Chef at Golden Globes Selects Our Extra Virgin Olive Oil

It’s amazing to think Nicole Kidman, Sophia Loren, Tom Hanks and scores of other Hollywood stars will soon get a chance to try our extra virgin olive oil.

Beverly Hilton Chef Suki Sugiura- extra virgin olive oil

Our Olio Nuovo EVOO will be one of the ingredients used to to prepare the dinner at the Golden Globe Awards Show Dinner on Jan. 17, at the Beverly Hilton. The hotel’s executive chef, Suki Sugiura, began planning the menu for the gala event last summer. The Hollywood Foreign Press Association sponsors the Globes. In the photo – which shows our EVOO – Chef Suki is providing a media preview of the dinner he’ll be serving.

The chef — a veteran of four Golden Globe dinners — is a big proponent of our EVOO.

He’s serving Tinseltown’s heavyweights a locally inspired menu showcasing the bounty of California’s agriculture. Every ingredient will come from the Golden State, from our Olio Nuovo to the mozzarella to the beef short ribs.

“This is a message from California,” Chef Suki told the Associated Press. “We’re taking advantage of the fact that some of the finest ingredients in the U.S. are right here in California.”

The chef also is adhering to a California theme of “cooking light.”

“There’s not so much butter. And cream — forget it,” he told the AP.

Instead, according to the news agency: “Fresh herbs and local olive oil add flavor to the appetizer salad and the beef and sea bass entree (that comes from Central and Southern California).”

The entree, for example, will pair our EVOO with an aged balsamic vinegar that accompanies the sautéed sea bass and the herb-braised short ribs.

Chef Suki and his kitchen staff of more than 100 have been extremely busy. Some 1,700 meals are expected to be served during events tied to the Golden Globes. The Jan. 17 gala banquet alone is expected to draw nearly 1,300 movers and shakers. The chef also is responsible for preparing the food for a half dozen parties thrown after the big dinner.

He and his team are prepared to work from 6 a.m. to well past midnight on the 17th.

“It’s the busiest day of the year,” he told the AP.

No doubt.

Bon appétit,

Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch