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Dining with the Stars

Posted By Alain Gayot On February 19, 2009 @ 4:48 pm In Los Angeles,Movies,Top 40 US Restaurants | No Comments

  • pinitbutton Dining with the Stars
oscargovball wolfgangpuck 2 19 09 198x300 Dining with the Stars

Wolfgang Puck at this morning’s press event

By Dylan Nugent

This morning, a large group of press was on hand for the unveiling of the menu that will be served at the 81st Annual Academy Awards® Governors Ball, taking place immediately following the Oscars presentation Sunday evening. For the 15th consecutive year, Chef Wolfgang Puck will oversee the culinary aspects, while Spago Beverly Hills pastry chef Sherry Yard will be in charge of the dessert offerings.

 

The producer of the event, Cheryl Cecchetto, confides that the theme for the evening will be a combination of East and West “…inspired by nature’s earth, air, water, wood and fire, fused with contemporary design to provide a perfect sanctuary to celebrate in comfort and in style.”

 

GAYOT.com is pleased to be one of the first outlets to offer the details of the menu for our readers.

 

Hors d’oeuvres will include mini Kobe burgers with aged cheddar and remoulade, spicy tuna tartare in a sesame miso cone, wasabi pea crusted crab cakes with mango and Thai basil, smoked salmon pizza with caviar and dill crème, black truffle and ricotta cheese pizza, vegetable spring rolls and chicken potstickers. An Asian vegetable salad with Maine lobster, caviar and ginger white soy vinaigrette and a pumpkin coconut soup with chicken, shrimp, shitake mushrooms, and green onions are among the appetizers. The entrée will feature a slow braised Asian spiced short rib with spring vegetable risotto, while the vegetarian option will be a spring vegetable risotto with black winter truffles.

 

Risotto is also being served at the Elton John AIDS Foundation Academy Awards Viewing Party at the Pacific Design Center, along with sautéed beef fillet, pan roasted sea bass with spinach leaves and pumpkin sauce, and warm puffed chocolate tartlet with raspberries, bitter orange, and Grand Marnier sauce. Chef Wayne Elias (Mark’s Restaurant), who has prepared the menu for the fundraiser the last five years, based his selections on Sir Elton John’s annual trip to Venice, Italy.


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