Hungry for the Oscar menu

For the 17th time, master chef Wolfgang Puck, partner chef Matt Bencivenga, and executive pastry chef Sherry Yard, created the menu for the 1.500 guests at the Governors Ball, the celebration that immediately follows the83rd Academy Awards presentation on Sunday, February 27, 2011, reports ABC's Good Morning America.

 

"Celebrating the past, present and future of the industry and the Academy, the Governors Ball is always an unforgettable experience," Puck said in a news release. "Our goal each year is to honor Hollywood's brightest stars and most accomplished artists with a culinary masterpiece. Only the finest ingredients and flavors will do."

 

As for the menu, read it and weep. Prepared by 350 chefs, appetizers include sushi, shrimp, oysters and crab, and trays of smoked salmon Oscars salmon, tuna tartare, black truffle pizza, and Puck's famous Mini Kobe cheeseburgers. Salads include Artichoke salad with confit tomato; heirloom beet salad with oranges and almonds; and asparagus with Iberico ham, black truffle aioli and mizuna leaves. The main course is Pan-roasted Dover sole (a total of 1,400 pounds) and vegetable paella. A 24-foot chocolate buffet includes some of the desserts, some 1,200 bottles of Champagne will be imbibed, and every guest will go home with a chocolate Oscar dusted with real gold.

 

Good luck to all the nominees.

 

Here is the recipe for Chef Puck's paella.

 

http://abcnews.go.com/GMA/recipe?id=12996117

 

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