Monday, March 5, 2018

Gretchen Rossi, Erika Alexander, & Jesse Metcalfe Present at Wardour Studios' Academy Awards Oscars Viewing Party and Red Carpet, One of the fanciest TV dinners.

By Laura Medina

Oscar Night, along with Golden Globe Night, is a night of 1,000 plus stars.

Whichever film stars not nominated or not invited, stars from television and reality television or more established celebrities, they took tv watching amped up to the hilt.

These Oscar Viewing parties aren't couch-surfing in sweats, but an excuse to dress up and wear a tux then dine on 5-star haute cuisine in 5-stars restaurants...then get down and boogie at equally spectacular after-parties, grown-up proms with tons of money and every little detail down to perfection.

Real Housewive of the OC, Gretchen Rossi, was classic Hollywood glamour when she appeared at Wardour Studio's Oscar Viewing Dinner Party celebrating Women in Entertainment.

She was immediately followed by fellow Bravo reality celebrity, "Stripped" Ali Levine, pregnant and proud.

"Desperate Housewives" Jesse Metcalfe was a guest for Wardour Studios' Academy Awards Viewing Dinner party.

But the real belle of the ball is "Get Out" Erika Alexander.  She could had been sitting among her fellow co-stars at the Academy Awards itself but she choose to celebrate with Wardour Studios.  That's very nice of her.

Let's cut to the chase and get inside the party!

Inside the party, "Get Out" star, Erika Alexander clapped and cheered when the movie won an Oscar for Best Original Screenplay.  An historical moment in time.

The Wardour Studios toasting inside their own Oscars party.

This brand new Waldorf-Astoria Hotel Beverly Hills, was built exclusively for Hollywood's Entertainment industry.

In the ballroom foyer, resplendent in ebony and gold, there's a lobby bar to refresh the celebrities who just did the red carpet interviews and pose, before entering the ballroom.  Red carpet interviews, getting the scoop, can be exhausting.  A good cocktail can revive your spirits,..pun intended.

What awaits them...

Fifty prim and proper tables seating ten people.  

Therefore, silverware placement, following the course of the dinner is important; and the guests knowing which silverware to matching each course is equally important.

This is a 5-star dinner with 4-courses with 2 main entrée choices.  After the server senses that you are done with your courses, they immediately swipe and clean away that fork and knife while continuously pouring champagne, quietly and efficiently.  Oscar time is the real-life,  All-American Downton Abbey. 

If champagne isn't your cup of tea, you can either politely notify your server or...

Politely tap to ring the dinner bell for the server to help the diners pass the bread basket or hustle various cocktails and mocktails.  No yelling at the servers during the Oscars.

The ballroom foyer is today's anteroom where they spread out the meatball and pasta buffet and the gourmet cheese and charcuterie and bread trays, for the party-hopping networkers and connectors, too antsy to settle down and watch the large screen televisions, dotted through-out the ballroom.

For those who are happy to settle down and be waited-and-served, this is what they have to look forward to.  This is the fanciest tv dinner that scribe has happily enjoyed and hope this wouldn't be the last Oscar dinner.

With the closest recipes, this scribe tries to bring the Oscar party to you, with recipes...

Seared Shrimp with Crispy Baby Artichokes in Lemon-Fennel Emulsion, dusted with Smoked Paprika Oil appetizer opened the 4-course Oscar's the closest recipe...

Ingredients Nutrition

  • 3 tablespoons butter, softened
  • 1 medium garlic clove, minced
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh parsley leaves, chopped
  • 18 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 12 lbs shrimp, peeled and deveined (21/25 count)
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 18
    teaspoon sugar


    1. Beat butter with a fork in a small bowl until light and fluffy. Stir in garlic, lemon juice, parsley and 1/8 tsp salt until combined. Set aside.
    2. Heat 1 tbs oil in a 12-inch skillet over high heat until smoking. Meanwhile toss shrimp, salt, pepper and sugar in a medium bowl. Add half of shrimp to pan in a single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to a large plate.
    3. Repeat with remaining oil and shrimp; after second batch has stood off heat, return first batch to skillet along with flavored butter and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve with lemon wedges if desired.

    Mesclun Salad with edible Nasturtium Flowers.

    Guests have a choice of picking between Caramelized Filet Mignon with Glazed and Roasted Heirloom Carrots, resting on Miso Mustard Carrot Puree.

    This is the closest recipes to Caramelized Filet Mignon with Glazed Carrots and Carrot Puree...
    Panfried Filet Mignon


    With a fork, combine the butter and herbs. Form into a ball, wrap in waxed paper, and chill.
    Heat a stainless steel skillet until very hot
    but not smoking.
    Add oil.
    Sprinkle salt and pepper on both sides of the steaks.
    Place in the skillet and cook for 3 minutes per side for medium rare.
    Transfer filets to a cutting board.
    To the pan add shallots.
    Let cook for 1 minute, stirring.
    Add the red wine and let reduce until almost all the liquid has evaporated.
    Add the beef
    stock and let reduce by half.
    Stir in the fines herbes butter.
    Serve the filet
    mignon with the sauce.
    Honey Glazed Carrots


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