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What Will The Celebrities At This Years 2019 Oscars Be Eating?

By David Saunders, Health Editor | UPDATED: 08:28, 08 July 2020

With the 91st Oscars almost upon us (airing 5:30 p.m. ET/3:30 p.m. PT on Sunday, February 24), we wanted to find out what the Hollywood A-listers would be eating on the night of the ceremony.

The full culinary lineup for Governors Ball (the official post-Oscars celebration) is again designed by Wolfgang Puck and Eric Klein, vice president of culinary at Wolfgang Puck Catering, has finally been revealed.

Wolgang and his company must be getting something right as It’s the 25th consecutive year the company is catering for the event, and a release notes the culinary offerings pair “glamour with innovation.”

Signature guest favourites like Smoked Salmon Oscars, Potato and Caviar 2.0, and Winter Truffle Baked Cavatappi and Cheese will be served alongside new items including Heirloom Carrot “Tartare,” Vegan Torchio Pasta with Arugula, Tomato and Caper Berries, and Nashville Hot Fried Quail with Red Velvet Waffle.

And on the sweeter side of things, pastry team Kamel Guechida, Garry Larduinat and Jason Lemmonier are planning an assortment of not one but three dozen “show-stopping desserts,” from the popular 24K Gold Dusted Chocolate Oscars to Golden Piper Heidsieck Champagne and Strawberry Push-Up Pops, plus action stations like Affogato with Housemade Ice Cream and Stumptown Nitro Cold Brew.

See below for the full menu.

Amuse Bouche

  • Crostini of Compressed Watermelon with Citrus Feta Cheese

  • Crab Deviled Eggs

  • Avocado Tostadas with Crunch Cabbage and Chipotle Glaze (V)

  • Crostini with New York Steak, Classic Chimichurri

  • Spicy Ranch Popcorn

Tray-Passed Hors d’Oeuvres

  • Wild Mushroom Potsticker, Black Truffle Ponzu (V)

  • Miyazaki Wagyu Beef Tartare on Tapioca Crisp, Togarashi

  • Mini Taro Root Taco with Miso Glazed Eggplant and Smoked Soy Mushrooms (V)

  • Heirloom Carrot “Tartare”, Pickled Mustard Seed, Horseradish, Sunchoke Bark (V)

  • Smoked Salmon Oscars Matzo

  • Miniature Miyazaki Wagyu Burger, Sharp Cheddar, Remoulade

  • Wolfgang Puck Signature Pizzas

  • Spicy Tuna Tartare In Sesame Miso Cones

  • Alaskan King Crab, Crispy Rice Cake, Avocado, Aji Amario-Yuzu Ponzu

  • Opal Apple “Summer Roll”, Cucumber, Shiso, Pomegranate Pearl (V, GF)

Raw Bar



  • Spicy Tuna Rolls

  • California Rolls

  • Vegetable Rolls

  • Made To Order Nigiri

  • Scallop Ceviche, Black Garlic, Satsuma Tangerine Miso, Micro Herbs

  • Sea Urchin with Eggless Custard, Dashi, Unagi Glaze, Finger Lime

  • Albacore Tataki, Sweet Onions, Ginger, Momiji Chili, Ponzu

  • Oysters

  • Snow Crab Claws

  • King Crab Legs

  • Lobster

  • Shrimp

Passed Small Plates



  • Caramelized Cauliflower, Golden Raisin, Lime, Labneh, Pinenut, Shiso-Za’atar

  • Frozen Golden Beets, Almond Custard, Meyer Lemon, Ice Lettuce (V)

  • Snap Peas, Asian Pear, Pomelo Salad, Cacik Cheese, Mint, Walnut

  • Compressed Persimmon, Cinco Jotas Jamón Ibérico, Burrata, Wild Arugula


  • Sunchoke and Fennel Soup, Chips, Truffle Gremolata

  • Potato and Caviar 2.0

  • Black Truffle Chicken Pot Pie

  • Winter Truffle Baked Cavatappi and Cheese

  • Pea Agnolotti, Black Truffle, Peas Shoot, Parmesan Reggiano Brittle

  • Miyazaki Wagyu Beef Ny, Carrot Vichy, Spigarello, Yuzu Kotcho Ponzu

  • Loup De Mer, Calçot Onions, Artichokes, Fennel, Romesco Salsa, Espelette

  • Nashville Hot Fried Quail, House Made Pickles, Red Velvet Waffle

  • Torchio Pasta, Arugula, Tomato, Caper Berries, Aleppo Pepper, Black Olive Oil, Basil Flower (V)

  • Austrian Ricotta Dumpling, Watercress-Pea Pesto, Lemon Brown Butter


Individual & Plated Sweets

  • 24 Karat Dusted Valrhona Illanka Chocolate Oscars

  • Ombre Chocolate Dipped Strawberries

  • Pillow Cake with Coconut Mango and Passion Fruit

  • Coconut – Chocolate Bar (V)

  • Yuzu Religieuse

  • Passion Fruit Cookie with Chocolate Chunks

  • Chocolate Chip Cookies.

  • Triple Chocolate Chip Cookies

  • Milk Chocolate and Caramelized Pecan Cookies

  • Strawberry Cookies

  • Hazelnut and Almond Brownies

  • Espresso Macaron

  • Matcha Cherry Macaron

  • Hibiscus Orange Pate De Fruit

  • Piper Heidsieck Golden Champagne Strawberry Push Pop

  • Mini Wolfgang Puck Dark Chocolate Bars

Passed Small Plates


  • Black Forest “Cherry”

  • Butterscotch Verrine with Dark Chocolate Nest

  • Tropical Pavlova with Macerated Jackfruit and Dragon Fruit (V)

  • Strawberry Ginger Cheesecake with Jasmine Gelee


  • Passion Fruit Cheesecake

  • Praline Almond Chocolate

  • Chocolate Oscars with Strawberry Valrhona Chocolate


  • Chai Latte

  • Thai Tea with Young Coconut

  • Honey Jasmine

  • Earl Grey Tea Biscuit

  • Espresso Triple Shot

  • Praline Roasted Coffee Bean

    Dessert Action Stations


  • Air Bread “Sea Urchin” with Passion Fruit Caviar

  • Affogato with Housemade Ice Creams and Stumptown Nitro Cold-Brew

Vegan Sweets (without gluten)

  • Hawaiian Superfood Spheres

  • Red Velvet Whoopie Pies

  • Cashew Vanilla Tiramisu

  • Tropical Halo-Halo

  • Sunflower Raspberry Macaron

  • Chocolate and Sea Salt Cookies



Ball Production by Cheryl Cecchetto / Sequoia Productions.
Menu Created by Wolfgang Puck and Eric Klein, VP Culinary of Wolfgang Puck Catering. Pastry design by Kamel Guechida, Garry Larduinat and Jason Lemonnier. Restaurant-style service directed by Carl Schuster, CEO Wolfgang Puck Catering.



200 culinary staff

2,600 pound sculpted ice bar

240 kilos Miyazaki wagyu beef

4 pounds yuzu kotcho

400 each quail

10 gallons buttermilk

100 pounds housemade bread and butter pickles

6,500 wood-fired Oscar-shaped flat bread

3,500 sesame miso cones

350 pounds Atlantic bigeye tuna

10 whole US wild-caught yellowtail

15 kilos American farm-raised caviar

600 pieces housemade wild mushroom pot-stickers

500 uni tongues

5 gallons dashi stock

7,500 individual US shrimp

250 Maine lobster

800 crab claws

225 pounds sushi rice

200 pounds Alaskan King Crab legs

30 gallons housemade cocktail sauce

50 whole yellowtail snapper

50 pounds live scallops

450 pounds house smoked salmon

300 whole loup de mer

2 gallons Pedro Ximenez

2 gallons French olive oil Ahuile de Provence from

black olives

2 gallons Minu-8 vinegar

1 kilo Piment d’ Espelette

300 pounds eggplant

500 sheets of nori

20 pounds house pickled ginger

400 homemade signature pizzas

750 cage free eggs

5 pounds smoked trout roe

100 lbs sunchokes

100 pounds Snake River Farms 0/0 Gold Grade

New York sirloin

125 pounds aged Vermont cheddar cheese

250 pounds Parmesan Reggiano

100 pounds five year aged white cheddar

1,500 Yukon gold potatoes

35 pounds winter black truffles from Burgundy

1,000 pounds Jidori chicken

3,500 pieces house made spiced lavash

5 gallons homemade boursin

2,375 housemade pretzel bites

3,500 Fleur de Sel breadsticks

6,000 pieces mini brioche buns

5000 pieces handmade English pea “agnolotti”

200 pounds persimmon

5 whole legs jamon iberico

4 pounds sumac

2 pounds za’atar

50 lbs tapioca pearls

50 pounds white pommellos

50 pounds red pommellos

500 blood oranges

200 pounds fresh ginger

180 each opal apple

200 pounds cavatappi pasta

15,000 pieces handmade torchio pasta

50 pounds caper berries

125 pounds housemade ricotta

150 pounds arugula

100 pounds watercress

75 each yellow cauliflower

75 each white cauliflower

75 each purple cauliflower

750 florets cauliflower romanesco

150 stalks of celery

200 pounds carrots

50 pounds heirloom baby carrots

5 pounds mustard seed

100 pounds radicchio

50 pounds taro root




3,000 multi-color baby beets

10 gallons Greek yogurt

450 quarts heavy cream

450 quarts milk

450 organic sugar

6500 Valrhona Illanka chocolate Oscar statues

550 Kg of Valrhona dark chocolate

25 Kg of fresh passion fruit purée

20 Kg of aqua fava for vegan pavlovas

10 Kg of gold luster to spray the Oscars statues

10 Bottle of Piper-Heidsieck Champagne

10 flats of strawberries

80 pounds of jackfruit

40 dragon fruits straight from Philippines

5 kegs of Stumptown Nitro Cold Brew

5 gallons of fresh brewed Hibiscus tea for our

pate de fruit


1,500 guests

Team of 10 maitre d’ staff

850 service and support staff

13,000 glasses for beverages

4,800 small plates

4,500 ramekins and verrines

6,000 cocktail forks

Lighting and video prep in ShowPro’s 100% solar powered, carbon-neutral facility.

Over 700 lighting instruments

Mixture of high-CRI LED and incandescent sources

20,000 ft of power cable and 3,000 ft of data control cable to suppor
t lighting

Over 20 lighting practicals

2,500 yrds of royal velvet

800 ft of 1”x4”

2.5 miles of tread

800 ft of pvc pipe

1,000 ft of wire rope

4,200 zip ties

2,000 yrds of soft, elegant color tones including Oyster Metallic Mesh, Platinum Gemstone, Champagne Metallic Nusilk, Bronzine Nusilks, Coffee Bark Taffetas, Antique Ivory Taffetas and Champagne Halo Circle.

Au Lait and Beige Sparkle Velvets in the Governors seating area

5,000 succulents mixed with roses

2 succulent towers

Succulents will be planted at the Motion Picture Television Fund for residents to enjoy.

Over 2 miles of chain and steel holding up the truss ceiling

Over 1 mile of truss supporting the ceiling

Over 700 shackles used to make connections in the ceiling

150 years of experience between audio crew • Over 4 miles of cabling to support speakers, microphones, and audio consoles

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