Sriracha-candied macadamia nuts. White grape almond gazpacho. Tortellini with artichoke fromage.
Those are just some of the goodies that will be served up to Hollywood’s elite at the post-Oscars ceremony Governors Ball later this month.
Famed chef Wolfgang Puck will again be in charge of the menu at the gala event, which will held in a ballroom decorated with 170 newly commissioned drawings of current and past film-industry luminaries, much like the caricatures that adorned walls of eateries such as Sardi’s and the Brown Derby.
“The theme of this year’s Governors Ball is art — the art of making film, and the individuals who create the art,” said Academy of Motion Picture Arts and Sciences Governor Jeffrey Kurland, the chairman of the Governors Ball. “You will see drawings created by contemporary illustrators that are reminiscent of Hirschfeld’s wonderful portraits. They truly capture the energy and sheer joy of the evening’s celebration.”
Kurland — a costume designer who worked on films including “Hannah and Her Sisters,” “Radio Days,” “Erin Brockovich” and “Ocean’s Eleven” — will design the uniforms that will be worn by staff working the event.
The highlight of the event, however, is always the Puck-created menu, which will again be punctuated by the coveted 24-karat-gold chocolate Oscars.
The menu will also include:
— braised short rib with cauliflower puree and golden raisin puffed Thai rice;
— poke, stone crab, made-to-order sushi and other raw treats floating atop illuminated ice blocks;
— smoked salmon Oscars;
— chicken pot pie with shaved black truffles;
— mini American Wagyu burgers with aged cheddar;
— pistachio crepes with strawberry-Champagne foam and crumbled pistachio; and
— chocolate passion layer cake with chocolate biscuit speculoos and banana ice cream.
The Governors Ball will be held immediate following the Feb. 28 Oscar ceremony in the Ray Dolby Ballroom on the top level of the Hollywood & Highland center.
— City News Service