What It Takes to Cater the Official Oscars’ After-Party The celebrity chef has his work cut out for him.

by Tasting Table
on February 26, 2018

The person with the most stressful job this Sunday? No, it’s not whoever gets stuck announcing the Best Picture winner (who now has the added pressure of not pulling another Moonlight-La La Land mix up). It’s the chef feeding more than 1,500 A-listers afterward at the Governors Ball: Wolfgang Puck.

The celebrity chef’s biggest dinner service of the year is happening this weekend, and as expected, he’s pulling out all the stops. He’s bringing in 300 pounds of Miyazaki Wagyu beef, 350 pounds of bigeye tuna and 250 pounds of Parmigiano-Reggiano (the real stuff, mind you), just to name a few of the ingredients he’ll be working with. Puck is also importing 35 pounds of black winter truffles from Burgundy, which, based off recent pricing, could run up their own bill of around $30,000 alone.

For dessert, he’s building a dedicated chocolate buffet showcasing ruby chocolate (a new, completely sustainable variety with the flavor of berries), plus a fresh beignet station.

As for service, more than 300 line cooks will be on-site to help pull off the dinner—and that’s not including 850 other service and support staff.

And though we’ll probably never have the chance to dine on the same menu Tom Hanks and Meryl Streep will be enjoying (let alone rub elbows with them), we can at the very least peek through to see what the full menu will look like . . . and then plan our pizza order for Sunday.

2018 Governors Ball Menu

Compressed cucumber crostini
Mini tuna Nicoise
Tiny taro taco with spiced eggplant and lime pickle
Miyazaki Wagyu tartare
Scallop crudo, blood orange, finger lime, lovage (scallop shell) and urchin plate
Crab-stuffed hibiscus with lemon and pomegranate
Frozen beets with ginger milk curd, yuzu and ice lettuce
Brussels sprouts and pea shoots with mezze flavors
Mini ravioli of pea and carrot with black truffle and cipollini onions
Black bass with eggplant, salsa verde and teardrop peppers
Asparagus salad


Mango-lime pate a fruit with Tajin pop
Macarons – Negroni, mojito, piña colada
Blueberry-violet cake
Lychee-rose-raspberry tart
Ruby chocolate strawberry and cream
Mocha beehive
Tropical halo-halo
Pineapple upside-down verrine

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