All that is good and true in the world came to pass when it became clear that the Oscars would, in fact, happen this year.
It is, after all, a real American holiday, a time when each of us, whether we have taste or not, becomes an armchair fashion critic (not, as the Academy would want us to be, an armchair film critic) and we spend about two hours too long watching nipped, tucked, buffed and polished celebrities act like they’re happy when someone else wins.
If that’s not an excuse for a dinner party, I don’t know what is.
Best part about Oscars-dinner is this: There’s no set menu. You can make whatever the hizz you want. And it’s a great time to experiment.
My mission is to base the menu on nominated films and celebs.
In years past, I’ve served Steven Spielburgers and Crouching Tiger, Hidden Salmon. Mussels Crowe and Stew-lia Roberts. My favorite ever was Gosford Pork. And who could forget an intermezzo of Marisa Sorbet, or a dessert of Flan Penn?
If I were able to get my act together (big if), here’s what I would serve for supper at my place this Sunday. Cocktails and red carpet arrivals at 6 p.m.; dinner promptly at 6:30.
2008 Academy Awards Dinner
Cocktails
There Will Be Bloody Marys
Appetizers
Choice of:
Daniel Day-boat Scallops with Caviar Bardem
or
Julie Crispy-fried onion rings with Johnny Dip
Main Course
Choice of:
The Diving Bell and the Butterflied Chicken in sauce Cotillard
or
3:10 to Tuna with a side of Ratatouille
or
Hal Whole-Brook Trout with Into the Wild Rice Pilaf
Wine
Choice of:
La Vie en Rose
or
No Country for Old Vine Zinfandel
Dessert
Cake Blanchett
