Wolfgang Puck reveals the stories behind the dishes he’s serving at the annual Oscar-night Governors Ball. It’s all premium versions of classic man meals like hamburgers and man & cheese.
MINI KOBE CHEESEBURGER WITH RÉMOULADE AND AGED CHEDDAR [Above]
“We made pizza good enough for upscale dining, so if you do a hambuger well… We make the brioche ourselves and use the best beef, a truffle aioli, and a sharp cheddar cheese. People always want these. I can give them caviar, but they still ask for them. It’s the funniest thing. People are thinking about them already at the [Oscars], because most of them are hungry. It’s such a staple now. We went from regular beef to kobe beef and sometimes we put black truffles on them. Some people say what is the black stuff on top—they’re not all gourmets who come to the Oscars [laughs].”
MACARONI & CHEESE WITH AGED CHEDDAR
“We wanted to have comfort food, but upscale. We serve this at our steakhouse at Cut, and my five-year-old loves them too. But old and young love macaroni and cheese. We bake it with brioche crumbs and parmesan on top and four cheeses; and this year we’ll serve them in individual casseroles.
After the Oscars, everyone is so hungry they don’t care [that it’s fattening]. We’re lucky. Most people don’t eat before they go to the Oscars. Everybody wants to fit into their dress, and makeup and hair take a long time, so that doesn’t leave time for a leisurely lunch. So come ten at night, people will eat anything.”
