It has been 22 years since Wolfgang Puck began creating the menu for the Governors Ball and he deserves a Lifetime Achievement award for this string of unbroken performances. The Oscar after-party will see 1,500 guests, from the most powerful celebrities to Academy Award winners, nominees and presenters be gathered to dine on a Michelin-grade spread.
For 2016, the chef to the stars has crafted a menu to follow the theme — “The art of making film”. The setting will draw inspiration from two of the most iconic restaurants for Hollywood celebrities: Sardi’s in New York’s theater district, whose walls are lined with hundreds of celebrity caricatures, and The Brown Derby in Los Angeles, a restaurant shaped like a derby hat which has become synonymous with the Golden Age of Hollywood.
Along with the 170 newly commissioned drawings that showcase filmmaking legends, guests will dine on dishes such as chicken potpie with shaved black truffles and chocolate covered Oscars with 24-karat gold. Puck will be orchestrating his own show in the kitchens as he sends out convoys of servers bearing 50 types of hors d’oeurves, small plate entrees and desserts.
If that doesn’t sound decadent enough, feast your eyes on the full menu:
– Sriracha-candied macadamia nuts
– Braised short rib with cauliflower puree and golden raisin puffed Thai rice
– Tortellini with artichoke fromage
– White grape almond gazpacho
– Rye berry risotto with peas and asparagus
– Poke, stone crab, made-to-order sushi
– Smoked salmon Oscars
– Chicken pot pie with shaved black truffles
– Mini American Wagyu burgers with aged cheddar
– Pistachio crepes with strawberry-Champagne foam and crumbled pistachio
– Caramelia shot with maple cream, muscovado couscous and coffee sorbet
– Chocolate passion layer cake with chocolate biscuit speculoos and banana ice cream
– Chocolate dessert bar featuring 24-karat-gold chocolate Oscars
The 88th Annual Oscars will be held on February 28 at the Dolby Theatre and will be televised live in more than 225 countries and territories.