Oscar Bash Menus: What The A-Listers Eat
March 5 2010, Published 4:20 a.m. ET
The Oscars are without a doubt Hollywood's most prestigious star-studded event of the year. So it's natural that the world's most celebrated chefs feed the hungry A-listers.
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Breaking Celebrity News has obtained the menus for the top sit-down dinners at the Governor's Ball prepared by Wolfgang Puck and the The Elton John Oscar Viewing Party prepared by Chef Wayne Elias of Crumble Catering/Vermont Restaurant.
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This year Wolfgang is enlisting the help of esteemed pastry chef Sherry Yard and amongst Wolfgang's many supplies will be 15 pounds of gold dust, 25
gallons of cocktail sauce, 1,000 pounds of salmon, 2,000 sesame miso cones, 4,800 eggs, 7,200 shrimp, and 50,000 baby veggies, all to feed 1,500 guests.
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To nibble on before the official sit down Wolfgang is whipping up:
Sushi:
Maki Rolls - Spicy Tuna, Sweet Shrimp, Crab, Vegetable
Nigiri - Tuna, Sweet Shrimp, Yellowtail, Salmon, Snapper
Sashimi - Tuna, Yellowtail, Salmon, Snapper
Cucumber Salad, Edamame, Wasabi, Soy and Pickled Ginger
Shellfish
Shrimp, Oysters, and Crab
Cocktail Sauce, Mustard Sauce and Mignonette
Passed Hors d’oeuvre
Spicy Tuna in Sesame Miso Cone
Mini Kobe Cheeseburgers with Remoulade
Vegetable Spring Rolls
Assorted Pizzas
Brandade Fritters
Smoked White Fish and Taro Root Taco
Tempura Shrimp
Wasabi Pea Crusted Crabcake with Mango and Thai Basil
Potsticker with Ginger Black Vinegar Dipping Sauce
Toro with Crispy Rice and Yuzu
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And then for the sit down meal:
Pre-Set First Course
Crispy Potato Galatte, Smoked Salmon, Dill Cream and Baby Greens
Entrée
Organic Chicken Pot Pie
Black Truffles and Root Vegetables
Dessert
“L’Etoile de Oscar”
Baked Alaska with Espresso Glace and Guittard Chocolate Sorbet
24 Carat Chocolate Oscar®
For those heading to the Pacific Design Center in West Hollywood, California, they will be paying $5,000 a plate for a delectable 5 course meal prepared by Chef Wayne in a collaboration with Chef Renato from Hotel Chipriani in Venice, Italy.
The feast will be cooked by a team of 40 chefs and the second course of risotto will be cooked to order.
Here's the 5 course menu:
Starter
Spring vegetable compote with red pepper coulis and arugula pesto
First course
Risotto Carnaroli with saffron liquorice and king prawns
Main course
"Wahoo" with black olives, pine nuts, fresh herbs and stewed lentils
Or
"Tagliata" New York steak candied green celery and Amarone wine sauce
Fourth course
Seasonal salad with crunchy strips of red beetroot, Xeres vinaigrette
Dessert
Crispy milk chocolate bar with bitter chocolate glaze, meringue sticks and apricot coulis
After the viewing party, Chef Wayne and his team will provide food for the influx of VIP guests including:
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Mini Beef Burgers with Roasted Chile Relish & Pickled Onions
