Three-hundred pounds of Miyazaki Wagyu beef will be sliced, 1,500 quail eggs cracked and some 1,400 champagne corks popped as Hollywood’s stars dine on chef Wolfgang Puck’s recipes after the Oscars are handed out on Sunday in Los Angeles.
Puck, the celebrity chef in his 24th year preparing the post-Academy Awards feast, on Thursday unveiled his menu for the annual Governor’s Ball that will serve up 30 pounds (13.6 kg) of edible gold dust to 1,500 guests 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.
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