OSCARS® Archives

The Academy Awards® Celebrates 90 years ~ Governors Ball

By 4chionlifestyle | February 24, 2018

Govenors Ball 2018 Oscars 4chion lifestyle — Governors Ball 2018 Oscars®

This year The Academy Awards® is celebrating 90 years. The Governors Ball is pulling out the very best for the years celebrity party. Wolfgang Puck, his 24th year catering this party, and his catering company will bring the best in food, entertainment, and ascetics for the best in the film industry. His goal with each event he caters is, “revolutionized the dining landscape with a singular focus: to exceed expectations whenever our guests gather for a meal.”

Wolfgang Puck recipe 4chion Lifestyle — Baked Macaroni and Cheese

This year’s menu brings some favorites back and new experiences. His menu is set to meet everyone’s pallet and needs. You can recreate some of the items for your own party click here and here. The menu includes:

Amuse Bouche

Parmesan Bread Sticks
Everything Bagel Pretzel Bite, Scamorza Cream Cheese, Tomato Confit
Aged Vermont Cheddar Cheese
Aged Parmesan Cheese
Candied Spiced Mixed Nuts, Pineapple
Dried Fruit
Apricot Macadamia Nut Lavosh

Passed Hors d’Oeuvre

Edamame and Black Truffle Pot Stickers (V)
Miyazaki Wagyu Beef Tartare, Puffed Black Rice, Togarashi
* Of the 28,000 Japanese Black cattle handled by JA Miyazaki, only 18,000 meet the criteria to become Miyazaki Wagyu.
Tiny Taro Taco, Spiced Eggplant, Lime Pickle (V)
Smoked Salmon Oscars
Miniature Wagyu Burger with Sharp Cheddar and Remoulade
Signature Pizzas
Spicy Tuna Tartare in Sesame Miso Cones
Crab Stuffed Hibiscus, Lemon, Pomegranate
Explosion of Rhubarb, Thai Flavors (V)

Small Plates

Crispy Brussels Sprouts, Pea Shoots, Mezze Flavors (V)
Frozen Beets, Ginger Milk Curd, Yuzu, Ice Lettuce
Asparagus, Shiro Miso, Watercress, Cherry Tomatoes, Sancho Pepper (V)
White Asparagus Soup, Caviar, Yukon Potato Croutons
Potato Caviar 2.0
Black Truffle Chicken Pot Pie
Winter Truffle Baked Cavatappi and Cheese
Mini Pea and Carrot Ravioli, Black Truffle, Cipollini Onions
Miyazaki Wagyu Beef, Forbidden Black Rice, Crunchy Red Beets, Char Siu Cabbage
Black Bass, Eggplant, Salsa Verde, Teardrop Peppers
Housemade Spinach Campanelle, English Peas, Cipollini Onions, Roasted Tomatoes (V) (V) – Vegan

Raw Bar

Spicy Tuna, California, and Vegetable Rolls
Made-to-Order Nigiri
Scallop Crudo, Blood Orange, Finger Lime, Lovage
Sea Urchin, Egg, Dashi Ikura
Caviar Parfait with 24k Gold
Oysters on the Half Shell
Snow Crab Claws
King Crab Legs
Lobster
Mussels
Clams
Shrimp

Pastries & Chocolate

Caramel-Passion Fruit Oscars Lollipops
Mango-Lime Pate a Fruit with Tajin Pop
Marjolaine Cake Pop
Passion Fruit Meringue Lollipop
Pistachio Raspberry Cookies
Chocolate Chip Cookies
Dark Chocolate Brownies
Coconut Macaroons
Cocktail Inspired Macarons
Negroni-Orange, Campari, Vermouth,
Gin Mojito-Lime, White Rum
Piña Colada-Pineapple, Malibu Rum
Individual Blueberry-Violet Entremets Cake
Vegan Carrot Cupcake with Vegan Cream Cheese
Gianduja Cupcake
Lychee-Rose-Raspberry Tart
Pineapple Upside-Down Verrine
Housemade Chocolate Bonbons
Lemon Cheesecake
Pecan Pie
Raspberry Pate a Fruit, Vanilla Ganache
York Peppermint
Kumquat Pimm’s

Vegan Items (without Gluten)

Chocolate Chip Cookie Sandwich
Coconut Vegan Cupcake
Walnut Chocolate Cookies

Passed Small Desserts

Ruby Chocolate Strawberry and Cream
strawberry-hibiscus mousse, strawberry compote, vanilla sponge,
mascarpone cream, Callebaut Ruby chocolate
*Wolfgang Puck Catering is the first company in the U.S. to utilize and serve this new, fully sustainable, naturally colored, varietal of chocolate
Key Lime Meringue Cheesecake Taco
key lime cheesecake, graham cracker, white chocolate shell, toasted meringue
Mocha Beehive
salted sable Breton, dark chocolate Rocher shell, liquid honey ganache, mocha mascarpone mousse
Tropical Halo-Halo
coconut tapioca pudding, exotic fresh fruits, acai granita

Made to Order

Mille Crepe Cake, Caramel, Chocolate, Raspberry Filling
Cinnamon Sugar Beignets Topped with Caramel
Hibiscus Kombucha Carbonated to Order

The menu is taking a close look at keeping seafood that Seafood Watch compliant and locally sourced ingredients from:

A Casas Farms
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
Sunkist
Times Produce
Weiser Family Farms

The staff of 300 hundred begins preparing days in advance to serve the large crowd with the best food that remains the same from guest to guest. Just a few of the items used to create this massive menu includes:

1,000 hibiscus flowers
2,600-pound sculpted ice bar
100 pounds Snake River Farms 0/0 Gold Grade New York steak
125 pounds aged Vermont Cheddar cheese
250 pounds Parmesan Reggiano
100 pounds five-year aged white Cheddar
1,500 Yukon gold potatoes
35 pounds winter black truffles from Burgundy
1,000 pounds Pasturebird chicken
3,500 pieces housemade seeded lavash
5 gallons homemade pimento cheese
2,375 housemade pretzel bites
3,500 Fleur de Sel breadsticks
6,000 pieces mini brioche buns
4,500 pieces handmade “agnolotti” ravioli
3,000 pounds of hand-carved ice cubes
2,000 edible flowers

Mark Held, of MARK’S GARDEN®, is the exclusive florist for the 2018 Governors Ball. MARK’S GARDEN® is celebrated for innovative floral designs for large-scale events He will be preparing 5000 succulents with thousands of roses and ranunculus a week in advance. These flowers are from California, Holland, and South America. Keeping with the concept of reduce, reuse, and recycle the succulents and floral arrangements are going to be planted at the Motion Picture Television Fund following the event.

Sequoia Production is overseeing all the details. This company has produced 29 consecutive Governors Balls. The philosophy according to Cheryl Cecchetto is, “People celebrating life, that’s what it’s all about.”

The evening is a celebration that includes extensive cocktails, wine, and champagne. Francis Ford Coppola wine has produced an exclusive wine for the 90th Oscars® celebration. The red wine is a classic Alexander Valley Cabernet with black fruit berries. The white wine is a Chardonnay with aromatic notes of spiced pears, tangerine, honey, and hazelnut brioche. Each label is specific to this celebratory time. You can recreate the cocktails and non-alcoholic with the recipes by clicking the recipes links above and one is at the end of this article. The wine list includes 2014 Archimedes Cabernet Sauvignon. If you are serving this remember to start decanting several hours prior to serving.

There is not a celebration without champagne. This year as in years past it is Piper-Heidsieck that will be flowing throughout the evening. This limited edition is 60% Pinot Noir, 25% Pinot Meunier and 15% Chardonnay. It has notes of almond and fresh hazelnut accompany the precise ascent of bubbles. They will be pouring this at the ceremony as well as the Governors Ball.

The Governors Ball is committed to making sure that is they do not go to waste on memories, celebration, and trash. They are ensuring the following:

Unused prepared food will be recovered to support our local community by Chefs to End Hunger, an organization established to create awareness, educate and offer ways to contribute to end hunger.
Recycle plastics, metals, glass, paper and cardboard.
Floral arrangements will be delivered to and planted at the Motion Picture & Television Fund residential community for the aging.
Use energy efficient LEDs for event lighting.
The plywood used in the design has been and will be repurposed.
Carpet will be recycled into carpet padding.
Service ware is reusable.
All lighting, audio, rigging equipment and furniture are rentals and will be repurposed for future events.
The event production office employs energy-saving practices.

The night is filled with exceptional food, decor, and memories. A few of the stats for the night include:

1,500 guests
Team of 10 maitre d’ staff
850 service and support staff
13,000 glasses for beverages
More than 4 miles of cabling to support
6,000 cocktail forks
Lighting and video prep in ShowPro’s 100% solar powered, carbon-neutral facility.

The night includes The Protagonist, starring Tequila Don Julio Blanco, is the hero of the evening. The inspiration for the cocktail is a refreshing, complex, elegant and celebratory all wrapped up in one beautiful cocktail. The pure essence of the tequila lays the foundation for bright citrus, herbal botanicals and subtle floral notes. Each ingredient plays a special role, painting a complete and balanced picture to be enjoyed responsibly throughout the night.

MIXOLOGIST CHARLES JOLY alcoholic drink Oscars 4Chion Lifestyle — The Trilogy

Here is one last recipe that the celebrities will enjoy this evening:

THE PROTAGONIST

Ingredients:

1 1/2 ounces Tequila Don Julio Blanco

1/2 ounce Pimm’s The Original No. 1 Cup

3/4 ounce Fresh Lemon Juice

1/4 ounce Simple Syrup

2 ounces Tonic Water

Sliced Cucumber and Borage Flowers for Garnish

Preparation:

1. Combine Don Julio Blanco, Pimm’s, lemon juice and simple syrup in a cocktail shaker with ice. Gently shake and roll in tonic water.

2. Pour over fresh ice in a Collins glass.

3. Garnish: Wrap thin cucumber slice around inside of glass and top with borage flowers.

This evening is one of the most watched and celebrated in the world. Entertaining your own guest is a thrill. We would love to hear about your evening photos from the menu, planning tips, food, decor, and selfies. Please post your Oscar® party photos here using #OscarParty #4ChionStyle. Have a wonderful Oscar® evening!

The 90th Oscars®, hosted by Jimmy Kimmel, will be held on Sunday, March 4, 2018, at the Dolby Theatre® at Hollywood & Highland Center® in Hollywood, and will be televised live on the ABC Television Network at 6:30 p.m. ET/3:30 p.m. PT.

FOLLOW THE ACADEMY® here:

Follow Wolfgang Puck here:

Facebook https://www.facebook.com/wolfgangpuck

Instagram https://www.instagram.com/chefwolfgangpuck/?hl=en

Twitter https://twitter.com/wolfgangpuck

Pinterest https://www.pinterest.com/wolfgangpuck

Connect with Sequioa Productions Here :

Facebook: sequoiaproductions

Instagram: sequoia_productions

YouTube: sequoiaprodevents

Pinterest: sequoiaprod

Wolfgang Puck recipe baked mac and cheese

Party Like the Celebrities at The Oscars® Governors Ball ~ Baked Macaroni and Cheese

By 4chionlifestyle | February 22, 2018

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 food. 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
Sunkist
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

Ingredients:

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

Pinch cayenne

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)

Steps:

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.

THE EPILOGUE

Ingredients:

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

Preparation:

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.

FOLLOW THE ACADEMY® here:

Follow Wolfgang Puck here:

Facebook https://www.facebook.com/wolfgangpuck

Instagram https://www.instagram.com/chefwolfgangpuck/?hl=en

Twitter https://twitter.com/wolfgangpuck

Pinterest https://www.pinterest.com/wolfgangpuck

CHICKEN POT PIE Wolfgang Oscars 4Chion Lifestyle

Wolfgang Puck’s Oscars’® Governors Ball Recipe ~ Chicken Pot Pie

By 4chionlifestyle | February 22, 2018

Create Chicken Pot Pie just like the celebrities enjoy at Oscar’s® night. 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 a 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 when 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 is Watch compliant and locally sourced ingredients. They are coming from:

A Casas Farms
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
Sunkist
Times Produce
Weiser Family Farms

This year’s menu includes his famous Chicken Pot Pie. This will include 1,000 pounds Pasturebird chicken and 100 pounds carrots to feed the hungry celebrities. This is a simple recipe that will be a dish that is easy to create and serve individually.

CHICKEN POT PIE

(recipe courtesy Wolfgang Puck, adapted from “Wolfgang Puck Makes it Easy,” Rutledge Hill Press, 2004)

Yield: Serves 4

2 pounds boneless, skinless chicken, cut into 1-inch chunks

Salt and freshly ground black pepper to taste

3 tablespoons all-purpose flour

4 tablespoons vegetable oil

4 tablespoons unsalted butter, divided

1/2 pound organic red-skinned potatoes, cut into 1/2-inch pieces

1/2 pound organic carrots, peeled and cut into 1/2-inch pieces

1 medium yellow onion, peeled and diced

2 garlic cloves, minced

Pinch of crushed red pepper flakes

1 sprig thyme

1 bay leaf

1 cup white wine

2 cups organic chicken stock

1 cup plus 1 tablespoon heavy cream

1/4 cup dry sherry

1/2 cup shelled or frozen peas

Approximately 1/2 pound frozen puff pastry, defrosted following package instructions

1 cage-free egg

Season the chicken pieces with salt and pepper, and toss in a mixing bowl with 2 tablespoons of

the flour until evenly coated. In a large skillet over high heat, heat 2 tablespoons of the oil. Add

the chicken pieces, reduce the heat slightly, and sauté, turning them occasionally, until light

golden and thoroughly cooked, about 5 to 10 minutes. Using a slotted spoon, transfer the

chicken to a plate and set aside. Add the remaining oil and 2 tablespoons of the butter to the pan,

then add the potatoes, carrots, and onions and sauté until they begin to look glossy and bright, 2

to 3 minutes. Reduce the heat to medium, stir in the garlic, red pepper flakes, thyme, and bay

leaf, and sauté, just until the vegetables begin to color slightly, 2 to 3 minutes more.

Add the wine, turn up the heat, stir and scrape with a wooden spoon to deglaze the pan deposits,

and simmer until the liquid reduces by about half, 3 to 5 minutes. Add the chicken stock and the

1 cup of cream. Bring the liquid to a boil, reduce the heat slightly, and simmer briskly until the

liquid reduces by about half again and is thick and creamy about 15 minutes. Remove the sprig

of thyme and the bay leaf. Stir in the reserved chicken pieces and the sherry. Stir together the butter

and remaining flour and stir this paste into the mixture. Season the sauce to taste with salt and pepper.

Transfer to 4 large individual ovenproof 2-cup soup bowls, 4 ramekins of the same size, or a 2-quart baking

dish. Cover with plastic wrap and refrigerate until the filling is cold, at least 1 hour.

Preheat the oven to 400 degrees F. Make sure the puff pastry is no thicker than 1/4 inch. With

the tip of a sharp knife cut the pastry into 4 circles that will overhang the rim of the serving

bowls or ramekins by about half an inch; for a single large baking dish, cut 4 circles that will

cover its top, or use one large sheet.

In a small bowl, beat together the egg and the remaining 1 tablespoon cream to make an egg

wash. Brush the tops and outsides of the rims of the bowls. Place the bowls, ramekins, or

baking dish on a baking tray and place the puff pastry circles on top, pressing them gently over

the sides of the dishes. Pierce the tops with the tip of a paring knife. Brush the top of the pastry

with egg wash. Carefully transfer the baking sheet to the oven and bake until the filling is

bubbling hot and the pastry is a deep golden brown, 25 to 35 minutes. Serve hot.

Serve with this great non-alcoholic drink. The inspiration is every great hero needs a faithful sidekick. The drink offers a thoughtful combination of the vibrant hibiscus, fresh citrus and effervescent tonic complemented by an elegant garnish.

MIXOLOGIST CHARLES JOLY non alcoholic drink Oscars 4Chion Lifestyle — The Sidekick Oscars Party Drink

THE SIDEKICK (non-alcoholic)

Ingredients:

2 ounces Cold Hibiscus Tea

1 1/2 ounces Fresh Lemon Juice 1 1/2 ounces Tonic Water

1 ounce Simple Syrup

Sliced Cucumber and Borage Flowers for Garnish

Preparation:

Combine hibiscus tea, fresh lemon juice and simple syrup in a cocktail shaker with ice.
Gently shake and roll in tonic water.
Pour over fresh ice into a Collins glass.
Garnish: Wrap thin cucumber slice around inside of glass and top with borage flowers.

Please send us photos of your #OscarsParty using #4ChionStyle

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