Wolfgang Puck Previews The Governors Ball Food & Beverage Menu
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- Category: Chefs, Fine Dining
- Published on Sunday, 26 February 2012 11:59
- Written by Janet Walker
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The Governors Ball, hosted by the Board of Governors of the Academy of Motion Pictures Arts & Sciences, recently held its Food and Beverage Preview steps away from the red carpet entrance to tonight’s Academy Awards ceremony.
Leading up to the Academy Award presentation OSCAR Week festivities have been filled with an insider’s backstage pass to the behind the scenes preparations that make this night, OSCAR Sunday, the night of a thousand stars.
Attendees to the 84th Governors Ball, themed Elegance in Air, will be treated to a menu prepared by Uber Chef Wolfgang Puck, for 18th consecutive year, with Chef Partner Matt Bencivenga along with Executive Pastry Chef Sherry Yard.
Tuxedoed wait staff will serve the 1500 invited guests an assortment of appetizers including Spicy Tuna Tartare marinated in Wasabi topped a Salmon Caviar and served in Miso Cones, lightly fried Mozzarella Balls sprinkled with Parmesan resting on a bed of Marinara, Wolfgang’s signature Pizza’s in a variety of flavors such as Smoked Salmon with Sturgeon, Bar-B-Q, and Napoletana, and single bun mini Kobe beef burgers topped with Cheese.
Additionally Governors Ball attendees, including all award nominees, will toast the enchanting evening with Moet & Chandon, the official champagne of the Governors Ball and also celebrate with four specialty drinks created for this exclusive event by the Moet Team of mixologists including Moet & Chandon Nectar Imperial, Moet Chandon Grand Vintage 2002, Moet & Chandon Imperial and the Moet Red Carpet Glamour finished with a delicate Rose Petal in glass.
Executive Pastry Chef Sherry Yard has created her signature, delicious, heavenly, desserts including mini-mousse filled cones in chocolate or vanilla with toasted meringue swirls served on a stick; a modern take on the orange push-up pop, Vanilla and Chocolate Cake Parfaits intermittent layers of chocolate and vanilla cake rounds and frosting and a very special mini pâte à chouxdough éclair with vanilla filled crème topped with rose petal and candied frosting. And of course, as many other decadent desserts as one can imagine and the edible gold dusted solid chocolate OSCAR!
Wolfgang Puck and his team, to prepare for The Governors Ball, are using for their luscious delicacies from the deep menu, 1450 pounds of Maine Lobster, 50 whole Yellowtail Snapper, 1250 Stone Crab Claws, 7500 individual US Shrimp, 1300 farmed Oysters, 250 pounds whole caught Atlantic Bigeye and five kilos of American Farmed raised Caviar. Other tasty items to compliment the evenings culinary magic include ten pounds of Black Winter Truffles, 3500 Miso Cones, 6500 Wood fired OSCAR shaped Flatbread, 800 pounds of L’Etoile du Nord Bittersweet Chocolate and, of course, 5000 Mini Chocolate OSCARS!
For this year the Governors Ball reflects a return to the modern with the Grand Ballroom of the Hollywood & Highland Center transformed into contemporary red carpet glamour with over two hundred shades of red casting a magic spell over the venue with 1400 strands of Swarovski crystals, beaded wall treatments and Weeping Willow LED lights delicately falling from resplendent trees. Guests will enjoy the freedom of relaxed open seating.
Music will be provided by Jonathan Jacobs, the Vintage DJ who will be spinning original sounds on two Audiotronics Classroom vinyl players. Mark’s Garden is providing the floral arrangements and is using all the red flowers seasonally available.
Cheryl Cecchetto of Sequoia Productions, for the 23rd consecutive year, is the producer of the Governors Ball.
