The stars and starlets of cinema will come together for the Oscars later this month, and as tradition would have it, they will then sit down to dine at the Governors Ball. The likes of Reese Witherspoon, Rosamund Pike and Julianne Moore, Eddie Redmayne, Michael Keaton and Bradley Cooper will all be in the ever capable hands of celebrity chef Wolfgang Puck, who has personally created the Oscars after-party menu for the last 20 years.
This year will make Wolfgang's 21st consecutive year serving award-winners, nominees, presenters, and other Hollywood VIPs in the Ray Dolby Ballroom on the top level of the Hollywood & Highland Center.
For one of the glitziest film events of the year, the master chef, along with Matt Bencivenga, chef partner of Wolfgang Puck Catering, have drawn upon vintage and contemporary Hollywood glamour to create a menu that's both legendary and innovative.
Wolfgang's signature favourites will of course be on the menu – his smoked salmon Oscars, chicken pot pie with shaved black truffles, mini American Wagyu burgers with aged Cheddar and traditional 24k gold chocolate Oscars.
A range of classic dishes with a Hollywood star twist will also be served – think lobster BLT, dover sole with orange miso vinaigrette and beet latkes with pastrami duck and apple mustard.
Parsnip soup with white chocolate, pears and 24k gold, and artichokes with asparagus, fava beans, baby beets and citrus vinaigrette make up a couple more of the 50-plus imaginative dishes to be served up to the A-list guest list.
The cherry on the cake? Desserts will be both elegant and seasonal, such as apple millefeuille with cider jelly, peanut butter strawberry lollipop, and milk chocolate panna cotta with raspberry and cherry.