What Celebrities Are Eating At The Oscars

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

For the 31st year, Wolfgang Puck will host, continually raising the bar. This year, he and his team—chef Eric Klein and pastry chefs Gerry Larduinat and Kamel Guechida—have developed 70 new dishes—including bringing back many classic favorites. The evening’s beverage partners include Tequila Don Julio, Bordeaux wines from Clarendelle & Domaine Clarence Dillon, and Lallier Champagne.

The Menu

Tray-Passed Bites
A sampling of dishes passed at the event include miniature wagyu cheeseburgers, wild mushroom and pea shumai and Wolfgang Puck’s signature pizzas.

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

Late-Night Classics
For those craving comfort food, there’s a menu of nostalgic favorites, including sliders, French fries, chicken tenders and crushed brownie-dipped mini cones.

Decadent Desserts

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

Guests can also indulge in made-to-order Oscar logo-printed cookies, ice cream sundaes and a cookie assortment. A highlight is the iconic returning Oscar gold-spraying station, where chefs spray gold onto mini Oscar statuettes made or Noire Reserve dark chocolate, Bahibe 47% milk chocolate or yuzu-strawberry flavors.

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

Here’s a sample recipe from the event:

Chicken Pot Pie

INGREDIENTS

• 2 POUNDS boneless, skinless chicken, cut into 1-INCH CHUNKS

• Salt and freshly ground black pepper TO TASTE

• 3 TABLESPOONS all-purpose flour

• 4 TABLESPOONS vegetable oil

• 4 TABLESPOONS unsalted butter, divided

• 1/2 POUND organic red-skinned potatoes, cut into 1/2-INCH PIECES

• 1/2 POUND organic carrots, peeled and cut into 1/2-INCH PIECES

• 1 MEDIUM yellow onion, peeled and diced

• 2 garlic cloves, minced

• PINCH of crushed red pepper flakes

• 1 sprig thyme

• 1 bay leaf

• 1 CUP white wine

• 2 CUPS organic chicken stock

• 1 CUP PLUS 1 TABLESPOON heavy cream

• 1/4 CUP dry sherry

• 1/2 CUP shelled or frozen peas

• Approximately 1/2 POUND frozen puff pastry, defrosted following package instructions

• 1 CAGE-FREE egg

INSTRUCTIONS

Season the chicken pieces with salt and pepper, and toss in a mixing bowl with 2 tablespoons of the flour until evenly coated.

In a large skillet over high heat, heat 2 tablespoons of the oil. Add the chicken pieces, reduce the heat slightly, and sauté, turning them occasionally, until light golden and thoroughly cooked, about 5 to 10 minutes. Using a slotted spoon, transfer the chicken to a plate and set aside.

Add the remaining oil and 2 tablespoons of the butter to the pan, then add the potatoes, carrots, and onions and sauté until they begin to look glossy and bright, 2 to 3 minutes.

Reduce the heat to medium, stir in the garlic, red pepper flakes, thyme, and bay leaf, and sauté, just until the vegetables begin to color slightly, 2 to 3 minutes more.

Add the wine, turn up the heat, stir and scrape with a wooden spoon to deglaze the pan deposits, and simmer until the liquid reduces by about half, 3 to 5 minutes.

Add the chicken stock and the 1 cup of cream. Bring the liquid to a boil, reduce the heat slightly, and simmer briskly until the liquid reduces by about half again and is thick and creamy, about 15 minutes.

Remove the sprig of thyme and the bay leaf.

Recipe by Wolfgang Puck, adapted from“Wolfgang Puck Makes it Easy,” Rutledge Hill Press, 2004