Wolfgang Puck's 2011 Governor's Ball Menu For The Academy Awards
Some things the Academy Awards like to shake up (changes in hosting for example) but in other areas, well, you don't mess with tradition. For the 17th consecutive year, master chef Wolfgang Puck has been selected by the Academy of Motion Picture Arts and Sciences to create the menu for the Governors Ball, the annual celebration immediately following the Oscars.
Celebrating the past, present and future of the industry and the Academy, the Governors Ball is always an unforgettable experience," said Puck. "Our goal each year is to honor Hollywood's brightest stars and most accomplished artists with a culinary masterpiece. Only the finest ingredients and flavors will do." Wolfgang Puck Catering will serve the Academy's 1,500 Ball guests, which will include winners, nominees, presenters and telecast participants.
The 2011 menu created by Puck and chef Matt Bencivenga is inspired by Latin flavors, from classic paella to coastal seafood, along with signature favorites such as smoked salmon Oscars and pastry chef Sherry Yard's gold-dusted chocolate Oscars. Puck is shown above with an entree of Dover sole with fennel, olives, tomatoes and haricot vert is a sauce of lemon, olive oil and Sherry.
The LA Weekly breaks down the total food tally which includes 1,800 pounds of dover sole, 1,200 Kumamoto oysters, 1,000 spiny lobsters, 500 pounds of smoked salmon, 40 pounds of caviar, 10 pounds of black truffles and six Spanish hams. But save room for dessert, pastry chef Sherry Yard has incorporated all sorts of trendy and tempting delectables into her Oscars fare including petite macarons, mini-cupcakes, dark chocolate lollipops crusted with candied ginger, lemon cheesecake layered with raspberry cremieux, cassis gelee and Valrhona white chocolate and of course, 4,000 mini-chocolate Oscar statuettes.
Plenty of Moët & Chandon, the exclusive champagne of the Oscars will also be served. Throughout the course of the night, approximately 1,200 bottles of Moët Imperial will be poured.
Viewers at home are invited to try making Moët's Silver Screen Punch, a unique blend of fresh fruit, vodka, and Moët & Chandon Imperial champagne developed by Moët's Home Entertaining Expert and acookbook author Katie Lee. Below is the recipe for the punch, which will actually be served at the Ball.
Moet's Silver Screen Punch
1 (6 ounce) can pink lemonade concentrate, partially thawed
8 ounces pineapple juice
1 cup frozen strawberries
1/2 teaspoon grated ginger
1 cup Belvedere vodka
1 bottle Moët & Chandon Imperial
1 pineapple, cut into rings and frozen
In a blender, combine pink lemonade concentrate, pineapple juice, strawberries, and ginger. Blend until smooth. Pour into a punch bowl. Add vodka and stir to combine. Just before serving, pour in Moet & Chandon. Add frozen pineapple rings.