Oscar parties have always been the extravaganza of the show, this year it was no different with their luxurious menu.
Three-hundred pounds of Miyazaki Wagyu beef was sliced, 1,500 quail egg served and 1,400 champagne corks popped when the Wolfgang Puck’s celebrity chef started the grill.
Puck, the founder of Wolfgang Puck Companies, pushed out the dishes during the post-Academy Awards feast, on Thursday unfolded his exotic menu items for the annual Governor’s Ball.
30 pounds (13 kg) of edible gold was also served to the 1,500 esteemed guests consists of A-listers and Oscar winners.
“We are really all of us excited, and I really think for us it’s always very special,” the 68-year-old Austrian-born Puck said.
Guests were treated to more than 50 dishes of delicacies such as black truffle ravioli, caviar parfait and 24-karat gold, cocktail-inspired macarons like negroni and mojito.
The event was staffed with more than 1,000 who served more than 800 stone crab claws and 10,900 glasses of champagne.
“As long as the Oscars is not tired of me, I’m not tired of Oscar,” Puck said with a grin.