Wolfgang Puck is going wild this Oscar season, doing away with the usual formal seating arrangements at the Governor’s Ball and serving guests a series of 10 small plates, appetizers, and sushi platters. “You can almost call it Wolfgang’s greatest hits over 30 years,” said Puck about his menu selections to Reuters reporters.
Instead of dining at tables, Governor’s Ball guests will sit on chaise lounges and padded chairs — a dining style that Puck says was designed make it easier for people to sit with their friends and avoid people they don’t want to talk to.
The “greatest hits” menu is decadent. Reuters reports that it will take 1,450 pounds of Maine lobster to make just some of the dishes of the night, which include lobster tacos with tomato and pickled shallots, braised short ribs with Parmesan polenta, lamb chops with a mint cilantro vinegar, lobster with curry ginger sauce, and a baked potato wrapped in gold with caviar and crème fraîche. The dishes will be washed down with 1,000 bottles of Moët & Chandon champagne.
There’s the dessert — a chocolate mousse and chiffon cake, designed by Spago’s Sherry Yard, in the form of a staircase leading down to a giant edible Oscar statuette — which is 3-D. Yes, the cake is iced in a way that pops when you view it through 3-D glasses. “This is the first time we’re going to eat in 3-D,” said Puck to the Los Angeles Times. “Why not? We love movies in 3-D these days.”
This article from the Village Voice Archive was posted on February 24, 2012