What Celebrities Are Eating At The Oscars

After the 97th Academy Awards on Sunday, March 2, Hollywood’s largest names will head to the Governors Ball—the Academy’s official post-Oscars celebration.

For the thirty first 12 months, Wolfgang Puck will host, regularly elevating the bar. This 12 months, he and his staff—chef Eric Klein and pastry cooks Gerry Larduinat and Kamel Guechida—have developed 70 new dishes—together with bringing again many basic favorites. The night’s beverage companions embrace Tequila Don Julio, Bordeaux wines from Clarendelle & Domaine Clarence Dillon, and Lallier Champagne.

The Menu

Tray-Handed Bites
A sampling of dishes handed on the occasion embrace miniature wagyu cheeseburgers, wild mushroom and pea shumai and Wolfgang Puck’s signature pizzas.

Small Plates
Handed small plates will embrace dishes like pea agnolotti pasta, miso cod lettuce cups and popcorn shrimp. In the meantime, grazing stations embrace chef-carved Cinco Jotas jamón, house-made sausages, charcuterie, artisanal cheeses and freshly baked breads. Small plate stations embrace sushi and Japanese izakaya specialties.

Late-Evening Classics
For these craving consolation meals, there’s a menu of nostalgic favorites, together with sliders, French fries, hen tenders and crushed brownie-dipped mini cones.

Decadent Desserts

The dessert choice is extravagant. Among the many fantastically crafted sweets are strawberry balsamic and vanilla profiterole tarts, vanilla chai tiramisu verrines and peach-and-elderflower marbled macarons. A curated collection of bonbons and chocolate barks rounds out the night time’s choices.

Visitors can even bask in made-to-order Oscar logo-printed cookies, ice cream sundaes and a cookie assortment. A spotlight is the enduring returning Oscar gold-spraying station, the place cooks spray gold onto mini Oscar statuettes made or Noire Reserve darkish chocolate, Bahibe 47% milk chocolate or yuzu-strawberry flavors.

Additionally returning are the festive Don Julio-infused chocolate cigars with “smoking” ashes.

Right here’s a pattern recipe from the occasion:

Rooster Pot Pie

INGREDIENTS

• 2 POUNDS boneless, skinless hen, reduce into 1-INCH CHUNKS

• Salt and freshly floor black pepper TO TASTE

• 3 TABLESPOONS all-purpose flour

• 4 TABLESPOONS vegetable oil

• 4 TABLESPOONS unsalted butter, divided

• 1/2 POUND natural red-skinned potatoes, reduce into 1/2-INCH PIECES

• 1/2 POUND natural carrots, peeled and reduce into 1/2-INCH PIECES

• 1 MEDIUM yellow onion, peeled and diced

• 2 garlic cloves, minced

• PINCH of crushed pink pepper flakes

• 1 sprig thyme

• 1 bay leaf

• 1 CUP white wine

• 2 CUPS natural hen inventory

• 1 CUP PLUS 1 TABLESPOON heavy cream

• 1/4 CUP dry sherry

• 1/2 CUP shelled or frozen peas

• Roughly 1/2 POUND frozen puff pastry, defrosted following package deal directions

• 1 CAGE-FREE egg

INSTRUCTIONS

Season the hen items with salt and pepper, and toss in a mixing bowl with 2 tablespoons of the flour till evenly coated.

In a big skillet over excessive warmth, warmth 2 tablespoons of the oil. Add the hen items, scale back the warmth barely, and sauté, turning them sometimes, till gentle golden and completely cooked, about 5 to 10 minutes. Utilizing a slotted spoon, switch the hen to a plate and put aside.

Add the remaining oil and a couple of tablespoons of the butter to the pan, then add the potatoes, carrots, and onions and sauté till they start to look shiny and shiny, 2 to three minutes.

Scale back the warmth to medium, stir within the garlic, pink pepper flakes, thyme, and bay leaf, and sauté, simply till the greens start to paint barely, 2 to three minutes extra.

Add the wine, flip up the warmth, stir and scrape with a picket spoon to deglaze the pan deposits, and simmer till the liquid reduces by about half, 3 to five minutes.

Add the hen inventory and the 1 cup of cream. Convey the liquid to a boil, scale back the warmth barely, and simmer briskly till the liquid reduces by about half once more and is thick and creamy, about quarter-hour.

Take away the sprig of thyme and the bay leaf.

Recipe by Wolfgang Puck, tailored from“Wolfgang Puck Makes it Straightforward,” Rutledge Hill Press, 2004