Chef Puck Shares Academy Awards Menu
updated: Feb 21, 2017, 10:37 AM
By Bonnie Carroll
Once again Wolfgang Puckwill 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.
89th OSCAR FOOD MENU
Oscar shaped cracker with smoked salmon.
Black truffle chicken pot pie.
Baked macaroni and cheese.
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.
Baby beet salad with goat cheese yogurt.
Granola and citrus.
Gelato and sorbet
Movie Theatre Flavor Chocolate Bonbons: Goobers, Sour Patch Kids.
Oreo cookie s’more
Vanilla and red velvet waffles
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
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
Wolfgang Puck's recipe for Nutella? Nummy. His other menu items are old school: centered far too much on meat, fish, shellfish. Get with the times, Wolfie, and let's see veggie and vegan dishes.
2017-02-21 12:33 PM
I would love a lobster corn dog. All the items sound yummy. For vegetarians there is Mac 'n Cheese, taro root tacos (take out the shrimp) and marvelous salads. Vegans may have to settle for popcorn and salad greens.
2017-02-21 02:38 PM
I don't know exactly what a lobster corn dog is, but yes please!
2017-02-21 03:13 PM
What celebs do, think, say or eat is of little consequence.
2017-02-21 04:40 PM
the food seems more interesting than the show! Will not watch the endless politicization of another "who cares" award show.
2017-02-21 06:30 PM
Nice press release.
2017-02-21 07:41 PM
I gained weight just reading this article!
2017-02-22 10:12 AM
I think the menu is interesting. I also like to watch people coming in on the red carpet to see what they wear. Some poor women get talked into absolutely outrageous outfits by some popular "designer" (free dress); they often look ridiculous. I don't watch the awards because I don't know who the heck the majority of the people are.
2017-02-22 03:56 PM
EEwww So glad I am not paying to eat that unappetizing stuff!
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