By Judi Jordan
The 88th annual Oscars® Academy Awards has taken a beating this year for the lack of color in their nominees, but the Governor’s Ball, the Oscars official ‘after-party’ has made an effort to include past honorees of color in the décor, as part of the theme. The style of famous caricature artist Hirshfeld, whose comic portraits were seen in vintage Hollywood hangouts like the Brown Derby, and New York’s Broadway standby Sardi’s, were the inspiration for artists Brian Valenzuela, Alan Villanueva and others commissioned by the Academy to create 170 portraits spotlighting filmmaking luminaries past and present, including many who appear in this year’s Oscar® nominated films.
Only 1,500 lucky guests including Oscar® winners and nominees, show presenters and other telecast participants get the ball invite; there are 6,000 Academy members but this is where this year’s elite meet and greet after the tears and cheers. The mid-century décor is simplicity itself, as are the all-white floral arrangements by Mark’s Garden, but the real-real is the rico food, and that’s where we focus, because for your at-home party, this is the top priority, right?
Polo Arias, Sous chef to Master chef Wolfgang Puck for seventeen years, [!] shares the Governor’s Ball menu, and his favorite recipe for the killer-sliders served at the official post-Oscar® celebration, immediately following the show on Sunday, February 28.
The menu features more than 50 creative dishes, from one-bite hors d’oeuvres to small-plate entrees that are passed throughout the evening. They include Sriracha-candied macadamia nuts; braised short rib with cauliflower puree and golden raisin puffed Thai rice; tortellini with artichokes fromage; white grape almond gazpacho; rye berry risotto with peas and asparagus; poke, stone crab, made-to-order sushi and other raw bar treats floating atop illuminated ice blocks. The Puck’s signatures, smoked salmon Oscars, chicken pot pie with shaved black truffles, and Prime mini-burgers with aged cheddar and special sauce are lip-smacking good and easy to make at home.* Innovative and elegant desserts such as pistachio crêpes with strawberry-Champagne foam and crumbled pistachio; caramel shot with maple cream, muscovado couscous and coffee sorbet might prove difficult to master at home but chocolate passion layer cake with chocolate biscuits and banana ice cream are totally do-able. Or simply arrange a chocolate dessert bar with a variety of your favorite treats, dream of next year’s Oscars® with your favorite stars nominated, and don’t forget the champagne!
The 88th Oscars® will be held on Sunday, February 28, at the Dolby Theatre® at Hollywood & Highland Center in Hollywood, and will be televised live by the ABC Television Network at 7 p.m. ET/4 p.m. PT.
Prime Mini Burgers with Cheddar Cheese and Remoulade Recipe courtesy of Wolfgang Puck
Yield: 12 Mini Burgers 3/4 pound prime ground beef, such as Kobe-style. Pinch of kosher salt and freshly ground black pepper, 4 tablespoons extra-virgin olive oil, 12 small slices of cheddar cheese, 12 mini sesame brioche buns.
Sauce Remoulade (recipe below) Arugula leaves 6 cherry tomatoes, sliced 3 cornichons, sliced Ingredients
Preheat grill or grill pan. Put the ground beef in a bowl and season with a generous pinch of salt and pepper. Mix together with your hands to combine. Take a small amount (about 2 tablespoons worth) of the ground beef and roll it in the palm of your hand like you are making meatballs. Flatten the top slightly and put the mini burger patties on a side plate. Drizzle the burgers with oil and season the tops with salt and pepper. Turn the burgers over and season the other side. Place the burgers on the hot grill. Cook for 3 minutes, then turn them over with tongs. Place slices of cheddar cheese on top of the burgers, allowing it to melt. While that’s cooking, put the buns on the grill. Let them toast slightly on both sides, about 2 minutes total time. To put the burgers together: Put the toasted buns on a platter. Top each with a small spoonful of Remoulade. Put the burger on top (cheese side up), followed by an arugula leaf, a slice of tomato and a slice of cornichon.
Remoulade | Yield: 1 cup Combine 3/4 cup of store-bought or home-made Thousand Island dressing with 2 tablespoons of bottled barbecue sauce and a little bit of diced red onion. Stir to combine.
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