“They produce some of the best miso in Japan,” said Sugiura. “We bring it here to share with each other, to appreciate each other and to enjoy it together. It’s East meets West — one world — at the Golden Globes.”
Executive Hotel chef Suki Sugiura and pastry chef Thomas Henri are going all out on the 69th Golden Globes dinner gala event. This is no farm to table fare. No this is very Hollywood. Opulent is the word, as expensive ingredients are imported and jetted in from several parts of the Globe. The chocolate will be imported from Switzerland, acacia honey caramel coming from France, other goodies are expected from Spain and Italy. Five hundred magnums of the 2002, which was bottled and has been sitting for seven years — the longest resting period of any of the Moet Grand Vintages — will be served at the Golden Globes on January 15. Here is the menu, and it is yes mouth watering. It’s what I love about USA, when you do it, just do it big. It’s Beverly Hills, and the Beverly Hilton what else would you expect, this is the land of where magic is real and dreams come true.