Master chef Wolfgang Puck will set the culinary stage with a Governors Ball menu drawing upon vintage and contemporary Hollywood glamour. The menu will feature more than 50 imaginative dishes, from one-bite hors d’oeuvres to small-plate entrees that will be passed throughout the evening. They include Wagyu short rib with cauliflower puree and golden raisin puffed rice; Artichoke and fromage agnolotti with black winter truffles; Ancient grain risotto with peas and asparagus; poke, stone crab, made-to-order sushi and other raw bar treats floating atop illuminated ice blocks; and a selection of Puck’s signature favorites, such as smoked salmon Oscars, chicken pot pie with shaved black truffles, and mini American Wagyu burgers with aged cheddar.
They will offer innovative and elegant desserts such as pistachio crêpes with strawberry-Champagne foam and crumbled pistachio; caramelia shot with maple cream, muscovado couscous and coffee sorbet; chocolate passion layer cake with chocolate biscuit speculoos and banana ice cream; plus a chocolate dessert bar featuring Puck’s sought-after 24-karat-gold chocolate Oscars.
This is Puck’s 22nd consecutive year creating the menu for the Governors Ball.