By Spencer Cain, The Vivant
Wolfgang Puck One of the most high profile Oscars after parties is without a doubt the Governors Ball. Famed chef Wolfgang Puck (of Spago fame) will be responsible for the event for the 19th year in a row, and for the 2013 Oscars, he's pulled out all the stops. A-listers obviously have expensive tastes, and Puck knows that. Below, check out the items that will be served up to Hollywood's biggest stars, 1,500 total, right after the main event!
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Smoked Salmon Oscars: An iconic recipe that has been served every year that Puck has catered the event. It's a simple dish, with blinis with smoked salmon cut into the shape of an Academy Award, and doused in caviar.
Party Nut Mix: Throughout the event, platters of a homemade party nut mix featuring rosemary and pineapple will be laid out for guests' enjoyment.
Truffle and Parmesan Grissini: Wolfgang Puck's breadbasket isn't stocked with stale sourdough. It has Italian-style breadsticks accessorized with truffles and Parmesan.
Edamame Guacamole: A health-friendly appetizer option is the edamame guacamole, which will be served on seaweed.
Bacon-Wrapped Dates: A classic (and delicious!) option that's always a crowd-pleased.
Smoked Salmon Pizza Cones: Wolfgang Puck doesn't do salmon tartare. He does a tempura cone filled with smoked salmon and smothered in caviar. Caviar is the trend of the night, in case you couldn't tell.
Governor's Ball Spicy Tuna Tartare: If you're in the mood for tuna, the spicy tuna tartare is served on sesame miso cones.
Prime Mini Burgers With Cheddar Cheese and Rémoulade: A classic slider with a little kick, you better believe you'll see some skinny A-listers sneaking a tray of these to the bathroom.
Kale Salad: In an attempt to make the menu vegan friendly, Puck is serving up a kale salad tossed with artichokes and lemon vinaigrette.
Smoked Salmon Pizza: Naturally, he'll be serving one of his most popular dishes from Spago. Considering it's a Hollywood favorite, many of the audience members are probably familiar with it.
Chicken Pot Pie: Just because you're squeezing into a couture gown doesn't mean you can't enjoy comfort food. Naturally, it's filled with black truffles, just like mom used to make.
Sushi and Shellfish: There will be fresh platters of sushi and shellfish.
Lobster With Black Bean Sauce: Lobster will be served with a side of snow peas, peppers, and other vegetables in a thick black bean sauce.
Caviar Baked Potato: Does this even need an explanation?
Dessert: The official dessert menu hasn't been announced, but chef Sherry Yard is in charge of all pastries.
Patrón Gold Cosmopolitan: Patrón is the liquor sponsor of the night, and this is the official cocktail.
Champagne Thiénot: Champagne Thiénot is the official sparkling wine of the evening.
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By Spencer Cain, The Vivant
SUPPER CLUB PICK
My after-school snack was a sacred ritual. I sat on the carpet in my parents' bedroom at a low table, the television turned to "I Dream of Jeannie," and ate a peanut butter and honey sandwich cut into neat squares. I wasn't fussy about crusts. I just loved the sticky pairing of creamy peanut butter with syrupy golden sweetness drizzled from a honey bear in diagonals across the soft white bread. Nothing else--save for maybe apples and peanut butter in a pinch--could have made for as sweet an