You might not be cooking in a state-of-the-art Hollywood kitchen come Oscar night, but with Governors Ball recipes from chef Wolfgang Puck and pastry chef Sherry Yard, anyone can eat like a movie star.
While Puck and crew prepare spicy tuna tartare, smoked salmon pizza with caviar, slow-braised Asian-spiced short ribs, spring vegetable risotto and chocolate bento boxes, you can make the same dishes and watch the show Sunday evening.
It’s hard to imagine how the stars can eat in those dresses, but 1,500 winners, losers, presenters and others will sit down to dinner in the grand ballroom on the top level of the Hollywood & Highland Center after the show ends.
They will consume 1,200 pounds of Maine lobster, 1,200 oysters, 7,200 shrimp, 1,000 pounds of beef short ribs, 25 gallons of cocktail sauce, 425 pounds of Valrhona organic chocolate, 15 pounds of edible gold dust, 4,000 mini chocolate Oscars, all washed down with 1,200 bottles of Moet & Chandon Champagne.
Kristen Browning-Blas: 303-954-1440 or kbrowning@denverpost.com.
