,  is a balanced combination of Hilhaven Lodge Fireside Whiskey, Absinthe, spiced pear liqueur, and fresh lemon juice. Throughout the evening, attendees will enjoy the Diageo Luxury Brands collection.

Emmys® 2017 Governors Ball Table Setting (Photo by Matt Sayles/Invision for the Television Academy/AP Images)

This is the country’s largest sit-down dinner for 4,000 Emmy winners, nominees and entertainment luminaries. The evening will be glamorous after the Creative Arts and Primetime Emmys®.

Stephen Colbert Hosts The 69th Annual Primetime Emmy® Awards. Photo: John Filo/CBS ©2017 CBS Broadcasting, Inc. All Rights Reserved.

The 69th Emmy Awards will telecast live from the Microsoft Theater in Los Angeles, Sunday, September 17 (8:00-11:00 PM ET/5:00-8:00 PM PT) on CBS. Stephen Colbert will serve as host.

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Sequoia Productions

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Patina Group

Website https://www.patinagroup.com/

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Sterling Vineyard

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Ferrari Brut Trentodoc

Website http://www.ferraritrento.it/collection/ferrari-brut/?lang=en 

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