After all the Oscars have been handed out and speeches have been made at the 87th annual Academy Awards ceremony, 1,500 Oscar winners and nominees, show presenters and other telecast participants will head over to the Grand Ballroom on the top level of the Hollywood & Highland Center for the annual Governors Ball.
As soon as guests step off the red carpet, they will be greeted with their choice of Sterling Vineyards wines or the “Scot’s Pear” (whisky, tawny port, pear juice, ginger syrup, lemon juice) signature cocktail featuring Johnnie Walker Platinum Label, a new whisky blend crafted for exclusive occasions.
Once inside the speakeasy-themed soiree, they will be met by an illuminated layered photo collage that showcases hundreds of photographs of cinema stars and personalities from the Academy’s vast collection.
Crowning the party will be 1,350 bottles of Piper-Heidsieck Rare Millesime 2002 Champagne and a menu—designed by Wolfgang Puck and Chef Matt Bencivenga—of 50 dishes, ranging from one-bite hors d’oeuvres to small-plate entrees and a sushi and shellfish bar to dessert, cookies, chocolates and more.
Puck’s Governors Ball menu is part innovative cuisine and part comfort food, and really has no boundaries, incorporating luxe ingredients like 30 lbs. of edible gold dust, 5 kilos of American farm-raised caviar, 600 Maine lobsters and 10 lbs. of winter black truffles from Burgundy, France. Guests will get to feast on signature Governors Ball fare like smoked salmon Oscars, chicken pot pie with shaved black truffles and mini American Wagyu burgers with aged cheddar. This year Puck and his team also re-imagined classic dishes like a lobster “BLT” and beet latkes with pastrami duck.
Desserts from Wolfgang Puck Find Dining Group and Jason Lemonnier, Los Angeles pastry chef for Wolfgang Puck Catering include 24k gold Oscars, peanut butter strawberry lollipops and milk chocolate panna cotta with raspberry and cherry.
Check out the bites in our exclusive photo gallery:
