{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-572d6a42.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-f4d0de30.css\" media=\"all\" /\u003e\n\u003cdiv data-title='A glimpse at what the stars will be eating at the upcoming 74th Annual Golden Globe Awards' data-url='/boclips/videos/5c54d2cbd8eafeecae1e48bd' data-video-url='/boclips/videos/5c54d2cbd8eafeecae1e48bd' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nA glimpse at what the stars will be eating at the upcoming 74th Annual Golden Globe Awards\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eITALY-INSPIRED MENU FOR GOLDEN GLOBESAn Italy-inspired menu will greet Hollywood's finest when they gather Sunday in Beverly Hills, California for the Golden Globe Awards. The Beverly Hilton Hotel's new executive chef Alberico Nunziata...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eITALY-INSPIRED MENU FOR GOLDEN GLOBESAn Italy-inspired menu will greet Hollywood's finest when they gather Sunday in Beverly Hills, California for the Golden Globe Awards. The Beverly Hilton Hotel's new executive chef Alberico Nunziata said he wasn't worried about pleasing picky eaters at the event, to be hosted by Jimmy Fallon. \"I think like for every chef, there's not a picky person. There's just one person to make happy. And this is what I am trying to do. What I did when I analyzed the menu is like to bring myself on the table – to give an idea who is the chef in the back of the house. This is the reason why the menu is very inspired to Italy and at the same time to the California with the colorful and beautiful products we have here,\" Nunziati said. The chef is leading the hotel's massive banquet staff, serving more than 1,000 guests a dinner of rissoto, filet mignon, sea bass and more. \"For the entrée, I went Italian. I have to be myself. We give rissoto with the porcini mushrooms and Parmesan Reggiano, 24 months – it's flying straight from Italy, actually. We like to think this waited two years to be served to a celebrity,\" he said. \"My mom in the winter used to do broccolini with just olive oil, garlic salt and pepper – as we do in the south. And I thought why don't we do something like that. They're to hear my story, and this is the way to tell them my story.\"The hotel's executive pastry chef Thomas Henzi picked a set of desserts that were likewise inspired by Italy, where Nunziati spent many years cooking for the country's prime minister Silvia Berlusconi. \"I just got some flavors throughout Italy – from the north to the south – and tried to combine it on one plate. We came up with 15 to 16 desserts that we presented two months ago and had a tasting. Then we narrowed it down to three,\" he said. Mark's Garden returns as the florist for the event hosted by the Hollywood Foreign Press Association. The company's owner Mark Held said a burst of orange roses will decorate tables where Nicole Kidman, Casey Affleck, Mel Gibson and others dine and converse. \"It's sort of this peachy orange to a two-tone orange to a brilliant orange, which is actually – this hot orange is called high intenzz – with two Z's – so it's like double intensity. I think this is going to really pop on the set. I think for television this year – you know, because everyone is in black, and the light covered tablecloths, the gold around the room – these are going to look fantastic – I hope,\" Held said. Actress-model Olivia Culpo said she created the signature Moet Champagne cocktails being served at the event. \"I have cherry bitters, orange liqueur Champagne and rock candy. Any signature cocktail has some sort of bitters, orange liquor, Champagne and then sugar cubes. So it's kind of a take on that. And then the rock candy looks like diamonds, which I love and it's red carpet fashion, which I also love. And there will be lots of diamonds of course during the evening,\" Culpo said.Beverly Hills, California, 3 January 20171. Wide place setting for Golden Globe Awards dinner 2. Close dinner menu tucked into napkin3. SOUNDBITE (English) Alberico Nunziata/Beverly Hilton Executive Chef: \"I think like for every chef, there's not a picky person. There's just one person to make happy. And this is what I am trying to do. What I did when I analyzed the menu is like to bring myself on the table – to give an idea who is the chef in the back of the house. This is the reason why the menu is very inspired to Italy and at the same time to the California with the colorful and beautiful products we have here.\"4. Close meal 5. SOUNDBITE (English) Alberico Nunziata/Beverly Hilton Executive Chef: \"For the entrée, I went Italian. I have to be myself. We give rissoto with the porcini mushrooms and Parmesan Reggiano, 24 months – it's flying straight from Italy, actually. We like to think this waited two years to be served to a celebrity. We serve it with a filet mignon, celery root purée, Chilean Seabass. Chilean Seabass is considered a very king of the fish. We made an antipasto but with a sun-dried tomato made in house, and pinenuts. And in the center, I made something that is of myself. My mom in the winter used to do broccolini with just olive oil, garlic salt and pepper – as we do in the south. And I thought why don't we do something like that. They're to hear my story, and this is the way to tell them my story.\"6. Wide meal with salad, centerpiece7. Close salad8. Close desserts9. Close desserts10. SOUNDBITE (English) Thomas Henzi/Beverly Hilton Executive Pastry Chef: \"We have a new chef this year, so I wanted to match his menu. So it has a very strong Italian flavor this time. So it was very nice for me to do as well. So I just got some flavors throughout Italy – from the north to the south – and tried to combine it on one plate. We came up with 15 to 16 desserts that we presented two months ago and had a tasting. Then we narrowed it down to three.\"11. Wide desserts on plate with centerpiece, Champagne12. Close centerpiece13. SOUNDBITE (English) Mark Held/Owner, Mark's Garden: \"We work with the Hollywood Foreign Press, with the art directors, to come up with a design every year -- and to come up with a new design. This year, we are doing orange – kind of a vivid orange. Actually, this is this centerpiece we are doing this year. It's sort of this peachy orange to a two-tone orange to a brilliant orange, which is actually – this hot orange is called high intenzz – with two Z's – so it's like double intensity. I think this is going to really pop on the set. I think for television this year – you know, because everyone is in black, and the light covered tablecloths, the gold around the room – these are going to look fantastic – I hope.\"14. Medium Moet Champagne with glasses15. Close signature cocktail16. SOUNDBITE (English) Olivia Culpo/Actress-model: \"The classic Champagne cocktail – so for my drink, I have cherry bitters, orange liqueur Champagne and rock candy. Any signature cocktail has some sort of bitters, orange liquor, Champagne and then sugar cubes. So it's kind of a take on that. And then the rock candy looks like diamonds, which I love and it's red carpet fashion, which I also love. And there will be lots of diamonds of course during the evening.\"17. 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