
The Oscars–the high school prom for the Hollywood set. Will the Best Actress-nominated Natalie Portman and her baby bump wear Rodarte? Will Best Supporting Actress-nominated Helena Bonham Carter wear something involving dangling spangles? Will she wear anything at all?
What’s really interesting at the Oscars, and what we only hear about days later through inappropriate over-shares leaked by loose-lipped, underpaid PAs, is what goes on behind the scenes.
A small, very ambitious Austrian man has ruled the back halls of the awards show with an iron skillet for 17 years: Wolfgang Johannes Puck. What’s on tap this year for the ridiculous, and possibly unethical display of excess and gluttony?
About 1,800 pounds of Dover sole (currently still swimming “in the English Channel or somewhere,” according to Puck) served with a confit of tomatoes and black olives, a vegan paella made with Portman in mind, 25 pounds of black truffles, 40 pounds of caviar, 400 pounds of shrimp and 1,200 bottles of Moët & Chandon champagne.
Oh, and chocolate Oscars. Just so everyone can go home with one. Trot over to The Feast for a video interview with Wolfgang and get a peek at the goodies the best and worst dressed will be supping on February 27.









TOPICS: Eat to the Beat, Kathleen Willcox