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Monday 25 February 2013

Oscars Food 2013 - Wolfgang Puck's Menu

Actors and actresses who have been starving themselves to fit into tight dresses and fitted suits are in for a treat... if they're really, truly hungry. And can unbutton the dress/tux discreetly.

According to Guardian UK, Oscars kitchen maestro Wolfgang Puck is prepping this for Oscars guests:

He's mixing five kilos of white truffles from Alba, Italy, into chestnut tortellini. 

This will be followed by Snake River Farm steak, Japanese matsutake mushrooms and 500 kilos of Guittard bittersweet chocolate.

And it'll all be washed down with Napa Valley reserve cabernet sauvignon and chardonnay and three types of champagne: Thienot brut, Thienot rosé, and Thienot vintage.

Also on the menu is chicken pot pie, sushi, as well as chocolate treats moulded in the shape of the Oscar statue. Other items on the menu include his signature favourites like smoked salmon 'Oscars', slow-braised lamb shank, mini Kobe burgers with aged cheddar and remoulade, and sustainable seafood like Atlantic bigeye tuna and wild caught yellowtail snapper.

"I'm not sick of cooking for the Oscars. I'm not sick of making love, so I'm happy," Puck told reporters at the Governor's Ball menu preview, pictured below. "I think the Oscars is the greatest party in the world, and I think we are happy to do it every year."

Extravagant, yes. But... it's Hollywood.

For more on the expenses of the Oscars, click here.

And for more on the Oscars menu, click here.

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