I only have one post on my blog this past month, but that isn’t because I haven’t been busy.
I’ve been very busy preparing for my sister’s visit from the east coast and our trip to LA to attend the 2016 Oscars!
Now I know you are thinking how did I get tickets for the Oscars???? Well, if you were reading my blog back in 2012 you already know that my husband and I attended the Academy Awards that year !
I was a bit evasive as to how that happened back then, but I’m pretty certain most of you could read between the lines.
It is now 4 years later, and I’m ready to talk, as they say…
Four years ago my son accepted a position with AMPAS, The Academy of Motion Picture Arts and Sciences.
We could not be more proud of him and all that he has accomplished there in these past four years.
Not only is he extremely talented, he is also very generous, which explains how some of our family members and others have had the thrill of attending this phenomenal annual event.
And thrilling it is… We had a fantastic time at the show and the Governors Ball which followed.
Below is a taste of what Wolfgang Puck prepared for this fabulous evening, including a recipe you may want to serve next year at your own Oscar Party…
Wolfgang Puck Oscars Governor’s Ball
VALERIE MACON/AFP/GETTY
The best celebrations require the best food, and that’s why Chef Wolfgang Puck is back for the 22nd consecutive year to get the party started at the 2016 Oscars Governors Ball.
Celebrating the theme of vintage and contemporary Hollywood, Puck created more than 50 whimsical dishes for the official post-awards party menu with the help of his 350 person culinary gang.
The raw bar alone weighs in at 2,600 lbs. — holding 350 lbs. of troll-caught Atlantic Bigeye tuna, 20 whole wild-caught yellowtail, 1,000 stone crab claws, 7,500 individual shrimp, 300 Maine lobsters and 1,300 oysters.
And after years of exciting the taste buds of the stars, Puck sticks to his tried and true signatures like chicken pot pie, macaroni and cheese, short ribs with truffle polenta, and lobster — while adding some additions into the mix.
“We have some new things, too, like the Alaskan king crab this year with ginger and black beans, so there’s new and old stuff,” Puck tells PEOPLE. “We also have a whole array of vegetables, little ahi pokes, yellowtail sashimi, so something for everybody.”
And while Puck doesn’t usually plan themed dishes around the nominees, he says that there is one particular element to the feast this year that will be tied to a Best Picture nominee.
“You can see we got inspired by The Martian because we have a vegetable garden,” the chef says.
Puck’s feast is so good that it will keep many attendees coming back for more. “The best compliment is when someone comes into Spago a few days after and asks, ‘Hey, Wolfgang — do you still have the short ribs or the pot pie?‘”
And just when the seams of the elegant gowns and classy tuxedos begin to bust, the chocolate buffet creeps up. Guests will satisfy their sweet tooth with many goodies, including a chocolate fountain (equipped with 5 gallons of homemade hot fudge), tiramisu push pops, a macaron tower and assorted chocolate bon bons, bars and barks, and champagne showers by Piper-Heidsieck.
Here is the recipe for Wolfgang Puck’s Smoked Salmon Oscar with Caviar on Brioche …
Smoked Salmon Oscar with Caviar on Brioche
Serves 8
1 loaf brioche bread, sliced
1 cup sour cream
1 tbsp. lemon juice
2 tbsp. minced shallots
1 tbsp. chopped fresh dill
1 lb. smoked salmon
2 oz. caviar
1. Cut the brioche into Oscar® shape and toast until golden.
2. In a bowl, whisk together sour cream, lemon juice, shallots, and dill. Spoon small amount of dill cream on the toasts.
3. Layer smoked salmon on top and garnish with caviar.
