SAG Awards Dinner Menu Revealed

The SAG Awards don’t happen until Jan. 27, but at least one honor is already spoken for: The golden statue for outstanding food ensemble has been nabbed by Lucques Catering, under the direction of chef Suzanne Goin and business partner Caroline Styne.

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The 1,200 attendees at the ceremony are in for a repast featuring salmon, beef tenderloin, blood orange slices and an array of vegetables, grains and spices, most locally sourced from family farms and purveyors.

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“We know the people we get everything from,” said Goin. “It’s not just a stockpile of food that you’re ordering from.”

Said SAG Awards committee chair JoBeth Williams, “They manage to make such beautiful tasty food for so many people.”

All food will be served at room temperature, the better for grazing as the evening proceeds.

Drink will not be ignored, of course. Set on each table will be champagne by Champagne Taittinger, chardonnay and pinot noir from Gallo Signature Series, and Fiji Water.

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Not included at the tables, however, is dessert. That comes later, at an afterparty, and is supplied by Wolfgang Puck.

This is Lucques’ fourth consecutive year catering the SAG Awards. “They bring all these things together,” said Williams, “and the rest is magic.”

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The menu:

Roasted beets and blood oranges with feta and black olives

Slow-roasted salmon with green rice, labneh, capers and nasturiums

Beef tenderloin with fingerlings, arugula and horseradish cream

Vegan plate:

Roasted beets and blood oranges with mint and black olives

Cauliflower couscous with pomegranate salsa

Farro with kale, young broccoli, currants and pine nuts

Farms and purveyors include: Coleman Farms, Flora Bella Farms, Forever Cheese, Maggie’s Farm, McGrath Farms, Michael Phung,  Niman Ranch, Ocean Jewels, Pitman Family Farms, Provvista, Rutiz Farms, Schaner Farms, Strauss Family Creamery, Tamai Farms, Weiser Farms,  Windrose Farms, and Yee Her Farms.

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Email: jhandel@att.net

Twitter: @jhandel