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Chef Wolfgang Puck readies caviar, gold dust for Oscars feast

2018-03-03 22:06
4. (SOUNDBITE) (English) MASTER CHEF, WOLFGANG PUCK, SAYING: "Yeah I think since 1985 or so we are doing the Oscar parties. First Spago and now the Governor's Ball for 24 years already. So we are really all of us excited and I really think for us it's always very special you know to do that party here." 13. (SOUNDBITE) (English) MASTER CHEF, WOLFGANG PUCK, SAYING: "It's like a glass and you'll have a raspberry mouse right in here. And I love sweets. For me is the most important thing." Three-hundred pounds of Miyazaki Wagyu beef will be sliced, 1,500 quail eggs cracked and some 1,400 champagne corks popped as Hollywood's stars will dine on chef Wolfgang Puck's recipes after all the Oscars are handed out in Los Angeles on Sunday. Puck, the celebrity chef in his 24th year preparing the post-Academy Awards feast, on Thursday (March 1) unveiled his menu for the annual Governor's Ball that will host 1,500 guests of A-listers and that night's big winners. "We are really all of us excited, and I really think for us it's always very special you know to do that come here," the 68-year-old Austrian-born Puck said. Diners will be treated to more than 50 dishes, including small-plate entrees such as mini pea and carrot ravioli with black truffle, a raw bar featuring caviar parfait with 24-karat gold, and cocktail-inspired macarons like negroni and mojito. The event will require a staff of more than 1,000 to prepare food, serve 800 stone crab claws and pour more than 10,900 glasses of wine from director Francis Ford Coppola's winery. Puck, who also included vegan and gluten-free fare such as spinach campanelle and tiny taro tacos, approached the event with his trademark enthusiasm, cracking a raspberry dessert with a spoon while declaring sweets his "the most important thing". Credit: Reuters