With just a few weeks to go until the Emmy Awards on Sept. 23, we got the chance to preview the Governors Ball, the award show's official afterparty. The annual soiree draws the biggest names in television, and this year, in keeping with the theme of "Rhapsody in Red," more than 200,000 fresh flowers will be used in the decor. We got the inside scoop on everything from how to whip up the evening's signature cocktail at home to the world-class cuisine this year's Emmy nominees and winners will enjoy at the event. Watch our video for a behind-the-scenes look at all the food, festivities, and decor!
- 20 of the dreamiest wedding dresses around
- Great cookbooks written for dads, by dads
- 20 of the world's most breathtaking beach resorts
- The Beckhams spend a fun family day at Disneyland
- Quick and beautiful Summer-savvy braids
- Words of wisdom from the women of Mad Men
- 13 prints to brighten up your child's room
- TV and movie graduations that make us want to go back to school
- Video: Robert Pattinson opens up about his career fears
- 7 ways to vacation without blowing your budget
- Swap fried snacks with these healthier baked bites
- Your daily dose of snuggly animals
- CelebStyle: Rock of-the-moment seafoam shoes just like the stars'
- Nokia sells a version of the Batphone
Wolfgang Puck's menu at the annual Oscars Governors Ball is legendary, and with good reason. The chef has not only developed some classic favorites over the 18 years he's been creating the cuisine for the official Academy Awards afterparty, but each year he also finds a way to outdo himself. This time, it's with a 3D dessert that will be served with 3D glasses!
We chatted with Wolfgang yesterday at a preview of the celebration, where he filled us in on some celebrity favorites — Tom Cruise loves his steak dish and Barbra Streisand's a fan of his chicken pot pie — and gave us a preview of the more than 50 dishes he'll be serving up to the 1,500 guests on Feb. 26. We also got the recipe for the signature cocktail at this year's event, Moët & Chandon's Red Carpet Glamour. Check out our gallery for even more inside scoop on the drinks and dishes from the Governors Ball.
- Yoga partner poses for lovers and friends
- The Victoria's Secret Angels share advice on dressing for Valentine's Day
- Nina, Ian, and Paul strip down for a steamy Vampire Diaries magazine shoot
- Drop a Valentine's Day hint by cooking up engagement chicken
- Rachel Zoe's hair and makeup guru Joey Maalouf answers your Twitter questions
- 11 quotes from Rick Santorum that are worrying for women
- The founder of NurturMe's tips for sneaking fruits and veggies into kids' food
- Made with love: last-minute Valentine's Day gifts from Etsy
- A sneak peek at Jeremy Renner taking over for Matt Damon in The Bourne Legacy
- Tax tips every newlywed should know
- How to build a winning online-dating profile
- Angelina and the kids touch down in Berlin
The holidays are always a little hectic, and there's definitely some added pressure for those of us who volunteer to play host for a Hanukkah celebration, Christmas dinner, or New Year's Eve party.
We caught up with entertaining expert Katie Lee as she toasted her role as Clos du Bois wine ambassador in LA, and couldn't resist asking for some advice on how to make throwing a successful seasonal soiree less stressful. Over a wine pairing lunch at the Sunset Tower Hotel, we snagged her tips on everything from whipping up the perfect deviled egg to her favorite unexpected spot for finding party decor — as well as her food trend predictions for 2012. Katie also dished on some of her favorite easy-to-make recipes for cocktails and appetizers and gave us ideas on how to simplify and save money when playing host for friends and family.
YumSugar: You've got so many great recipes for appetizers. What will you be serving at your house this season?
Katie Lee: On Christmas Eve, I’m cooking a really big dinner. I have 20 people coming, so for the appetizers I’m doing more assembly, because I’m focusing on the main course. So, I like to do multiple crostinis. I get a baguette, slice it up, toast it. One that is a big hit is gorgonzola cheese with a dollop of fig jam. It’s excellent. I also will do some fresh ricotta. I pick it up at an Italian specialty store, [and add] really good extra-virgin olive oil and a sprinkle of sea salt. And then, I’ll do just a store-bought olive tapenade on a crostini . . . The one hors d'oeuvre that I always, always make at every party are my deviled eggs. It’s not a party at my house without deviled eggs!
YS: Do you have any tricks to making the perfect deviled egg?
KL: The secret to a good deviled egg is to not do too much to it. I just put mayonnaise and a little bit of yellow mustard in mine. Not Dijon. Yellow mustard — the cheap kind — and then I dress it up with the garnishes. So that’s where I get more creative, and for Christmas Eve or for New Year's, I’ll do a luxury deviled egg. I get some caviar, and it’s a good way serve a bunch of ingredients and stretch it. One small container of caviar can go on 20 deviled eggs, and then you save money on caviar and [don't have to] spend hundreds and hundreds of dollars.
Keep reading to check out the rest of Katie Lee's holiday entertaining tips.