Oscar’s Governor’s Ball 2011

 

I was very fortunate to be selected to work for the event producer of the Governor’s Ball.  I didn’t need the Oscar’s app “Backstage Pass” to get exclusive footage and behind the scenes scoop.  I was there live!
The dining room was stunning with the “Copa Cabana” theme of  Classic Hollywood with custom designed fabric linens of teal, peach, yellow and red accented with touches of sparkling threads and patterns.  Each table had a different color scheme, shape and florals.  The ceiling was completely covered by fabric bringing the dreary look of a banquet room to a cozy club feeling.  Lighting, lighting, lighting… That’s what sets the mood and atmosphere of any party.  The lighting changed synchronously with hues of orange, pink, teal and green.  As you entered there was a “Champagne Lounge” in the center of the dining room where satin pillows and padded seated cushions formed a circular champagne bar.  Cocktail waitresses wearing specially designed teal costumes tray passed the Oscar exclusive Moët & Chandon champagne.
The orchestra was on a back terrace above the dining room playing classic big band, and swing.  Then about an hour into the event the center champagne lounge transformed into a revolving stage where Tito Puentes Jr. and his band performed Latin music dressed in  turquoise, orange and white shirts with the puffy marimba shirts specially made for the ocassion.
There was a seafood bar with crab, shrimp, lobster, and sushi.  A lavish chocolate dessert station  adorned with chocolate oscars for the chocoholics.

83rd Annual Academy Awards® Governors Ball Menu

Reception Stations
Sushi:
Maki Rolls – Spicy Tuna, Sweet Shrimp, Crab, Vegetable
Nigiri – Tuna, Sweet Shrimp, Yellowtail, Salmon, Snapper
Sashimi – Tuna, Yellowtail, Salmon, Snapper
Cucumber Salad – Edamame, Wasabi, Soy and Pickled Ginger

Shellfish:
Shrimp, Oysters, and Crab
Cocktail Sauce, Mustard Sauce and Mignonette

Get the Spicy Tuna Tartare in Sesame Miso Cones Recipe!

Tray-Passed:
Smoked Salmon on Oscar® Flatbread with Caviar and Crème Fraiche

Spicy Tuna Tartare in Sesame Miso Cones with Masago (left)

Mini Kobe Cheeseburger with Remoulade and Aged Cheddar

Taro Root Taco with Smoked Lobster, Avocado and Pickled Jalapeno

Crispy Rice with Hamachi, Yuzu Aioli, Soy and Edamame
Quince Truffle Crisp
Black Truffle Pizza with Ricotta and Thyme

First Course
Trio of Wolfgang’s Signature Salads:
Artichoke Salad with Confit Tomato, Shaved Parmesan, Arugula, Lemon
Heirloom Beets with Oranges, Almonds, Goat Cheese, Citrus Shallot Vinaigrette
Asparagus with Iberico Ham, Black Truffle Aioli and Mizuna Leaves

Entrée
Pan Roasted Dover Sole with Fennel, Olives, Haricot Vert, Tomatoes, Lemon, Sherry, and Olive Oil

Butler-served Vegetable Paella with Saffron, White Wine, Chili, Parsley

24 Karat Chocolate Oscar

Sherry’s Sweet Bouquet — Dessert
Layers of Lemon Cheesecake, Raspberry Cremieux, Cassis Gelee, Valrhona Ivoire

24 Karat Chocolate Oscar® (left)

Recipes and photos courtesy Wolfgang Puck.


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by:  Charmaine Wilkerson

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