Discover Hollywood's Favorite Foods and Champagne Cocktail at the 2012 Governors Oscar Ball

Sunday, February 26^th is Oscar Night in Hollywood this year. And while the stars and artists of all things cinema will be watching the award ceremony at the L.A.’s Kodak Theater, chefs and event designers around the world will be analyzing the cuisine and décor at the offical post-gala Governors Ball.

Once again Cheryl Cecchetto will produce the must-be-at event with Wolfgang Puck overseeing the cuisine along with pastry chef Sherry Yard. This is the 18^th year that Chef Wolfgang has directed his Spago staff to cheer the winners and comfort the losers, all with his hallmark flare and creativity.

And this year is no different with some exciting changes in store. Unlike past evenings, this year’s event is no longer a formal sit-down dinner. Surprise-surprise. There will also be no buffet tables or long lines straining to grab a bite from crowded tables. Even bigger surprise.

Instead 550 pieces of customized furniture will be brought in to create a dazzling lounge, created with a welcoming open floor plan that will surely say ‘You can NOW relax and have some fun” to all with that sought after invitation card as all the food will be directly tray-offered to the lucky guests.

Yet soft suede, red roses, sparkling crystals and purple drapes still mark the event as one with classic Hollywood glamour.

And then there will be the food as only Tinsel Town can do it – 1450 pounds of Maine lobster for petit tacos for starters and finally dessert mouse served in golden hued eggs. Ah Hollywood!

But what’s a party without a cocktail – the Governors Ball has always had its very own signature one, thanks to the very elegant champagne of Moet & Chandon. So without further delay, card please – recipe card, that is…Enjoy!  

RED CARPET GLAMOUR COCKTAIL 

• Fill a chilled champagne flute ½ way with ice.
• Stir 1 ounce of fresh-squeezed sour mix (see below) and Hum Botanical Spirit with fresh ice.
• Strain into flute to fill ½ way.
• Top with Moët & Chandon Imperial.
• Garnish with a single rose petal.
• Continually refresh as needed with champagne.

Sour Mix: Combine 1 cup sugar with 1 cup water until sugar is completely dissolved. Add 1 cup fresh lime juice and 1 cup fresh lemon juice and refrigerate.

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2012 

Glenn Close Shines in New Hotel Movie Albert Nobbs

Movies about service within the hospitality industry are few and far between, especially ones that portray the history and heritage of style that still hallmarks all legendary hotels to this day.

And while so many of us in the industry can laugh with understanding while watching the very funny Fawlty Towers, we still might long for a more serious presentation of what service can require.

Now, thanks to the fabulous actress Glenn Close, we can in the new film Albert Nobbs.

Based on a short story by George Moore, we follow the life Albert Nobbs, who is a butler at the Morrison Hotel in 1890’s Dublin, Ireland. But Mr. Nobbs has a secret – he is actually a she.

No, this is not a film about gender preference but rather about the decision to hide and survive for only as a man could “Mr Nobbs” obtain a living wage in conservative Victorian Ireland.

Yet as the years pass Mr. Nobbs serves others so perfectly that “he” almost forgets his/her feelings within and the precious dreams beyond the day-to-day of "may we serve you?".

And who among us with the industry, especially during the rush (and crush) of the holiday season does not know that feeling of so much for others, often so little for ourselves, as we endlessly smile and serve?

This is an outstanding movie – beautiful to watch, touching to see.  It is well worth the viewing and one that the Oscars should acknowledge for Glenn Close captures in a single steady glance the true heart (and price) of service served then and still today.

 Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

New York Health Department Plays Grinch to Algonquin Hotel Beloved Cat

‘Tis the holiday season, a time for fun and good cheer when all are friends and kindness fills the air.

Or should be…

In what can only be called a ‘cat-astrophe’, the New York City Health Department apparently forgot to refer to their calendar when they recently banned the Algonquin's ‘direcfurr of guest relations’, the beautiful kitty Matilda III from many sections of this historic hotel.

Now certainly the Health Department has a valuable job to do but perhaps this is an overreaction to a tradition that since the 1930s has harmed no one.

Matilda, the Algonquin's famed cat, is part of a proud line of feline greeters who have been delighting guests since the first kitty was welcomed, cold and hungry, out of a stormy night by the hotel's compassionate owner Frank Case.

Honored by no less than the actor John Barrymore with the names “Hamlet” or “Matilda”, depending on their sex, the current kitty can now only grace the registration area – and only while on a leash.

All these restrictions are thanks to the NYC Health Department’s grumpy ‘grinch-y’ attitude during a season of supposed cheer and good well.

Surely the ghosts of such legendary literarties as Dorothy Parker, Robert Benchley, Mark Conley, Edna Ferber and George F. Kaufman, all members of the Hotel’s famed Round Table, would object to such an injustice against a noble kitty who is dedicated to the very spirit of a warm welcome and a gentle purr. 

One can hope that amidst all the glorious sparkle and glitter that typifies New York City during the winter holidays, the New York City's Health Department will perhaps review their decision and adopt a more objective perspective that honors both the values of the Season and the traditions of welcome that are the hallmark of our Industry all year round.

Post Note, November 28, 2011 - If you're interested in learning more about the Round Table of Literary Greats that gathered during the 1920's at the Algonquin Hotel, be sure to check out the film, Mrs. Parker and Her Vicious Circle. 

The hotel's insightful owner Frank Case often sent complimentary popover rolls and celery to their corner table as those gathered there tended to talk first, drink second (whiskey sours were a favorite) and eat last - a combination that anyone in the Industry knows is not the best for any guest no matter their talent or the season. 

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

New James Bond Movie SKYFALL Launches at Massimo Restaurant and Oyster Bar

Yes, James is back and just in time for the 50th anniversary of Hollywood’s longest and most successful film franchise. The new film, entitled Skyfall, will premiere in the fall of 2012 and stars once again the fabulous Daniel Craig.

And where did the over 100 reporters from around the world go to attend the film's press launch?

Why none other than the famed Massimo Restaurant and Oyster Bar in London.

If you doubt this amazing restaurant’s popularity with celebrities, just consider that Johnny Depp also appeared there for the press launch of his latest installment of the Pirates of the Caribbean series – On Stranger Tides. 

Given the setting for the film (water, water everywhere) – this legendary seafood restaurant seems the perfect destination for Depp and his fellow actors. (Not to mention the lucky attending members of the press – thank you Johnny!)

But back to Bond. The new film will be the 23^rd time Bond has dazzled and with Craig, acting as our daring savior from disaster, this film is sure to be a worldwide hit.

Speaking of worldwide, the film’s still closely guarded plot is projected to range from England to China to Istanbul and finally to Scotland.  Such a wealth of destinations is sure to trigger (pardon the pun) new culinary trends and flavors.

Hosting all this wonder at El Massimo is Chef Patron Massimo Riccioli himself.  

Beginning in Rome, he directed the culinary delights at La Rossetta, the oldest Michelin star rated restaurant in Italy.

Now London is the lucky city able to enjoy his memorable feasts from the sea to shining sea.

Let’s just hope that the celebrities attending the launch don’t forget to enjoy those vodka martinis that James made so very popular as they dine on the best that chef and the oceans can offer.  

To be sure, “Shaken, not stirred” should help boast beverage profits around the world as countless movie goers applaud Ian Flemings’ 007 hero one more time in true cinematic style. 

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

New PUSS IN BOOTS Movie Will Make All Things Spanish So HOT!

All things Spanish will only get hotter with the premiere of DreamWorks new movie Puss in Boots, starring Antonio Banderas as the elegant voice of the utterly unforgettable feline purrr-fect hero.

With lines like "I smell something familiar. Something dangerous. Something - breakfasty" and "I hate Mondays", what chef can't relate to this noble gato?

Add in magic beans and golden eggs and, well, this movie is sure to be a big hit worldwide with everyone be they child, parent or chef.

That said, innovative chefs everywhere know a great theme when they see it. And this year (and next), it is going to be all things Spanish but with flare and surprise (Puss would so approve).

And speaking of breakfast and golden eggs, why not create exactly that with the amazing edible food spray from The Deli Garage. Applied with style (oh so Spanish), it's sure to create a never to be forgotten a la Ferran meal worthy of any chef's knowing smile.

Shouldn't we all then say "Ole!" and tip our hats to a great (and very funny) new DreamWorks film. Just don't forget your toque and BOOTS!

Post Note, October 28, 2011: Here are several additional great lines from Puss in Boots that are truly worth of Chef and supportive staff...

"Is it hot in here? Or is just ME?"

"Fear me, if you dare."

"You made the cat (substitute the word 'chef' here) angry. You do not want to make the cat (chef) angry." - followed by a swip by something sharp and great personal embarrassment.

Post Note, October 30, 2011: If you still doubt that things Hispanic will be a hot trend in the coming year, check out the well dressed Japanese business men dancing their away across Mexico in Genki Sudo's World Order viral music video. The tightly choreographed moves are almost equal to any performed by the staff of a well run kitchen. Bravo gentlemen!

 Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011