Saturday, February 26, 2011

83rd Academy Awards

[Chef Sherry Yard's 24 Karat Gold Dusted Chocolate Oscars via]

This will be the 17th consecutive year that Wolfgang Puck has been chosen to cater the Governers Ball following the awards ceremony at the Oscars. Regardless of the fact that there will be 1500 guests, Puck doesn't plan on holding back on any of his magic. He decided to go with an organic, light, and healthy menu that features a Spanish flair.  Before the sit-down dinner there will be a reception period with stationary and tray-passed hors d' oeuvres in the Hollywood and Highland Center located just above the Kodak Theatre. This reception menu includes the following:

 Maki Rolls: Spicy Tuna, Sweet Shrimp, Crab, Vegetable
 Nigiri: Tuna, Sweet Shrimp, Yellowtail, Salmon, Snapper
 Sashimi: Tuna, Yellowtail, Salmon, Snapper
 Cucumber Salad, Edamame, Wasabi, Soy, and Pickled Ginger
 Shrimp, Oysters, and Crab
Cocktail Sauce, Mustard Sauce, and Mignonette
 Smoked Salmon on Oscar® Flatbread with Caviar and Crème Fraiche
 Spicy Tuna Tartare in Sesame Miso Cones with Masago
 Mini Kobe Cheeseburger with Remoulade and Aged Cheddar
 Taro Root Taco with Smoked Lobster, Avocado, and Pickled Jalapeno
 Crispy Rice with Hamachi, Yuzu Aioli, Soy, and Edamame
 Black Truffle Pizza with Ricotta and Thyme
The Official Dinner Menu is as follows:
First Course
Trio of Wolfgang's Signature Salads:
- Artichoke Salad with Confit Tomato, Shaved Parmesan, Arugula, Lemon
- Heirloom Beets with Oranges, Almonds, Goat Cheese, Citrus Shallot Vinaigrette
- Asparagus with Iberico Ham, Black Truffle Aioli, and Mizuna Leaves
- Pan-Roasted Dover Sole with Fennel, Olives, Haricot Vert, Tomatoes, Lemon, Sherry, and Olive Oil
- Butler-served Vegetable Paella with Saffron, White Wine, Chili, Parsley
- Layers of Lemon Cheesecake, Raspberry Cremieux, Cassis Gelee, Valrhona Ivoire
- 24 Karat Chocolate Oscar®

Pretty amazing menu, right?  
Did you know that 41.3 million Americans tuned in to watch the Oscars on TV last year? Since we can't all enjoy this menu at home here is a Spanish-inspired appetizer from Jon Shook and Vinny Dotolo over at Animal Restaurant (Los Angeles)  that would be perfect for your Oscar-viewing party tomorrow night. 
[Photo via Bon Appetit]
Melted Cheese and Chorizo with Grilled Bread
[4 servings]
2 1/2 Tbsp Canola or Grapeseed Oil
2 cups chopped white onion
1 cup (packed) thinly sliced leeks (pale parts only)
1/2 cup dry white wine
8 oz smoked Spanish chorizo (cut into 1/16 inch rounds)
3 cups grated petit basque cheese or gruyere cheese
Grilled sourdough bread slices 
Heat 1.5 Tbsp oil in large skillet over medium heat. Add onions; saute until deep golden brown, stirring often and adjusting heat as needed to prevent burning 25 to 30 minutes.Sprinkle with salt and pepper. Meanwhile heat remaining oil in medium skillet over medium heat and add leeks; saute for 3 to 4 minutes. Add 3/4 cups water; cover and cook until leeks are tender, stirring often and adding more water if needed (by the tbsp) to moisten, 10 to 15 minutes. Add wine; cook uncovered until leeks are very soft, about 5 minutes longer. Sprinkle with salt and pepper. Combine onions and leeks in a small bowl. Preheat oven to 450 F and divide onion leek mixture among 4 individual gratin dishes (or one larger dish) and top with chorizo and then cheese. Bake until cheese melts and bubbles, about 15 minutes.
 Serve with hot grilled bread. 
Happy Oscars Eve!

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