For the 23rd year in a row, chef Wolfgang Puck prepared a mouthwatering menu for the stars attending the 2017 Governors Ball after the trophies for the 89th Annual Academy Awards are handed out. Puck starts planning the menu in December, although after more than two decades at the helm, he’s more than prepared for last-minute substitutions. “We try to get all our ingredients in by Friday afternoon,” he explains. “We still might change some things because we’re going to the farmers’ market, and we’ll just see what they have.” Some dishes are made a day in advance, but most of the cooking begins at 6:00 a.m. Sunday morning. And while there are some year-to-year mainstays on the menu, Puck also uses the nominees as inspiration for new recipes.
Eric Klein, the new Wolfgang Puck Catering executive chef, works alongside Puck to create more than 50 imaginative dishes, from one-bite hors d’oeuvres to small-plate entrees that are passed throughout the evening. From made-to-order sushi to mini burgers to tiny tacos to caviar-topped baked potatoes, there will be food everywhere. New menu items this year will include Moroccan spiced Wagyu short rib topped with a parmesan funnel cake; taro root tacos with shrimp, mango, avocado and chipotle aioli; gnocchetti with braised mushrooms and cashew cream; lobster corn dogs; made-to-order sushi, custom poke bowls and an array of shellfish; plus a selection of Puck’s signature dishes such as smoked salmon Oscars, chicken pot pie with shaved black truffles, and baked macaroni and cheese. The pastry team of Kamel Guechida, Monica Ng and Jason Lemmonier will offer a dessert menu brimming with innovative and playful desserts served at multiple dessert stations, plus the ultimate dessert buffet featuring Puck’s sought-after 24-karat-gold chocolate Oscars. Puck will use locally sourced ingredients and sustainable seafood to feed the 1,500 guests who will attend, and plans to donate all unused prepared foods to Chefs to End Hunger.
Oscars® Governors Ball Menu
Menu Created by Wolfgang Puck and the Wolfgang Puck Catering Team, including VP Culinary Eric Klein and pastry team Kamel Guechida, Monica Ng and Jason Lemonnier
GF - Gluten Free NF - Nut Free DF - Dairy Free
Passed Hors d’Oeuvres
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Spicy Tuna Tartare, Sesame Miso Cone (NF)
Mini Burgers, Aged Cheddar, Remoulade (NF)
Smoked Salmon Oscar Matzo (NF)
Assorted Pizza (some Vegetarian, Some Vegan, NF)
Korean Steak Tartare on Puffed Rice (NF)
Lobster Corn Dog (NF)
Sweet Pea Falafel with Hummus and Za’atar (NF, Vegetarian)
Spiced Gougeres with Black Truffle Dust
Taro Root Taco with Shrimp, Mango, Avocado and, Chipotle Aioli (NF, GF)
Savoury Bites
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Homemade Pretzels, Pimento Cheese (Vegetarian, NF) x2
5 Year Aged Gouda (Vegetarian, GF, NF)
Parmesan Reggiano (Vegetarian, GF, NF)
Gold Dusted Truffled Popcorn
Roasted Nuts with Rosemary, Cayenne, Sea Salt and Brown Sugar (GF)
Fleur de Sel Breadsticks (NF, DF)
Spago Style Lavosh (NF, DF)
Poke, Sushi & Shellfish Station
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Made to order on custom ice bar
Passed Small Plates – Served Hot
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Baked Potato with Caviar (GF, NF)
Chicken Pot Pie, Black Truffles (NF)
Sunchoke Soup with Black Truffle (Vegetarian)
Baked Macaroni and Cheese (NF)
Gnocchetti with Braised Mushrooms and Cashew Cream (Vegan, GF)
Moroccan Spiced Wagyu Short Rib
Semolina Puree, Crispy Brussels Sprouts, Parmesan Funnel Cake and Citrus Charmoula Parsnip Agnolotti, Black Winter Truffles (Vegetarian, NF)
Dover Sole, Girasole Puree, Spaghetti Squash and Herb Vinaigrette
Passed Small Plates – Served Cold
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Baby Beets with Goat Cheese Yogurt, Savory Granola, Citrus and Bitter Greens (Veg) Chopped Salad with Popped Sorghum, Shaved Carrots, Feta, Croutons, Dijon-Champagne Vinaigrette (Vegetarian, GF, NF)
Hearts of Palm, Watercress, Grapefruit, Jalapeno-Meyer Lemon Vinaigrette
(Vegan, GF)
Dessert Action Stations : Made to order...
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Lava Cakes (melting Sphere with flavor anglaise) – Turbo Chef
Gelato and Sorbet with Waffle Cones
Gelato (Vanilla, Chocolate, Coffee, Salted Caramel Popcorn, Dulce de leche) Sorbet (Mango, Raspberry/Acai)
Vanilla waffle, Red Velvet
Takoyaki Cake Balls Raspberry Lychee
Individual and Plated Sweets Chocolate Buffet
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Caramel Cappuccino Oscar Lollipops (GF, NF) Chocolate Chips Cookies (NF)
Assorted Mini Cookies
Coconut Macaroons (NF)
Chewy Cranberry Meringues (Pink Color) (GF, NF) Macaron (Truffle, Strawberry, Pistachio, Chocolate, Coffee) (GF)
Oreo Cookie S’more Dome
Raspberry Panna Cotta, Lemon Sable
Dry Passionfruit Marshmallow Rocher
Bubble Banana/Strawberry Cheesecake Lollipop Freeze-dried Strawberry (NF) Dark Chocolate Brownie (NF)
Mocha Tiramisu in Verrines (GF)(NF)
Large Barks for Breaking Station (white, milk and dark – some movie candies)
Artisanal Chocolate Bonbons, Movie Theater Flavors
Sour patch kids York Peppermint Red Hots Goobers Butterscotch
Marjolaine
Carrot Jalapeno Pate De Fruit (GF, NF)
Milk Chocolate Ring Dings
Mini Éclair Gianduja Mousse
Chocolate Peanut Butter Tart
Caramel Banofee Pie
Krispy Pops (lemonade, cherry pop rock, cookies and cream) Florentine Cookies
Chocolate Chips Cookie Sandwich (V, GF)
Coconut Vegan Cupcake (V, GF)
Double Chocolate Cherry Cookies (V, GF)
Passed Small Plates - Sweet
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Tropical Gateau (coconut, mango, passion fruit)
Black Currant Pavlova (violet meringue, citrus ganache) Elderflower Champagne Parfait with Raspberry Espuma (champagne pairing) Mini Yuzu Bars (NF)
2,600 lb ice raw bar with poke, sushi and shellfish
Taro root tacos with shrimp, mango, avocado and chipotle aioli
Hot baked potatoes with caviar
Smoked Salmon and Caviar Oscars
Pistachio, Violet, Mango, Chocolate and Raspberry Macarons
The Dessert Buffet
Marks Gardens with feature more than 10,000 blooms, including burgundy amaryllis, red parrot tulips, white hyacinth, tiger anemone, white dubium
“The theme of this year’s Governors Ball is ‘magical transformation.’ As they enter the Ball, guests will transition from a dazzling sea of red to a tricolor motif of eye-popping gold and red on an infinite blanket of white,” said Kurland. “The unique design of the space has been meticulously created to celebrate Oscar gold.” And as always, the room will be filled with flowers. This year, we're inspired by California mid-century 1950s, 1960s, clean and modern," said Mark Held of Mark's Garden, with more than 10,000 blooms, including burgundy amaryllis, red parrot tulips, white hyacinth, tiger anemone, white dubium and many more.
Roasted Yukon Gold Potatoes with Crème Fraîche & Caviar
Serves 12
Recipe courtesy of Wolfgang Puck
12 medium Yukon Gold potatoes
2 oz Iranian osetra caviar
Crème Fraîche:
2 tbsp buttermilk
1 cup heavy cream
Stir together the crème fraîche ingredients and let sit at room temperature overnight, covered, until the mixture thickens. Scrape into a container, cover, and refrigerate until needed. Preheat oven to 350°F. Wash and dry the potatoes. Wrap individually with gold aluminum foil (if possible!) and place on baking sheet and bake for 1 hour. Remove the potatoes from oven and set aside. To serve, score and pinch each potato and garnish with a dollop of the crème fraîche and osetra caviar.
Smoked Salmon Oscar with Iranian Osetra Caviar on Brioche
Serves 8
Recipe courtesy of Wolfgang Puck
1 loaf brioche
1 lb smoked salmon
2 oz Iranian Osetra caviar
Dill Cream:
1 cup sour cream
1 tbsp lemon juice
2 tbsp shallots, chopped
1 tbsp fresh dill, chopped
Pinch of salt and white ground pepper
Whisk the dill cream ingredients together thoroughly. Cut the brioche into the shape of an Oscar statuette and toast until golden. Spoon small amount of dill cream on the brioche. Layer smoked salmon on top and garnish with caviar.
Wolfgang Puck’s Mini Cheese Burgers with Remoulade & Aged Cheddar
Makes 12 mini burgers
Recipe courtesy of Wolfgang Puck
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.
The Lion’s Punch inspired by Garth Davis's film Lion
Serves 2
4 oz Myers’s dark rum
10 oz ginger beer
Lime wedges
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