The SAG Awards Blog: Your Place for the Best Viewing Party Supplies!

With the SAG Awards right around the corner, it’s time to start finalizing your plans for your viewing party! Don’t have any just yet? Well, you’re in luck. Here are our tips to having the perfect viewing party!

Step One: Party Games

The first set of supplies every viewing party needs are our SAG Awards Bingo cards! We even have two different sets of Bingo, so you can choose to play both games or just one.

First: Red Carpet Bingo
Did you see an actor wearing Gucci or Armani? What about an awesome photobomb? Mark it off on your Red Carpet Bingo card! First person with five in a row wins the round!

Second: Ceremony Bingo
During the ceremony, you never know what you’ll see! Did you see someone wearing navy? Did you hear someone mention their kids in their acceptance speech or crack a joke? Just like our Red Carpet Bingo, the first person with five in a row wins the round!

There are 10 cards for each game, meaning anyone can win!

BUT... Before you play, be sure to give everyone a Nominee Score Card! This card is the perfect way to mark off your predictions for who will walk away with the Actor® in each category. Again, be sure to do it before you watch the show (no cheating!)

Step Two: Food
You could make what we are serving at the awards! Wolfgang Puck provided us with this great recipe to give you a look at how the stars are dining Saturday night.

Miso Broiled Black Cod/Salmon
Serves 1
Miso Marinade 

1 cup sugar
1/2 cup mirin (a sweet golden-yellow Japanese wine)
1/2 cup sake 
2 cups white miso 
In a sauce pan, bring the sake nearly to a boil before removing from heat. Ignite with a long-handled match to burn off the alcohol. Shake the pan gently until the flame dies down. Add mirin, bring to a boil. Mix the sugar and miso together with the rest of the ingredients in the pan. 
Noodle Vinaigrette 
4 oranges (squeezed for juice and peeled for zest)
1 cup chili goop (can be found in most Thai food stores)
1 cup brown sugar
1/4 cup of rice vinegar
1 cup mushroom soy
1/2 cup peanut oil
Directions: Combine all ingredients in a large mixing bowl and whisk together.
Sesame Miso Vinaigrette 
2 egg yolks
2 tablespoons Dijon mustard
2 garlic cloves
1/4 cup pickled ginger
1/2 cup water 
1/4 cup red miso
1/4 cup toasted white sesame seeds
3/4 cup of rice vinegar
1 tablespoon sugar
2 cups peanut oil
2 tablespoons sesame oil
1 teaspoon togarashi (Japanese mixed pepper)
Blend egg yolks, mustard, garlic, ginger, water, red miso, sesame seeds, rice vinegar and sugar until smooth. Add in the rest of the ingredients slowly while beating vigorously.
Miso Broiled Black Cod/Salmon
5 ounces black cod/salmon marinated in miso marinade for 24 hours
3 ounces egg noodles, cooked and cooled (Lo Mein)
3 ounces haricot vert
Julienne cilantro
Julienne carrot
Julienne cucumber 
Bean sprouts
Julienne sushi ginger
Pea tendrils (as garnish)
Blanch haricot vert in salted boiling water for about 5 minutes or until tender. Shock in ice water to cool down. Cut the marinated cod/salmon in four pieces before placing on a foil wrapped tin on top of carrots. Place in broiler, brushing with excess marinade and turning while it cooks for about 3 minutes. 
Add cilantro, cucumber, carrot, bean sprouts and sushi ginger to the cooked noodles. Toss with the noodle vinaigrette and season with salt and pepper. Spin noodles on a pasta form and cut in four pieces before placing on a plate. Put a small pool of sesame miso vinaigrette on plate next to the noodles. Place 4 pieces of cooked fish on top of the vinaigrette and garnish noodles with pea tendrils. 

Or, here are some more simple viewing party menu options:

Cheese Puffs (Recipe via Food Network)

1 cup milk
1/4-pound (1 stick) unsalted butter
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Pinch nutmeg
1 cup all-purpose flour
4 extra-large eggs
1/2 cup grated Gruyere, plus extra for sprinkling
1/4 cup freshly grated Parmesan
1 egg beaten with 1 teaspoon water, for egg wash
Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.

In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.

Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.

Blini with Smoked Salmon (Recipe via Food Network)

1/3 cup buckwheat flour
2/3 cup all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup plus 2 tablespoons milk
1 extra-large egg
1/4 pound (1 stick) unsalted butter, clarified, divided
1/2 pound smoked salmon, thinly sliced
1/4 cup creme fraiche or sour cream
Fresh dill sprig, for garnish
Combine both flours, baking powder, and salt in a bowl. In a separate bowl, whisk together the milk, egg, and 1 tablespoon of the clarified butter, then whisk into the flour mixture. Heat 1 tablespoon of the clarified butter in a medium saute pan and drop the batter into the hot skillet, 1 tablespoon at a time. Cook over medium-low heat until bubbles form on the top side of the blini, about 2 minutes. Flip and cook for 1 more minute, or until brown. Repeat with the remaining batter. (I clean the hot pan with a dry paper towel between batches.) Set aside.

To serve, top the blini with a piece of smoked salmon. Add a dollop of creme fraiche and a sprig of dill.

Cheese Straws (Recipe via Food Network)

2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
Flour, for dusting
1 extra-large egg
1 tablespoon water
1/2 cup freshly grated Parmesan
1 cup finely grated Gruyère cheese
1 teaspoon minced fresh thyme leaves
1 teaspoon kosher salt
Freshly ground black pepper
Preheat the oven to 375 degrees F.

Roll out each sheet of puff pastry on a lightly floured board until it is 10- by 12-inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1⁄4 cup of the Parmesan, 1⁄2 cup of the Gruyère, 1⁄2 teaspoon of the thyme, 1⁄2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.

Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or the cheese will burn. Cool and serve at room temperature.

Other great things to serve at a viewing party include Spiced or Herbed Nuts, Mixed Olives, Grissini (Thin crisp bread sticks) wrapped with thinly sliced Prosciutto, and salami slices and any truffled cheese.

Don't forget to download this great wine tag to tie around your wine bottles!

Step Three: Tune in!
Click here for the most up to date information on how to watch and stream the SAG Awards.

It’s as easy as these three steps, so now you don’t have any excuse not to watch with all your closest friends on Saturday!

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