First let me say, I think there should be a new classification, in addition to foodies– I’m going to coin a new term and refer to a new group called “Cook-ies,”–(no not the cookies that come into your computer)….. a more evolved foodie who actually cooks!. Why should those who only want to taste get all the notoriety?? Silly name but to me, I know not all foodies will ever be chefs, but would love to see them go to the next level and cook a little! While foodies may not be so attentive to such events as the Oscars, there is a little excitement in the night for them.
So we “foodies,” “cookies,” cooks, and chefs, always beeline directly to what’s new in any event–the food or cuisine. Well as always, this night was sure to please! Serving around 1500 guests were the hard working 600 wait staff and 300 chefs.
In past years, the trend was putting the most expensive caviar and truffles on such common foods as macaroni and cheese…..quite honestly, so glad that trend is over. But everyone raved over it! There’s nothing like a little grotesquely expensive caviar on your plate- even if it is macaroni and cheese to make you feel abundantly special. A little glitz on your glam?
Sterling Vineyards Napa Valley Wines, 2010 Cabernet Sauvignon, 2011 Chardonnay for the red carpet, and 2007 Reserve Cabernet Sauvignon and 2009 Reserve Chardonnay. Champagne Thienot Rose from Reims, all beverages of choice for the night.
The chef for close to twenty years of the Oscar Governors’s Balls (known formally as the Academy of Motion Picture Arts and Science’s after-Oscar Governor’s Ball) whew what a mouthful, is Celebrity Chef Wolfgang Puck. I did meet and briefly work with Wolfgang Puck a number of years ago when I was selected as a Chef to assist him for a presentation.
Puck has truly has hypnotized the California celebrities for years in this event and this year offered over fifty “small plates” of various selections. Baby peach salad, slow braised lamb shank, Kobe sliders, varieties of sustainable and wild caught fish- Thai seasoned, his infamous pizzas, lobster with black bean sauce, and of course the famous chicken pot pie. All with an influence of China, France, Italy and Veganism this year. Mini chocolate Oscars dusted with gold for dessert by Sherry Yard. The service of some items was done on chandelier type pedestals. Feeling special yet?
There is something magical about being involved in cooking for celebrities. Not being a celebrity follower at all, it does seem amazing how simply everyone is impressed by hearing you had a brush with fame. Was lucky to have opportunity to be on teams which cooked for some celebrities over the years. Funny thing is.. that as you get older, even cooking for Goldie Hawn and Kurt Russell can date you. (Let alone Burt Reynolds) But you never forget the chance to do some little thing for a Princess, more treasured a memory than for String Cheese Incident. The funniest one was in Chicago, I had to make many different sizes of chocolate eclairs for child actors who “should not eat too large of an eclair.”
If you ask me, there is no such thing as too large of an eclair!
The Other French Chef 