Wolfgang Puck to Create 2011 Governors Ball Menu

Beverly Hills, CA (February 9, 2011) – For the 17th consecutive year, master chef Wolfgang Puck has been selected by the Academy of Motion Picture Arts and Sciences to create the menu for the Governors Ball, the celebration immediately following the 83rd Academy Awards® presentation on Sunday, February 27, 2011.

Celebrating the past, present and future of the industry and the Academy, the Governors Ball is always an unforgettable experience,” said Puck.  “Our goal each year is to honor Hollywood’s brightest stars and most accomplished artists with a culinary masterpiece.  Only the finest ingredients and flavors will do.”

Wolfgang Puck Catering will serve the Academy’s 1,500 Ball guests, which will include Oscar® winners, nominees, presenters and telecast participants. 

The 2011 menu created by Puck and chef Matt Bencivenga is inspired by Latin flavors, from classic paella to coastal seafood, along with signature favorites such as smoked salmon Oscars® and pastry chef Sherry Yard’s gold-dusted chocolate Oscars.

Working in a state-of-the-art kitchen adjacent to the Grand Ballroom at the Hollywood & Highland Center®, Puck will lead a team of chefs, pastry chefs and other culinary artists who are responsible for the cooking, presentation and execution of the menu.                   
Wolfgang Puck Catering, established in 1998, sets the standard for culinary excellence in more than 45 exclusive venues nationwide.  The Wolfgang Puck Companies – which comprise 21 fine dining restaurants, premium catering services, and quality kitchen and food merchandise – together express Puck’s culinary passion for eating and living well.

Academy Awards for outstanding film achievements of 2010 will be presented on Sunday, February 27, 2011, at the Kodak Theatre at Hollywood & Highland Center, and televised live by the ABC Television Network beginning at 5 p.m. PT/8 p.m. ET.  The Oscar presentation also will be televised live in more than 200 countries worldwide.

Contact Information

For more information, contact

Teni Melidonian
tmelidonian@oscars.org

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