Celebrate awards season LA style

February 20, 2017

The film awards season is always hotly anticipated, with much speculation over who the winners and losers will be. Not to mention all the excitement and glamour as the stars step into the spotlight to celebrate their achievements and fight for the best-dressed accolades.

The smoked salmon with caviar has always been a favourite of the stars at the annual Governors Ball.” David McIntyre, executive chef

Wolfgang Puck, our founding chef at CUT at 45 Park Lane, has been given the honour of creating the menu for the star-studded Governors Ball, the official post Oscars ceremony party. He’s held this great honour for over two decades, so with his wealth of experience we thought we would share a little bit of Hollywood magic with you, to help you host your very own awards season party.

David McIntyre, executive chef at 45 Park Lane, suggests a series of select dishes full of star potential. One dish he particularly recommends is a classic from Wolfgang Puck’s awards season menu, a blinis topped with crème fraiche and smoked salmon. For an added touch of indulgence, finish with a garnish of caviar to really wow your guests.

 

LaLaLand89 cocktail

To kick-start your evening, head bartender Maurizio Palermo at BAR 45 suggests a LaLaLand89 cocktail – named after one of the most likely films to win big at the 89th Academy Awards. Inspired by the classic 1930s Blood and Sand cocktail and famous actor Rudolph Valentino, it’s sure to prove a hit. Traditionally made with scotch, Maurizio’s twist features Diplomatico Rum Reserva, Antica Formula red vermouth, Italian bitters, maraschino liqueur, elderflower foam, and is topped with a gold leaf for dramatic effect.

If you’re more of a champagne person fear not, Matteo Ramazzina, our head sommelier at CUT at 45 Park Lane notes, ‘Nothing says awards season party like a chilled glass of champagne.’ He recommends vintage or non-vintage champagne, ideally from a small producer, as an aperitif to stimulate the appetite. Moving though the courses, he suggests pairing a more complex, intense, medium-bodied vintage rosé champagne. To accompany dessert or a fine cheese selection, how about treating your guests to a delicious demi-sec champagne.

With your menu planned out, it’s time to consider ways to create the right atmosphere. For our restaurant director Loyd Loudy, it’s all about the right combination of light and sound. He suggests putting together an uplifting playlist to get your guests in the party mood. He’s also a big fan of opting for candlelight rather than bright lighting.

 

Photo credit: @chefwolfgangpuck Instagram

For the ultimate soirée, why not have your own photographer to capture the event? Sonia Bel Hadj, restaurant manager

A fun way to set the tone for the party and generate a bit of intrigue, is to send bespoke party invitations. Pastry chef Niamh Larkin suggests making personalised chocolates or biscuits inspired by the iconic LA event. Use cookie cutters in the shape of the Oscar’s statuette, just like Wolfgang Puck does to serve at the end of the Governors Ball dinner each year.

For the final act of the evening, restaurant manager Sonia Bel Hadj suggests making it a memorable night by handing out fun goodie bags.  You could give each guest a customised champagne flute and a small bottle of champagne, even formally presenting them like an awards ceremony with acceptance speeches. A pampering face mask and the recipe for CUT at 45 Park Lane’s signature bloody Mary would make a thoughtful gift. Alternatively, you could keep the film theme going by giving a bag of gourmet popcorn and a cinema ticket, to entice your friends to see one of the award-winning movies for themselves.

If you would prefer us to offer you the star treatment, come and enjoy a luxury stay with our Award Season at 45 Park Lane offer, which includes a taste of LA-style glamour.

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