When you have thousands of Hollywood’s elite attending your event, the pressure is on to serve them quality ingredients with absolute perfection – mozzarella sticks and pizza slices just aren’t going to cut the mustard!
Fortunately, the worlds best ingredients and alcohol is sourced and put together lovingly by globally famous chefs to give even the menu a sprinkling of star dust.
No celebration is complete without Champagne flowing, so luckily guests could enjoy the ongoing partnership between the Oscars and Piper-Heidsieck Champagne. Available at the Awards ceremony and the following Governors Ball, the Piper-Heidsieck Cuvée Brut NV was poured from limited edition designed magnums and around 1,500 were expected to be served!
For accompanying wine, the Francis Ford Coppola Winery partnered with the Oscars and were expected to serve 2,400 bottles on the evening.
A mere 13,000 glasses were required for all the Champagne, wine and cocktails on offer.
For the last 25 years, LA based chef Wolfgang Puck has been in charge of food for the ceremony and always ensures a playful approach towards the menu is taken. Dedicating several months to plan and execute the various nibbles, 2019 was just as exceptional as previous years.
Food served to guests consisted of a mix of tray passed hors d’Oeuvres, small plates, a ‘raw bar’ and chef stations with dishes including Puck’s infamous black truffle chicken pot pie; Wagyu beef tartare; Crab deviled eggs; and fried quail.
Put in numbers, the menu used:
- 240 kgs Miyazaki wagyu beef
- 250 Maine lobsters
- Seven litres of PX sherry
- 250lbs of Parmigiano Reggiano cheese
- 35 lbs of black winter truffles sourced from Burgundy
- 15 kg of caviar
Not forgetting desert, celebrity guests enjoyed 24 karat dusted Valrhona Illanka chocolate Oscars, and Champagne strawberry ‘Push Pops’.
Overall an unbelievable 2,000 cocktail forks and spoons, 4,800 small plates and 7,000 mini chocolate Oscars were expected to be in circulation.
The Oscars is a huge operation and to ensure everything went smoothly, 300 culinary staff worked the event tending to the 1,500 guests of honour. Whilst we relax and watch just a few hours of the awards, there are hundreds of elements being perfected in the background with a huge level of detail required. Kudos to the organisers!