For the 25th consecutive year the celebrity chef to the stars Wolfgang Puck will set the stage for the Oscars’ Governors Ball menu pairing classic Hollywood glamour with culinary whimsy. It’s for 1,500 VIP guests including Oscar winners and Nominees in the Ray Dolby Ballroom on the top level of the Hollywood & Highland Center. It starts immediately following the Oscar telecast on ABC.
Working alongside Chef Puck is Wolfgang Puck Catering’s Executive Chef and Vice President, Culinary, Eric Klein (formerly Executive Chef & Partner of Spago Las Vegas.
The culinary team creates more than 60 imaginative dishes from one-bite hors d’oeuvres to small-plate entrees that will be passed throughout the evening. The festivities include a Raw Bar with made-to-order Nigiri.
A guest favorite, the Black Truffle Chicken Pot Pie is back along with the Smoked Salmon Oscars Matzo (shaped like a flat Oscar.) New is the Nashville Hot Fried Quail on a Red Velvet Waffle with House Made Pickles.
How about the incredible dessert offerings? The Chocolate Oscars this year are made from Valrhona Illanka Chocolate (Single Origin from Peru.) Think Piper Heidsieck Golden Champagne Strawberry Push Pop.
Service will be performed by a team of 10 maitre d’ staff, 850 service and support staff and 200 culinary staff.
On the order list for the Governors Ball is 350 pounds of Atlantic Bigeye tuna, 15 kilos of American, farm-raised caviar, 250 Maine lobsters, 450 pounds of house-smoked salmon, 240 kilos of Miyazaki Wagyu beef, 250 pounds of Parmesan Reggiano and 800 crab claws.
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