Food fit for the stars

With the Academy Awards ceremony just a week away, Hollywood is going into overdrive to make sure the glitziest event on its calendar happens without a hitch.

The stars who will descend on the red carpet at Dolby Theatre on Feb 22 will be anxious to find out who will go home with the golden statuettes, but they will also no doubt be excited about heading to the event's most glamorous after-party - the Governors Ball.

Earlier this month, Celebrity Chef Wolfgang Puck gave a sneak peek into what guests can expect at the official post-Oscars bash. Here are five things you need to know about the event.


Austrian celebrity chef Wolfgang puck will be helming the kitchen for his 20th year at the ball.

He is a fan favourite at hollywood gala events and has also catered soirees like the screen actors Guild awards dinner.

He will command an army of about 1,000 kitchen staff and servers to ensure that the more than 1,500 guests at the hollywood & highland Center's Ray Dolby Ballroom are well fed.


Together with Chef Matt Bencivenga, puck has come up with a spread made up of dozens of dishes.

They will include comfort food such as chicken pot pie and shepherd's pie, as well as eclectic dishes such as wild salmon with ginger and almonds, and chinois lobster.


How much food do you need to order to feed that many guests? For seafood alone, about 1,300 farmed oysters, 7,500 individual shrimp, 1,250 stone crab claws, 50,000 lobsters and a thousand pounds of fish have been ordered for the feast, reported


How do sweets dusted with about 4.5kg worth of edible 24k gold sound to you?

Other desserts include chocolatedipped strawberry cheesecake pops, citrus panna cotta with "funky chunky" chocolate popcorn, more than 2,000 chocolate truffles and 1,200 cupcakes.


Champagne label piper-heidsieck will be supplying 1,350 bottles of its premium Rare Millesime 2002 champagne for the guests to toast each other. those who prefer wine may sip from the selection from sterling Vineyards, reported the telegraph.

This article was first published on February 13, 2015.
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