World renowned chef and restaurateur Wolfgang Puck has his menu set for this Sundays glitzy Oscars after-party, the Governors Ball, with lots of snazzy dishes to be served to the stars. Puck and his catering team will pass around canapés, including his trademark smoked salmon Oscar statuettes, marking three decades of Puck's culinary creations for the A-list event. "We're going to have some traditional dishes and also some brand-new innovations," says Puck. "Can you believe this year I'm doing the Governors Ball for the 30th time!" In addition to passed small plates, the Los Angeles-based Austrian chef will create a mezze grazing table for this year's guests, and a paella bar, as well as chef carved Cinco Jotas Iberico Jamon, tortilla de patata, and an array of gourmet hummus, dips and sides. The dessert menu will have an impressive array of 37 items from which to choose, including everything from pina colada baba au rum to chocolate Oscars sprayed with edible gold and of course this years edible chocolate cigars.
Wolfgang Puck seasoning one of the cuts of meat that will be served at the Governors Ball
Individual chicken pot pies topped with fresh shaved truffles
Governors Ball Menu 2024
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
Tray Passed Hors d’Oeuvres
Spicy Tuna Tartare, Sesame Miso Cone
Miniature Wagyu Burgers, Aged Cheddar, Remoulade
Smoked Salmon Oscar Matzo
Assorted Pizza
Korean Steak Tartare on Puffed Rice
Lobster Corn Dog
Sweet Pea Falafel with Hummus and Za’atar
Spiced Gougeres with Black Truffle Dust
Taro Root Taco with Shrimp, Mango, Avocado and, Chipotle Aioli
Savory Bites
Homemade Pretzels, Pimento Cheese
5 Year Aged Gouda
Parmesan Reggiano
Gold Dusted Truffled Popcorn
Roasted Nuts with Rosemary, Cayenne, Sea Salt and Brown Sugar
Fleur de Sel Breadsticks
Spago Style Lavosh
Poke, Sushi & Shellfish Station
Made to order on custom ice bar
Tray Passed Small Plates – Served Hot
Baked Potato with Caviar
Chicken Pot Pie, Black Truffles
Sunchoke Soup with Black Truffle
Baked Macaroni and Cheese
Gnocchetti with Braised Mushrooms and Cashew Cream
Moroccan Spiced Wagyu Short Rib
Semolina Puree, Crispy Brussels Sprouts, Parmesan Funnel Cake and Citrus Charmoula Parsnip Agnolotti, Black Winter Truffles
Dover Sole, Girasole Puree, Spaghetti Squash and Herb Vinaigrette
Passed Small Plates – Served Cold
Baby Beets with Goat Cheese Yogurt, Savory Granola, Citrus and Bitter Greens
Chopped Salad with Popped Sorghum, Shaved Carrots, Feta, Croutons,
Dijon-Champagne Vinaigrette
Hearts of Palm, Watercress, Grapefruit, Jalapeno-Meyer Lemon Vinaigrette
Dessert Action Stations
Made to order...
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
Caramel Cappuccino Oscar Lollipops
Chocolate Chips Cookies
Assorted Mini Cookies
Coconut Macaroons
Chewy Cranberry Meringues
Macaron - Truffle, Strawberry, Pistachio, Chocolate, Coffee
Oreo Cookie S’more Dome
Raspberry Panna Cotta, Lemon Sable
Dry Passionfruit Marshmallow Rocher
Bubble Banana/Strawberry Cheesecake Lollipop Freeze-dried Strawberry
Dark Chocolate Brownie
Mocha Tiramisu in Verrines
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
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
Coconut Vegan Cupcake
Double Chocolate Cherry Cookies
Passed Small Plates - Sweet
Tropical Gateau (coconut, mango, passion fruit)
Black Currant Pavlova (violet meringue, citrus ganache) Elderflower Champagne Parfait with Raspberry Espuma (champagne pairing) Mini Yuzu Bars
Potato Pancakes with Smoked Salmon, Caviar, and Dill Cream
Serves 6
Recipe courtesy of chef Wolfgang Puck
1/2 cup crème fraîche
1 tspn chopped dill
1 tsp fresh lemon juice
Kosher salt and freshly ground black pepper
1 tbsp snipped chives
2 medium baking potatoes (1 pound), peeled
1 small onion
1 large egg, lightly beaten
2 tbsp all-purpose flour
1/2 tsp baking powder
1/2 cup vegetable oil
1/2 lb thinly sliced smoked salmon
2 oz caviar
In a small bowl, stir the crème fraîche with the dill and lemon juice. Season with salt and black pepper and sprinkle with the chives. Refrigerate until ready to serve. In a food processor or on a box grater, coarsely shred the potatoes and the onion. Transfer to a large, clean kitchen towel and squeeze dry. In a medium bowl, mix the shredded potatoes and onion with the egg, flour, baking powder, 1 teaspoon of salt and 1/4 teaspoon of black pepper.
In a large nonstick skillet or on a griddle, heat the vegetable oil until shimmering. Drop 2 tablespoons of the potato mixture into the skillet and flatten with the back of a spoon to make a 3-inch round. Make about 5 more pancakes and cook over moderately high heat until golden on the bottom, about 4 minutes. Flip the pancakes and cook until golden, about 2 minutes longer. Transfer to paper towels to drain. Repeat with the remaining potato mixture; you should have 12 pancakes. Arrange the potato pancakes on a platter. Serve warm, with the dill cream, smoked salmon and caviar.
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