Master Chef Wolfgang Puck is pictured during a media preview of this year's Academy's Governors Ball in Los Angeles, California, U.S., March 1, 2018.
LOS ANGELES - Three-hundred pounds of Miyazaki Wagyu beef will be sliced, 1,500 quail eggs cracked and some 1,400 champagne corks popped as Hollywood&39;s stars dine on chef Wolfgang Puck&39;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&39;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&39;s always very special," the 68-year-old Austrian-born Puck said.
Diners will be treated to more than 50 dishes, including small-plate entrees such as mini pea and carrot ravioli with black truffle, a raw bar featuring caviar parfait with 24-karat gold, and cocktail-inspired macarons like negroni and mojito.
The event will require a staff of more than 1,000 to prepare food, serve 800 stone crab claws and pour more than 10,900 glasses of wine from director Francis Ford Coppola&39;s winery.
Puck, who also included vegan and gluten-free fare such as spinach campanelle and tiny taro tacos, approached the event with his trademark enthusiasm, cracking a raspberry dessert with a spoon while declaring sweets his "most important thing"
"As long as the Oscars is not tired of me, I&39;m not tired of Oscar," Puck said with a grin.