1,800 pounds of dover sole.
1,200 Kumamoto oysters.
1,000 spiny lobsters.
500 pounds of smoked salmon.
40 pounds of caviar.
10 pounds of black truffles.
6 Spanish hams.
In case you didn't indulge in enough food porn yesterday with Nikita's insane Russian music video, here's a preview of the food that will be served at the Governor's Ball, the official Oscars after-party.
Wolfgang Puck may be the hardest working chef in Hollywood. In fact, he was so busy overseeing major events for last weekend's Super Bowl and this Friday's Grammy ceremony, he still hadn't determined his Oscar menu late last week.
He's got it locked down now. Working with chef Matt Bencivenga, Puck created an opulent spread focused on seafood. The main dish is Dover sole with a vegetable paella, but it's the appetizers that have us drooling. They include a heaping platter of fruits de mer; a smoked lobster spring roll with taro root, avocado and pickled jalapeno; black truffle pizza with ricotta and thyme. And much more, including plenty of Moët & Chandon champagne.
Pastry chef Sherry Yard created several desserts including petite macarons, mini-cupcakes, dark chocolate lollipops crusted with candied ginger, lemon cheesecake layered with raspberry cremieux, cassis gelee and Valrhona white chocolate as well as 4,000 mini-chocolate Oscar statuettes.
[See how the other 1% live -- after the jump.]
Heirloom Beets to be used in a Salad with Oranges, Almonds, Goat Cheese, Citrus Shallot Vinaigrette.
Salad of Heirloom Beets with Oranges, Almonds, Goat Cheese, Citrus Shallot Vinaigrette.
Black Truffle Pizza with Ricotta and Thyme.
Citrus on Display.
Green Bean and Tomato Salad.
Caviar and Smoked Salmon.
Crab and Sea Urchin.
Baby Squid among Fruits de Mer.
Fruits de Mer.
Pan Roasted Dover Sole to be served with Fennel, Olives, Haricot Vert, Tomatoes, Lemon, Sherry and Olive Oil.