2016 Oscars Governors Ball Menu for the 88th Academy Awards

2016 Preview of Oscars Governors Ball
Chef Wolfgang Puck. Kevork Djansezian/Getty Images

For the 22nd consecutive year, Chef Wolfgang Puck (Wolfgang Puck Restaurants) will create and prepare the menu for the Governors Ball, the official after-party of the Academy Awards. Chef Wolfgang Puck and his team will serve his exquisite dishes to 1,600 Ball guests - Oscar winners, nominees, other stars and their guests.

The Wolfgang Puck Catering Team includes chefs Jacqueline Kelly, Ben Hong, Michael Pennick, Alan Latourelle, Connor Shanahan, and pastry team chefs Kamel Guechida, Tyler Atwell, Della Gossett and Jason Lemonnier.

Restaurant-style service will be directed by Carl Schuster, CEO Wolfgang Puck Catering. 

The menu will feature more than 50 imaginative dishes, from one-bite hors d’oeuvres to small-plate entrees that will be passed throughout the evening.  Wolfgang Puck's food is definitely haute cuisine but presented a much more approachable, down-to-earth style.

The menu, which includes such signature favorites as smoked salmon Oscars, Wolfgang's pizza, and chicken pot pie with shaved black truffles will incorporate local produce and sustainable seafood (all fish and seafood Seafood Watch compliant).

Much of Wolfgang Puck’s menu features locally sourced ingredients from:

 

Wolfgang Puck's Governors Ball Menu for the 88th Academy Awards 2016

 

Pre-Show Tray-Passed Hors D’Oeuvres

  • Curried Chicken Salad on Walnut Raisin Toast
  • Chinese Chicken Salad on Wonton Crisp Roasted Red Hummus with Jicama Sticks
  • Smoked Salmon Mousse on Cucumber
  • Brioche Crostini with Seared Au Poivre Filet Mignon
  • Tomato, Feta and Olive Skewer
  • Shrimp Cocktail

On the Bars

  • Root Vegetable Chips
  • Homemade Potato Chips

Tray-Passed Hors D’Oeuvres

  • Spicy Tuna Tartare, Sesame Miso Cone
  • Mini Burgers, Aged Cheddar, Remoulade
  • Smoked Salmon Oscar Matzo
  • Wolfgang’s Signature Pizzas
  • Aged Cheddar Grilled Cheese with Roasted Tomato
  • Avocado Toast with Radish, Sea Salt and Finger Lime
  • Grilled Fig filled with Local Ricotta and Saba
  • Chicken Potstickers with Ponzu
  • Taro Root Taco with Wild Mushrooms and Salsa Verde
  • Crispy BiBimBap

Cocktail Bites

  • Homemade Pretzels, Pimento Cheese
  • 5 Year Aged Gouda
  • Parmesan Reggiano
  • Deviled Eggs with Smoked Paprika
  • Roasted Nuts with Rosemary, Cayenne, Sea Salt and Brown Sugar
  • Fleur de Sel Breadsticks
  • Seeded Lavosh

Poke, Sushi & Shellfish Bar 

Passed Small Plates - Served Hot

  • Baked Potato with Caviar (Wolfgang Puck's Recipe)
  • Chicken Pot Pie, Black Truffles
  • Apple-Celery Root Soup with Black Truffle
  • Baked Macaroni and Cheese
  • Ancient Grain Risotto with Peas, Mushrooms and Pea Leaves
  • Wagyu Shortrib, Cauliflower Purée, Golden Raisins and Puffed Rice
  • Artichoke and Fromage Agnolotti, Black Winter Truffles
  • Dover Sole, Sweet Potato, Chili, Orange Miso Vinaigrette

Passed Small Plates – Served Cold

  • Baby Beets, Cara Cara Oranges, Frisee, Arugula and Shallot Vinaigrette Chopped Salad with Artichokes, Asparagus, Radicchio and Haricot Vert
  • Chilled White Grape and Almond Gazpacho

Chocolate Buffet

  • Caramel Oscar Lollipops
  • Chocolate Chip Cookies
  • Coconut Macaroons
  • Chewy Cranberry Meringues
  • Macaron Tower (Pistachio, Violet, Mango, Chocolate and Raspberry)
  • Crunchy Pearl Chocolate Dome Raspberry Opera
  • Strawberry Marshmallow
  • Bubble Banana/Strawberry Cheesecake Lollipop Freeze dried Strawberry
  • Rum “Baba Savarin” Raspberry Gelee
  • Mini Yuzu Tarte Tropezienne
  • Dark Chocolate Brownie
  • Tiramisu Push Pop
  • Assorted WP Chocolate Bonbons, Bars, and Barks Strawberry White Chocolate Puffed Rice Rocher
  • Kalamansi Pate de Fruit
  • Milk Chocolate Peanut Butter “Ring Dings” Passion Fruit “Mallomars”
  • Lemon Meringue Tart Lollipop
  • Vanilla-Raspberry Religieuse
  • Chocolate Fountain

Vegan and Gluten Free Sweets

  • Coconut Cupcakes
  • Double Chocolate Cherry Cookies

Passed Small Plates – Dessert

  • Chocolate Passion Layer Cake, Chocolate Biscuit, Speculoos, Banana Ice cream
  • Sweet Taco, Pistachio Lady Finger, Market Cherries
  • Raspberry Panna Cotta, Piper Heidsieck Brut Caviar, White Chocolate Décor
  • Vanilla Bean and Hot Fudge Sundae

 

The PIPER-HEIDSIECK Champagnes being served at this year’s Governors Ball:

 

PIPER-HEIDSIECK Prestige Cuvee Rare 2002 (This champagne will welcome guests as they arrive and will be poured throughout the party.) – "Delicate and voluptuous with subtle notes of exotic fruits and mild spices." It is a vintage featuring Chardonnay (70%) and Pinot Noir (30%) from the Montagne de Reims region; a blend of 17 crus, matured for over seven years in the House's cellars. Featuring a 97/100 rating from Wine Spectator.

PIPER-HEIDSIECK Prestige Cuvee Rare 1998 (magnum) (This champagne will have its own dedicated bar near the entrance to the event venue, the Ray Dolby Ballroom.) – With a 98/100 rating from Wine Spectator in 2015, this cuvee is the jewel crown of Winemaker Regis Camus. "The structure of this wine is delightfully gentle and varied, constantly alternating between firmness and warmth, with creamy notes and the delicious aromas of cocoa, greengage plums and mango."

PIPER-HEIDSIECK Prestige Cuvee Rare 1988 (Served exclusively in the engraving room to celebrate the winners as they wait for their golden statuettes to be inscribed.) – "A sophisticated, complex and warm wine featuring an initial attack bursting with flavor. The velvety texture of cocoa beans and mocha gives way to more powerful notes of dried fruit, hazelnuts and dried currants. The aroma of plants and herbs, peppered with hints of eucalyptus and sandalwood, combines with the delicious taste of roasted pineapple."  

 

How much food does it take to serve haute cuisine to 1,600 people?  Here is a list of just some of the ingredients used for the 2016 Governors Ball menu:

  • 2,600 pound sculpted ice raw bar
  • 3,500 miso tuile cones
  • 350 pounds troll-caught Atlantic Bigeye
  • 20 whole US wild-caught yellowtail
  • 1,300 farmed oysters
  • 10 kilos of American farm-raised caviar
  • 300 Maine lobster
  • 7,500 individual US shrimp
  • 325 pounds sticky rice
  • 30 gallons housemade cocktail sauce
  • 50 whole yellowtail snapper
  • 1,000 stone crab claws
  • 350 pounds house smoked salmon
  • 500 sheets of nori
  • 20 pounds house-pickled ginger
  • 400 housemade pizzas
  • 6,500 wood-fired Oscar-shaped flat bread
  • 125 pounds five-year aged Gouda
  • 175 pounds Parmesan Reggiano
  • 100 pounds five-year aged white Cheddar
  • 1,500 Yukon gold potatoes
  • 15 pounds winter black truffles from Burgundy FR
  • 300 whole Jidori chickens
  • 3,500 pieces housemade seeded lavosh
  • 3000 homemade bread sticks 
  • 5 gallons homemade pimento cheese
  • 2,375 housemade pretzels
  • 1,000 grilled cheese sandwiches
  • 6,000 mini homemade brioche buns
  • 100 pounds signature blend prime chuck
  • 100 finger limes
  • 350 avocados
  • 50 pounds taro root
  • 800 figs
  • 10 pounds scallions
  • 10 pounds fennel
  • 3,000 pieces of baby golden, red and striped beets
  • 375 pounds Dover sole
  • 1,500 quail eggs
  • 5,250 handmade artichoke and fromage agnolotti
  • 400 cauliflower
  • 300 pounds Snake River Wagyu short rib
  • 25 pounds ancient grains
  • 200 pounds Honey Crisp apples
  • 1,000 Cara Cara orange segments
  • 10 gallons shallot vinaigrette
  • 150 pounds haricot vert
  • 800 asparagus spears
  • 400 artichokes
  • 10 gallons orange miso vinaigrette
  • 450 quarts heavy cream
  • 450 quarts milk
  • 450 pounds organic sugar
  • 20 pounds peanut butter
  • 30 pounds unsweetened shredded coconut
  • 40 pounds almond flour
  • 5 pounds pistachio
  • 30 pounds bananas
  • 10 gallons housemade banana ice cream
  • 5 gallons homemade hot fudge
  • 2,450 lollipop sticks
  • 2,550 macarons
  • 4 kilo kalamansi
  • 10 flats Harry’s Berries strawberries (Oxnard)
  • 1,000 homemade mini cookies
  • 5,000 cage-free eggs
  • 1 ton of 70% Fleur de Cao Cacao Barry
  • 30 pounds edible gold dust
  • 100,000 pieces dark chocolate couverture pistoles
  • 7,000 mini chocolate Oscars
  • 3,000 custom Oscar boxes
  • Locally grown produce, eggs and dairy
  • Over 2,400 bottles of Piper-Heidsieck Champagne
  • Over 2,700 bottles of Sterling Vineyards Wines
  • 130 bottles Haig Club single grain Scotch whisky