A Decade of Dining with Oscar
For 17 yearsnow, chef Wolfgang Puck has been catering the Governor's Ball, the ultimate Oscar night after party. Tuna tataki, Spago-style pizzas, these are the treats that the post-award crowd gets to sample. But how have things changed over the years? Check out the menus from the past decade of Academy Award dinners below.
Black truffle marinated artichoke, lobster remoulade, and asparagus vinaigrette, these are among Chef Puck's starters offered on the menu in 1999. Of course, the 71st annual Governor's Ball also featured tuna tataki. Entrées? Roasted salmon and grilled free-range veal. (Click on the menu to view all the post-Oscar award party tastes.)
Roasted potatoes and caviar, spring rolls, tempura shrimp, and chicken and beef satay were hors d'oeuvres. Pizzas also appeared including one with smoked salmon and dill cream. So did spicy tuna tartare in a sesame cone, artichoke, asparagus, and the iconic tuna tataki. This was the year of one main, a safe roasted chicken with 'mild' mushroom risotto.
Pizzas made their triumphant return (including smoked salmon), so did tempura shrimp, and spicy tuna tartare. Joining them? Vol au vent, spanakopita, tandoori lamb, and a trio of salads (tomato, chopped veg, and beat with goat cheese). As the main: roasted veal with sweet Maine lobster, asparagus and sauce choron.
Spicy tuna tartare, pizzas, shrimp tempura, spanakopita, spring rolls all made Oscar returns. These appetizers were joined by Kobe burgers, and herb blini with caviar and crème fraîche. Another trio of salads, and for the featured mains? Sesame-crusted salmon and Szechwan-style New York steak with stir-fried vegetables.