Gathering with friends and families to celebrate the talented filmmakers at your own Oscars® party is thrilling. There is planning the menu, shopping, and creating all the wonderful dishes. Wolfgang Puck, catering service for the 90th Oscars® is busy as well preparing the food for the Governors Ball.
Puck is renowned Chef and works with CEO Carl Schuster, they continue to set the standard for culinary excellence at the Governors Ball. He revolutionizes the dining landscape with a singular focus: to exceed expectations whenever our guests gather for a meal. This year is no different for the event of the year, The Academy Awards®. He is staying true to using fish and seafood that Seafood Watch compliant and locally sourced ingredients. They are coming from:
- Babe Farms
- Best Oriental Produce
- Chino Valley Ranchers cage free eggs
- Coke Farms
- County Line Harvest
- Fruition Sales
- Harry’s Berries
- Ocean Mist
- Pasturebird Farms
- Pudwill Farms
- Rising C Ranch specialty citrus
- Straus Dairy
- Times Produce
- Weiser Family Farms
This year’s menu includes his famous Baked Macaroni and Cheese (with truffles). This will include 35 pounds winter black truffles from Burgundy, 100 pounds five-year aged white Cheddar, and 125 pounds aged Vermont Cheddar cheese to feed the hungry celebrities. This is a simple recipe that will be a dish that is easy to create and serve individually.
Baked Macaroni and Cheese
(recipe courtesy Wolfgang Puck)
Servings: Serves 4
8 ounces elbow macaroni
6 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 1/2 cups milk
3 tablespoons finely chopped black truffle (optional)
1/2 medium white onion
1 bay leaf
10 ounces sharp aged white Cheddar, shredded
3 ounces Gruyère cheese, shredded
1 ounce freshly grated Parmesan cheese
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 drops black winter truffle oil (optional)
1 cup fresh brioche or challah bread crumbs
2 tablespoons finely chopped fresh Italian parsley
Thinly sliced fresh black truffles, for garnish (optional)
Step One: Preheat oven to 350°F. Bring a large pot of salted water to boil. Add macaroni and cook until al dente, tender but still chewy, about 7 minutes. Drain and transfer to lightly oiled baking pan. Set aside.
Step Two: While macaroni cooks, melt 3 tablespoons butter in a separate pot over low heat. Whisk in flour and cook, stirring constantly, for 4 minutes.
Step Three: Add milk, chopped truffle, onion, and bay leaf to butter-flour mixture. Raise heat slightly and simmer for 10 minutes, until creamy, stirring regularly. Discard onion and bay leaf. Remove from heat.
Step Four: Stir in 3/4 of aged Cheddar along with other cheeses. Season with salt, black pepper, cayenne, and truffle oil if desired. Fold in macaroni. Pour into 2-quart casserole. Top with remaining Cheddar.
Step Five: Melt remaining butter in sauté pan. Add breadcrumbs and parsley. Toss to coat. Spread crumb mixture evenly over top of macaroni.
Step Six: Bake for 30 minutes. Remove from oven let stand for about 5 minutes. Top with shaved truffle, if desired, before serving.
A great drink to serve at your party is The Epilogue. The inspiration is like a great movie, a memorable cocktail menu should be multidimensional. The Epilogue is a blend of decidedly warmer, richer flavors, playing off of the carefully aged notes in Tequila Don Julio Reposado. Hints of coffee, baking spices, anise and mellow oak wrap draw you in. The perfect, broad-shouldered sipper that showcases the versatility of aged tequila.
1 1/4 ounces Tequila Don Julio Reposado
1/4 ounce Caffé Amaro
1/4 ounce Cocchi di Torino
Light barspoon of 2:1 Demerara Syrup
Long orange twist and fresh tarragon sprig for garnish
1. Combine all ingredients in a mixing
glass with ice. Stir to chill and dilute.
2. Pour over fresh ice into an Old Fashioned Glass.
3. Garnish with orange twist and a sprig of fresh tarragon.
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