What
Wolfgang Puck will Feed the Stars at 89th Oscar Dinner
HOLLYWOOD,
CA - FEBRUARY 16:
Chef Wolfgang Puck at the 89th Annual Academy Awards Governors
Ball Press Preview at The Ray Dolby Ballroom at Hollywood &
Highland Center on February 16, 2017 in Hollywood, California.
(Photo by Kevork Djansezian/Getty Images)
Once
again Wolfgang Puck will delight celebrities at the Governors
Ball with his classic and new menu items for the dinner following
the Academy Awards. As with all years, Puck and his culinary
army of hundreds are offering special takes on classics, including
lobster corn dogs, and carrot juice infused pasta. 50 different
courses in total will be presented in this years menu. Puck
will use locally sourced ingredients and sustainable seafood
to feed the 1,500 guests who will attend, and will donate all
unused prepared foods to Chefs to End Hunger. The Governors
Ball is held after the 89th Academy Awards on Feb 26th. The
89th Academy Awards airs live on ABC on Sunday, Feb. 26, with
a 7 p.m. ET preshow and 8:30 p.m. ceremony.
Sweet Endings for the Governors Ball
89th
OSCAR MENU
Savoury Snacks
Classics
Oscar shaped cracker with smoked salmon.
Black truffle chicken pot pie.
Baked macaroni and cheese.
New
Dishes
Moroccan spiced Wagyu short rib with parmesan funnel cake.
Taro root tacos with shrimp, mango, avocado and chipotle aioli.
Gnocchetti with mushrooms and cashew cream
Lobster corn dogs
Gold-dusted truffle popcorn and homemade pretzels
Carrot juice infused pasta.
Salads
Bitter Greens.
Baby beet salad with goat cheese yogurt.
Granola and citrus.
Desserts
Gelato and sorbet
Movie Theatre Flavor Chocolate Bonbons: Goobers, Sour Patch
Kids.
Oreo cookie s'more
Vanilla and red velvet waffles
Lava cakes
Takoyaki cake balls
Caramel cappuccino Oscar lollipops.
Pastries prepared by Kamel Guechida, Monica Ng and Jason Lemmonier.
A favorite Wolfgang Puck Oscar recipe to enjoy at home:
Chocolate Hazelnut Spread
Chocolate
Hazelnut Spread
Makes
about 5 1/2 cups
Ingredients:
1/2 lb shelled Raw Hazelnuts
9 oz. Milk Chocolate (38% cocoa solids), coarsely chopped)
7 oz. Dark Chocolate (65% cocoa solids), coarsely chopped)
1/2 cup Glucose Syrup or Light Corn Syrup
2 cups Heavy Cream
1/2 to 1 tspn. Fleur De Sel
Procedures:
1. Preheat the oven to 350°F.
2.
Spread the hazelnuts in a single layer on a rimmed baking sheet
or pan. Place the pan in the oven and roast until fragrant,
the skins dark and cracked, and the nutmeats underneath look
deep golden brown, about 15 minutes, stirring them 2 or 3 times
while they roast. Remove the nuts from the oven and let sit
until cool enough to handle.
3.
Pour the nuts into the center of a clean kitchen towel. Fold
the towel over to enclose nuts completely and then thoroughly
rub to dislodge the nuts of their skins. Transfer the skinless
nuts to a bowl, carefully shaking the skins from the towel into
the trash.
4.
When the nuts are completely cooled, put them in a food processor
fitted with the stainless-steel blade. Pulse several times to
chop them coarsely; then, run the machine continuously until
the nuts form a paste. Use a rubber spatula to remove the paste
from the processor processor, transferring it to a bowl. Set
aside.
5.
Place the milk and dark chocolates in a mixing bowl and drizzle
with the glucose or corn syrup.
6.
In saucepan, warm the heavy cream over medium heat until it
reaches a simmer.
7.
Pour the simmering cream over the chocolate. With a wire whisk,
begin stirring together the melting chocolate and cream in the
center of the bowl. As the chocolate begins to blend with the
cream, forming a smooth, shiny mixture, stir in more and more
chocolate from the sides until the mixture is completely smooth.
Add the hazelnut paste and fleur de sel to taste, and continue
stirring until the nut paste, chocolate, and cream are completely
blended.
8.
Spoon the mixture into small, individual serving glasses or
bowls or into one or more larger serving containers. Leave to
cool until room temperature, then cover with plastic wrap and
chill in the refrigerator until ready to serve.
One of the most famous chefs in the world, Wolfgang Puck is
also a cookbook author and television personality. His restaurants
include Spago in Lost Angeles, CUT in Las Vegas, and The Source
by Wolfgang Puck in Washington, DC. To learn more about Puck,
go to wolfgangpuck.com.
By Bonnie Carroll
About Bonnie Carroll
Bonnie Carroll has been a food/travel/lifestyle writer since
1983. She is the founder & publisher of Bonnie Carroll's
Life Bites News - www.lifebitesnews.com,
does travel and food reporting on KZSB1290 radio, and contributes
to a variety of national and international travel/lifestyle
publications. Her first children's book C.C. Charles was published
in 2002 and she is currently working on a second book. Contact
her at Contact her at writebc@aol.com.