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Eat Like a Star on Oscar Night

Several of Wolfgang Puck's recipes for post-Academy Awards ball

How to eat like a star - Wolfgang Puck

Chef Wolfgang Puck — Matt Petit/A.M.P.A.S.


  • Assortment of sushi: Maki rolls, spicy tuna, sweet shrimp
  • Smoked salmon on Oscar-shaped flatbread with caviar and crème fraîche
  • Mini-Kobe cheeseburgers with rémoulade and aged cheddar
  • Black truffle pizza with ricotta and thyme
  • Taro root taco with smoked lobster, avocado and pickled jalapeno

Trio of Puck's signature salads:

  • Artichoke salad with confit tomato, shaved Parmesan, arugula and lemon
  • Heirloom beets with oranges, almonds, goat cheese, citrus shallot vinaigrette
  • Asparagus with Iberico ham, black truffle aioli and mizuna leaves


  • Pan-roasted Dover sole with fennel, olives, haricot vert, tomatoes, lemon, sherry and olive oil
  • Butler-served vegetable risotto paella with saffron, white wine, chili and parsley

Desserts from executive pastry chef Sherry Yard:

  • Layers of lemon cheesecake, raspberry cremieux, cassis gelée, valrhona ivoire
  • Minichocolate Oscars, wrapped in gold (a star favorite — they love to take them home to their kids)


Smoked Salmon on Oscar Flatbread With Caviar and Crème Fraîche

Puck will serve the smoked salmon on Oscar-shaped flatbread. At home, you can use regular flatbread or try the recipe below using potatoes.

Yields: 4 to 6



1/2 pound smoked salmon, thinly sliced

1 tablespoon olive oil

1/2 bunch fresh chives, chopped

3 ounces caviar

3 shallots, minced

1/2 cup crème fraîche or sour cream

1 teaspoon minced fresh dill

Lemon juice

Stir together the crème fraîche or sour cream, shallots and dill. Season to taste with lemon juice, salt and pepper. Mix well.

Spread the flatbread with the crème fraîche mixture and cover with slices of smoked salmon. Lightly brush the smoked salmon with olive oil, then sprinkle with black pepper and remaining lemon juice. Cut into desired portions and garnish with chopped chives and caviar.

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