And the winner is …

Predicting the winners of the 80th annual Academy Awards, to be held on Sunday, February 24 at the Kodak Theatre in Hollywood, is particularly difficult this year. But one thing you can be sure of all the nominees and winners will dine in style at the Governor’s Ball after the presentation, courtesy of Chef Wolfgang Puck (Spago), who leads the culinary festivities for the 14th consecutive year. Wolfgang Puck Catering will be serving the Academy’s 1,500 Ball guests, which will include Oscar winners, nominees, presenters and telecast participants. The menu created by Puck and chefs Lee Hefter and Matt Bencivenga will feature several Ball favorites, including Mini Kobe Burgers on Brioche with Sweet Pickles, Tuna Tartare with Wasabi Aioli on Togarashi Toast, and Chef Sherry Yard’s gold-dusted chocolate Oscars. Working in a state-of-the-art kitchen adjacent to the Grand Ballroom at the Hollywood & Highland Center, Puck will lead a team of chefs, pastry chefs and culinary artists who will be responsible for the cooking, presentation and execution of the menu. “In keeping with the grandeur of the festivities, we hand-select our staff and begin training months prior to the big event to ensure a flawless outcome,” says Carl Schuster, CEO of Wolfgang Puck Catering. “The Governors Ball is a singular event, and the food must be of equal caliber,” says Puck. “Our menu will feature locally grown, sustainable and organic ingredients, providing guests with a culinary experience that will please even the most discerning of palates.” Napa Valley, Cal.-based Sterling Vineyard is providing its red carpet reserve red wine and chardonnay for the event (its fifth consecutive year). This year the 52 bottles are signed by Regis (Philbin) the red carpet host. “And all the money, monies go to charity," says Winemaker Chris Millard. Prepare to drool over the menu, which includes an Antipasti Platter selection of Smoked Salmon Oscars with Caviar and Crème Fraîche, Roasted Root Vegetable Salad with Citrus Chili Dressing, Thai Spiced Shrimp with Holy Basil and Candied Garlic, Bruschetta of Figs, Goat Cheese and Organic Prosciutto, Smoked Eggplant with Toasted Flatbread and Asparagus and Chickpea Salad with Mustard Vinaigrette, and butlers will serve Gold Foil Wrapped Baked Yukon Gold with Tsar Nicoulai Caviar and Crème Fraiche. Four Reception Stations will keep hands and mouths happy. Guests at the Sushi Station can sample Maki Rolls - Spicy Tuna, Sweet Shrimp, Crab, Vegetable, Nigiri - Tuna, Sweet Shrimp, Yellowtail, Salmon, Snapper, Sashimi - Tuna, Yellowtail, Salmon, Snapper, Cucumber Salad, Edamame, Wasabi, and Soy and Pickled Ginger. At the Noodle Station the goodies include Pad Thai Noodles with Tofu, Egg, Bean Sprouts, Thai Basil, Mint and Peanuts and Short Lo Mein Noodles with Pork, Scallions, Sweet Peppers and Plum Ginger Sauce. Those who prefer spicier fare can check out the Ceviche Station, which showcases Shrimp with Mango, Basil, Golden Tomatoes and Habanero, Sea Bass with Avocado, Tomatillo, Cilantro and Jalapeño and Scallop with Tomato, Orange, and Chili. And seafood lovers who choose the Shellfish Station have quite a selection of Shrimp, Oysters, and Crab Cocktail Sauce, Mustard Sauce and Mignonette. Trays will be passed, and include such delights as Spicy Tuna in Sesame Miso Cone, Mini Kobe Cheeseburgers with Remoulade Tomato Goat Cheese Tart , Miso-Glazed Black Cod on Rice Cracker, Cucumbers and Smoked Salmon, Steak Tartare Crostini, Spicy Chicken Mango Rice Paper Rolls, Vegetable Spring Rolls and Assorted Pizzas. Entrée’s include Snake River Farms Wagyu Beef with Chinese Broccoli Shiitake Stir-Fry with Red Wine Sauce and Black Truffle Macaroni and Cheese along with Roasted Winter Vegetables wrapped in Leeks Black Olive Couscous and Tomato and Radish Compote. And the piece de resistance is Sherry Yard’s Oscar Tribute Dessert – everyone is a winner here. Puck, a guest today on ABC’s Good Morning America shared his recipe for Baked Macaroni and Cheese With Black Truffles. If you would to celebrate the winners in style during your after Oscar party, it’s pricy but easy to prepare. Baked Macaroni and Cheese With Black Truffles *Recipe courtesy Wolfgang Puck *Yield: Serves 4 Ingredients:  8 ounces elbow macaroni  3 tablespoons butter  3 tablespoons flour  3½ cups milk  ½ medium white onion  1 bay leaf  1 teaspoon Kosher salt  1 teaspoon black pepper  Pinch cayenne  3 tablespoons finely chopped black truffles  10 ounces sharp aged white cheddar, grated  3 ounces Gruyere cheese, grated  1 ounce Parmesan cheese, grated  2 drops black winter truffle oil  3 tablespoons butter  1 cup brioche bread crumbs  2 tablespoons chopped parsley  Sliced fresh black truffles for garnish Directions: Preheat oven to 350 degrees F. In a large pot of boiling salted water, cook the macaroni to al dente (approximately 7 minutes). Strain and place on a lightly oiled sheet pan. While the macaroni is cooking, in a separate pot, melt the butter and whisk in the flour. Continue to cook over low heat for 4 minutes stirring constantly. Add the milk, chopped truffles, onion and bay leaf. Simmer for 10 minutes. Remove onion and bay leaf. Turn off the heat and add 3/4 of the aged cheddar and all of the other cheeses. Season with salt and black pepper and fold in macaroni. Pour into a 2-quart casserole dish. Top with remaining cheddar. Melt the butter in a sauté pan and toss bread crumbs and parsley to coat. Top the macaroni with bread crumb mixture. Bake for 30 minutes. Remove from the oven let stand for about 5 minutes. Serve with fresh shaved black truffles.