After the Oscars have been handed out, arguably the most body-conscious group of millionaires will gather, winners and waifs alike, for the mighty feast that is the Governors Ball. This year’s menu, by chef Wolfgang Puck, has been released and, as expected, it’s a Hollywood-sized spectacle.
When you and your staff of 350 are tasked with feeding 1,500 people, you’re obviously going to have quite the shopping list. Check out some of the highlights:
- 1,300 farmed oysters
- Five kilograms of American farm-raised caviar
- 1,450 pounds of Maine lobster
- 7,500 U.S. shrimp
- 30 gallons of cocktail sauce
- 1,250 stone-crab claws
- 10 pounds of black winter truffles
- 20,000 pieces of California-grown micro greens
- 6,000 pieces mini brioche buns
- 5,000 cage-free eggs
- 200 quarts of heavy cream and 200 quarts of milk
- 800 pounds of L’Etoile du Nord bittersweet chocolate
- 25 pounds of edible gold dust
What, you’re not eating gold dust on Oscar night?
The more important question is what will Puck do with all this food.
Dinner includes a chocolate buffet with 14 different items, including “24-karat chocolate Oscars.” Mr. Puck, who seems to be delighting in 3D like it’s 1981 (check out his 3D dessert in the photo gallery), has also created Oscar-shaped smoked salmon on flatbread. Because nothing says “classy” liked food shaped as inanimate objects.
So far, the Governors Ball hasn’t attracted the sort of criticism as January’s Golden Globes ceremony, which hunger and poverty activists condemned as opulent at a time when so many people are struggling with poverty.
But from the looks of things, such criticism is only a matter of time.
Read the full Governors Ball menu here.