Oscars 2016: Wolfgang Puck's Governors Ball feast

For 22 years, the Oscars have relied on celebrity chef Wolfgang Puck to create a red carpet-worthy menu for the Governors Ball, the official Academy Awards afterparty. 

It's a vast operation, employing an army of about 950 staffers to cater to approximately 1,500 VIPs, including Oscar winners, nominees, show presenters, other telecast participants and academy leaders.

From a flatbread variation of his signature smoked salmon and caviar-topped pizza to those tiny, much-coveted edible gold-dusted chocolate Oscars, the Austrian-American chef's menu is wide-ranging, promising elegant takes on comfort foods as well as exciting, flavour-filled dishes.

Here are just a few of the ingredients going into Puck's 2016 Governors Ball feast:

• 10 kg American farm-raised caviar
• 1,000 stone crab claws
• 350 pounds house smoked salmon
• 6,500 pieces wood-fired, Oscar-shaped flatbread
• 20 pounds house-pickled ginger
• 175 pounds Parmesan Reggiano
• 15 pounds winter black truffles
• 300 whole Jidori chickens
• 1,000 grilled cheese sandwiches
• 6,000 mini homemade brioche buns
• 100 pounds signature blend prime chuck
• 800 figs
• 5,250 handmade artichoke and fromage agnolotti
• 1,500 quail eggs
• 400 heads of cauliflower 
• 300 pounds Snake River Wagyu short ribs

• 200 pounds Honey Crisp apples
• 10 gallons orange miso vinaigrette
• 450 quarts heavy cream
• 450 pounds organic sugar
• 20 pounds peanut butter
• 10 gallons housemade banana ice cream
• 5 pounds homemade hot fudge
• 1,000 homemade mini cookies
• 5,000 cage-free eggs
• 1 ton 70 per cent Fleur de Cao Cacao Barry chocolate
• 30 pounds edible gold dust
• 7,000 mini chocolate Oscars
• 2,400 bottles Piper Heidsieck Champagne
• 2,700 bottles Sterling Vineyards wines
• 130 bottles Haig Club single grain Scotch whisky

In this video Puck — who helped define California cuisine and introduce Americans to Asian fusion — shows CBC's Eli Glasner how to make a spicy chili seafood dish and a spherical beignet confection set for this year's menu.

Chef Wolfgang Puck shares an Oscar night dish

9 years ago

Duration 3:22

The celebrity chef cooks a spicy chili seafood dish for CBC's Eli Glasner, showing just how quick -- and well-prepared -- he and his team must be in catering the Oscars after-party.