Queen Elizabeth II’s drop scones recipe sent to President Dwight David Eisenhower, on January 24, 1960. Eisenhower enjoyed the drop scones while staying at Balmoral.
The Queen was a simple eater. She ate a similar menu each week. Therefore all new menu items required the Queen approve.
Drop Scones Ingredients
The drop scones also known as scotch pancake is a treat to enjoy for breakfast, brunch or afternoon tea. Therefore there is a a way to best eat the drop scones with clotted butter (a favorite of the Queen) on top of the jam, fresh fruit, or maple syrup.
Caster SugarCaster Sugar
Drop Scones
4 teacups flour (3/4 cup= 1 teacup) (360g) 4 tablespoons caster sugar (56.7g)(sugar with a texture between regular sugar & powdered sugar you can create this sugar by pulsing 1 cup(128g) white sure in a blender) 2 teacups milk (180g) 2 whole eggs (100g) 2 teaspoons bicarbonate of soda (baking soda) (8.4g) 3 teaspoons cream of tartar (14.3g) 2 tablespoons melted butter (28.3g)
Beat eggs, sugar, and about half the milk together, add flour, and beat well together adding remainder of milk as required, also bicarbonate and cream of tartar, fold in the melted butter. Do not let the mixture stand to long before cooking. Place on a hot griddle (375ƒ) for cooking (this is key to success with these scones). These are thicker and smaller than American pancakes. Serves 16 calories 268 per serving.
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.
Measuring out the FlourLoves Washing The Dishes“always check for eggshells.”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.
Food Ellie Measuring out the FlourFoodie Ellie Cracking Eggs Serious Business
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.
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 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 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.
Cinnamon Roll Dough Punching Down Dough Punching Down Dough
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).
Rolling out DoughSprinkling Sugar on DoughRolling Out Cinnamon RollsCinnamon Rolls
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.
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.
The waffle iron that lasts for decades. The one I still use today comes from a yard sale in Long Beach Washington (1997), the longest beach in the world.
Generational Waffle Iron
Waffle Iron Story
The request while at the beach home was waffles for Sunday breakfast. Just as we drove from a moment downtown Long Beach we find a yard sale. The Hamilton waffle iron is right for the best price of $2. It was a gem for the day if even for the Sunday meal.
This waffle iron has been around since then. It always works and makes perfect waffles. It has gone from the beach to home to the desert in a move. The children have grown and started there own families. The tradition continues with the waffle iron for my granddaughter.
Recently #FoodieEllie (my granddaughter) requested waffles for a Saturday breakfast. She said, “I am going to watch TV while you make me waffles, pleeaassee grammy.” I did take the time to make the waffles.
This is a perfect brunch after the 4th of July holiday weekend. #FoodieEllie loves blueberries and they can be added fresh it gives a nice squeeze of juice inside. Her 4th of July in Champaign Illinois was blueberry waffles. She found the blueberries at the local farmers market. Perfection.
Foodie Ellie Blueberry Pancakes
Waffle Recipe
Waffle Ingredients
Here is the reciepe for a great waffle for your weekend celebration. Children will be a great help with creating this meal.
1 cup all-purpose flour (we used Bob’s Red Mill Unbleached White All-Purpose Organic Flour), spooned and leveled
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk (Difficult to find at times you can do 3/4 cup of milk with 1/4 cup of vinegar), perfect buttermilk
2 large eggs (separated, whip egg whites to soft peaks fold in at the very end)
2 tablespoons unsalted butter, melted
2 tablespoon sour cream
Warmed syrup, fresh fruits, whipped cream, Nutella, or chocolate syrup. Fun to make it a selection for children and guests.
Waffle Breakfast
Waffle Directions
Preheat waffle iron according to the manufacturer’s instructions. In a large bowl, whisk flour, sugar, baking powder, and salt; set aside.
In a small bowl, whisk buttermilk and eggs yolks; pour over flour mixture, and whisk gently to combine (don’t overmix). Gently whisk in butter and sour cream. Fold in whipped egg whites.
Following the manufacturer’s instructions, cook waffles until deep brown and crisp. (For a standard waffle iron, pour a generous 1/2 cup of batter into center, spreading to within 1/2 inch of edges, and close; waffle will cook in 2 to 3 minutes.) Allow your guests to top their waffles with their favorite.
Do you have a waffle iron story? Please post your response using #4ChionFoodie. Happy National Waffle Iron Day.
Screen Actors Guild (SAGS) 25th annual awards is just a few hours away. This year the ccelebrity–filledparty starts off with a toast on the red carpet, continues with the best in entertainment, and finishes with a star-studded dinner catered by Wolfgang Puck.
Red Carpet Toast Screen Actors Guild 2018
Screen Actors Guild Red Carpet Toast
SAG Award® nominee Jon Huertas (This Is Us) will join Vitalie Taittinger, Global Spokesperson and Artistic Director for Champagne Taittinger, for a toast that will herald the start of arrivals for the 25th Annual Screen Actors Guild Awards®.
The Champagne Taittinger Toast will kick-off the SAG Awards arrivals as it has every year since 2001. The family-owned Champagne House will ask actors entering the SAG Awards showroom to sign a Nebuchadnezzar (15 liter) bottle of Champagne Taittinger. For every signature, Taittinger will contribute additional funds for the Foundation’s critical Emergency Assistance program.
Screen Actors Guild Beautiful Decor
The Silver Anniversary arrangements, created by CJ Matsumoto & Sons, inspiration is the harmony of a much-loved garden, expressed with a simple monochromatic palette of burgundies. Green highlights accentuate the marriage of burgundies with their silver containers.
The event flowers after the event they will deliver over 100 petite arrangements to victims of sexual violence and domestic abuse at local women’s shelters and emergency treatment centers.
Screen Actors Guild Viewing Party Ideas
This is a great list of ideas for your guest to enjoy viewing the SAGS together. There is a viewing party at Cooper’s Hawk Winery & Restaurants (recipes included below).
Selfie Props
You will want to take selfies for the evening for sure. Here is a link for great props and one for the SAG statue for the evening. You can create your own silver carpet with Reynolds Wrap®.
Have the opportunity to gather your guests together before the show starts to fill in their own ballots. You can provide a great award for the winner.
The show starts hand out the bingo cards and have a set of prizes for the first bingo, filling in a t, creating an x, and blackout.
Screen Actors Guild Cocktails 2018
Screen Actors Guild Menu
This year Wolfgang Puck brings out the best for the silver anniversary celebration. The celebrities will dine and toast on:
Squash and endive salad with dried cherries, mustard greens, and maple vinaigrette
Maple and soy glazed salmon with sesame cauliflower and crispy shiso leaf
Grilled chicken with Meyer lemon salsa and lemon scented fingerling potato.
The “Happy 25th!”
“The Silver Anniversary”
“The Silver Screen”
A Classic Martini will also be available, featuring Chopin Wheat Vodka and gourmet blue cheese olives.
The sponsors have stepped up to celebrate the SAG Awards®, the first televised awards show to acknowledge the work of union members and the first to present awards to motion picture casts and television ensembles. These sponsors include FIJI® Water, Cooper’s Hawk Winery & Restaurants, Lindt Chocolates, Reynolds Wrap® and Extra® Gum. Excludsive for the celebration cocktails are Chopin Vodka® and Dorda Liqueur®.
Screen Actors Guild by the Numbers
This evening is tops for entertainment, celebrities, food, and fun. The evening will use:
17,100 square feet of carpet, the traditional red being replaced this year with plush silver to commemorate the SAG Awards Silver Anniversary
102,000,000 grapes to create the Artist’s Red Blend wine
160 magnums of Champagne Taittinger Brut La Française at the official Post-Awards Gala
Screen Actors Guild Recipes
These recipes are servied at Cooper’s Hawk Winery & Restaurants viewing parties nationwide.
Arugula, Honeycomb, Pear & Blue Cheese Salad with Warm Vinaigrette
4 tbsp white balsamic vinegar 2 tsp Dijon mustard 4 one-inch x one-inch square pieces of Savannah Bee Honeycomb with 1 tsp honey 8 Tbsp Sky Organics extra-virgin olive oil Salt and pepper 8 large handfuls arugula (about 24 ounces) 1 barely ripe pear, cored and sliced thin 6 ounces soft blue cheese Directions
Whisk together the balsamic vinegar, mustard, and 1 teaspoon honey in a small saucepan over low heat. Gradually pour in the olive oil and continue whisking until the dressing has emulsified. Season with salt and pepper.
Divide the arugula between four plates. Top each salad with a honeycomb square and equally divide sliced pear and blue cheese, then drizzle with warm vinaigrette.
Classic Tomato Bruschetta
3 pieces soft Italian bread 3 oz burrata 3 oz grape tomatoes, cut in ¼’s 1 pinch kosher salt 1 tbl white balsamic vinegar 1⁄8 tsp garlic, finely chopped ¾ tsp shallot, finely minced 1 ½ tsp basil, freshly chopped 2 tbl extra virgin olive oil 1 cup baby arugula ½ each fresh lemon 1 tsp extra virgin olive oil ½ tsp Maldon flaky sea salt fresh cracked black pepper butter Directions
Slice bread approximately ½” thick. Brush both sides with soft butter and grill on both sides to make crispy and create grill marks.
In a small bowl, mix grape tomatoes with 2 tbsp of extra virgin olive oil and set aside.
Gather bruschettas and cut evenly in half.
With a small spatula or spoon, place an even, thin layer of strachiatella on each piece of bread.
In a small bowl, combine the baby arugula, lemon, and extra virgin olive oil with half the Maldon flaky sea salt and a grind of fresh black pepper. Mix well until evenly coated. Spread evenly over the plate.
Mix the tomatoes and sauce one more time and place even amounts on each piece of bruschetta.
Arrange them over the arugula.
Garnish each piece of bruschetta with the remaining Maldon flaky sea salt.
The Silver Anniversary
• Chopin Potato Vodka • Blue Curaçao • Fresh Lime Juice • Club Soda • Gold Dusted Eatable rose
Start with Chopin Potato Vodka and Blue Curaçao, and then add fresh lime juice and sparkling club soda. Topping it off is a show-stopper – a gold-dusted edible rose.
The spotlight is on Dorda Sea Salt Caramel Liqueur, blending it with the perfect amount of Amaretto and half-and-half, then poured on the rocks with a caramel wedge garnish.
The 25th Annual Screen Actors Guild Awards, hosted by Megan Mullally and presented by SAG-AFTRA with Screen Actors Guild Awards, LLC will be produced by Avalon Harbor Entertainment, Inc. andnationally simulcast live on TNT and TBS on Sunday, Jan. 27, 2019 at 8 p.m. ET / 5 p.m. PT,
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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.
Executive Chef Matthew Morgan
Golden Globe Awards Dinner in the Winter Garden
Executive Chef Matthew Morgan
Executive Pastry Chef Thomas Henzi
Golden Globe Awards Dinner in the Winter Garden
Golden Globe Awards Dinner in the Winter Garden
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
Shake the first four ingredients together with ice.
Strain into a coupe and top with Moët & Chandon Impérial Brut.
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.
This year The Academy Awards® is celebrating 90 years. The Governors Ball is pulling out the very best for the years celebrity party. Wolfgang Puck, his 24th year catering this party, and his catering company will bring the best in food, entertainment, and ascetics for the best in the film industry. His goal with each event he caters is, “revolutionized the dining landscape with a singular focus: to exceed expectations whenever our guests gather for a meal.”
Baked Macaroni and Cheese
This year’s menu brings some favorites back and new experiences. His menu is set to meet everyone’s pallet and needs. You can recreate some of the items for your own party click here and here. The menu includes:
The staff of 300 hundred begins preparing days in advance to serve the large crowd with the best food that remains the same from guest to guest. Just a few of the items used to create this massive menu includes:
1,000 hibiscus flowers
2,600-pound sculpted ice bar
100 pounds Snake River Farms 0/0 Gold Grade New York steak
125 pounds aged Vermont Cheddar cheese
250 pounds Parmesan Reggiano
100 pounds five-year aged white Cheddar
1,500 Yukon gold potatoes
35 pounds winter black truffles from Burgundy
1,000 pounds Pasturebird chicken
3,500 pieces housemade seeded lavash
5 gallons homemade pimento cheese
2,375 housemade pretzel bites
3,500 Fleur de Sel breadsticks
6,000 pieces mini brioche buns
4,500 pieces handmade “agnolotti” ravioli
3,000 pounds of hand-carved ice cubes
2,000 edible flowers
The Academy’s® Governors Ball will be held in the Ray Dolby Ballroom
Mark Held, of MARK’S GARDEN®, is the exclusive florist for the 2018 Governors Ball. MARK’S GARDEN® is celebrated for innovative floral designs for large-scale events He will be preparing 5000 succulents with thousands of roses and ranunculus a week in advance. These flowers are from California, Holland, and South America. Keeping with the concept of reduce, reuse, and recycle the succulents and floral arrangements are going to be planted at the Motion Picture Television Fund following the event.
Governors Ball 2018 Oscars®
Sequoia Production is overseeing all the details. This company has produced 29 consecutive Governors Balls. The philosophy according to Cheryl Cecchetto is, “People celebrating life, that’s what it’s all about.”
The Academy’s Governors Ball will be held in the Ray Dolby Ballroom
The evening is a celebration that includes extensive cocktails, wine, and champagne. Francis Ford Coppola wine has produced an exclusive wine for the 90th Oscars® celebration. The red wine is a classic Alexander Valley Cabernet with black fruit berries. The white wine is a Chardonnay with aromatic notes of spiced pears, tangerine, honey, and hazelnut brioche. Each label is specific to this celebratory time. You can recreate the cocktails and non-alcoholic with the recipes by clicking the recipes links above and one is at the end of this article. The wine list includes 2014 Archimedes Cabernet Sauvignon. If you are serving this remember to start decanting several hours prior to serving.
The Academy’s® Governors Ball will be held in the Ray Dolby Ballroom
There is not a celebration without champagne. This year as in years past it is Piper-Heidsieck that will be flowing throughout the evening. This limited edition is 60% Pinot Noir, 25% Pinot Meunier and 15% Chardonnay. It has notes of almond and fresh hazelnut accompany the precise ascent of bubbles. They will be pouring this at the ceremony as well as the Governors Ball.
The Academy’s® Governors Ball will be held in the Ray Dolby Ballroom
The Governors Ball is committed to making sure that is they do not go to waste on memories, celebration, and trash. They are ensuring the following:
Unused prepared food will be recovered to support our local community by Chefs to End Hunger, an organization established to create awareness, educate and offer ways to contribute to end hunger.
Recycle plastics, metals, glass, paper and cardboard.
Floral arrangements will be delivered to and planted at the Motion Picture & Television Fund residential community for the aging.
Use energy efficient LEDs for event lighting.
The plywood used in the design has been and will be repurposed.
Carpet will be recycled into carpet padding.
Service ware is reusable.
All lighting, audio, rigging equipment and furniture are rentals and will be repurposed for future events.
The event production office employs energy-saving practices.
The night is filled with exceptional food, decor, and memories. A few of the stats for the night include:
1,500 guests
Team of 10 maitre d’ staff
850 service and support staff
13,000 glasses for beverages
More than 4 miles of cabling to support
6,000 cocktail forks
Lighting and video prep in ShowPro’s 100% solar powered, carbon-neutral facility.
The night includes The Protagonist, starring Tequila Don Julio Blanco, is the hero of the evening. The inspiration for the cocktail is a refreshing, complex, elegant and celebratory all wrapped up in one beautiful cocktail. The pure essence of the tequila lays the foundation for bright citrus, herbal botanicals and subtle floral notes. Each ingredient plays a special role, painting a complete and balanced picture to be enjoyed responsibly throughout the night.
The Trilogy
Here is one last recipe that the celebrities will enjoy this evening:
1. Combine Don Julio Blanco, Pimm’s, lemon juice and simple syrup in a cocktail shaker with ice. Gently shake and roll in tonic water.
2. Pour over fresh ice in a Collins glass.
3. Garnish: Wrap thin cucumber slice around inside of glass and top with borage flowers.
This evening is one of the most watched and celebrated in the world. Entertaining your own guest is a thrill. We would love to hear about your evening photos from the menu, planning tips, food, decor, and selfies. Please post your Oscar® party photos here using #OscarParty #4ChionStyle. Have a wonderful Oscar® evening!
Jimmy Kimmel 90th Oscars’® Host
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.
Gathering with friends and families to celebrate the talented filmmakers at your own Oscars® party is thrilling. There is planning the menu, shopping, and creating all the wonderful food. Wolfgang Puck, catering service for the 90th Oscars® is busy as well preparing the food for the Governors Ball.
Puck is renowned Chef and works with CEO Carl Schuster, they continue to set the standard for culinary excellence at the Governors Ball. He revolutionizes the dining landscape with a singular focus: to exceed expectations whenever our guests gather for a meal. This year is no different for the event of the year, The Academy Awards®. He is staying true to using fish and seafood that Seafood Watch compliant and locally sourced ingredients. They are coming from:
This year’s menu includes his famous Baked Macaroni and Cheese (with truffles). This will include 35 pounds winter black truffles from Burgundy, 100 pounds five-year aged white Cheddar, and 125 pounds aged Vermont Cheddar cheese to feed the hungry celebrities. This is a simple recipe that will be a dish that is easy to create and serve individually.
Baked Macaroni and Cheese
Baked Macaroni and Cheese
(recipe courtesy Wolfgang Puck)
Servings: Serves 4
Ingredients:
8 ounces elbow macaroni
6 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 1/2 cups milk
3 tablespoons finely chopped black truffle (optional)
1/2 medium white onion
1 bay leaf
10 ounces sharp aged white Cheddar, shredded
3 ounces Gruyère cheese, shredded
1 ounce freshly grated Parmesan cheese
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Pinch cayenne
2 drops black winter truffle oil (optional)
1 cup fresh brioche or challah bread crumbs
2 tablespoons finely chopped fresh Italian parsley
Thinly sliced fresh black truffles, for garnish (optional)
Steps:
Step One: Preheat oven to 350°F. Bring a large pot of salted water to boil. Add macaroni and cook until al dente, tender but still chewy, about 7 minutes. Drain and transfer to lightly oiled baking pan. Set aside.
Step Two: While macaroni cooks, melt 3 tablespoons butter in a separate pot over low heat. Whisk in flour and cook, stirring constantly, for 4 minutes.
Step Three: Add milk, chopped truffle, onion, and bay leaf to butter-flour mixture. Raise heat slightly and simmer for 10 minutes, until creamy, stirring regularly. Discard onion and bay leaf. Remove from heat.
Step Four: Stir in 3/4 of aged Cheddar along with other cheeses. Season with salt, black pepper, cayenne, and truffle oil if desired. Fold in macaroni. Pour into 2-quart casserole. Top with remaining Cheddar.
Step Five: Melt remaining butter in sauté pan. Add breadcrumbs and parsley. Toss to coat. Spread crumb mixture evenly over top of macaroni.
Step Six: Bake for 30 minutes. Remove from oven let stand for about 5 minutes. Top with shaved truffle, if desired, before serving.
The Epliogue
A great drink to serve at your party is The Epilogue. The inspiration is like a great movie, a memorable cocktail menu should be multidimensional. The Epilogue is a blend of decidedly warmer, richer flavors, playing off of the carefully aged notes in Tequila Don Julio Reposado. Hints of coffee, baking spices, anise and mellow oak wrap draw you in. The perfect, broad-shouldered sipper that showcases the versatility of aged tequila.
THE EPILOGUE
Ingredients:
1 1/4 ounces Tequila Don Julio Reposado
1/4 ounce Caffé Amaro
1/4 ounce Cocchi di Torino
Light barspoon of 2:1 Demerara Syrup
Long orange twist and fresh tarragon sprig for garnish
Preparation:
1. Combine all ingredients in a mixing
glass with ice. Stir to chill and dilute.
2. Pour over fresh ice into an Old Fashioned Glass.
3. Garnish with orange twist and a sprig of fresh tarragon.
Create Chicken Pot Pie just like the celebrities enjoy at Oscar’s® night. There is planning the menu, shopping, and creating all the wonderful dishes. Wolfgang Puck, catering service for the 90th Oscars® is busy as well preparing the food for the Governors Ball.
Puck a renowned Chef and works with CEO Carl Schuster, they continue to set the standard for culinary excellence at the Governors Ball. He revolutionizes the dining landscape with a singular focus: to exceed expectations when our guests gather for a meal. This year is no different for the event of the year, The Academy Awards®. He is staying true to using fish and seafood that is Watch compliant and locally sourced ingredients. They are coming from:
This year’s menu includes his famous Chicken Pot Pie. This will include 1,000 pounds Pasturebird chicken and 100 pounds carrots to feed the hungry celebrities. This is a simple recipe that will be a dish that is easy to create and serve individually.
CHICKEN POT PIE
(recipe courtesy Wolfgang Puck, adapted from “Wolfgang Puck Makes it Easy,” Rutledge Hill Press, 2004)
Yield: Serves 4
2 pounds boneless, skinless chicken, cut into 1-inch chunks
Salt and freshly ground black pepper to taste
3 tablespoons all-purpose flour
4 tablespoons vegetable oil
4 tablespoons unsalted butter, divided
1/2 pound organic red-skinned potatoes, cut into 1/2-inch pieces
1/2 pound organic carrots, peeled and cut into 1/2-inch pieces
1 medium yellow onion, peeled and diced
2 garlic cloves, minced
Pinch of crushed red pepper flakes
1 sprig thyme
1 bay leaf
1 cup white wine
2 cups organic chicken stock
1 cup plus 1 tablespoon heavy cream
1/4 cup dry sherry
1/2 cup shelled or frozen peas
Approximately 1/2 pound frozen puff pastry, defrosted following package instructions
1 cage-free egg
Season the chicken pieces with salt and pepper, and toss in a mixing bowl with 2 tablespoons of
the flour until evenly coated. In a large skillet over high heat, heat 2 tablespoons of the oil. Add
the chicken pieces, reduce the heat slightly, and sauté, turning them occasionally, until light
golden and thoroughly cooked, about 5 to 10 minutes. Using a slotted spoon, transfer the
chicken to a plate and set aside. Add the remaining oil and 2 tablespoons of the butter to the pan,
then add the potatoes, carrots, and onions and sauté until they begin to look glossy and bright, 2
to 3 minutes. Reduce the heat to medium, stir in the garlic, red pepper flakes, thyme, and bay
leaf, and sauté, just until the vegetables begin to color slightly, 2 to 3 minutes more.
Add the wine, turn up the heat, stir and scrape with a wooden spoon to deglaze the pan deposits,
and simmer until the liquid reduces by about half, 3 to 5 minutes. Add the chicken stock and the
1 cup of cream. Bring the liquid to a boil, reduce the heat slightly, and simmer briskly until the
liquid reduces by about half again and is thick and creamy about 15 minutes. Remove the sprig
of thyme and the bay leaf. Stir in the reserved chicken pieces and the sherry. Stir together the butter
and remaining flour and stir this paste into the mixture. Season the sauce to taste with salt and pepper.
Transfer to 4 large individual ovenproof 2-cup soup bowls, 4 ramekins of the same size, or a 2-quart baking
dish. Cover with plastic wrap and refrigerate until the filling is cold, at least 1 hour.
Preheat the oven to 400 degrees F. Make sure the puff pastry is no thicker than 1/4 inch. With
the tip of a sharp knife cut the pastry into 4 circles that will overhang the rim of the serving
bowls or ramekins by about half an inch; for a single large baking dish, cut 4 circles that will
cover its top, or use one large sheet.
In a small bowl, beat together the egg and the remaining 1 tablespoon cream to make an egg
wash. Brush the tops and outsides of the rims of the bowls. Place the bowls, ramekins, or
baking dish on a baking tray and place the puff pastry circles on top, pressing them gently over
the sides of the dishes. Pierce the tops with the tip of a paring knife. Brush the top of the pastry
with egg wash. Carefully transfer the baking sheet to the oven and bake until the filling is
bubbling hot and the pastry is a deep golden brown, 25 to 35 minutes. Serve hot.
Serve with this great non-alcoholic drink. The inspiration is every great hero needs a faithful sidekick. The drink offers a thoughtful combination of the vibrant hibiscus, fresh citrus and effervescent tonic complemented by an elegant garnish.
The Sidekick Oscars Party Drink
THE SIDEKICK (non-alcoholic)
Ingredients:
2 ounces Cold Hibiscus Tea
1 1/2 ounces Fresh Lemon Juice 1 1/2 ounces Tonic Water
1 ounce Simple Syrup
Sliced Cucumber and Borage Flowers for Garnish
Preparation:
Combine hibiscus tea, fresh lemon juice and simple syrup in a cocktail shaker with ice.
Gently shake and roll in tonic water.
Pour over fresh ice into a Collins glass.
Garnish: Wrap thin cucumber slice around inside of glass and top with borage flowers.
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Sandwich creation is a personal adventure. John Montagu, Earl of Sandwich, is the creator. He creates it to solve the problem of being able to continuously gamble instead of stopping for supper. Today it is the most popular lunchtime meal.
Other great ideas to celebrate each meal with a sandwich. You can start with an egg, meat of your choice, cheese, and use toast, English muffins, bagels, or croissants. Lunchtime enjoys a favorite from peanut butter and jam to turkey ham sandwich. Dinner there is always hot ones like French dip, pulled BBQ pork, hamburger, or Monte Cristo.
Following the Emmys® celebrities like Tracee Ellis Ross,Lily Tomlin, Elisabet 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 (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.
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.
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 courserecipe 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®.
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.
