Who’s Hungry For Oscar?
Well, iconic Chef Wolfgang Puck knows, because he’s been in charge of the post-awards Governors Ball for decades – so get ready for his signature “salmon caviar Oscar”!
These are a tradition – I know because I attended several Oscar award shows and enjoyed them every time – with champagne of course!
I found a great interview with Wolfgang where he discusses the menu for this year’s extravaganza!
Here’s what he has cooking this year that new!
How about Miyazaki Wagyu with wasabi potato puree and truffle ponzu!
“We always have some new things but people really like the tradition a lot,” the legendary chef told Los Angeles at the Oscars Governors Ball preview on Tuesday, Feb. 25.
“We have to make our chicken pot pie, for Prince Albert and Barbra Streisand in case she shows up, but many other people too. And then we have new dishes, like this year, we have the [Pad] Thai noodles, and we make them with ginger, garlic and a little Champagne,” he said as poured the alcohol into a sizzling stir-fry.
As reported in Tastingtable.com:
Puck says “We’re going to have some traditional dishes and also some brand-new innovations,” on a menu that includes a wide variety of styles and influences, from Puck’s take on Peking-style duck to Italian specialties like wild mushroom and black truffle risotto and vegan lasagna. There will also be snacky bites like a honey butter toast with fennel marmalade and whipped crème fraîche. Some of the favorites from previous Governors Balls that are set to return include truffle mac and cheese, fish and chips cones, wood-fired pizza, and, of course, chocolate-covered Oscars.
They go on to report:
“It’s not just the creativity and quality of Puck’s Governor’s Ball food that impresses people, it’s also the sheer breadth of options. The menu is split between three categories, passed trays, small plates, and desserts, with each category containing dozens of items, including vegetarian and vegan bites, and 37 desserts. Some additional savory highlights include wagyu burgers, Kung Pao cauliflower stuffed in coconut charcoal bao, and “Bougie” tater tots with crème fraîche and caviar. The desserts sound just as over-the-top and exciting, with luxury dulce de leche and hazelnut Oreos, a yuzu and coconut pillow cake, and Grand Marnier-infused chocolate cigars.”
That’s right: A caviar tater tot!
Guess what, I’m going to make those too! It looks like Wolfgang has an incredible meal set for this year’s Oscar attendees…
Of course, it’s also good to know who’s up for awards!
If you want a scorecard to follow during tonight’s show, click here for the entire list of nominees!
One last note about Wolfgang Puck: he’s the nicest person you will ever meet…in 2021, when I arranged a wedding rehearsal dinner at his iconic restaurant Spago in Beverly Hills, he stopped by our table unexpectedly to take a picture with my son Jeff and his now-wife Linet!
Such a terrific gesture! So, to honor him each year we make his great frozen pizzas and have champagne as we watch the Academy Awards. As for what you can serve at home – why something topped with caviar?
These always do the trick – and some of us think you can put caviar on anything! You can check out a number of fun options here:
Of course, I put caviar on everything – even burgers!
That was all part of my “caviar-infused” Valentines Day!
I made my wife Alex caviar 4 different ways – see them all here!
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Bite! Eat! Repeat! 
An inspirational chef, John. The food sounds amazing.
Robbie, he is a legend for a reason – one of the great ones in every way
I love hearing good things about chefs! We went to the Spago in Hollywood and it was fabulous, of course! Fun menu.
Yes, he moved it to Beverly Hills and it is still one of LA’s best restaurants…he is passionate about food! Thanks for the comment!
I love reading the menu and details of the big night!
Chef Puck is one of the sweetest, most compassionate and passionate Chefs you will ever meet…a legend and deservedly so…
good to know –
I’m thinking about the caviar tots!
I make those on a firmly regular basis..inexpensive caviar, a hot tater tot and creme fraiche and I am in heaven! A pop of deliciousness!
That’s great-looking fancy food for a big occasion, John!
(We didn’t get to see the alignment of planets as we were fogged in shortly after susnet)
Best wishes, Pete.
Yes Pete it’s a really fun party after the show ends and sorry to hear about the fog – we were in the heart of Manhattan so lights obscured everything – I will just find it online and be happy with that!