17th Annual Screen Actors Guild Awards® “By the Numbers”

days since last accident 181
17th Annual Screen Actors Guild Awards® “By the Numbers”

LOS ANGELES (Dec. 10, 2010) – The 17th Annual Screen Actors Guild Awards ceremony will be simulcast live on TNT and TBS from the Los Angeles Shrine Exposition Center on Sunday, Jan 30, at 8 p.m. (ET), 7 p.m. (CT), 6 p.m. (MT) and 5 p.m. (PT). An encore presentation will immediately follow on TNT

To create a dramatic arrivals area, impressive set and intimate dinner setting for the world’s leading actors who are gathering on Sunday, Jan. 30 at the Shrine Exposition Center, the SAG Awards® will…

➢    Lay 15,872 square feet of red carpet in the arrivals area, edged by 585 lineal feet of hedges
➢    Accommodate 300 fans in three-row six-foot high bleachers placed along an 180’ section of the red carpet arrivals area
➢    In the event of rain, protect the red carpet from the elements by 23,530 square feet of tenting
➢    Lay 11,800 square feet of black carpet in the interior Shrine entrance and the showroom.
➢    Cover the showroom walls with 15,000 square feet of black drape to create a neutral background and block sunlight.
➢    Post five 10’ Actor® statues along the red carpet and onstage.
➢    On the stage, install.600 feet of vertical gold leaf pipe connecting two monumental 16-foot high doorways, each enclosing a pair of eight-paneled lacquered doors. Each doorway is capped by 10-foot fiberglass staff detail, which is repeated at the base. The doorways are surrounded by 100 feet of over-scaled custom-cut case moldings, which are repeated downstage with another 75 feet of custom molding to create a proscenium arch.
➢    Float a 20’ wide “silver screen” framed by 100 feet of custom crown molding in front of 200 running feet of 30’ high fiber-optic star cloth.
➢    Line the stage floor with 300 4’x4’ sheets of black and white checkerboard Formica.
➢    Above the stage hang a 5-foot crystal empire chandelier that will be echoed by four chandeliers hung from the Expo Hall’s ornate ceiling.
➢    Place over 3,600 Gold Rim champagne, wine and water glasses, 2,400 pieces Empire Gold flatware and 1,200 Alpine Gold Rim Charger plates, on 86 rectangular dinner tables and over 2,000 glasses at two 16’ beverage bars and two wine tasting bar.
➢    Create custom table coverings from 800 yards of black silk with 800 yards of half inch wide gold satin ribbon as a top stitched detail, complemented by 1,200 white linen hem-stitched napkins
➢    Soften 1200 Bella Braid Gold Chameleon chairs with 1200 black suede seat cushions
➢    Create a stunning visual setting through the use of florals. This year’s inspiration is a slightly edgy return to classic Hollywood, fashioned with over 2,500 white roses highlighted by the textures of over a thousand orchids and accentuated with hundreds of white hydrangeas and over a thousand white lilies. The return to the “golden days” is dramatically underscored by the addition of gold-tinted leaves as well as hundreds of bunches of horsetail, galax leaves and zebra leaves.  The arrangements will be designed in classic golden fabric covered containers in two distinct styles: one a return to quintessential Hollywood with a full floral look and one with a contemporary spin.

Guests will dine on an antipasto plate conceived by James Beard Award-winning chef Suzanne Goin, deliciously prepared and artfully arranged by Lucques Catering, consisting of:

➢    Blood Oranges with Dates, Arugula and Parmesan
➢    Beluga Lentils with Carrots, Pinenuts and Feta
➢    Slow-Roasted King Salmon with Cucumbers, Yogurt and Ginger-Mint Chutney
➢    Slow-Roasted Lamb with Chickpeas, Black Olives and Feta Salsa Verde
➢    Fresh Baked Herbed Crostini with Parmesan, Chopped Thyme and Parsley

To prepare this menu, Lucques order for the SAG Awards® from their select group of purveyors includes:

➢    Butter / 8 cups / Provvista
➢    Capers / 4 cups / Michael Phung
➢    Cheese, feta / 8 lbs / L.A. Specialty
➢    Chickpea purée / 24 gallons / Provvista
➢    Cilantro / 65 bunches / Tamai Farms
➢    Cumin / 2 cups / Provvista
➢    Dates / 1,900 / Devall
➢    Fleur de sel / 5 cups / Forever Cheese
➢    Garlic  / 7 heads / Schaner Farms
➢    Ginger / 3 cups / Pacific Exotic Mushrooms
➢    Honey / 1 cup / Energy Bee Farm
➢    Jalapenos / 75 / Pacific Exotic Mushrooms
➢    Lamb, Colorado / 140 lbs / Premier Meat Co.
➢    Lemons / 175 / Schaner Farms
➢    Mint / 25 bunches / Tamai Farms
➢    Olive oil / 12 gallons / Provvista
➢    Oregano / 11.5 tb / Coleman Farms
➢    Parmesan / 150 lbs / Forever Cheese
➢    Parsley / 175 bunches / Rutiz Farms
➢    Persian cucumbers / 62 / Beylik Farms
➢    Pinenuts / 75 cups / Pacific Exotic Mushrooms
➢    Salmon / 120 lbs / Ocean Jewels
➢    Salt, kosher / 4 cups / Sysco
➢    Shallots / 400 / Schaner Farms
➢    Sherry vinegar / 1.2 gallons / Provvista
➢    Tarragon / 3 cups / Pacific Exotic Mushrooms
➢    Thyme / 5 cups / Rutiz Farms
➢    Yogurt / 2 gallons / Pacific Exotic Mushrooms
➢    Yogurt, Greek / 2 gallons / Pacific Exotic Mushrooms

Some interesting facts from Lucques Catering Director Jessica Goin about the purveyors chosen by Chef Suzanne Goin:

Provvista is a great specialty food company started by Joe Guth, a close friend who cooked with Suzanne at Chez Panisse!

Barbara and Bill Spencer own Windrose Farm a small family farm. They’re really amazing people who grow incredible chilies, heirloom apples, tomatoes, beans, etc. They even came to Suzanne’s wedding.

Another great family farm is Rutiz Farms, owned by Jerry Rutiz. Suzanne describes his carrots in her cookbook, “This exotic spiced snapper dish evolved from the most mundane ingredient in the mix: the everyday carrot. But the carrots that inspired it, grown by local farmer Jerry Rutiz, are by no means ordinary. His funky-shaped, dirt-encrusted carrots are the sweetest and most delicious of any I’ve tasted.”

Alex Weiser, of Weiser Farms is another favorite. He grows the most beautiful romanesco (like cauliflower but fractals) that we’ve ever seen.

Bill Coleman farms Coleman Farms with his (I think) SIX grown children. Romeo Coleman is so handsome we call him the Antonio Banderas of Carpinteria (but not to his face because he’s very shy.)

Schaner Farms – Peter Schaner is probably one of our favorite people in all the world (and I think he beats Bill Coleman by two kids!).  We even held his brother’s wedding at Lucques. We get our suckling pigs from another brother. Peter has incredible citrus, avocados, pomegranates, child raising tips….

Ocean Jewels is owned by Julie Harman, who we call what else – Ocean Julie. She does amazing work finding great sustainably fished product, it seems like she and Suzanne drive themselves crazy hunting for the most delicious fish that has the smallest impact on the environment. (i.e. are you better off with a local fish that isn’t fished as sustainably or a fish that is more sustainable but has to be flown in?)

Flora Bella Farm is owned by James Birch. Here’s how Suzanne described him in her cookbook: “If you leaned against your sink, closed your eyes, and focused on conjuring up the quintessential organic farmer, James Birch would appear in your kitchen. He looks like a cross between a grizzly bear and an overgrown Little Prince. And he is, in fact, the king of broccoli.”

Beverages for guests include: 

➢    For the tables: 102 magnums of Dry Creek Vineyard’s exclusive 11th Anniversary SAG Awards® Cabernet-based 2008 Cuvée and 204 bottles of Dry Creek Vineyard’s 2009 Dry Creek Valley Sauvignon Blanc.
➢    Dry Creek Vineyard’s wine-tasting bars will offer a selection that includes the 2008 Foggy Oaks Chardonnay from the Russian River Valley and the 2007 Sonoma County Heritage Zinfandel. A total of 192 bottles will be available for tasting.
➢    234 magnums of Champagne Taittinger Brut La Française served in the showroom
➢    144 magnums of Champagne Taittinger Brut La Française served in at the post-Awards gala
➢    1548 glass decanters of Voss sparkling and still water served in the showroom
➢    Another 6,720 unbreakable third-liters of Voss still water for our more than 700 media and 300 fans in the bleachers
➢    At the showroom and gala bars: 108 bottles of Grey Goose Original Vodka and 7 bottles each of Grey Goose La Poire, Grey Goose L’Orange and Grey Goose Le Citron


John Shaffner & Joe Stewart, SAG Awards Production Designers
Keaton Walker, SAG Awards Art Director
Mickey Moscynski, SAG Awards Arrivals Art Director
Keith Greco, Keith Greco Designs, SAG Awards Art Director
Andrea Wyn Schall, A Wynning Event, SAG Awards Event Supervisor
Chris Matsumoto, CJ Matsumoto & Sons, Florist
Suzanne Goin, Chef & Jessica Goin, Catering Director, Lucques Catering
Sabrina Keraudren, Brand Manager, Kobrand Corporation
Kim Stare Wallace, Dry Creek Vineyard Owner
Chris Carr, SAG Awards Production Manager

The 17th Annual Screen Actors Guild Awards will be produced by Jeff Margolis Productions in association with Screen Actors Guild Awards®, LLC. Jeff Margolis is the executive producer and director. Kathy Connell is the producer. JoBeth Williams, Daryl Anderson, Scott Bakula, Shelley Fabares and Paul Napier are producers for SAG. Gloria Fujita O’Brien and Mick McCullough are supervising producers. Benn Fleishman is executive in charge of production.  For more information about the SAG Awards, SAG, TNT and TBS visit sagawards.org/about.


Contact: Rosalind Jarrett
(310) 235-1030