The SAG Awards Blog: CELEBRATE THE ACTOR®'S 21ST WITH OUR OFFICIAL VIEWING PARTY TIPS

With the ceremony just days away, it’s time to finalize your viewing party plan. Whether you have one or not, here are our tips for the perfect viewing party!

Party Games:

Our first party tip is having the SAG Awards Bingo cards ready to play! It’s fun watching your favorite actors walk the red carpet or accept their Actor®. With our two sets of Bingo cards, your party has the option to play a round during arrivals, show time, or both. First person with five in a row wins!

--Red Carpet Bingo: Did you see the Actor® statue? Someone wearing a piece of statement jewelry? What about our Social Media Ambassador Matt McGorry? If so, mark the square!

--Ceremony Bingo: An actor waves at the camera? Takes a selfie? Or maybe someone mentions the SAG-AFTRA Union? Mark it so you're one square closer to winning the round!

Download all 20 bingo cards here.

Think you know who will take home the Actor®? Make your predictions with the Nominee Scorecard. Download and cast your ballot before the show starts and see how many you can guess right!

Party Food:

Share along in the experience and whip up what is being served at the awards. Wolfgang Puck provided us with this great recipe to serve Sunday night and you can make it too! Check it out.

Pan-seared Salmon with Truffle Tomato Vinaigrette

Serves 4

Truffle Tomato Vinaigrette:

1 pint (500 ML) cherry tomatoes, stemmed and quartered

6 basil leaves, stacked, rolled lengthwise, and cut crosswise into thin strips

½ cup (125 ML) extra-virgin olive oil

1 tablespoon (white or black) truffle oil

1 teaspoon sugar

2 tablespoons balsamic vinegar

½ lemon, juiced

1 tablespoon salt

1 teaspoon freshly ground black pepper

Pan-seared Salmon:

4 (8-ounce) salmon fillets, each about ½ pound (250 g), skin on, scaled

2 tablespoons extra-virgin olive oil

Salt

White Pepper

First, prepare the Truffle Tomato Vinaigrette.

In a bowl, combine the cherry tomatoes, basil, olive oil, truffle oil, sugar, vinegar, and lemon juice. Season to taste with salt and pepper. Toss gently. Set aside.

Then the Pan-Seared Salmon.

Preheat the oven to 400°F (200°C).
Brush the fish fillets all over with 1 tablespoon of the olive oil. Pat the fillets thoroughly dry all over with paper towels and season with salt and pepper to taste.
Place a medium-sized ovenproof sauté pan large enough to hold all the fillets over high heat.
Add the remaining 1 tablespoon of olive oil and, when it swirls easily in the pan, carefully place the fillets in the pan skin side down. Sauté for 2 minutes, and then transfer the pan to the oven and bake until the fish is cooked through but still moist, 5 to 6 minutes longer, without turning the fillets.
To serve, spoon some of the Truffle Tomato Vinaigrette in the center of each of 4 heated serving plates. Use a spatula to carefully transfer a fillet, skin side up, to each of the plates. Spoon the remaining vinaigrette over the fish and serve immediately.

Kale Salad with Candied Pecans, Dried Cherries, Goat Cheese, and Meyer Lemon Vinaigrette

Serves 1

Kale Salad:
4 cups thinly julienned raw kale (leave de-ribbed, thoroughly rinsed and patted dry, and cut crosswise into strips ¼ inch wide)

1 tablespoons extra-virgin olive oil

2 ounces Candied Pecans (recipe follows)

2 tablespoons dried pitted cherries

3 tablespoons Meyer Lemon Vinaigrette (recipe follows)

2 ounces fresh creamy goat cheese, crumbled

Kosher salt

Freshly ground black pepper

Meyer Lemon Vinaigrette: Makes about 1 ½ cups

Look for ginger-infused vinegar and chili-flavored olive oil in well-stocked supermarkets or specialty food stores.

1 cup freshly squeezed Meyer lemon juice

Grated zest of all lemons squeezed to make the juice

1/2 cup ginger-infused vinegar or regular good-quality white wine vinegar

1/3 cup granulated sugar

1 cup peanut oil

1 tablespoon chili oil

Kosher salt

Freshly ground black pepper

Candied Pecans: Makes 2 pounds

Peanut oil, for deep-frying

2 pounds shelled pecan halves

3/4 pound confectioners’ sugar

For the Candied Pecans.

Bring a large saucepan of water to a boil.
Meanwhile, in a separate deep, heavy pan or in an automatic countertop electric deep-fryer, heat several inches of peanut oil to 350°F, gauging the temperature with a deep-frying thermometer or setting it on the automatic fryer. Line a baking sheet with several layers of paper towels.
Add the pecans to the boiling water, taking care to avoid splashing, and boil for 1 minute. Drain well, shaking off all excess water.
Transfer the pecans to a mixing bowl. Sprinkle in the sugar and, with a large spoon, toss the nuts until they are thoroughly coated and the sugar has turned translucent.
Working in batches to avoid overcrowding the oil, which would drop its temperature, add the pecans, taking care to avoid spattering. Deep-fry until the nuts turn golden-brown, 1 to 2 minutes per batch. Using a slotted spoon or wire skimmer, or the basket of the deep-fryer, remove the nuts and spread them on the lined baking sheet to cool. Repeat with the remaining batches.
Store the nuts at room temperature in one or more airtight containers. Use within 1 to 2 weeks.

For the Meyer Lemon Vinaigrette.

In a nonreactive mixing bowl, combine the Meyer lemon juice and zest, vinegar, and sugar, and stir with a wire whisk until the sugar has dissolved completely.
While whisking briskly, slowly drizzle in the peanut oil to form a creamy, emulsified dressing. Drizzle in the chili oil to taste. Whisk in salt and pepper to taste.
Store the dressing in an airtight container in the refrigerator for up to 1 week.

For the Kale Salad.

Put the julienned kale into a clean mixing bowl. Drizzle in the olive oil. With clean hands, gently massage the oil into the kale to soften it slightly.
Scatter in the Candied Pecans and dried cherries.
Drizzle the Meyer Lemon Vinaigrette down the side of the bowl all around the perimeter of the kale. Using tongs, gently toss together the kale, nuts, and cherries until they are uniformly coated with the dressing.
With the tongs, mound the salad neatly in the center of a chilled serving plate. Sprinkle the goat cheese evenly over the salad. Season lightly to taste with salt and pepper. Serve immediately.

Not a master chef? Try these delicious and healthy finger foods instead!

Sauteed Kale and Burrata Bruschetta as a pre-red carpet appetizer!