On Jan. 27, nominees, presenters and their peers will gather at the Shrine Exposition Center to celebrate the 19th annual Screen Actors Guild Awards. While viewers will be watching to see what nominees like Anne Hathaway, Claire Danes and Jennifer Lawrence will be wearing on the red carpet, now we know what they will be eating, too.
All of the attendees will be treated to a meal created by James Beard Award-winning chef Suzanne Goin with sommelier Caroline Styne of Lucques Catering. Goin and Styne own Lucques, Tavern and A.O.C., three of Los Angeles’ most popular restaurants, and will soon be opening The Larder at Tom Bradley International Terminal at LAX.
Goin and her culinary team have planned a menu of antipasto plates. The meal echoing the awards philosophy of ‘going green’ will feature produce and ingredients from select local California farms including Flora Bella Farms, Windrose Farm, Maggie’s Farm, Weiser Farms, McGrath Family Farm, Shaner Farms, and Strauss Family Creamery.
Goins tops her slow-roasted salmon dish with herbed green rice with thick labneh yogurt, caper sauce and nasturtium flowers. The delicate salmon, marinated in green herbs and shallots, perches over rice cooked with parsley, mint, cilantro, fennel, chile de arbol, and fennel seeds.
For the beef tenderloin dish, Goin sears the meat in a pan, then roasts in the oven with thyme and rosemary. The dish is served with fingerling potatoes, arugula, and a dollop of horseradish cream. The lean protein and fresh greens paired with spiced crème fraiche are hearty enough for a steak lover and light enough to enjoy while wearing formal clothes.
The salmon and beef dishes will be accompanied by a dish of roasted beets, blood oranges, feta cheese, and black olives. Goin dresses this salad with shallots, red wine vinegar, lemon juice and extra virgin olive oil. The strong, oil-cured Nyon black olives provide visual contrast and taste. This same dish has been adapted for vegans to be served with fresh mint and without cheese.
In addition, the alternative vegan plate will feature two dishes. Goin spices a cauliflower and cous cous dish with coriander, cumin, curry, bittersweet paprika, and cilantro. The cauliflower is topped with a pomegranate salsa made with shallots, lemon, pomegranate molasses, parsley, and pomegranate seeds.
Vegans will also be offered a rustic mixture of farro with kale, broccoli, currants, and pine nuts. The dish features farro, a nutty-tasting wheat grain. The vitamin-rich dark green kale, now a popular ingredient for health-conscious eaters, comes from Rutiz Farms.
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Julie Wolfson is a freelance writer living in Los Angeles. She covers travel, lifestyle, art, pop culture, cocktails and food for Cool Hunting and several other media outlets. Most days you’ll find her out and about in Southern California and around the world tracking down stories about talented people doing amazing things.