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LOS ANGELES (AP) When your cooking celebration guest embody
Brad Pitt
,George Clooney
,Kate Winslet
andGlenn Close
, and a whole event is televised live, it can take months to devise a menu. That's because a group behind aScreen Actors Guild Awards
began putting together a image for Sunday's rite months ago.It was still summer when uncover writer
Kathy Connell
andexecutive writer and director
Jeff Margolis
initial sat down with cookSuzanne Goins
of Los Angele s eatery Lucques with a high order: Create a image that is juicy during room temperature, looks pleasing on TV, is easy to eat and appeals to Hollywood tastes. Oh, and no poppy seeds, soups, sharp dishes, or piles of onions or garlic."It can't drip, hang in their teeth or be too heavy," Connell said. "We have to damp all palates."
The cook put together a image of possibilities: Slow-roasted salmon with yellow beets, lamb with cous cous and spiced cauliflower and roasted base vegetables with quinoa. There was also a chopped duck salad and another duck image with black beans.
To safeguard a dishes are both juicy and TV-ready, Connell and Margolis, along with a SAG Awards Committee and a show's florist and art director, dined together during this summer lunch on tables set to replicate those that will be in a Shrine Exposition Center during a ceremony. The pewter, crushed-silk tablecloths and white lilies you'll see on TV Sunday were also selected months ago.
The diners discussed a demeanour of a plate, a distance of a portions and a vegetarian possibilities.
"We'd like a portions a small larger," Connell told a chef.
"And a small some-more salsa on a salmon," Margolis added.
Come Sunday, it's adult to Goins to ready 1,200 of a long-planned dishes for a A-list audience.
___
Online:
www.sagawards.org
(news.yahoo.com)
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