SAG Awards: the menu and a look behind the scenes

Wolfgang Puck is no stranger to cooking for Hollywood's biggest film and TV stars – the Austrian-American super-chef has been tasked with designing and serving the elaborate menu for the post-Academy Awards celebrity banquet, the Grammy celebration and the American Music Awards, so it's no wonder he is charged with creating the dishes to be served at the 21st Screen Actors Guild Awards.


For the 2015 SAG Awards dinner, which will take place on Sunday at the Shrine Exposition Center in Los Angeles, the culinary genius has rustled up a series of healthy and on-trend dishes for his A-list diners.

The likes of Jennifer Aniston, Benedict Cumberbatch, Viola Davis and Eddie Redmayne will sit down to a kale salad "full of beautiful colour, flavor and texture" with dried cherries, candied pecans and goat's cheese to start.


Other show-stoppers include Moroccan spiced chicken with lentils and chickpeas, and grilled salmon with truffle tomato vinaigrette, with handmade lavosh (a soft, thin flatbread) to be served on the side.

In order to cater for one of the latest popular celebrity diets, plenty of vegan options will be available, including heirloom carrots with red quinoa, fennel and hazelnut vinaigrette and endive salad.

As would be expected for a Hollywood awards show, free-flowing Champagne will be at the ready for the numerous toasts of the evening. A total of 315 bottles of bubbly will be served throughout the ceremony, with another 288 bottles to follow at the gala.

This year's awards set emphasises a modern take on classic Hollywood and is inspired by 1920s exclusive speakeasies, with a deep blue and emerald green color palette. For the first time ever, 20,000 white roses will adorn the stage.



Antipasto plate

Kale Salad with Dried Cherries, Candied Pecans, Goat Cheese and Vinaigrette
Moroccan Spiced Chicken with Lentils and Chickpeas
Grilled Salmon with Truffle Tomato Vinaigrette, Arugula and Shaved Fennel Hand-made Lavosh

Vegan alternative plate

Farro, Mint, Roasted Parsnips and Carrots with Roasted Red Pepper Dressing
Heirloom Carrots with Red Quinoa, Fennel and Hazelnut Vinaigrette
Persimmon Salad with Spiced Pumpkin Seeds, Mache and Maple Vinaigrette
Endive Salad with Beets, Blood Oranges, Kumquats and Smoked Paprika Vinaigrette