Oscar Bash Menus: What The A-Listers Eat

Mar. 5 2010, Updated 4:20 a.m. ET

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The Oscars are without a doubt Hollywood's most prestigious star-studded event of the year. So it's natural that the world's most celebrated chefs feed the hungry A-listers.

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RadarOnline.com has obtained the menus for the top sit-down dinners at the Governor's Ball prepared by Wolfgang Puck and the The Elton John Oscar Viewing Party prepared by Chef Wayne Elias of Crumble Catering/Vermont Restaurant.

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This year Wolfgang is enlisting the help of esteemed pastry chef Sherry Yard and amongst Wolfgang's many supplies will be 15 pounds of gold dust, 25

gallons of cocktail sauce, 1,000 pounds of salmon, 2,000 sesame miso cones, 4,800 eggs, 7,200 shrimp, and 50,000 baby veggies, all to feed 1,500 guests.

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To nibble on before the official sit down Wolfgang is whipping up:

Sushi:

Maki Rolls - Spicy Tuna, Sweet Shrimp, Crab, Vegetable

Nigiri - Tuna, Sweet Shrimp, Yellowtail, Salmon, Snapper

Sashimi - Tuna, Yellowtail, Salmon, Snapper

Cucumber Salad, Edamame, Wasabi, Soy and Pickled Ginger

Shellfish

Shrimp, Oysters, and Crab

Cocktail Sauce, Mustard Sauce and Mignonette

Passed Hors d’oeuvre

Spicy Tuna in Sesame Miso Cone

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Mini Kobe Cheeseburgers with Remoulade

Vegetable Spring Rolls

Assorted Pizzas

Brandade Fritters

Smoked White Fish and Taro Root Taco

Tempura Shrimp

Wasabi Pea Crusted Crabcake with Mango and Thai Basil

Potsticker with Ginger Black Vinegar Dipping Sauce

Toro with Crispy Rice and Yuzu

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And then for the sit down meal:

Pre-Set First Course

Crispy Potato Galatte, Smoked Salmon, Dill Cream and Baby Greens

Entrée

Organic Chicken Pot Pie

Black Truffles and Root Vegetables

Dessert

“L’Etoile de Oscar”

Baked Alaska with Espresso Glace and Guittard Chocolate Sorbet

24 Carat Chocolate Oscar®

For those heading to the Pacific Design Center in West Hollywood, California, they will be paying $5,000 a plate for a delectable 5 course meal prepared by Chef Wayne in a collaboration with Chef Renato from Hotel Chipriani in Venice, Italy.

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The feast will be cooked by a team of 40 chefs and the second course of risotto will be cooked to order.

Here's the 5 course menu:

Starter

Spring vegetable compote with red pepper coulis and arugula pesto

First course

Risotto Carnaroli with saffron liquorice and king prawns 

Main course

"Wahoo" with black olives, pine nuts, fresh herbs and stewed lentils

Or

"Tagliata" New York steak candied green celery and Amarone wine sauce

Fourth course

Seasonal salad with crunchy strips of red beetroot, Xeres vinaigrette

Dessert

Crispy milk chocolate bar with bitter chocolate glaze, meringue sticks and apricot coulis

After the viewing party, Chef Wayne and his team will provide food for the influx of VIP guests including:

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Duo of Sliders

Mini Beef Burgers with Roasted Chile Relish & Pickled Onions

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Asian Turkey Burgers with Chinese mustard remoulade and shitake mushrooms

Vietnamese - Style Pork Lettuce Wraps

(The pork in chafing dish and lettuce on a platter, with few garnishes)

Wild Mushroom Tamales with Yucatan Tomato Salsa

Citrus - Spiced Marinated Shrimps, Saffron Rice & Caponata Sauce

Mini Pizzettes, Caramelized Onion, Pancetta, Crème Fraiche and Fig Jam

Sriracha BBQ Chicken Drumettes and Maytag Blue Cheese Dip

Black Pepper Onion Rings with House - Made Ketchup and Mustard

Sweet Potato Fries served with Cabrales Cheese Aioli

Sweet Station

Mini Macadamia heart cookies dipped in dark and white Belgium chocolate

Mini Funky Monkey banana peanut butter chocolate cupcakes

Mini apple berry purse with streusel

Mini French assorted Macaroons

Hazelnut chocolate mini flourless cakes with mocha ganache

Although we're not sure how much of the glorious food actually gets consumed by the skinny stars, Wolfgang Puck and Chef Wayne are serving up meals befitting any 5 star restaurant.

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