What Will the Stars Eat & Drink After The Emmy Awards?

For most of us, Emmy night means the remote control, some snacks (maybe even right out of the box or bag) and a couple of cocktails. Sure, some of us have friends over and fill out mock ballots, and put on a spread to nosh on. For the Hollywood-ites who will be in attendance Sunday night for the 63rd Annual Primetime Emmy Awards, though, they get to follow up the ceremony with a swank party called the Governors Ball.

So how will the other half live come Sunday night? We recently had the chance to preview this year's Governors Ball, and have some crucial details that might inspire your own Emmy festivities.

This year's theme is "Mod Illusions," and they aren't kidding about the latter; models will be serving as decorative foils that will move amid the decor to keep the party-goers guessing as the night progresses. A few facts: There will be 50,000 square feet of drapery and 10,500 strands of beads going into the decor, and 12,000 white calla lilies into the floral arrangements. (We'll understand if your Emmy party simply boasts a lovely bouquet from one of this weekend's farmers' markets, or good ol' Trader Joe's.)

The 3,500 guests will be using 10,000 pieces of China and sipping from 2,500 champagne flutes, while in the kitchen 180 cooks and 18 executive restaurant chefs work to create the food, which is once again being done by Patina catering, for the 13th consecutive year and the 16th year overall. They'll be using 1,750 California avocados, 1,000 pounds of Heirloom tomatoes, and 11,000 rainbow baby carrots, among many, many, many more mass quantities of ingredients to make the appetizers and entrees.

Here is this year's menu:

The Emmy Awards air live at 5 p.m. Sunday, September 18th on FOX.

Previously
The 63rd Annual Primetime Emmy Awards: A Complete List of Major Nominations
Previewing the Emmy Awards' Stellar Governor's Ball Bash (2010)
How to Eat and Drink Like You've Just Won an Emmy (2009)

First Course: Windrose Farm’s Heirloom Tomatoes, Rosemary and Cherrywood Grilled Asparagus with Fried Yukon Gold Potatoes

Serves 4

Ingredients:
4 pieces of large Asparagus, peeled and cut to 4 inch lengths
1 sprig of Fresh Rosemary, roughly chopped
1 ounce Olive Oil
1 Brandywine Tomato, sliced ¼ inch thick
1 Pineapple Marvel Tomato, sliced ¼ inch thick
1 Basket Baby Tomatoes, cut in half
1 ounce Extra Virgin Olive Oil
16 Fingerling Potatoes
4 ounces Crème Fraiche
2 tablespoons Dijon Mustard
2 tablespoons Grilled Red Onions
1 large Yukon Gold Potato
Pinch Sea Salt
Pinch Black Pepper, ground

For the Asparagus:
• Mix Asparagus with Olive Oil and Rosemary
• Grill Asparagus over a hot grill with cherrywood
• Cut Asparagus in half lengthwise
• Season with Sea Salt and ground Black Pepper

For the Tomatoes:
• Season Brandywine Tomatoes, Pineapple Marvel Tomatoes and Baby Tomatoes with
Sea Salt, ground Black Pepper and Extra Virgin Olive Oil

For Potato Salad:
• Place the Fingerling Potatoes in a pot of cold water and bring to a simmer
• Cook Fingerling Potatoes until cooked through
• Remove Fingerling Potatoes from water and peel
• Slice Fingerling Potatoes in half lengthwise
• Mix sliced Fingerling Potatoes with Crème Fraiche, Dijon Mustard and
Grilled Red Onions
• Season with Sea Salt and ground Black Pepper

For Fried Gold Potatoes:
• Peel Yukon Gold Potato and cut into julienne strips
• Fry in hot oil at 375°F until golden brown and crisp
• Season with Sea Salt

To Serve:
• Place Potato Salad onto 4 plates
• Top with Tomatoes and Asparagus and Fried Gold Potatoes

Second Course: Filet Mignon, Gratin of Macaroni with Vermont White Cheddar, Rainbow Baby Carrots, Caramelized Cipollini Onions, Broccoli Emulsion and Oxtail Bordelaise

Serves 4

Filet Mignon and Oxtail Bordelaise Ingredients:
4 tablespoons Onions, finely chopped
1 clove Garlic, smashed
1 branch of Thyme
1 cup Red Wine
1 teaspoon Dijon Mustard
7 tablespoons Butter
4 ounces Oxtail, shredded and cooked
1 ½ Filet Mignon
Pinch of Sea Salt
Pinch of Black Pepper, ground

For Oxtail Bordelaise:
• Sauté Onions over low heat for 2 minutes
• Pour in Red Wine
• Add smashed Garlic and Thyme and raise heat
• Cook until the wine is reduced by half
• Remove pan from heat and stir in Butter, Mustard and Oxtail
• Season with Sea Salt and ground Black Pepper

For Filet Mignon:
• Season Filet Mignon
• Sear in sauté pan over medium heat until outside is brown and caramelized
• Cook in pre-heated oven at 375°F until internal temperature registers 132°F
*For medium rare, cooking should be approximately 10 minutes
• Remove from oven and let rest for 10 minutes
• Slice into 4 portions

Macaroni Ingredients:
½ inch Ziti Pasta
4 cups Milk
1 Shallot, sliced
3 cloves Garlic, smashed
1 branch Thyme
1 Bay Leaf
8 tablespoons Flour
5 tablespoons Butter
8 slices of Vermont White Cheddar

For the Macaroni:
• Bring Milk, Shallot, Garlic, Thyme and Bay Leaf to a boil
• Cook Ziti Pasta in boiling Milk mixture until cooked half way through
• Remove Pasta and set aside
• Make a béchamel by cooking Flour in melted Butter to form a blond roux
• Add poached Milk and simmer
• Strain béchamel through a fine mesh sieve
• Coat Ziti Pasta with béchamel
• Lay coated Ziti Pasta side by side on a sheet pan and chill
• When cold, cut into 2 ½ inch circles
• Place 1 slice of White Cheddar Cheese on circle before placing a second circle of Ziti Pasta on top
• Repeat staking once to create a tower
• Spoon a small portion of béchamel over top of tower
• Repeat to form 4 Pasta towers
• Place in oven at 420°F
• Bake until hot throughout and brown on top

Side Offering Ingredients:
4 Cipollini Onions
1 head of Broccoli
3 tablespoons Mascarpone
1 tablespoon Butter
Olive Oil, as needed
Cooking Salt, as needed
Cooking Pepper, as needed
Sea Salt, as needed

For Onions:
• Sear Onions in a touch of Olive Oil until well caramelized
• Cover with foil
• Place in Oven at 275°F until soft
*Approximately 30 minutes

Second Course (continued)

For Broccoli:
• Place Broccoli in boiling salted water until cooked through
• Remove from boiling water and place in ice water to stop cooking process
• Puree in food processor with Mascarpone and Butter
• Season with Salt and Pepper
• Reheat in small saucepot
• Season with Sea Salt

For Carrots:
• Place Carrots in boiling salted water until cooked through
• Remove from boiling water and place in ice water to stop cooking process
• Reheat in small pan with touch of Olive Oil, Salt and Pepper

To Serve:
• Place Filet Mignon, Macaroni tower, Broccoli puree, Carrots and Cipollini Onions on 4 plates
• Pour extra Oxtail Bordelaise over Filet and Serve