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On the menu at the SAG awards

January 24, 2006 | 11:19 pm

The 1,100 guests at the Screen Actors Guild Awards gala this Sunday will dine on an antipasto plate conceived by chef Alan Jackson of Somerset Catering. It consists of:

* Roasted beet cannelloni, with celery root pear puree, brie cheese mousse, baby greens, hazelnut and lavender honey

* Miso cured cod, with pickled white asparagus, orange onion marmalade, cucumber puree and opal basil vinaigrette

* Chicken white polenta goat cheese terrine, with oven roasted tomato fondue

* Mazutaki of beef, with sweet potato waffle, lightly pickled savoy cabbage, red wine and fresh horseradish

* Bicycle spoke olive-rosemary grissini

To prepare this menu, these ingredients are needed:

To prepare this menu, these ingredients are needed:

75 pounds red beets

4½ gallons celery root

4½ gallons pear puree

4 gallons brie cheese

1 gallon cream

50 pounds baby mache

3½ gallons toasted hazelnut

2 gallons lavender honey

3 pounds Brittany salt

220 pounds of Eastern cod

35 pounds of miso paste

3,600 pickled white asparagus

4 gallons of rice wine vinegar

2 gallons of sugar

30 pounds of onions

60 pounds of oranges

200 cucumbers

20 pounds of ginger

6 pounds Opal basil

75 pounds chicken breast

25 pounds goat cheese

75 pounds white polenta

10 gallons toasted tomato

225 pounds New York steak

5 pounds of instant coffee

15 pounds of secret spices

20 gallons sweet potato puree

7 gallons milk

1½ gallon brown sugar

20 pound melted butter

12 cup grated orange zest

30 pounds Savoy cabbage

2 gallons red wine

2 gallons port

3 gallons veal demi

25 pounds fresh horseradish

5 pounds parsley

Beverages for guests include:

222 magnums of Champagne Taittinger Brut La Française
528 bottles of Dry Creek Vineyard 2004 Fumé Blanc and 2003 Heritage Zinfandel
720 glass liters of Voss sparkling and still water
Another 6,360 mini-bottles of Voss for more than 700 media and 350 fans in the bleachers