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