The Oscars aired on ABC 7 at the top of this week and the award show carried a beautiful excitement. The anticipation in hearing which nominee would win, to seeing the recipient speak a message of thanks and appreciation closing with determination was inspiring. Whoever you may have rooted for prior to the opening of the Oscars envelope hopefully had their name called on stage. Regardless of who won and took home the trophy is no longer in question as they’ve already been announced. What was just as exciting as seeing the winners accept their award was finding out what they would eat after the big event. During the 91st Oscars Governors Ball, this year guests dined on an extensive menu from Wolfgang Puck Catering.

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In the Ray Dolby Ballroom within the Dolby Theatre at the Hollywood and Highland Center, the 91st Oscars Governors Ball welcomed presenters, nominees, winners, and the Oscars event staff to a ceremonious night around food. While the expectation of the food following such an event would be exquisite, I found that it was that exactly. Having a series of plates orchestrated by Wolfgang Puck Catering, attendees encountered a variety of items and flavors that were as delicious as they were beautiful.

The catering group that started in 1998 by Chef Wolfgang Pick serves culinary creations at corporate engagements and some of the world’s finest including this year’s Oscars Governors Ball. Transforming ordinary spaces into dining experiences, Wolfgang Puck Catering knows how to make food captivating without distracting from the event at hand. For this night, Wolfgang Puck Catering split the food options into: amuse bouche, passed hors d’oeuvres, passed small plates, a raw bar, individual plated treats, vegan sweets, and two dessert action stations.

Ultimately, everything that came out of the kitchen was designed to be the perfect size of food for the person holding an Oscar or two.

Previewing the food prior to the big day, I was able to photograph and sample a few of the dishes and even see what the kitchen would hold. A few of the items from the kitchen included:

1. Wild Mushroom Potsticker with a Black Truffle Ponzu (vegan),
2. Smoked Salmon Oscars Matzo,
3. King Crab Legs,
4. Black Truffle Chicken Pot Pie,
5. Nashville Hot Fried Quail with Housemade Pickles on a Red Velvet Waffle,
6. Butterscotch Verrine with Dark Chocolate Nest

The exciting part of the preview was finding out how much food was needed for the event.

With more than 200 people on the culinary team, the kitchen was packed with faces and hands creating edible masterpieces. Individuals aside, the amount of food needed to pull off a night of this caliber was jaw dropping.

1. 800 crab claws,
2. 450 pounds of house smoked salmon,
3. 400 individual pieces of quail,
4. 350 pounds Atlantic bigeye tuna,
5. 300 pounds of eggplant,
6. 100 pounds of Snake River Farms 0/0 Gold Grade New York sirloin,
7. 50 pounds of live scallops,
8. 15 kilos of American farm-raised caviar,
9. 10 gallons of buttermilk,
10. 5 whole legs jamon iberico,

The Oscars was an exciting night to see which individuals in the entertainment industry would walk away with an award to applaud their hard work. Expertly curated food from Wolfgang Puck Catering was possibly the best way to conclude a night as rewarding and moving as The Oscars. Sure some people may have won an Oscar, but if they tried any of the food or even got a cut of the jamon iberico they pretty much left as a winner too.

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