Caviar and Comforting Dishes on the Menu for Celebrities at Oscars Night

Renowned chef Wolfgang Puck has prepared a feast of over 70 dishes for the movie stars and filmmakers at Sunday’s Governors Ball, held after the Oscars ceremony. Puck and his team, responsible for the official catering for the Oscars after-party for the 32nd time, have created a menu offering 1,500 celebrities flavors from around the world.

Among the new additions are an izakaya station, an Italian gelato machine producing fresh ice cream, and staple dishes that return year after year. “Comforting dishes are always people’s favorites, like our chicken pot pie, smoked salmon pizza, macaroni and cheese, or Wagyu mini burgers,” said Wolfgang Puck at a preview held on Tuesday.

Puck mentioned that trying to be innovative has not always paid off. “I’ve hosted a few parties saying, ‘I’m tired of making pizzas,’ and they ate our products saying, ‘Wolfgang, where’s your pizza station?'” Prestigious guests usually arrive hungry at the post-Oscars party, according to Wolfgang Puck.

“It all depends on the quality of ingredients and quality of dishes,” he said. “We have to cook for 1,500 people. We keep it simple. We don’t need 10 sauces.” The banquet requires 75 kitchen chefs, 45 pastry chefs, and 325 employees and dining room managers.

They will be responsible for around 600 homemade pizzas, 3,000 artichoke agnolotti, and 2,000 mini chocolate Oscars. Wolfgang Puck estimates that the cuisine includes about 200 pounds of dry-aged sirloin, 300 pounds of house-smoked salmon, 30 pounds of Kaluga caviar, 500 pounds of wild mushrooms, 200 pounds of Nishiki rice, and 400 pounds of cheeses. Additionally, there are two gallons of 24K liquid gold used in an Oscar chocolate spray station.