Hollywood’s Top Chef: Wolfgang Puck Dishes on Oscar Night Bites and Top Celebrity Requests
variety.comKathy McDonald Everyone goes home with an Oscar at the Governors Ball — a chocolate one dipped in gold leaf. The treat is one of the many classics on the menu created by chef, restaurateur and entrepreneur Wolfgang Puck, who will be behind the stove for an unprecedented 29th time at this year’s post-Oscars Governors Ball.
While Puck himself will probably not be crafting the evening’s signature spicy tuna-filled sesame cones (more than 2,500 are made) or the Oscar-shaped matzo cracker topped with smoked salmon, he’s there to greet the anticipated 1,500 international attendees who are ready to eat and expecting their favorites. “For us, it’s always the most important party of the year,” says Puck of the fete.
Food trends and dietary restrictions are accommodated, but comfort food is what the audience craves. “Over the years, people ask for the chicken pot pie all the time.
We think, they want it again? But we forget they didn’t have it for a year,” explains the chef. Fans of the dish include Barbra Streisand and Prince Albert of Monaco.
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