1300 people, including stars like Halle Berry, Meryl Streep, Nicole Kidman and Issa Rae, dined at the Beverly Hilton Hotel during the 75th Annual Golden Globe Awards, which took place on Sunday evening in the US. The awards were hosted by comedian and late night TV host, Seth Meyers.
The awards this year were very political and focused on the social justice issues and the assualt drama that has engulfed Hollywood and the world.
Leading actresses wore black as a way to protest the sexual and physical assault that their fellow actresses have suffered, with many stars wearing the Time's Up pin, a new organisation formed by actresses in Hollywood which focuses on bringing about change for women, not only in the entertainment industry, but in other industries and around the world.
Award winners included Kidman, Saoirse Ronan, Elisabeth Moss and Oprah Winfrey, who was honoured with the Cecil B. DeMille award for her contribution to film and television.
But what about the food?
The Beverly Hilton hotel, revealed that there were 112 tables for the 1300 guests. The stars had food, which was a three course meal, prepared for by 11 chefs, including executive chef Alberico Nunziata and executive pastry chef Thomas Henzi, 120 culinary staff and 50 bartenders. There were over 10 000 plate settings during the show, including the viewing parties and the afterparty.
Moët & Chandon was the beverage of choice. The bar was stocked with 1,500 Moët & Chandon Impérial minis, 125 cases of Moët & Chandon Grand Vintage 2006 and Moet Rosé Impérial magnums. There were 500 cocktails, all featuring Moët & Chandon Impérial served during the course of the evening.
The Starter- Delicata Salad
The stars started with a small round cake of burrata cheese, opal basil, teardrop tomatoes, Taggiasca olives, golden friseé, roasted butternut squash, and purple sweet potatoes. The creation is topped with extra virgin olive oil and balsamic vinegar, and finished with garlic flowers that give an extra pop of colour and flavour.
Mains- Mediterranean Chilean Seabass
For the main course, they were served a Mediterranean Chilean Seabass perched atop a vibrant beet parmesan risotto. This main dish comes with Castelvetrano olive tapenade, broccolini florets, golden stripe baby beets, yellow squash, and zucchini.
The pyramid-shaped dessert is made with white chocolate coffee cream, coffee liqueur biscuit, Frangelico mascarpone, and crunchy praline.