Wolfgang Puck to please palates on Oscar Night
Jan 11, 2008 by Ian Evans
I’m starting to get the feeling that the folks at the Academy of Motion Picture Arts and Sciences really like Wolfgang Puck’s cooking.
For the 14th consecutive year, celebrated chef Wolfgang Puck has been selected by AMPAS to create the menu for the Governors Ball, the celebration immediately following the 80th Academy Awards® presentation on Sunday, February 24, 2008.
Says Puck, “The Governors Ball is a singular event, and the food must be of equal caliber. Our menu
will feature locally grown, sustainable and organic ingredients, providing guests with a culinary experience that will please even the most discerning of palates.”
If you want to recreate the preparations yourself, start by inviting around 1,500 guests made up of Oscar® winners, nominees, presenters and telecast participants. Then prepare enough Mini Kobe Burgers on Brioche with Sweet Pickles, Tuna Tartare with Wasabi Aioli on Togarashi Toast, and gold-dusted chocolate Oscars® to keep everybody happy.
You might need a few friends to help you in the kitchen. Puck will be working in a state-of-the-art kitchen adjacent to the Grand Ballroom at the Hollywood & Highland Center® with a team of chefs, pastry chefs and culinary artists who will be responsible for the cooking, presentation and execution of the menu.
“In keeping with the grandeur of the festivities, we hand-select our staff and begin training months prior to the big event to ensure a flawless outcome,” said Carl Schuster, CEO of Wolfgang Puck Catering. Wolfgang Puck Catering, established in 1998, moved to its permanent home in the Hollywood & Highland Center in November 2001.
It all sounds fantastic and far better than the room service I’ll be ordering after the ceremony.