Kicking off the Hollywood awards season with the Italian chefs behind the 2018 Golden Globes Dinner

Tomorrow is the big day.

As everyone in show biz knows, the 75th Golden Globe Award Dinner kicks off the awards season. This time, went deep inside Room 1420 at the Beverly Hilton Hotel, where we spoke to the Dream Team, the Golden Globes Dinner chefs, resting comfortably after 14 hours of non-stop work. From left to right: chef Gianbattista “Gianba” Vinzoni, sous-chef Matthew Morgan, chef Alberico Nunziata, and executive pastry chef Thomas Henzi.

chefs of Beverly Hilton

From left to right: Gianbattista Vinzoni, Matthew Morgan, Alberico Nunziata, and Thomas Henzi.

“It’s more like a war, one wrong move and your are dead”, says Alberico Nunziata, executive chef. “One wrong move and your troops are everywhere and all of a sudden you are surrounded by the enemy of… timing, rushed prepping and wrong temperatures, which will leave your food either dried or raw. And one more thing: watch out for those HOT BOXES, they will burn you in a minute.”

With the help of his culinary crew, all bedecked in gleaming white double-breasted jackets, Nunziata has prepared one of the most eye-catching dinners of 2018. This year’s novelty, in terms of culinary news, is that the entire menu is gluten-free and vegetarian-friendly. The guests, all 1400 of them, are going to have dinner just before the ceremony. They will have exactly 45 minutes to eat. But let us provide you with more details, starting out with the menu.

RELATED: 7 Questions for Gianbattista Vinzoni, Chef to the Hollywood Stars

antipasto from the 2018 Golden Globe dinner

Burrata salad appetizer from the 2018 Golden Globes dinner

The 2018 Golden Globes Dinner menu revealed

Antipasti: Pressed burrata salad, edible purple garlic flowers, heirloom cherry tomatoes, balsamic vinegar from Modena, squash, frisée.

Main Course: Pan-seared Chilean sea bass served with red beet parmesan risotto, Castelvetrano olive tapenade, broccolini florets, golden stripe baby beets, yellow squash and zucchini

Dessert: Efendi, made with white chocolate coffee cream, coffee liqueur biscuit, Frangelico mascarpone, and crunchy praline by executive pastry chef Thomas Henzi.

More details? Some of the ingredients needed to prepare this meal:

  • 550 pounds of burrata, imported from Italy
  • 1100 pounds of Chilean sea bass
  • 660 pounds of olives
  • 330 pounds of baby beets
  • Garlic flowers to garnish the antipasto
  • 550 pounds of chocolate for the desserts
  • 150 cases of Moet & Chandon champagne magnums
  • 200 cases of Moet rose 
seabass from the 2018 Golden Globes Dinner menu

Main course: Chilean sea bass

Chatting with the culinary stars of the Golden Globes Dinner

The most difficult dish. The seabass, because you don’t want to overcook it, or serve it raw. And you have to cook it in advance, so it is ready when the guests arrive.

New thing this year. No duet (dopp-ei-etta in Italian), there is no meat and fish on the same plate.

RELATED: Six Questions with Dario Cecchini, Italy’s Most Famous Butcher

Leftovers. There is no leftovers…. Never, because it is made exactly for the people attending…and then you have to account for staffers and kitchen.

What else? When you watch the show, why not cook something good, something great, something elegant… yet simple, flavory, something italian… why not, take a look at the chef’s recipes on!

Buon Golden Globe everybody!

chocolate dessert

Effendi dessert on the 75th Golden Globes dinner menu

Photos courtesy of Beverly Hilton. All rights reserved.