What to Eat: The Academy Awards

The official afterparty for the Oscars is the Governors Ball, where for the 16th consecutive year Chef Wolfgang Puck has devised a menu that reflects the stylishness of the evening. We weren’t invited, but sour grapes aren’t to our taste, so we’ll take our cues from the Governors Ball menu and cook along right here in our own kitchens.

Here's What's On the Menu at the Governors Ball:

Chef Wolfgang Puck with Chef Partner Matt Bencivenga and Executive Pastry Chef Sherry Yard

Tempura Shrimp and Lobster
Mini Kobe Burgers with Aged Cheddar and Remoulade
Wasabi Pea-Crusted Crab Cake with Mango and Thai Basil
Smoked Salmon Pizza with Caviar and Dill Creme
Black Truffle & Ricotta Cheese Pizza
Vegetable Spring Rolls with Sweet & Spicy Dipping Sauce
Chicken Pot Stickers with Ginger Black Vinegar Dipping Sauce
House Smoked Salmon, Potato Galette, Crème Fraiche and Baby Greens with Butler-Passed Warm Brioche
Chicken Pot Pie with Yukon Gold Potatoes, Baby Heirloom Vegetables and Homemade Pastry Crust
“L’Etoile de Oscar”
Baked Alaska with Espresso Glace, Guittard L’Etoile du Nord Chocolate Sorbet and Toasted Meringue

Here's What We’re Cooking...

Governors Ball: Tempura Shrimp and Lobster

Cookstr: Light and Crispy Tempura with Shrimp and Assorted Vegetables
by David Rosengarten

A light, crackling tempura batter may seem like the provenance of Japanese restaurants, but it’s yours for the frying. And since you’ll want these little nuggets hot and fresh, put your guests to work. The payoff is tasty and immediate.

Click here for the recipe.

Governors Ball: Mini Kobe Burgers with Aged Cheddar and Remoulade

Cookstr: The Schlow Burger with Cheddar, Crispy Onions, and Horseradish Sauce
by Michael Schlow

This is the year of the burger. But so was last year, and the year before that. (We suspect it’s time to stop acting as though burgers are mere fads.) A spiky horseradish sauce, thick raft of cheddar, and flash-fried batterless onions make this a burger with credentials.

Click here for the recipe.

Governors Ball: Wasabi Pea-Crusted Crab Cake with Mango and Thai Basil

Cookstr: Thai Crab Cakes by Victoria Blashford-Snell
by Brigitte Hafner

What is it about Thai flavors that keeps us lingering? Chilies, lime, chives, and heaps of fresh crabmeat sizzled up in a pan are gorgeous on their own, or with an easy-to-throw-together rice vinegar dipping sauce.

Click here for the recipe.

Governors Ball: Chicken Pot Pie with Yukon Gold Potatoes, Baby Heirloom Vegetables and Homemade Pastry Crust

Cookstr: Deep Dish Chicken Pie
by Gordon Ramsay

Just because you’re sitting in your living room wearing a tiara and sipping Champagne doesn’t mean that a nice comforting pot pie isn’t in order. This is the kind of dish that evokes childhood memories—if you’re lucky.

Click here for the recipe.

Governors Ball: Baked Alaska with Espresso Glace, Guittard L’Etoile du Nord Chocolate Sorbet and Toasted Meringue

Cookstr: Baked Alaska
by James Canora and Judith Choate

What exactly is Baked Alaska? Well, for starters, it’s a dish that you won’t attempt unless you have a good chunk of time on your hands. Having said that, it’s about as dramatic a grand finale as you can create. It’s the diva of desserts and it knows exactly how high-maintenance it is. And damnit, it’s worth it.

Click here for the recipe.

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