How the Academy Awards Celebrates the Best in Food and Film

It’s Oscar time! That means designer gowns, elaborate production numbers, red carpet interviews and seemingly endless ‘thank-you’ speeches in addition to those prized statuettes.

Also present will be the elegant food that no Oscar event can be without. This year Cheryl Cecchetto is designing and Wolfgang Puck is catering the elite after-the-awards Governors Ball.

This Ball is an insider's must with an A List that literally defines who's who's in Hollywood. Being omitted can easily declare a career is in decline.

So what will Chef Puck serve to the 1,500 invited VIPs of the Film Industry that will be attending this year’s party-of-the-year ball? Here’s his innovative (and health conscious) menu:

Appetizers

• Bolognese-stuffed Rice Balls
• Mini-burgers with Aged Cheddar and Remoulade
• Spicy Tuna Tartare in a Sesame Miso Cone
• Salmon on Flatbread Shaped like Oscar Statuettes Garnished with Caviar
• Taro Root and Avocado Tacos

Passed Entrees

• Handmade Pretzels Stuffed with Pimento and Parmesan Cheese
• Bacon-wrapped Dates
• Small Chicken Pot Pies with Black Truffles
• Baked Potatoes with Black Caviar
• Shanghai Lobster
• Short Ribs with Goulash and Spaetzle

Desserts 

• Licorice and Chocolate Parfait with Caramelized Tobacco Leaves (Gluten Free!)

• Yuzu Semi Freddo with Green Tea Meringue and Sake Blueberries

• Caramel Garden of Coffee "Soil" Supporting a Chocolate Malted Tree with Fleur de Sel

Yet the revere that Hollywood holds for fine food and all matters culinary is not limited to the grand galas surrounding Oscar Night. In nearly every decade there have been great films about food, wine, the people who create them and those who truly enjoy them. Here are some of the best:

Babette's Feast

Chocolat

Julie and Julia

Ratatouille

Vatel

Discover Hollywood's Favorite Foods and Champagne Cocktail at the 2012 Governors Oscar Ball

Sunday, February 26^th is Oscar Night in Hollywood this year. And while the stars and artists of all things cinema will be watching the award ceremony at the L.A.’s Kodak Theater, chefs and event designers around the world will be analyzing the cuisine and décor at the offical post-gala Governors Ball.

Once again Cheryl Cecchetto will produce the must-be-at event with Wolfgang Puck overseeing the cuisine along with pastry chef Sherry Yard. This is the 18^th year that Chef Wolfgang has directed his Spago staff to cheer the winners and comfort the losers, all with his hallmark flare and creativity.

And this year is no different with some exciting changes in store. Unlike past evenings, this year’s event is no longer a formal sit-down dinner. Surprise-surprise. There will also be no buffet tables or long lines straining to grab a bite from crowded tables. Even bigger surprise.

Instead 550 pieces of customized furniture will be brought in to create a dazzling lounge, created with a welcoming open floor plan that will surely say ‘You can NOW relax and have some fun” to all with that sought after invitation card as all the food will be directly tray-offered to the lucky guests.

Yet soft suede, red roses, sparkling crystals and purple drapes still mark the event as one with classic Hollywood glamour.

And then there will be the food as only Tinsel Town can do it – 1450 pounds of Maine lobster for petit tacos for starters and finally dessert mouse served in golden hued eggs. Ah Hollywood!

But what’s a party without a cocktail – the Governors Ball has always had its very own signature one, thanks to the very elegant champagne of Moet & Chandon. So without further delay, card please – recipe card, that is…Enjoy!  

RED CARPET GLAMOUR COCKTAIL 

• Fill a chilled champagne flute ½ way with ice.
• Stir 1 ounce of fresh-squeezed sour mix (see below) and Hum Botanical Spirit with fresh ice.
• Strain into flute to fill ½ way.
• Top with Moët & Chandon Imperial.
• Garnish with a single rose petal.
• Continually refresh as needed with champagne.

Sour Mix: Combine 1 cup sugar with 1 cup water until sugar is completely dissolved. Add 1 cup fresh lime juice and 1 cup fresh lemon juice and refrigerate.

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2012