Following the 97th Academy Awards on Sunday, March 2, Hollywood’s elite will gather at the Governors Ball, the official post-Oscars celebration. For over three decades, renowned chef Wolfgang Puck has cunnrated the event’s culinary experience, consistently elevating the menu with innovative dishes. Collaborating with his dedicated team, including chef Eric Klein and pastry chefs Gerry Larduinat and Kamel Guechida, Puck has introduced 70 new dishes this year, alongside beloved classics. The evening’s beverage offerings feature Tequila Don Julio, Bordeaux wines from Clarendelle & Domaine Clarence Dillon, and Lallier Champagne.
The menu showcases an array of tray-passed hors d’oeuvres, such as miniature wagyu cheeseburgers, wild mushroom and pea shumai, and Puck’s signature pizzas. Guests can also enjoy small plates like pea agnolotti pasta, miso cod lettuce cups, and popcorn shrimp. Grazing stations will offer chef-carved Cinco Jotas jamón, house-made sausages, charcuterie, artisanal cheeses, and freshly baked bread, while small plate stations feature sushi and Japanese izakaya specialties.
For those seeking comfort food, the menu includes nostalgic favorites like sliders, French fries, chicken tenders, and crushed brownie-dipped mini cones. Dessert selections are equally indulgent, with strawberry balsamic and vanilla profiterole tarts, vanilla chai tiramisu verrines, and peach-and-elderflower marbled macarons. A curated assortment of bonbons and chocolate barks complements the sweet offerings. Guests can also indulge in made-to-order Oscar logo-printed cookies, ice cream sundaes, and a variety of cookies. A highlight of the evening is the iconic Oscar gold-spraying station, where chefs adorn mini Oscar statuettes made of Noire Reserve dark chocolate, Bahibe 47% milk chocolate, or yuzu-strawberry flavors with edible gold.
Tequila Don Julio is a proud partner of the Governors Ball, the Academy of Motion Picture Arts and Sciences’ official party following the 97th Oscars® ceremony. This year, the brand is offering a specialty drinks experience co-created by globally acclaimed mixologist Charles Joly and 2024 World’s Best Bar Handshake Speakeasy from Mexico. For those looking for a sophisticated, non-alcoholic cocktail, here’s a standout recipe from the event:
Standing Ovation
By Charles Joly
Ingredients:
- 5 oz Tequila Don Julio Alma Miel
- 1 oz Espresso
- 1⁄2 oz Crémant du Limoux-Fig Syrup
- 10 drops Smoked Salt Water
Preparation:
Combine all ingredients in a shaker with ice. Shake vigorously until frothy. Strain into a coupe glass. Garnish with espresso beans.
The Governors Ball is a monumental undertaking, requiring a substantial workforce to ensure its success. According to chef Wolfgang Puck, the event serves approximately 1,500 guests and involves around 300 kitchen staff and 600 dining room personnel, including busboys and bartenders. (abc7news.com)
For those interested in recreating a taste of the Governors Ball at home, chef Puck has shared his recipe for chicken pot pie, a dish that combines tender chicken with hearty vegetables and a flaky puff pastry crust.
Chicken Pot Pie
Adapted from “Wolfgang Puck Makes it Easy” (Rutledge Hill Press, 2004)
Ingredients:
- 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
Instructions:
- 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.
The food, beverages, and décor of this year’s Governors Ball, the Academy’s official post-Oscars celebration, will set the stage for an unforgettable evening immediately following the 97th Oscars ceremony on Sunday, March 2.
