And the Oscar goes to

For the 15th consecutive year, master chef Wolfgang Puck has been selected by the Academy of Motion Picture Arts and Sciences to create the menu for the Governors Ball, the celebration immediately following the 81st Academy Awards presentation on Sunday, February 22, 2009. Wolfgang Puck Catering will be serving the Academy’s 1,500 Ball guests, which will include Oscar winners, nominees, presenters and telecast participants.

“The Governors Ball is the highlight of the season,” said Puck. “Our menu will have star-quality ingredients each dish showcasing the essence of seasonal flavor. With locally grown, sustainable and organic ingredients, guests will enjoy an award-worthy culinary experience.”

The menu (which includes 800 Maine lobsters, 500 pounds of wild Alaskan salmon, 2000 pounds of shrimp and 1600 pounds of short ribs) was created by Puck and chefs Lee Hefter and Matt Bencivenga. It will feature several Ball favorites, including Tuna Tartare in Sesame Miso Cones; Chopped Chino Farms Vegetable Salad with Ginger Soy Vinaigrette, Maine Lobster and Caviar; a variety of sushi and sashimi; Pumpkin Coconut Soup with Chicken, Shrimp, Shiitake Mushrooms, and Green Onions and Pastry Chef Sherry Yard’s gold-dusted chocolate Oscars. Cocktails include a blue martini made with Ultimat vodka, a champagne fizz from Moet and Chandon and a Patron gold cosmopolitan with orange and blackberry. Wines from Sterling Vineyards and champagnes from Moet and Chandon will also be served.

If your budget allows, you can celebrate in the style you’d like to be accustomed to with Chef Puck’s recipes, courtesy of ABC’s Good Morning America.