How to Cook for Oscar Winners: Wolfgang Puck's Awards Menu and Recipes

Hollywood's biggest power players are also some of the world's pickiest eaters. After 16 years cooking for the biggest post-Oscar dinner in town, Wolfgang Puck has figured out a way to please everyone. His secret? 55 different dishes.

This year, the head chef of the Governor's Ball is serving big numbers of small plates--a change from the usual sit-down four or five course meal with minimal options.

"It's going to be more of a party this year," Puck told Shine a few days before the main event. This year there's tray passed apps, small plate mains, sushi and seafood buffets, a table full of nothing but chocolate. That's in addition to the 15 or so other desserts.

With over 300 chefs in his kitchen, including Puck's teenage son, special requests from celebrities are welcome. "We'll make anything they want," he says. That is if they can think of something not already on the table.

There's beat tortelloni for vegetarians, Puck's famous Kobe beef sliders for carnivores, three day smoked salmon on Oscar-shaped flatbreads for pescatarians and a gold-wrapped baked potato smothered caviar for those on a strict "one percent" diet.

Also on the menu: Chinois lamb, chicken pot pie (Barbra Streisand's fave), multiple thin-crust Spago-style pizzas, lobster tacos, pork belly dumplings, crab and lobster louie and all-you-can-eat sushi . Most of the ingredients are locally-sourced, except for the black truffles baked into the pot pie. "I have a guy in France who picks out the most beautiful ones for me and sends them over for the party."

For the night's big losers, there's Puck's perennial gold-flecked Oscar-Shaped Chocolates ("You bite the head off them"). For the winners (Puck's rooting for Clooney and Viola Davis) there's a special bottle of champagne. And for Denzel Washington there's the really good stuff. "Denzel," says Puck, "he knows his wine."

Want to 'pull a Puck' for your own Oscar party? Try these Governor's Ball recipes courtesy of the original celebrity chef.

Spicy Tuna Tartare In Sesame Miso Cones
Miso Cone
4 ounces(1/2 stick) butter
1 cup corn syrup
1/8 cup miso paste
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon sesame oil
1/2 cup all-purpose flour
1 tablespoon powdered ginger
1/2 cup sesame seeds (1/4 cup black, 1/4 cup white)

Tartare
4 ounces diced # 1 sushi grade tuna
1 tablespoon diced pickled ginger
1 teaspoon chopped scallions
1 tablespoon soy sauce/wasabi mixture (see below)
2 tablespoons Spicy Chili Mayonnaise (see below)
Instructions
1. Preheat oven to 350 degrees F. 2. In a medium saucepan, melt the butter together with the corn syrup. Do Not Boil. 3. Remove from the heat and whisk in miso paste and sesame oil. 4. Sift the flour, continuously stirring. Add the ginger and sesame seeds. 5. Bake in the oven on Silpats in 1 tablespoon portions for 10 minutes, then turn and bake for another 2 minutes. 6. Remove from the baking sheets and form into miniature cones. Assembly and Presentation. 1. Mix together tartare ingredients. Place in plastic pastry bag. 2. Place cones (about 20) in cone holder. Place 2 daikon sprouts in each cone while piping in the tartare mixture. 3. Top with masago roe, julienne bonito flake, and chopped pickled ginger.
Soy Sauce/Wasabi Mixture made with 1/3 cup wasabi paste and 1 cup Japanese soy sauce. First, mix the wasabi paste with a little water, then mix with soy sauce. Be sure to shake or mix before every use.
Spicy Chili Mayonnaise is made with 1 cup of good quality prepared mayonnaise, 1/3 cup plus 1/4 tablespoon chili sauce siaracha, and 1/4 teaspoon sesame oil (Kadoya brand), all mixed together.

Crispy Potato Gallette With Dill Cream, Smoked Salmon and Sturgeon and Osetra Caviar
Yield: Serves 4 - 6
3 organic potatoes, peeled and grated
1/2 pound clarified butter
Kosher salt
Pinch of black pepper
1/2 cup crème fraîche or sour cream
3 shallots, minced
5 sprigs fresh dill, chopped
Juice of 1 lemon
1/2 pound smoked salmon, thinly sliced
1/2 pound smoked sturgeon, thinly sliced
1 tablespoon olive oil
1/2 bunch fresh chives, chopped
3 ounces caviar

Toss grated potatoes in 1/4 pound clarified butter. Season with salt and freshly ground pepper.

Heat 2 non-stick sauté pans over high heat until nearly smoking. Divide remaining butter between two pans. Add the potatoes evenly to each pan, and shape them into thick pancakes. Cook for 1 to 2 minutes, then reduce heat. Sauté until almost golden brown. Use a spatula to check the underside of the pancake, turn over and cook other side until golden. Remove galettes from pans and warm in a 425 degrees F. oven for 10 minutes.

Prepare dill cream: In a bowl, mix together shallots, dill, crème fraîche or sour cream, juice of 1/2 lemon and season with salt and pepper. Mix well.

Remove galettes from oven while still warm. Spread with dill cream and cover with slices of smoked salmon and sturgeon. Lightly brush the salmon and sturgeon with olive oil, then sprinkle with black pepper and remaining lemon juice.

Cut galettes into desired portions and garnish with chopped chives and caviar. Serve immediately.

(All recipes courtesy of Wolfgang Puck)


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