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TRAVEL

Chef Puck Shares Academy Awards Menu
updated: Feb 21, 2017, 10:37 AM

By Bonnie Carroll

Once again Wolfgang Puck will delight celebrities at the Governors Ball with his classic and new menu items for the dinner following the Academy Awards. Puck and his culinary army of hundreds are offering special takes on classics, including lobster corn dogs, and carrot juice infused pasta. 50 different courses in total will be presented in this years menu. Puck will use locally sourced ingredients and sustainable seafood to feed the 1,500 guests who will attend, and will donate all unused prepared foods to Chefs to End Hunger. The Governors Ball is held after the 89th Academy Awards on Feb 26th. The 89th Academy Awards airs live on ABC on Sunday, Feb. 26, with a 7 p.m. ET preshow and 8:30 p.m. ceremony.

Chef Wolfgang Puck Preparing Oscar Dinner Recipes
Governors Ball Small Plate Selection

89th OSCAR FOOD MENU

Savoury Snacks

Classics

Oscar shaped cracker with smoked salmon.
Black truffle chicken pot pie.
Baked macaroni and cheese.

New Dishes

Sweet Oscar Endings

Moroccan spiced Wagyu short rib with parmesan funnel cake.
Taro root tacos with shrimp, mango, avocado and chipotle aioli.
Gnocchetti with mushrooms and cashew cream
Lobster corn dogs
Gold-dusted truffle popcorn and homemade pretzels
Carrot juice infused pasta.

Salads

Bitter Greens.
Baby beet salad with goat cheese yogurt.
Granola and citrus.

Desserts

Gelato and sorbet
Movie Theatre Flavor Chocolate Bonbons: Goobers, Sour Patch Kids.
Oreo cookie s’more
Vanilla and red velvet waffles
Lava cakes
Takoyaki cake balls
Caramel cappuccino Oscar lollipops.

(Pastries prepared by Kamel Guechida, Monica Ng and Jason Lemmonier.)

A favorite Wolfgang Puck Oscar recipe to enjoy at your home Oscar viewing:

Chocolate Hazelnut Spread

Makes about 5 1/2 cups

Wolfgang Puck Chocolate Hazelnut Spread
  • 1/2 lb shelled raw hazelnuts
  • 9 oz milk chocolate (38% cocoa solids), coarsely chopped
  • 7 oz dark chocolate (65% cocoa solids), coarsely chopped
  • 1/2 cup glucose syrup or light corn syrup
  • 2 cups heavy cream
  • 1/2 to 1 tsp fleur de sel

1. Preheat the oven to 350°F.

2. Spread the hazelnuts in a single layer on a rimmed baking sheet or pan. Place the pan in the oven and roast until fragrant, the skins dark and cracked, and the nutmeats underneath look deep golden brown, about 15 minutes, stirring them 2 or 3 times while they roast. Remove the nuts from the oven and let sit until cool enough to handle.

3. Pour the nuts into the center of a clean kitchen towel. Fold the towel over to enclose nuts completely and then thoroughly rub to dislodge the nuts of their skins. Transfer the skinless nuts to a bowl, carefully shaking the skins from the towel into the trash.

4. When the nuts are completely cooled, put them in a food processor fitted with the stainless-steel blade. Pulse several times to chop them coarsely; then, run the machine continuously until the nuts form a paste. Use a rubber spatula to remove the paste from the processor, transferring it to a bowl. Set aside.

5. Place the milk and dark chocolates in a mixing bowl and drizzle with the glucose or corn syrup.

6. In saucepan, warm the heavy cream over medium heat until it reaches a simmer.

7. Pour the simmering cream over the chocolate. With a wire whisk, begin stirring together the melting chocolate and cream in the center of the bowl. As the chocolate begins to blend with the cream, forming a smooth, shiny mixture, stir in more and more chocolate from the sides until the mixture is completely smooth. Add the hazelnut paste and fleur de sel to taste, and continue stirring until the nut paste, chocolate, and cream are completely blended.

8. Spoon the mixture into small, individual serving glasses or bowls or into one or more larger serving containers. Leave to cool until room temperature, then cover with plastic wrap and chill in the refrigerator until ready to serve.

One of the most famous chefs in the world, Wolfgang Puck is also a cookbook author and television personality. His restaurants include Spago in Lost Angeles, CUT in Las Vegas, and The Source by Wolfgang Puck in Washington, DC. To learn more about Puck, go to wolfgangpuck.com.


Bonnie Carroll has been a food/travel/lifestyle writer since 1983. She is the founder & publisher of Bonnie Carroll’s Life Bites News (www.lifebitesnews.com), does travel, entertainment and food reporting on local Radio/TV, and contributes to a variety of national and international travel/lifestyle publications. She is a member of IFWTWA and NATJA. Contact her at writebc@aol.com.

 

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