Today we asked ourselves – “what could be better than whisky straight-up?” Our answer – "whisky mixed with champagne, of course".
The Oscars are happening this weekend. Have you planned your party yet?
We are pulling out all of the ‘stoppers’ with this week’s celebratory cocktail, The Leading Lady.
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The Leading Lady
1 oz proof whisky
1/2 oz simple syrup
1/2 oz fresh lemon juice
1 oz orange juice
Veuve Clicquot Champagne*
1 oz proof whisky
1/2 oz simple syrup
1/2 oz fresh lemon juice
1 oz orange juice
Veuve Clicquot Champagne*
Add 1 oz. proof whisky,
1/2 oz. simple syrup, ½ oz. lemon juice,
and 1 oz. orange juice to champagne glass.
Top with Veuve Clicquot.
*We went with Veuve Clicquot even
though the official champagne of the Oscars
is Moet et Chandon.
On top of her exceptional taste, Veuve Clicquot has one of the most interesting stories. You can learn more about this elegant brand in Tilar J. Mazzeo’s book - The Widow Clicquot: The Story of a Champagne Empire and the Woman Who Ruled It Author Tilar J. Mazzeo toasts the élan of Champagne's Grand Dame with The Widow Clicquot, a fascinating story of the cunning bravery and good fortune that helped build the Veuve Clicquot brand. Widowed at age twenty-seven by the death of her husband François Clicquot, Barbe-Nicole assumed control of her family’s wine business amid the chaos of The Napoleonic Wars. That she became a prominent female leader in a male-dominated industry was one thing; building an empire amid savage political unrest was quite another. With passionate research and true admiration for her subject, Mazzeo pays homage to the beloved Widow from Reims and the remarkable weight her name still carries today. - Dave Callanan
To find the ultimate glam in décor visit the Veuve Clicquot section at Teatro Verde in Toronto (www.teatroverde.com)
This is where we found our great VC glasses – perfect for the golden theme.
We also managed to complete our look with Oscar statuettes and scene clappers, which we found at several party stores around the city.
For the Golden Globe Awards, we matched cocktails to each of the 10 nominees. Since a great deal of the contenders are the same for the Academies, you may want to use some of the movie-inspired recipes from Volume 15 (www.proofbrands.net/2011/01/proof-whisky-and-nominees-are-vol-15.html).
Our focus this time will be on Oscar venue and party food.
Inspired by the elegance of a European opera house, with state-of-the-art technical capabilities, Kodak Theatre has been host to many of the world's top performers. Kodak Theatre also hosted high profile events such as The Daytime Emmy Awards, The ESPY Awards, The BET Awards, the American Idol finals, Victoria's Secret Fashion Show and as of 2002, became the permanent home of the Oscars. If you are planning to fly to LA for this grand event, keep in mind that guided tours of Kodak Theatre are available Monday to Sunday from 10:30 am to 4:00 pm. Tours last approximately 30 minutes. (www.kodaktheatre.com)
If you want to host an authentic Oscar party, you must take the lead from Wolfgang Puck. He’s been preparing food for the Governor’s Ball (located in the Grand Ballroom at the Hollywood & Highland Center in Los Angeles www.hollywoodandhighland.com) for many years.
From Grammys to Oscars Master Chef Still Serves It Up by CY Interview
Master chef Wolfgang Puck has been preparing fine cuisine for years. Annually, at the Governor’s Ball for the Academy Awards Dinner, he gets to raise his already high profile – aided by a 1000 person crew. He will be handling big dinner events for the Grammys, as well as the Oscars this year. After all these years, what still gets him excited?
Even though we will not be attending the real event, we can still bring a little California sunshine to our own wintry Academy tribute. Here are a couple of great classic-California dishes to serve.
Wolfgang’s Signature Crab Louie
8 ounces jumbo lump crab
3 tablespoons Thousand Island or Russian dressing
2 tablespoons chives
1 vine-ripened tomato, diced and well drained
1/4 red onion, finely diced
2 tablespoons olive oil
Salt
Pepper
1 Pinch of sugar
1 teaspoon chopped parsley
16 endive leaves
1 whole avocado, diced
Pick through the crab meat thoroughly and remove any shells. Place the crab in a small bowl, and fold in the dressing and chives. Combine the tomato, onion, olive oil, salt, pepper, sugar, and parsley in a small bowl to make a nice relish. With the endive leaves, create a flower pattern on individual plates. Place a small mound of the Crab Louie mixture in the center. Layer the diced avocado on top of the crab. Layer the tomato mixture on top of the avocado. Serve
Or how about a Wolfgang Puck Caviar Plate
Osetra caviar
3 eggs, hard boiled
1 lemon, cut into wedges
1 small red onion, very finely diced
1/4 cup finely chopped chives
1/4 cup crème fraiche
1/4 cup melted butter
Toast points or blini (mini crepes)
Place the caviar tin in a small bowl of ice to keep it cold. Shell the eggs, cut them in half, and separate the whites and yolks, chopping them separately. Place ice bowl of caviar on a platter and surround it with small bowls of chopped egg yolks and whites, lemon wedges, red onion, chives, crème fraiche, melted butter, blini, and toast points.
For this recipe and many more classic WP recipes visit his website. (http://www.wolfgangpuck.com) If cooking is not your thing, you can enjoy Wolfgang Puck's recipes at the only WP restaurant in Toronto. Located at Terminal 1 at Pearson International Airport, it's one of the few places at the terminal that serves hot meals before entering the security check point. Both his signature thin-crusted pizza and rosemary chicken are available at the terminal.
We picked up our caviar at St. Lawrence Market. Caviar Direct, on the lower level, has a great selection. (www.stlawrencemarket.com)
Weekend Forecast:
Saturday: Cloudy periods and a high of -2 degrees
Sunday: Mixed precipitation and a high of 2 degrees
