The biggest night of the year for the film industry is fast approaching: The 92nd Academy Awards and chef Wolfgang Puck will create the menu for the Oscars 2020 Governors Ball for the 26th year in a row, promising to create a menu packed with delicious treats. According to the famed chef, this marks the first time the menu will be predominantly plant-based but celebrities need not fear - there will still be plenty of caviar, smoked salmon and wagyu. "We have always had a lot of vegan dishes, we just never talked about it. A lot of people like vegan but still the big majority eats meat and fish," said Puck. "However, the menu will be 70 percent plant-based this year, in line with what appears to be a trend this awards season. Among the vegan dishes will be roasted cauliflower, sweet potato tempura, wild mushroom bolognese and avocado toast.
For the big day, Puck and his team are also making 300 pounds of vegan pasta and 60 sides of smoked salmon for their smoked salmon dish, which is served on an Oscar statuette-shaped cracker. In addition, they ordered 200 pounds of eggplant, 20 pounds of caviar and 25 pounds of black truffles. They’ll be using a good portion of their truffles to make 1,200 of their famous black truffle chicken pot pies, which are served in individual ramekins and topped with a buttery puff pastry. In total, they’ll serve 25,000 plates that night of more than 40 different dishes. “It’s a lot of pressure, but we’re used to it,” Puck said. “I’ve been doing it for 26 years already. The best moment is when it’s over. I can sit down and get a glass of 1942 Don Julio!”
Throughout the space will be floral arrangements in a variety of purple shades ranging from eggplant to lavender made by Mark’s Garden Los Angeles. Michael Uncapher, the managing director of Mark’s Garden, said that they went for “an ombre of purple color” in the arrangements and that they’ll get in 12,000 blooms from all over the world — including countries like Holland, Thailand and Ecuador — to bring their vision to life this year. “Those come in the Wednesday before the ball, and it takes about 40 people to start processing those and making roughly 400 arrangements,” he said. “Then we’re just refreshing as we go.”
Of course, there will be plenty of libations to wash down the bites, including a 2018 reserve pinot noir and 2017 reserve chardonnay by Francis Ford Coppola, which will be poured from special hand-coated bottles trimmed in gold foil made for the Oscars. In total, about 1,200 bottles of the wines will be poured that night, in addition to 1,500 magnum-size bottles of Piper-Heidsieck champagne. Those seeking a cocktail won’t need to look far as acclaimed mixologist Charles Joly will be serving up signature Don Julio Tequila concoctions, including a drink called “When You Have Passion…” which will be served when guests arrive.
Chef Wolfgang Puck
The florals were inspired by current trends, said Michael Encipher,
floral designer for Mark’s Garden
Nominated films for 2020
Wolfgang Puck's vegetable spring rolls
Vegetable Platter
Potato Tots with Herb Créme Fraiche and Caviar
Smoked Salmon Oscars with Beet & Goat Cheese Napoleons
Wolfgang Puck's cacio e pepe macaroni and cheese
Wagyu Beef Burgers with Aged Cheddar and Remoulade - "We make the brioche ourselves
and use the best beef, a truffle aioli and a sharp cheddar cheese"
Truffle chicken pot pie
Mini Taro Root Taco with Braised Hibiscus and Tomatillo Salsa
Wolfgang Puck's famous Tuna Tartare in Sesame Miso Cone
Wolfgang Puck's beet macaron
Translucent Candy Lollipop with Gold Leaf and Edible Flower
Chocolate Pizzelle Wafer with Vanilla Cream and WP Chocolate Stamp
Smoked Salmon Oscar with Iranian Osetra Caviar on Brioche
Serves 8
Recipe courtesy of chef 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
Combine the ingredients together for the dill cream and whisk 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
3/4 lb ground wagyu 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 tbsp sweet paprika
2 tbsp 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.
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 tbsp sweet paprika
2 tbsp 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.
Spicy Tuna Tartare in Sesame Miso Cones
Makes 20
Recipe courtesy of chef Wolfgang Puck
Miso Tuile Cones:
4 oz or 1/2 stick butter
1 cup corn syrup
1/8 cup miso paste
1/4 tsp salt
1/4 tsp black pepper
1 tsp sesame oil
1/2 cup all-purpose flour
1 tbsp powdered ginger
1/2 cup sesame seeds - 1/4 cup black, 1/4 cup white
Tartare:
4 oz diced sushi-grade tuna
1 tbsp diced pickled ginger
1 tsp chopped scallions
1 tbsp soy sauce/wasabi mixture
2 tbsp spicy chili mayonnaise
Soy Sauce/Wasabi Mix:
1/3 cup wasabi paste
1 cup Japanese soy sauce.
Spicy Chili Mayonnaise:
1 cup of good quality prepared mayonnaise
1/3 cup plus 1/4 tablespoon sriracha chili sauce
1/4 teaspoon oil
Mix the soy/wasabi paste with a little water, then mix with soy sauce. Be sure to shake or mix before every use. Mix together the chili mayonnaise ingredients and set aside.
For the cones, preheat oven to 350°F. In a medium saucepan, melt the butter together with the corn syrup. Do not boil. Remove from the heat and whisk in miso paste and sesame oil, seasonings. Sift the flour, continuously stirring. Add the ginger and sesame seeds. Bake in the oven on Silpats in 1 tablespoon circle portions, flattened, for 10 minutes, then turn and bake for another 2 minutes. Remove from the baking sheets and form into miniature cones.
To assemble, mix together tartare ingredients. Place in plastic pastry bag. Place the 20 cones in cone holder or place sideways on a plate. Place 2 daikon sprouts in each cone while piping in the tartare mixture. Top with masago roe, julienne bonito flake and chopped pickled ginger.
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