Award season with Brad & George
Both were in New York last night, both campaigning before the Academy’s nomination window closes later this week. The Brange attended the New York Film Critics’ Circle gala to collect his Best Actor award, George will attend the NBR gala tonight for his Best Actor prize from that organisation, they’ll go head to head on Thursday night at the Critics’ Choice Awards back in Hollywood and again on Sunday at the Globes.In other words, they’re pretty much together every other day this week. And I like it when they’re together.
But who’s in the lead?
George may have a slight edge though Brad’s picking up some momentum. The National Society of Film Critics just named him Best Actor ahead of Gary Oldman and Jean Dujardin. Sony is playing this very, very carefully for him, working steadily behind the scenes leading up to Friday’s cut-off to make sure his name gets on the list of final five. Still...across the board, every race is tight, no one is a lock. Not even Steven Spielberg.
Spielberg was shut out from the Directors Guild yesterday.
Spielberg!
In favour of David Fincher and Woody Allen. (Which means Midnight in Paris - a movie that’s probably my favourite among all the ones being talked about as contenders - still has a good chance.)
What I’m saying is that this year, more than any other, they need to hustle their asses.
Which is why George has been doing so many interviews, appearances, magazine covers. George has been EVERYWHERE. Yesterday it was Rock Centre with Brian Williams and at some point GMA.
Don’t you want Brad and George to be together, like, all the time, with a camera on? I would watch that show! Because, of course, they don’t have to make that show.
Anyway, George alludes to a flight they were on together a couple of days ago, did you hear that? I’m thinking it was either to or from Palm Springs, they shared a ride. And that would mean all four of them, the Jolie and Keibler, getting to know one another. They’ll have to, very well in fact, because according to the schedule they should be seeing each other at least once a week until Oscar time.
Speaking of Keibler, click here to see a photo of her in New York with Joanna Cole, editor of Marie Claire, yesterday. As IF Stacy Keibler would make it into Marie Claire if not for George Clooney.
While Stacy was enjoying the benefits of being his girlfriend, George was glad-handing around town. As for Brange - I’m into Angelina’s leather skirt and emeralds, it’s a good combination. Very rarely does she look better than he does but it was the case the other night in Palm Springs and it was the same last night in New York...because, again, as I noted then, he’s so thin right now his clothes don’t fit right. Now how can we find a way to blame her for this, tabloids?
George talks to Brian about Brad and George below
Matt Bomer is beautiful
Bomer was at the TCA on Friday. I came out of the elevator to go down the hall towards our press room and there it was, walking towards me, one of the craziest faces I have ever seen. It’s, like, knee-buckling how good-looking he is. And, as is the case with this kind of beauty, with the Jolie too, your appreciation of it isn’t necessarily accompanied by desire. I wasn’t panting after him or anything.
Rather, when you see Bomer, you question, as corny as this sounds, whether or not he is actually human. That’s how incredibly perfect Matt Bomer’s face is. You don’t really know whether or not he’s some kind of immortal.
Anyway, the pictures don’t support my hyperbole, I know, and the photographers that day were too busy looking for Jessica Simpson anyway which is why there are so few good shots. But I’m telling you, again,
it’s like Angelina Jolie. Until you’ve actually seen her in person, you’re not getting even a fraction of how show-stopping this face is.
Golden Globe stars to dine on desserts of gold
The main course meal to be served at the 69th Annual Golden Globes Awards, prepared by Beverly Hilton Executive Hotel Chef Suki Sugiura, is shown at a menu preview at the Beverly Hilton Hotel on January 5, 2012 in Beverly Hills, California.
Photograph by: Kevin Winter, Getty Images
LOS ANGELES -- When Hollywood's top stars, including George Clooney, Angelina Jolie and Steven Spielberg, attend the Golden Globe Awards next week they will sip vintage champagne and nibble edible gold.
Golden flakes will top their dessert following a meal that chef Suki Sugiura will prepare using foods flown in from around the world for the event, which is one of Hollywood’s most-watched film and television awards shows.
But unlike the film world's Oscars or TV’s Emmys, where stars sit side-by-side in a theater, guests at the Golden Globes are treated to a gourmet meal by the event’s organizers, the Hollywood Foreign Press Association.
Moet & Chandon, which has been the official champagne for the Golden Globes for 21 years, will serve its traditional Imperial mini bottles on the red carpet to arriving guests.
Inside the venue guests will sip its Grand Vintage 2002 for the first time.
Five hundred magnums of the 2002, which was bottled and has been sitting for seven years — the longest resting period of any of the Moet Grand Vintages — will be served at the Golden Globes on January 15.
Sugiura, the executive chef at the Beverly Hilton Hotel where the event takes place, has created a three course meal with a “global food harmony” theme that includes a combination entree of braised prime short rib of beef and sea bass marinated in miso from Sendai, Japan.
“They produce some of the best miso in Japan,” said Sugiura. “We bring it here to share with each other, to appreciate each other and to enjoy it together. It’s East meets West — one world — at the Golden Globes.”
For dessert, executive pastry chef Thomas Henzi will serve a chocolate almond crunch terrine with acacia honey, caramel and fresh berries. The chocolate will be flown in from Switzerland, while the acacia honey caramel will arrive from France, the Tarragon hazelnuts from Italy and the Valencia almond paste from Spain.
“It's a rich dessert,” said Henzi, not only figuratively but literally.
Each dessert plate will be sprinkled with 23-carat edible gold flakes along with a white chocolate ball sprayed with gold dust.
“In today’s market, Gold costs $1600, $1700 for an ounce, sometimes up to $2000, so it’s expensive,” said Henzi. “We’re looking at $1.20 per plate just for the gold flakes. And we’re preparing 1500 plates!”
Flower arrangements by celebrity florist Mark Held, of Mark’s Garden, who has been creating the floral centerpieces for the Golden Globes for about a decade, will complement the meal.
Held said he is working on an eight colour combinations of flowers, all in deep winter tones of burgundy, gold, green and maybe even a deep pink.
“This year, we’ll see a lot more colour across the room. It’ll be fun and lively because this is a lively event,” he said.
Golden flakes will top their dessert following a meal that chef Suki Sugiura will prepare using foods flown in from around the world for the event, which is one of Hollywood’s most-watched film and television awards shows.
But unlike the film world's Oscars or TV’s Emmys, where stars sit side-by-side in a theater, guests at the Golden Globes are treated to a gourmet meal by the event’s organizers, the Hollywood Foreign Press Association.
Moet & Chandon, which has been the official champagne for the Golden Globes for 21 years, will serve its traditional Imperial mini bottles on the red carpet to arriving guests.
Inside the venue guests will sip its Grand Vintage 2002 for the first time.
Five hundred magnums of the 2002, which was bottled and has been sitting for seven years — the longest resting period of any of the Moet Grand Vintages — will be served at the Golden Globes on January 15.
Sugiura, the executive chef at the Beverly Hilton Hotel where the event takes place, has created a three course meal with a “global food harmony” theme that includes a combination entree of braised prime short rib of beef and sea bass marinated in miso from Sendai, Japan.
“They produce some of the best miso in Japan,” said Sugiura. “We bring it here to share with each other, to appreciate each other and to enjoy it together. It’s East meets West — one world — at the Golden Globes.”
For dessert, executive pastry chef Thomas Henzi will serve a chocolate almond crunch terrine with acacia honey, caramel and fresh berries. The chocolate will be flown in from Switzerland, while the acacia honey caramel will arrive from France, the Tarragon hazelnuts from Italy and the Valencia almond paste from Spain.
“It's a rich dessert,” said Henzi, not only figuratively but literally.
Each dessert plate will be sprinkled with 23-carat edible gold flakes along with a white chocolate ball sprayed with gold dust.
“In today’s market, Gold costs $1600, $1700 for an ounce, sometimes up to $2000, so it’s expensive,” said Henzi. “We’re looking at $1.20 per plate just for the gold flakes. And we’re preparing 1500 plates!”
Flower arrangements by celebrity florist Mark Held, of Mark’s Garden, who has been creating the floral centerpieces for the Golden Globes for about a decade, will complement the meal.
Held said he is working on an eight colour combinations of flowers, all in deep winter tones of burgundy, gold, green and maybe even a deep pink.
“This year, we’ll see a lot more colour across the room. It’ll be fun and lively because this is a lively event,” he said.
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