Sunday, February 26th is Oscar Night in Hollywood this year. And while the stars and artists of all things cinema will be watching the award ceremony at the L.A.’s Kodak Theater, chefs and event designers around the world will be analyzing the cuisine and décor at the offical post-gala Governors Ball.
Once again Cheryl Cecchetto will produce the must-be-at event with Wolfgang Puck overseeing the cuisine along with pastry chef Sherry Yard. This is the 18th year that Chef Wolfgang has directed his Spago staff to cheer the winners and comfort the losers, all with his hallmark flare and creativity.
And this year is no different with some exciting changes in store. Unlike past evenings, this year’s event is no longer a formal sit-down dinner. Surprise-surprise. There will also be no buffet tables or long lines straining to grab a bite from crowded tables. Even bigger surprise.
Instead 550 pieces of customized furniture will be brought in to create a dazzling lounge, created with a welcoming open floor plan that will surely say ‘You can NOW relax and have some fun” to all with that sought after invitation card as all the food will be directly tray-offered to the lucky guests.
Yet soft suede, red roses, sparkling crystals and purple drapes still mark the event as one with classic Hollywood glamour.
And then there will be the food as only Tinsel Town can do it – 1450 pounds of Maine lobster for petit tacos for starters and finally dessert mouse served in golden hued eggs. Ah Hollywood!
But what’s a party without a cocktail – the Governors Ball has always had its very own signature one, thanks to the very elegant champagne of Moet & Chandon. So without further delay, card please – recipe card, that is…Enjoy!
RED CARPET GLAMOUR COCKTAIL
- Fill a chilled champagne flute ½ way with ice.
- Stir 1 ounce of fresh-squeezed sour mix (see below) and Hum Botanical Spirit with fresh ice.
- Strain into flute to fill ½ way.
- Top with Moët & Chandon Imperial.
- Garnish with a single rose petal.
- Continually refresh as needed with champagne.
Sour Mix: Combine 1 cup sugar with 1 cup water until sugar is completely dissolved. Add 1 cup fresh lime juice and 1 cup fresh lemon juice and refrigerate.
Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2012