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As the nominatees put the finishing touches to their acceptance speeches in the hope of Oscar glory, caterers and chefs have been hard at work to ensure that the post-ceremony festivities will also be a winner come February 27.
The Governor's Ball, held immediately after the gongs are given out, is the official banquet honouring all the winners and nominees. For the 11th time the man in charge of the sumptuous feast is celebrity chef Wolfgang Puck, who will lead an army of chefs in concocting a sit-down affair for some 1,600 famous guests.
"This is Hollywood's biggest night, so it's great to have the opportunity each year to create a menu that is new and exciting," said the Austrian-born chef.
For this year's spread, the hall of the Hollywood and Highland venue will be decorated to combine the magnificence of old Hollywood with a modern-day dinner club, creating a romantic and intimate dining experience. Meanwhile, Wolfgang and pastry chef Sherry Yard have been airbrushing edible 24 karat gold onto miniature chocolate Oscars as part of the preparations.
Among the hors d'oeuvres featured at this year's gala dinner will be Wolfgang's exquisite signature dish, smoked salmon pizza with caviar, as well as mini Vietnamese spring rolls and samosas with a tamarind glaze.
The chef also plans two special creations for the dinner – a slow-braised Kobe beef ribs atop a squash puree and Maine lobster wrapped in puff pastry with black truffles from France and a lobster sauce with a sprinkling of truffle oil. Each plate will be accompanied by an assortment of fresh vegetables.
The meal will be complemented by a selection of exclusive French Champagnes and wines from California's Napa Valley.
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