It's time again for the most glamorous award show of the year, the Oscars, and comedian and former late-night host Conan O'Brien will be hosting the 2025 Oscar awards for the first time. In a joint statement from the Academy CEO, Bill Kramer, and president, Janet Yang, the pair said they were “thrilled and honored” to have O’Brien hosting. “He is the perfect person to help lead our global celebration of film with his brilliant humor, his love of movies and his live TV expertise,” they said. “His remarkable ability to connect with audiences will bring viewers together to do what the Oscars do best – honor the spectacular films and film-makers of this year.”
And for the 31st consecutive year, Austrian celebrity Chef Wolfgang Puck, this year with his son Bryon, will be creating the menu for the Governors Ball, the star-studded party following the Academy Awards. "Our goal each year is to honor Hollywood’s brightest stars and most accomplished artists with a culinary masterpiece. "After the Oscars, everyone is so hungry they don’t care that it’s fattening. We’re lucky. Most people don’t eat before they go to the Oscars. Everybody wants to fit into their dress, and makeup and hair take a long time, so that doesn’t leave time for a leisurely lunch. So come ten at night, people will eat anything." And Wolfgang Puck reveals the Governors Ball menu for Oscars after-party, he's developed 70 new dishes for the already impressive menu.
The new savory and sweet highlights include potato pave with steak tartare, wild mushroom and pea shumai, popcorn shrimp with fried rice and chili garlic crunch, a new izakaya station, a Taste of London station with classic toad-in-the-hole, Buldak-style spicy chicken and corn cheese pizza, shrimp tacos, loaded cauliflower, piña colada Oscar silhouette eclairs, tropical "Kit Kat" bars, and bourbon and caramelized pecan Paris-Brest, to name a few. With 400 pounds of smoked salmon at the ready for Puck's matzo salmon Oscars, 220 pounds of potatoes for his bougie tots, and the all new piña colada eclairs, the culinary soirée is destined to be a smash hit.
Truffle chicken pot pie to be served at Wolfgang Puck's 31st Governors Ball after the Oscars
And the Oscar goes to...
Wolfgang Puck’s Mini Cheese Burgers with Remoulade & Aged Cheddar
Makes 12 mini burgers
3/4 lb ground beef
1/4 tsp Kosher salt and freshly ground black pepper
4 tbsp extra-virgin olive oil
6 oz aged cheddar cheese, sliced
6 slices Brioche bread, punched out with a 2-inch ring cutter or 12 mini buns
Arugula leaves
6 cherry tomatoes, sliced
3 cornichons, sliced
Remoulade Sauce:
2 cups heavy cream
3 cloves garlic, minced
2 sprigs fresh rosemary
1 tablespoon sweet paprika
2 tablespoons peanut oil
3/4 cup of brunoise of red onion
1/2 cup of brunoise of red bell pepper
1/2 cup of brunoise of yellow bell pepper
For the remoulade sauce, combine the heavy cream, garlic, rosemary and paprika in a medium saucepan, and reduce by half. Allow to cool to room temperature. In a sauté pan, heat the peanut oil. Sweat the onions, red and yellow bell pepper until glossy. Transfer to a plate and allow to cool to room temperature.
Preheat a grill or grill pan. Put the ground beef in a bowl and season with a generous pinch of salt and pepper. Mix together with your hands to combine. Take about 2 tablespoons of the ground beef and roll it in the palm of your hand like you are making meatballs. Flatten the top slightly and put the mini burger patties on a side plate. Drizzle the burgers with oil and season the tops with salt and pepper. Turn the burgers over and season the other side.
Place the burgers on the hot grill. Cook for 3 minutes, then turn them over with tongs. Put about 1/2 ounce of aged cheddar cheese on top of the burgers, allowing it to melt. While that’s cooking, put the brioche circles or mini buns on the grill. Let them toast slightly on both sides, about 2 minutes total time.
To put the burgers together: Put the toasted brioche circles or bun halves on a platter. Top each with a small spoonful of Remoulade. Put the burger on top, cheese side up, followed by an arugula leaf, a slice of tomato and a slice of cornichon. Top with other half of the brioche or buns, and secure with a decorative pick.
No comments:
Post a Comment