10th ANNUAL SCREEN ACTORS GUILD AWARDS®
The 10th Annual Screen Actors Guild Awards® airs on Turner Network Television (TNT) on Sunday, February 22, 2004 at 8 pm ET/PT, 7 pm Central, 6 pm Mountain.

To create a dramatic arrivals area and intimate dinner setting at the Shrine Exposition Center this is what it takes to organise a glamorous event:

Ø Lay 7300 square feet of red carpet in the arrivals area, edged by 550 feet of green hedging and 10,000 square feet of black carpet the showroom.

Ø Drape the interior Shrine entrance with 5500 feet of georgette and utilize 15,000 square feet of black drape to cover the showroom walls and block out the sun.

Ø Hang four vintage art deco chandeliers from the Expo Hall’s ornate ceiling

Ø Place 3,300 glasses, 2,200 pieces of cutlery, 1,100 silver saturn chargers on 84 rectangular dinner tables and 1,700 glasses at two 16-foot beverage bars.

Ø Create custom table coverings from 800 yards of gold satin and 1100 chocolate brown napkins from 200 yards of silk.

Ø Adorn the tables with 250 linear feet of floral arrangements of cymbidian orchids, variegated succulents, mint julip calla lilies and green antheriums set on mood moss

Ø Soften Silver Chiavari guest chairs with 1,085 seat cushions.

Our guests will dine on an antipasto plate conceived by chef Alan Jackson, deliciously prepared and artfully arranged by Jackson’s Somerset Catering, consisting of

Ø Red Roasted Duck Breast with a Ginger Port Wine Reduction on a Crispy Corn Pancake

Ø Wild Salmon ‘Pastrami’ with Ponzu Glaze and Pickled Bok Choy Slaw

Ø A Terrine of Roasted Winter Vegetables with Basil Vinaigrette

Ø A Roulade of Wild Mushrooms and Toasted Couscous with a Five Herb Gremolata and a Mango Concasse

Ø Hand Made Extra Long Rosemary and Parmesan Bread Sticks

To prepare this menu, Jackson’s Somerset’s purveyor order for the SAG Awards includes:

Ø 300 ducks

Ø 150 lbs of fresh salmon

Ø To cure the salmon in Jackson’s Somerset kitchens: 50 lbs each of sugar and kosher salt, 20 lbs of ginger, 5 gallons soy molasses,

Ø 90 lbs each of red peppers, yellow peppers and eggplant

Ø 50 lbs each of potatoes and fresh corn

Ø 40 lbs of shitake mushrooms

Ø 30 lbs each of carrots, Roma tomatoes and mangos

Ø 15 gallons pickled Bok Choy

Ø 10 lbs each of cilantro, ginger, scallions

Ø 20 gallons red wine

Ø 10 gallons each of sherry and sherry shallot vinaigrette

Ø 8 gallons of soy sauce

Ø 3 gallons of mascarpone cheese

Ø 1 gallon of crème fraiche

Ø 2,500 bread sticks

Beverages for our guests include:

Ø 210 magnums and 240 bottles of Champagne Taittinger Brut La Française

Ø Dry Creek Vineyard wine at the tables and at the Dry Creek Vineyard tasting bars, including 120 magnums of 1999 Meritage and 340 bottles of 2002 Fumé Blanc, 2001 Chardonnay and 2000 Cabernet.

Ø 720 liters of Evian Water

Ø And, another 2,500 mini-bottles of Evian for our more than 700 media and 200 fans in the bleachers