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Comment 19 FEBRUARY 2013

Recreate chef Wolfgang Puck's Oscar afterparty delights at home

The dazzling official Oscar afterparty, the Governor’s Ball, sees 1,500 of the brightest stars of the film industry gather to toast their successes. For the 19th year in a row, chef to the stars Wolfgang Puck, is the man satisfying their appetites and running the show.

Cooking for the A-listers such as George Clooney, Naomi Watts and Steven Spielberg, the pressure is on for him and chef Matt Bencivenga to create a blockbuster menu. His mouth-watering selection will showcase over 50 uniquely created dishes, from one-bite hors d’oeuvres to small-plate entrees, that will be passed around throughout the evening.



"We have so many great nominated movies from Argo to Les Miserables to Silver Linings Playbook," Wolfgang said.

"It's a really great year for movies with lots of variety, so we are going to serve a variety of dishes."

And true to his word, variety is above all on the menu.

Signature classics such as Oscar shaped smoked salmon blinis and 5,000 gold-dusted mini chocolate Oscars will be served alongside innovative delicacies such as Japanese baby peach salad and steamed red snapper with Thai spice.

This year’s menu sees a shift towards vegan dishes, no doubt catering to the diets of stars of the moment Anne Hathaway and Jessica Chastain. Dishes using on-trend superfoods such as edamame guacamole, kale salad with grilled artichoke and lemon vinaigrette and beluga lentils with cauliflower and baby vegetables will feature.


Seafood aficionados will be delighted by the menu which features 600 Maine lobsters, 1,300 oysters and 5 kilos of caviar. Smoked salmon pizzas, a signature dish at Wolfgang’s flagship restaurant Spago, will also be served.

Veteran Oscars pastry chef Sherry Yard has created a tempting array of desserts including Violet Velvet Truffles, Peanut Butter Chocolate Pop Rock Pop and Raspberry Lychee Bon Bons.

With plenty to celebrate, 1,500 bottles of Thienot Champagne will be on ice to get the party started. An army of over 1,000 staff will cater to the attendees’ needs throughout the soiree which takes place in the opulent setting of The Ray Dolby Ballroom at the Hollywood & Highland Centre.


An 18-foot golden Oscar will be the ballroom's centrepiece, and a 120-foot chandelier glowing warm shades of aubergine, chartreuse and champagne will make for a relaxed party atmosphere. This, together with 1,500 yards of assorted metallic damask, metallic silk with velvet trim, peau de soi and hand-embroidered confetti organza with metallic threads will see the room dazzle.

The menu features locally farmed organic produce where possible to satisfy sustainability and sourcing concerns as well as Wolfgang’s personal initiatives. Unused, prepared food will be donated to LA Speciality Chefs to End Hunger, an organization established to create awareness, educate and offer ways to contribute to end hunger.

Planning to rustle up some of what's on the menu come Academy Awards night?

See Wolfgang's recipes for Edamame GuacamolePrime Mini Cheeseburgers with Rocket and Remoulade or Spicy Tuna Tartare in Sesame Miso Cones.

You can also download Wolfgang's free iPhone app which will include a selection of his best Oscar night recipes.

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