Want to eat like a movie star? You're probably thinking "no" because most Hollywood actresses look like they subsist on a diet of lettuce leaves and green tea.
But on Sunday when they leave the 83rd Annual Academy Awards, the stars will sit down to one of the year's great feasts at the Academy's Governors' Ball.
Wolfgang Puck, in his 17th year as chef for the ball, is going for a Latin and international flavor with such touches as coastal seafood and classic risotto paella with saffron and white wine, which will be served in miniature black kettles, to accompany the evening's entrée of pan roasted Dover sole with fennel, olives and haricot vert.
"We got inspired a little bit from the movies that are up for awards," says Puck. The Dover sole is a nod to The King's Speech, nominated for numerous awards
Serving 1,500 famished Hollywood types after a three-plus hour telecast is not easy, even for Puck and his chef partner, Matt Bencivenga. "It's not like preparing dinner for 12," he jokes.
He does, however, apply many of the same principles that work for preparing a small dinner party. That means organically grown and local — "California fresh" — whenever possible, except for those 10 pounds of winter black truffles imported from the south of France. He'll also be handling 200 pounds of yellowtail, 500 pounds of smoked salmon, 1,000 spiny lobsters and 50,000 organic heirloom baby vegetables.
Here's a look at the menu (the hors d'oeuvres alone could fill you up). Puck also shares recipes for some of the evening's starters and the main course. Prepare ahead of time, then sit down in front of the television to watch the Oscars on ABC.