How to throw a red-carpet awards party to remember at home

(BPT) - The red carpet, the gold statues and the glamour of Hollywood make awards night a beloved experience for people across the country. Sharing in the movie magic with friends and family can make the excitement that much more fun, so on Feb. 24, consider hosting a red carpet viewing party at home.

To bring out the essence of Hollywood and have a little fun in the process, consider these top tips for an awards-night party to remember:

A themed dress code: Play up the theme of the affair by setting a dress code. You could choose an upscale event and request guests wear Hollywood glam attire. Alternatively, you could request everyone dress as a character from their favorite nominated film. Finally, if comfy is more the vibe you are going for, invite everyone to come in their fanciest lounge wear, such as slippers and satin pajamas.

A red-carpet entrance: Transform your entryway into a Hollywood hot spot by renting a red carpet or buying a red plastic runner from your local party store. Add gold stars to really set the mood. Once guests enter your home, set up a fun photo booth space with props like feather boas and signs so the "paparazzi" can capture some pictures. Use your cell phone camera or consider buying an instant camera to share the photos as party favors.

Toast to friends and fun: A glass of the bubbly elevates any party, so pop open some chilled bottles of Piper-Heidsieck Cuvée Brut and your guests will feel like A-listers the moment they enter your event. This year, special edition red and gold bottles from the famed champagne maker will be poured exclusively at the ceremony and after-party, sure to be enjoyed by Hollywood’s most elite. To learn more, visit piper-heidsieck.com.

Judges' choice games: Create ballots and hand out to guests so they can predict the winners of each category. After all winners are announced, score the cards to see who got the most categories correct. You might also surprise guests with your own awards to hand out for things like "best dressed" or "best comedy performance." Then hand out swag bags to the winners with movie-themed goodies, such as DVDs, movie theater gift cards and gourmet popcorn.

Nosh on sophisticated bites: Serving up platters of tasty hors d’oeuvres is a simple yet classy way to feed your guests because it allows everyone to eat, mingle and watch the memorable moments of the show as they happen. This year, try this recipe from Wolfgang Puck for Deviled Eggs with Crab Salad. The crabmeat salad is hidden underneath the yolk mixture, transforming the popular hors-d-oeuvre into the perfect special-occasion treat.

DEVILED EGGS WITH CRAB SALAD

Makes 2 dozen halves, 6 to 12 servings

INGREDIENTS

Deviled Eggs:

12 large eggs, hard-boiled

1/2 cup mayonnaise

2 teaspoons Dijon mustard

3 dashes hot pepper sauce

3 dashes Worcestershire sauce

Crab Salad:

6 ounces jumbo lump crabmeat

2 tablespoons finely chopped fresh chives

1 teaspoon minced fresh Italian parsley

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 lemon, zested and juiced

1 pinch sugar

Garnishes:

6 ounces trout roe

24 fresh chervil leaves

DIRECTIONS

For the Deviled Eggs, use a sharp knife to cut each egg lengthwise in half. Pop out the yolks into a mixing bowl, mash until smooth. Add remaining ingredients and spoon the mixture to a piping bag fitted with a decorative star tip. Set aside.

For the Crab Salad, sort through the crabmeat to remove any pieces of shell or cartilage. Add remaining ingredients and stir gently with a fork.

To assemble, use a spoon to distribute the Crab Salad evenly among the hollows of the egg white halves. Neatly pipe the yolk mixture over the Crab Salad on each egg half. Place on a platter, cover, and refrigerate until serving.

Before serving, spoon about 1/2 teaspoon of trout roe on top of the piped yolk on each egg half. Top each half with a chervil leaf.

Source: Wolfgang Puck

Crab Salad

6 ounces jumbo lump crabmeat

2 tablespoons finely chopped fresh chives

1 teaspoon 1 teaspoon minced fresh Italian parsley

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 lemon, zested and juiced

1 pinch sugar

Garnishes

6 ounces trout roe

24 fresh chervil leaves

DIRECTIONS

For the Deviled Eggs, use a sharp knife to cut each egg lengthwise in half. Pop out the yolks into a mixing bowl, mash until smooth. Add mayonnaise, mustard, hot pepper sauce, and Worcestershire sauce. Spoon the mixture to a piping bag fitted with a decorative star tip; or spoon it into a sealable plastic food bag. Set aside.

For the Crab Salad, sort through the crabmeat to remove any pieces of shell or cartilage. Add chives, parsley, salt, pepper, lemon zest and juice, and the sugar. Stir gently with a fork.

To assemble, use a spoon to distribute the Crab Salad evenly among the hollows of the egg white halves. If using a plastic food storage bag, squeeze the yolk mixture down to one corner and use kitchen scissors to snip off that corner. With the piping bag or plastic bag, neatly pipe the yolk mixture over the Crab Salad on each egg half. Place on a platter, cover, and refrigerate until serving.

Before serving, neatly spoon about 1/2 teaspoon of trout roe on top of the piped yolk on each egg half. Top each half with a chervil leaf.

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