Hooray for Hollywood

Glitz, glamour and good friends combine to make that over-the-top awards show, otherwise known as the 88th Academy Awards, an evening to remember. The spectacle, held on Sunday, is always a great occasion to settle in with some pals for a viewing party.
Set the stage for an award-worthy evening with dazzling decor accessorized perfectly with festive food to enjoy while you check out the latest red carpet fashions on Hollywood’s elite. As any A-lister knows, hosting the perfect party is all in the details.
It can be fun to build a menu around the nominees, even going so far as to give dishes clever monikers that coincide with your favorite lines and scenes. And remember no menu for a film-inspired fete is complete without the popcorn — served with assorted popcorn toppings.
Try these recipes to get you inspired.

Bubble Bursting Meatball Poppers (inspired by The Big Short)
12 refrigerated or frozen (thawed) cooked turkey meatballs
1 cup well-drained sauerkraut (squeeze to drain)
1/2 cup shredded Swiss cheese (2 ounces)
1/3 cup shredded Parmesan cheese (2 ounces)
2 tablespoons Thousand Island dressing
1/8 teaspoon salt
2 teaspoons caraway seed
2 cans (8 ounces each) Pillsbury refrigerated crescent dinner rolls (16 rolls)
1 egg, well beaten

Preheat oven to 350° F. Lightly spray 24 regular-size muffin cups (2 3/4x1 1/4 inches) with cooking spray.
Cut each meatball in half; set aside. In small bowl, mix sauerkraut, cheeses, dressing, salt and 1 teaspoon of the caraway seed until well blended.
Unroll both cans of crescent dough; separate into 8 rectangles. Firmly press perforations to seal. Cut each rectangle into 3 equal pieces. Press each piece into 4x2-inch rectangle. Gently press 1 rectangle on bottom and up side of each muffin cup, leaving both ends hanging over side of cup.
Place 1 meatball half, flat side down, in center of each cup. Spoon 2 rounded teaspoons sauerkraut mixture onto each meatball. Bring up ends of dough over filling; pinch tops to seal, leaving 2 small openings on sides to vent steam. Brush egg over dough. Sprinkle with remaining 1 teaspoon caraway seed.
Bake 12 to 18 minutes or until golden brown. Immediately remove from pan to cooling rack; cool 5 minutes. Serve warm.

Beef Carpaccio (inspired by The Revenant)
2 eggs
1 tablespoon Dijon mustard
3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
1 cup vegetable oil
2 dashes hot pepper sauce (e.g. Tabasco), or to taste
3 tablespoons Worcestershire sauce
Salt and pepper to taste
8 ounces frozen thinly sliced beef tenderloin carpaccio.
1 tablespoon capers, for garnish
1 lemon, cut into wedges

In the container of a blender, combine the eggs, Dijon mustard, lemon juice, a pinch of salt and a dash of hot sauce. Cover and pulse to mix. Start the blender on medium speed and let run while pouring in the olive oil, and then the vegetable oil, in a thin continuous stream until the mixture is thick enough to coat the back of a metal spoon. Pour in the Worcestershire sauce and blend for about 10 seconds more. Taste and adjust salt if needed.
Arrange the frozen beef on a serving plate in a semi-circle. Drizzle the sauce over the meat. Garnish with capers and freshly ground black pepper and squeeze a little lemon juice over the top. Let stand for 5 minutes before serving.
Note: If you cannot find frozen beef tenderloin carpaccio, call ahead at your butcher and they will slice it for you. Order for the day you intend to use it so the beef will be as fresh as possible. If slicing yourself, freeze the beef partially to make it easier to slice and use a long sharp knife.

Glam it up on the red carpet: Hollywood-style viewing party is a festive option on Oscar night
Some of the glitz and glamour of the movie industry arrives at the Madison Theatre, on the Molloy College campus, which rolls out the red carpet for an Oscar watching spectacle.
The Long Beach International Film Festival, along with the Madison Theatre, celebrates the movie industry’s biggest night with “Taste of the Oscars,” beginning at 5:30 p.m., on Sunday.
Guests will feel like stars themselves as they arrive at the theater’s entrance and strut down the red carpet. Attendees can also buy a Hollywood star, autograph it and add it to theater’s own “Walk of Fame.”
Ladies can even primp in red carpet-style, with cosmetic touch-ups offered by Red Door Spa, and show off some Tinseltown glitz by adorning jewelry and furs, courtesy of Kravitz celebrity jewelery Idayne Kaye and Peter Duffy Furs.
After that grand entrance, everyone can indulge in enticing nibbles and drinks, courtesy of local restaurants that are showcasing their cuisine and cocktails, with samples of their best Hollywood eats. Participating restaurants include Cannon’s Blackthorn, Mesita, Viaggio, Bonefish Grill, Taste of Greece, Chadwicks American Chop House & Bar, Tony Colombos, Sangre de Uva, Salsa Mexicana, and Carlyle On the Green, along with bakeries, wine and beverage purveyors.
The “Live From the Red Carpet” coverage will be televised throughout the pre-show cocktails and hors d’oeuvres, leading into the main event. Comedian Paul Bond hosts the evening, which honors film veteran Burt Young, best known for his iconic role as Paulie in “Rocky.”
“It’s a fun night out for the community,” says Beth Kurot, the Madison Theatre’s assistant artistic director. “It also a great feeling to know that our community is fully supporting us with their generous donations and participation. Proceeds benefit the Madison Theatre Film Intensive Scholarship Fund for an underprivileged student to attend the Summer Film Intensive this
summer.”
When: Sunday, Feb. 28, 5:30 p.m. Tickets are $50 per person, $100 VIP (includes open bar and seating on stage).
Where: Madison Theatre, Molloy College, 1000 Hempstead Ave., Rockville Centre. (516) 323-4444 or www.madisontheatreny.org.