2012 Oscars Governors Ball

February in Los Angeles means one thing to us: The Oscars. We’re excited and in full production mode here at Sequoia Productions for the 2012 Oscars Governors Ball!  Not only do we love throwing the biggest Hollywood party of the year – we’ve been doing it for Governors Balltwenty-three years now. Styles and menus have changed throughout the years but one thing remains a constant – an amazing party celebrating one of the most prestigious nights in film. Every year has brought something new and this Governors Ball is no different. There are some fun changes afoot!

We’ll be posting the festive details and pictures here on the Sequoia Productions website. We’ll have lots of incredible peeks at the décor, menu, fashion, music and florals. You can also visit our Facebook page  or Twitter feed to stay in-the-loop on our breaking Oscar Governors Ball updates – as well as score yourself some of your very own Oscar swag! Enter our contests online and WIN. Because what’s a party without party favors? Stay tuned…

G’Day USA

Every year across the United States, Australian business, innovation and culture are honored in a series of events spanning three weeks. Sequoia Productions has been a part of these celebrations for nine consecutive years in Los Angeles and three consecutive years  in New York. The G’Day USA Black Tie Gala in Los Angeles is a star-studded event, filled with Australian entertainment and food. This month, Celebrate! gives you an inside look at the G’Day USA Black Tie Gala events, everything we love about Australians and the amazing country they come from. For more information about G’Day USA please go to http://www.australia-week.com.

 

Cheryl Cecchetto: Celebrate with an Italian Buffet

I always ate great food at home. The spaghetti sauces my father made, that cooked for four or five hours, were phenomenal. I never knew what canned soup was. People get overwhelmed by recipes, but like anything in life, you have to go through the process by Cheryl Cecchettomaking it so it will become easy and second nature to you. Like a good connoisseur of fabulous wine, you don’t become a good connoisseur (of food) until you taste over and over again and understand taste. Taste food to see where you want to direct it when making it. Learn how to taste and what good food is. Indulge, but save it for food that is great. Don’t waste the beauty of eating and tasting on food that is not worth it. Buy good quality ingredients and trust your supplier.

Create a welcoming atmosphere (with candlelight, dim lights, a lighted fireplace, background music, the smell of fresh garlands and cider with cinnamon sticks) and a feeling of comfort. Choose colors that are inviting. Guests need to be transported – a break from their daily lives.

On the menu are:

Prosciutto and figs 

Italian cheese plate

Arugula salad 

Cioppino served over polenta 

Italian Stuffed tomatoes 

Cheese stuffed manicotti 

Grilled lamb chops 

Sudburian blueberry pie 

Zabaglione 

Moose milk

Make the base for the cioppino, a family recipe, the night before and refrigerate to let the flavors blend. Before serving, heat up and then add the seafood – clams, mussels, scallops, monkfish chunks, squid (only if desired). Watch carefully to avoid overcooking. Add the crab and shrimp last as they require just a few minutes cooking time. Although they are expensive, they are necessary to impart flavor.

Cheryl Cecchetto Serve over polenta (or linguine). Be sure to use fine cornmeal and stir constantly. Make the polenta a day in advance and refrigerate. Before the party, run through a spaghetti strainer (it thickens) to break it up. Reheat (about 5 to 7 minutes), adding a little water as it heats up. Sprinkle with grated Parmesan before serving.

Cook everything fresh, but prepare as much in advance as possible.

The homemade marinara sauce for the manicotti – mom’s recipe and the simplest in the world – can be tossed in the freezer to also use in veal, chicken or eggplant parmesan, pizza, lasagna and more.

Prosciutto and figs are easily assembled the morning of the party and kept refrigerated and covered. Substitute cantaloupe or persimmon or even Italian cheeses for the figs, if desired.

For a cheese platter, pick up assorted Italian cheeses at Whole Foods Market, Andrew’s Cheese Shop (Santa Monica) or The Cheese Store of Beverly Hills. Don’t be afraid to ask for suggestions. Serve for an appetizer with olives and crackers – or for dessert with a dessert wine. Cheese is my chocolate.

Enjoy!

Cheryl Cecchetto: Holiday Planning

Oh Christmas Tree! 

When decorating your tree for the holidays, consider these tips:Holiday Decorating

  • Shop at the baby department of your local discount store and turn themed baby stockings into miniature Christmas stockings, and look for mittens too. There are endless designs to choose from.
  • Go to the toy department for a jump rope to use as a fun garland. Add a few bows. It’s also a gift!
  • Visit Michaels and other craft stores. They offer so many inexpensive accents, and they’ll inspire you with ideas.
  • Fabric stores are good sources for ribbon and cotton batting to use as fake snow under the tree.
  • Throw a party and ask everyone to bring ornaments; suddenly it’s a tree trimming party – you supply the food!

Location, Location, Location

Be inspired by the region in which you live and decorate accordingly.  In the South they use Magnolias for garlands and to trim the tree. In LA, the event planners at Sequoia Productions suggest using everything from branches and palm leaves to sand and seashells.

Package Perfect

Sometimes it’s what’s on the outside that counts!

  • At any arts supply store buy pieces of fake holly, bells, little decorative figures, etc. to bring life and creativity to the typical bow.
  • Put two or three inexpensive bulbs on wrapped packages with curled ribbons.
  • Place foil icicles on top of the ribbon and tie a bow around.
  • Use everyday materials like newspaper and magazine images, or children’s artwork on boxes. Wrap some items in brown paper bags, to give the impression of being shipped from afar. Add postal lables for fun, “Handle with Care,” Fragile,” “Air Mail”.
  • Draw ribbon instead of using real ribbon on boxes.
  • Holiday RibbonTie tree branches, dried flowers, leaves, etc. to your gifts.

Decking the Halls

Your guests will be surprised and delighted to be greeted by everything from silver bells to mistletoe, and leave with a lasting feeling of holiday cheer.

  • Plan ahead (make a list and check it twice).
  • Send invitations written with a gold or silver glitter marker to set the tone.
  • Remember the three key elements for a successful party are food, beverages and entertainment.
  • Play DVD’s of classic holiday movies like The Grinch Who Stole Christmas and It’s a Wonderful Life, even if the sound is muted, they add to a festive atmosphere.
  • Don’t forget the mints and scented candles to compliment and enchant every corner of your home.
  • Leave a surprising memento by placing gift bags in your guest’s cars, or little goodies in the pockets of their jackets.

Fudge-it on a Budget

Try these money-saving tips you celebrate every holiday in style – not in debt!

  • Keep an open mind – if the fig chutney is on sale, you may want to consider it.
  • Use seasonal fruit in bulk. Items in season are least expensive and much more festive.  Pile apples and pears together on a regular platter or bowl, add holly or a candle for a centerpiece. Tomorrow they’ll be in your refridgerator and put to good use.

Tree

  • Buy items in bulk, you save money and won’t encounter additional last-minute charges.
  • Use inexpensive holiday bed sheets or fabric remnants for tablecloths.
  • Buy mini trees from a local nursery or farmers market.
  • If you hire a caterer, plan ahead to prevent over-time costs.
  • Shop around! Be inspired by expensive items, and find less expensive versions. If you live in a large city, investigate downtown commerce areas for wholesale items including flowers, décor, fabric, gifts and notions.
  • A few inexpensive plastic storage crates from a box store and tucked away in your cellar or garage will ensure your holiday items are in one place and undamaged for next year.
  • Don’t forget the half-off sales on Dec. 26th (‘Boxing Day” for us Canadians!) Store these away for next year.

The Fast and the Festive

Tips on putting together a last-minute holiday party, even if it is “The Night Before Christmas!”

  • Always be prepared and draw up a timeline.
  • Make sure you keep frozen hors d’oeuvres on hand.
  • Buy cases of wine and beer. They are less expensive and you’ll have enough to satisfy your guests.
  • Stock up on cocktail napkins, toothpicks, and other non-perishables. Mixed nuts and olives are a great item to keep on hand. Purchased in glass jars or cans, they have a great shelf life.
  • Keep your local take-out menus handy.
  • Remember – the warehouse stores feature prepared platters of crudités, fruit and sushi for “just in case” times like these.

Hanukkah

The Levitt family shared Hanukkah traditions and recipes with us for the holiday season!

History

The Jewish festival of Hanukkah is a retelling of an event in Jewish history. It is the festival of lights when families for eight days light candles on a Menorah or Candelabra holding 9 candles. It commemorates an event in Jerusalem at the time of the revolt of the Maccabim who defeated the Syrians and recaptured the Jewish Temple in Jerusalem, during the reign of Alexandra the Great.

In dedication of reclaiming the holy shrine and recapturing the ancient Jewish capital they lit the altar flame. Though it only contained enough oil for one day it continued to burn for eight days until the Jews were able to produce enough olive oil to supply the torch.

HanukkahThis miracle has been celebrated in Jewish homes for centuries during the weeklong festival of Hanukkah,  resounding the message of Jewish hope and redemption.

Activities for Kids 

Hanukkah is a great holiday for the kids. They play with Dreidels (spinning tops) and exchange goody bags of chocolate money (geld) between friends and family.

Activities kids enjoy are colouring, puzzles, greeting cards, making clay menorah and decorating with paint and glitter and sand art. Decorating cookies in the shape of dreidels or oil lamps is also a lot of fun.

Traditional Foods

It is very traditional to eat lots of different fried foods because of the significance of the oil miraculously lasting for eight days.

Latkes, potatoe pancakes are eaten with cinnamon and sugar or can be eaten topped with smoked salmon and sour cream.

Doughnuts decorated with cinnamon and sugar,chopped nuts or even just drizzles with chocolate.

Koeksisters, a traditional South African  twisted dough, fried in hot oil and dipped into ice cold syrup.

Cheese Blintzes, pancakes filled with cinnamon, sugar and cream cheese. It is  then folded up in squares and fried in oil. Best eaten hot, topped with sour cream or apple sauce.

 

 

Chef Iverson Brownell

Iverson Brownell

Renowned Chef Iverson Brownell is reinventing the idea of “healthy food” with his “Preventive Food” methods. Brownell has been voted by Atkins as one of the top 10 chefs in the country. He was Executive Chef during the Olympics for the USA House in Athens and with his many notable successes, has garnered significant praise with his new focus. “Over the past years my approach to stylish food has changed considerably.  In addition to focusing on the farm to table aspect we have put a strong focus on Cancer Preventative Foods. While still having delicious and beautiful foods, now we can utilize ingredients to help fight cancer and/or be proactive before you are diagnosed. Our team of doctors combined with culinary development is really making strides to improve people’s health.”

Chef Iverson Brownell shared a few his innovative recipes with us this week!

Turmeric Poached Salmon with Guava and Lentil Salad
Seared Salmon with Sweet Onions, Brown Rice, Toasted Walnut, and a Lemon Pomegranate Juice
Grilled Chicken with Sauteed Greens, Cauliflower Puree and Toasted Pumpkin Seeds
Le Creuset Sweet Potato Hush Puppies
Apple Spice Bread
Pumpkin Pie

 

 

 

 

Thanksgiving Traditions: Gary Levitt & Mark Hill

Thanksgiving marks the unofficial beginning of the Holiday Season when Americans come together to celebrate all our blessings with family, friends and loved ones.  Acknowledging and sharing our good fortune with family and friends makes it only natural that during this time we often look for opportunities to share our abundance with those less fortunate.

Each year Gary Levitt, Vice-President of Sequoia Productions, and his partner Mark Hill have a special reason to look forward to Thanksgiving weekend.  Carrying on a tradition Mark started in 1996, they deliver food to families in need on Thanksgiving.  “We start cooking the day before Thanksgiving and cook throughout the night.  Come morning after the Turkeys and sides are cooked, we package up all the food and create meal boxes for each family including the food, dessert, individual snacks for the children, breads, butter, drinks, plates, napkins and utensils. Basically everything one would need to eat the meal.  Then we load up our cars and we deliver these home-made dinners to 2 or 3 Los Angeles families.”

Various local institutions, such as The Salvation Army, local churches and temples, even hospitals, can facilitate the donation of prepared food to in-need families. In some cases the agency delivers the prepared meals, asking for either donations of uncooked food items or monies to purchase the uncooked food.  However, Gary and Mark always enjoy the opportunity to deliver the feast themselves, when possible, and work with organizations that put them in direct contact with the families.  “For us it’s not just about the food, it is also an opportunity to connect with others and to learn about their current situation.  The personal connection reminds us of our own good fortune, but we also love getting to interact with the families, especially the children who are always excited when they learn we didn’t forget about them!”

“We actually feel very grateful that we can participate in some small way in sharing the abundance of the season. Once we return home, we begin preparations for our own Thanksgiving dinner and it’s all the more delicious as we celebrate filled with the memories of the day’s events from the families who have touched our lives.”

Mark has generously provided his recipes for Luxurious Mashed Potatoes, Roast Rosemary Thyme Turkey, and Rustic Pumpkin Pie.

Entertaining Around the World: South African Edgar Rosenberg

South African socialite and entrepreneur Edgar Rosenberg has hosted some of the most decadent dinner parties we’ve attended.

When hosting a dinner Edgar says that “a knockout looking table is the start of a very successful dinner. The setting is very formal however the evening has to be totally informal, guests have to be relaxed and feel comfortable.”

Edgar only serves the best quality foods to his guests. “I cook for the love of good food and for the love of entertaining  and spoiling friends with what I would consider good food. I can spend the entire day in the kitchen for a dinner in the evening and do it with absolute joy. I always say that life is too short to drink BAD coffee and eat BAD food!”

Edgar shared delicious recipes with us for Ricotta and Herb Torte, Stir Fried Duck Breast, and Grand Marnier Souffle.

Enjoy!

 

Californians for a Cure

“Californians for a Cure,” presented by The Robert Urich Foundation for Cancer Research and Patient Care, and The Sarcoma Foundation of America, will take place at the iconic Music Box in Hollywood on November 6th, 2011.

This fundraiser, attended by luminaries, philanthropists, celebrities and professionals in the medical community pays homage to distinguished doctors, survivors and advocates for their strength and perseverance in the battle against Sarcoma. Charles Forscher, MD, will receive the Virtue in Medicine Award, Shoshana Silver and Behrooz Hakimian will receive the 2011 Triumph Award, and Barbara Eden will receive the Legend of Hope Award.

The evening will include performances by Rufus Wainwright, Martha Wainwright, Anthony Fedorov and Charlie Lustman. Dinner will be provided by Ruth’s Chris Steak House, which will include their signature Ceasar Salad, Petit Filet topped with Pinwheel of Grilled Shrimp, and for dessert their famous Cheesecake with Fresh Berries. Wines at the event are compliments of Willow Crest Winery. Live and silent auction items will include tickets to The American Country Music Awards in Las Vegas, a Trip to Napa, Flying a Fighter Jet, and much more.