In 1985, Wolfgang Puck hosted his first Oscars party at Spago, his famed Hollywood restaurant. Nine years later, he threw his last Spago soiree and became the official caterer to the post-Oscars’ Governors Ball. In December 2015, his team started working on the menu for the culinary extravaganza and refined it all the way up until February. (In fact, we’ve changed the information below a couple of times before posting.) For the 22nd year in a row, the spritely chef will serve 1,500 guests the night the golden statues are handed out. Let his menu provide inspiration for your own future F&B plans. We did some digging and discovered…
> What’s new on the menu this year:
Avocado toast with radish, sea salt and finger lime; grilled fig filled with local ricotta and saba; taro root taco with wild mushrooms and salsa verde;
tortellini with artichoke fromage; braised short rib with cauliflower puree and golden raisin puffed Thai rice; ancient grain risotto with peas, mushrooms and pea leaves; and white grape almond gazpacho.
Also, a raw sushi bar will have high impact with custom ice-bar action. They’ll add poke, stone crab and king crab legs to the mix.
> What signature staples made the cut:
Spicy tuna tartare in sesame miso cones; smoked salmon Oscars; baked potato with caviar; chicken potpie with black winter truffles; and baked macaroni and cheese (shown).
For more F&B fodder, read “By the Numbers: F&B at Oscars’ Governors Ball.”
Photos by Carin Krasner