I T’S YOUR N IG H T TO S H IN E 2 0 1 8 R E D C A R P E T V I E W I N G PA R T Y G U I D E

MARCH 4, 2018 WO L F G A N G P U C K C E L E B RAT E S 24 Y E A R S C AT E R I N G T H E O S C A R S ®

S I G N AT U R E R E C I P E S A N D G R A C I O U S H O S P I TA L I T Y

L IV E OS C AR SUN DAY M A R C H 4 TH 7E | 4P

T H E B I G G E ST N IGHT IN HO L LYWOO D J UST B E C A M E YOUR B I G G EST

opportunity

It’s time to throw a party worth remembering. And, in order to ensure your night is a success, we’ve compiled the ultimate Awards Season viewing party guide. In our 2018 guide, you’ll find recipes, ballots, and tips to welcome your guests and enjoy your own event. Everything you need to bring the red carpet atmosphere into the comfort of your own home. With Wolfgang, you’ll be the winning host! Connect with us on social media to gain access to exclusive behind-the-scenes happenings that only @WPCatering can share.

@WPCATERING #OSCARS

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2018 RE D C A RP E T V I E W I N G PART Y

contents TABLE OF

SIGNATURE RE C I P E S NOMINEE BAL LOT GOVERNORS BALL BY THE NU MB E RS

2018 R E D C A RP ET V I E W I NG PA RT Y

LIV E OSC A R SU N DAY M A R C H 4 T H 7E | 4P

2018

Nominees

BEST PICTURE qq Call Me by Your Name qq Darkest Hour qq Dunkirk qq Get Out qq Lady Bird qq Phantom Thread qq The Post qq The Shape of Water qq Three Billboards Outside Ebbing, Missouri ACTOR IN A LEADING ROLE qq Timothée Chalamet, Call Me by Your Name qq Daniel Day-Lewis, Phantom Thread qq Daniel Kaluuya, Get Out qq Gary Oldman, Darkest Hour qq Denzel Washington, Roman J. Israel, Esq. ACTRESS IN A LEADING ROLE qq Sally Hawkins, The Shape of Water qq Frances McDormand, Three Billboards Outside Ebbing, Missouri qq Margot Robbie, I, Tonya qq Saoirse Ronan, Lady Bird qq Meryl Streep, The Post ACTOR IN A SUPPORTING ROLE qq Willem Dafoe, The Florida Project qq Woody Harrelson, Three Billboards Outside Ebbing, Missouri qq Richard Jenkins, The Shape of Water qq Christopher Plummer, All the Money in the World qq Sam Rockwell, Three Billboards Outside Ebbing, Missouri ACTRESS IN A SUPPORTING ROLE qq Mary J. Blige, Mudbound qq Allison Janney, I, Tonya qq Lesley Manville, Phantom Thread qq Laurie Metcalf, Lady Bird qq Octavia Spencer, The Shape of Water

ANIMATED FEATURE FILM qq The Boss Baby qq The Breadwinner qq Coco qq Ferdinand qq Loving Vincent CINEMATOGRAPHY qq Blade Runner 2049 qq Darkest Hour qq Dunkirk qq Mudbound qq The Shape of Water COSTUME DESIGN qq Beauty and the Beast qq Darkest Hour qq Phantom Thread qq The Shape of Water qq Victoria & Abdul DIRECTING qq Dunkirk qq Get Out qq Lady Bird qq Phantom Thread qq The Shape of Water DOCUMENTARY (FEATURE) qq Abacus: Small Enough to Jail qq Faces Places qq Icarus qq Last Men in Aleppo qq Strong Island DOCUMENTARY (SHORT SUBJECT) qq Edith+Eddie qq Heaven Is a Traffic Jam on the 405 qq Heroin(e) qq Knife Skills qq Traffic Stop

LIV E OSC A R SU N DAY M A R C H 4 T H 7E | 4P

2018

Nominees

FILM EDITING qq Baby Driver qq Dunkirk qq I, Tonya qq The Shape of Water qq Three Billboards Outside Ebbing, Missouri FOREIGN LANGUAGE FILM qq A Fantastic Woman qq The Insult qq Loveless qq On Body and Soul qq The Square MAKEUP AND HAIRSTYLING qq Darkest Hour qq Victoria & Abdul qq Wonder MUSIC (ORIGINAL SCORE) qq Dunkirk qq Phantom Thread qq The Shape of Water qq Star Wars: The Last Jedi qq Three Billboards Outside Ebbing, Missouri MUSIC (ORIGINAL SONG) qq “Mighty River,” Mudbound qq “Mystery Of Love,” Call Me by Your Name qq “Remember Me,” Coco qq “Stand Up For Something,” Marshall qq “This Is Me,” The Greatest Showman PRODUCTION DESIGN qq Beauty and the Beast qq Blade Runner 2049 qq Darkest Hour qq Dunkirk qq The Shape of Water SHORT FILM (ANIMATED) qq Dear Basketball qq Garden Party qq Lou

qq Negative Space qq Revolting Rhymes SHORT FILM (LIVE ACTION) qq DeKalb Elementary qq The Eleven O’Clock qq My Nephew Emmett qq The Silent Child qq Watu Wote/All of Us SOUND EDITING qq Baby Driver qq Blade Runner 2049 qq Dunkirk qq The Shape of Water qq Star Wars: The Last Jedi SOUND MIXING qq Baby Driver qq Blade Runner 2049 qq Dunkirk qq The Shape of Water qq Star Wars: The Last Jedi VISUAL EFFECTS qq Blade Runner 2049 qq Guardians of the Galaxy Vol. 2 qq Kong: Skull Island qq Star Wars: The Last Jedi qq War for the Planet of the Apes WRITING (ADAPTED SCREENPLAY) qq Call Me by Your Name qq The Disaster Artist qq Logan qq Molly’s Game qq Mudbound WRITING (ORIGINAL SCREENPLAY) qq The Big Sick qq Get Out qq Lady Bird qq The Shape of Water qq Three Billboards Outside Ebbing, Missouri

AWA R D-WO RT H Y

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R E CIPE S

MI NI TUNA NI COI S E ASPARAGU S SAL AD PRI ME MI NI BU RGE RS CHI CKEN P OT P I E BAKED MACARONI AND C H E E S E SPI CY TUNA TARTARE I N SESAME MI SO CONE S LYCHEE-ROSE RASPBER RY TART SACRÉ SAU VAGE

mini

TUN A N I CO I SE Makes about 2 dozen

INGREDIENTS • • • • • • • • • • • •

1/2 POUND sushi-grade ahi tuna fillet Freshly ground black pepper 1 TBSP. olive oil 3 LARGE Yukon gold potatoes, peeled, cut into wheels 1/2 inch thick 1 TBSP. saffron threads Kosher salt 3/4 CUP canola oil 1 pasteurized egg yolk 10 haricots verts, or slender green beans, trimmed 1/4 CUP Niçoise olives, pitted, quartered 1 PINT cherry tomatoes, quartered 1 BUNCH chives, minced

INSTRUCTIONS TUNA: Season the tuna all over with pepper. Heat the olive oil in a nonstick skillet over medium-high heat. When hot, add the tuna and sear until rare, about 1 minute per side. Set aside. POTATOES: Using a quarter-sized cutter, punch out the potato wheels into as many disks as possible. Using a melon baller, scoop out a shallow indentation in the center of each quarter-sized disk; discard the scraps. Put the potatoes in a pot filled with water and add 5 saffron threads and 2 tablespoons salt. Cook over low heat until the potatoes tender, taking care not to overcook or boil the potatoes, or they will fall apart. Drain and place on a paper towel-covered plate. Chill in the refrigerator. AIOLI: Put the canola oil and remaining saffron threads in a small pot. Cook over low heat until fragrant, about 8 minutes, taking care that the saffron doesn’t burn. Set aside until cool, about 45 minutes. Put the egg yolk in a blender, add 2 tablespoons cold water, and blend on low speed. With the machine running, slowly pour the cooled saffron oil in a thin stream into the middle of the blender, blending until the oil and egg emulsify into a thick, smooth mayonnaise. Transfer to a small bowl and season to taste with salt and pepper. Set aside. HARICOTS VERTS: Bring a pot of water to a boil and fill a bowl with ice cubes and water. Add the haricots verts to the pot and cook for 10 seconds. Drain and immediately immerse the haricots in the ice water. When the haricots verts are cold, drain well, cut diagonally into 1/2-inch pieces, and set aside. TUNA: Cut the tuna into log shapes 1 inch wide, then slice the logs into thin squares about as wide as the potatoes. Transfer to a clean plate, cover, and refrigerate until ready to assemble. ASSEMBLY: With a teaspoon, fill the indentation on a potato disc with some aioli. Place 2 pieces of olive on top of the aioli. Top with a tuna slice, then top the slice with a tomato quarter and piece of haricot vert. Garnish with a small dab of aioli. Repeat with the remaining ingredients. Sprinkle with minced chives and serve immediately.

2018 R E D C A RP ET V I E W I NG PA RT Y

salad

AS PA R AG U S

Serves 12 INGREDIENTS • • • • • • • • • • • • • •

2 BUNCHES jumbo asparagus 1/2 CUP unseasoned rice vinegar 1 BUNCH watercress, rinsed 1/4 CUP white miso 1/4 CUP pickled ginger 3 TBSP. sugar 1 TBSP. soy sauce 1 3/4 CUPS canola oil 1 PINT cherry tomatoes, halved 1 BUNCH watercress, rinsed and separated into sprigs, thick stems discarded Kosher salt 6 breakfast radish Ground sancho pepper (available at Japanese markets) 1 PACKAGE pesticide-free edible viola or violet flowers, or any other pesticide-free edible flowers (available at well-stocked supermarkets)

INSTRUCTIONS ASPARAGUS: Bring a large pot of salted water to a boil and fill a bowl with ice cubes and water. Meanwhile, use a sharp knife to trim the cut ends of the asparagus; then, with a vegetable peeler, peel the tough skin from the bottom several inches of each stalk. Cut the stalks crosswise in half. Add the asparagus to the pot and cook for 10 seconds. Drain and immediately immerse the asparagus in the ice water. When the asparagus is cold, drain well and set aside. VINAIGRETTE: Put the rice vinegar, white miso, pickled ginger, sugar, and soy sauce in a blender. Blend at medium speed. With the machine running, slowly add the oil in a steady stream to form a smooth dressing. Transfer to a nonreactive container and set aside.. ASSEMBLY: Toss the cherry tomatoes with 1/4 cup or more of the dressing as needed to coat them; set aside. Toss the watercress with 1 tablespoon olive oil, season with salt, and set aside. Arrange the asparagus on a platter. Top with the dressed cherry tomatoes. Drizzle the asparagus and tomatoes with 1/4 cup of the remaining dressing, or more as needed. Arrange watercress sprigs and radish slices on top of tomato-asparagus mixture. Lightly sprinkle with sancho pepper and garnish with edible flower petals.

2018 R E D C A RP ET V I E W I NG PA RT Y

prime

M IN I B U R GE R S W I T H C HE D DA R C HE E SE A N D R EMO UL A DE Makes 12

INGREDIENTS • • • • • • • • • •

3/4 POUND prime ground beef, such as Kobe-style or Wagyu beef Kosher salt Freshly ground black pepper 4 TABLESPOONS extra-virgin olive oil 12 small slices Cheddar cheese 12 mini sesame brioche buns, or other small burger buns Remoulade (RECIPE BELOW) Baby arugula leaves 6 cherry tomatoes, sliced 3 cornichons, sliced

INSTRUCTIONS BURGERS: Preheat a grill or grill pan. Put the ground beef in a bowl, season with generous pinches of salt and pepper, and mix with clean hands until thoroughly combined. One portion at a time, divide into 12 equal portion, each about 2 tablespoons, rolling each between the palms of your hands like making a meatball, then flattening it slightly and placing on a large plate or platter. Drizzle both sides of the burgers with olive oil and season with salt and pepper. Place them on the hot grill or grill pan and cook for 3 minutes per side, using tongs to turn them over with tongs. While they’re cooking on the second side, carefully place slices of Cheddar on top to melt; and also put the buns on the grill, toasting them lightly for about 1 minute per side. ASSEMBLY: Put the toasted buns on a platter. Top each with a small spoonful of Rémoulade. Put the burger on top, cheese side up. Top with an arugula leaf, a slice of tomato, and a slice of cornichon. If you like, top with the other bun halves. Serve immediately. RÉMOULADE (MAKES ABOUT 1 CUP) In a mixing bowl, combine 3/4 cup store-bought or homemade Thousand Island dressing with 2 tablespoons bottled barbecue sauce and 1 to 2 tablespoons finely diced red onion. Stir well.

2018 R E D C A RP ET V I E W I NG PA RT Y

pot pie

C H I C K EN

Serves 4 INGREDIENTS • • • • • • • • • • • • • • • • • • • • •

2 POUNDS boneless, skinless chicken, cut into 1-inch chunks Kosher salt Freshly ground black pepper 3 TABLESPOONS all-purpose flour 4 TABLESPOONS vegetable oil 4 TABLESPOONS unsalted butter 1/2 POUND organic red-skinned potatoes, cut into 1/2 –inch pieces 1/2 POUND organic carrots, peeled and cut into 1/2-inch pieces 1 MEDIUM yellow onion, peeled and diced 2 garlic cloves, minced PINCH crushed red pepper flakes 1 SPRIG fresh thyme 1 bay leaf 1 CUP white wine 2 CUPS homemade or store-bought low-sodium chicken stock or broth 1 CUP PLUS 1 TABLESPOON heavy cream 1/4 CUP dry sherry 1/2 CUP shelled small fresh or petite frozen peas 1/2 POUND frozen puff pastry, thawed following package instructions 1 large egg Black truffle, for garnish (optional)

INSTRUCTIONS Put the chicken pieces in a mixing bowl, season with salt and pepper, and toss with 2 tablespoons of the flour until evenly coated. In a large skillet over high heat, heat 2 tablespoons of the oil. Add the chicken pieces, reduce the heat slightly, and sauté, turning them occasionally, until light golden and thoroughly cooked, 5 to 10 minutes. Using a slotted spoon, transfer the chicken to a plate and set aside. Add the remaining oil and 2 tablespoons of the butter to the pan, then add the potatoes, carrots, and onions and sauté until they begin to look glossy and bright, 2 to 3 minutes. Reduce the heat to medium, stir in the garlic, red pepper flakes, thyme, and bay leaf, and sauté just until the vegetables begin to color slightly, 2 to 3 minutes longer. Add the wine, turn up the heat, stir and scrape with a wooden spoon to deglaze the pan deposits, and simmer until the liquid reduces by about half, 3 to 5 minutes. Add the chicken stock, the 1 cup of cream, and the sherry. Bring the liquid back to a boil, reduce the heat slightly, and simmer briskly until the liquid reduces by about half again and is thick and creamy, about 15 minutes, adding the peas for the last few minutes of simmering. Remove and discard the thyme and bay leaf. Add the chicken to the sauce and vegetables, along with any juices that have collected. Stir until thoroughly combined, remove from the heat, and set aside. CONTINUED ON NEXT PAGE

2018 R E D C A RP ET V I E W I NG PA RT Y

pot pie

C H I C K EN

CO N TIN UE D

Preheat the oven to 400°F. On a clean, dry work surface lightly dusted with flour, unfold the pastry and, if necessary, use a lightly floured rolling pin to roll it out to a thickness no more than 1/4 inch. With the tip of a sharp knife, cut the pastry into 4 circles that will overhang by about 1/2 inch the rims of 4 large individual-serving ovenproof bowls or ramekins; or, for a single large baking dish, cut out 4 circles that will cover its top, or roll out or trim the pastry to a single large sheet that will cover the large dish and slightly overlap its rim. With a ladle, fill the serving bowls or ramekins, or the large baking dish, with the chicken, vegetables, and sauce. In a small bowl, beat together the egg and the remaining 1 tablespoon cream to make an egg wash. Brush the top edges and just below the outsides of the rims with some of the egg wash. Place the bowls, ramekins, or baking dish on a baking tray and place the puff pastry on top, pressing the pastry gently over the sides. Pierce the tops with the tip of a small, sharp knife. Brush the pastry all over with egg wash. Carefully transfer the baking sheet to the oven and bake until the filling is bubbling hot and the pastry is a deep golden brown, 25 to 35 minutes. For an extra elegant touch, if you like, garnish the top of the pastry on each serving with thinly shaved black truffle. Serve hot.

Recipe by Wolfgang Puck, adapted from“Wolfgang Puck Makes it Easy,” Rutledge Hill Press, 2004

2018 R E D C A RP ET V I E W I NG PA RT Y

baked

M AC A R O N I A N D C HE E SE Serves 6

INGREDIENTS • • • • • • • • • • • • • • • • •

8 OUNCES elbow macaroni 3 TABLESPOONS unsalted butter 3 TABLESPOONS all-purpose flour 3 1/2 CUPS milk 1/2 MEDIUM white onion 1 bay leaf 1 TEASPOON Kosher salt 1 TEASPOON freshly ground black pepper PINCH cayenne 3 TABLESPOONS finely chopped black truffle (optional) 10 OUNCES sharp aged white Cheddar cheese, grated 1 OUNCE Gruyère cheese, grated 1 OUNCE Parmesan cheese, grated 2 DROPS black winter truffle oil (optional) 1 CUP brioche breadcrumbs 2 TABLESPOONS chopped fresh Italian parsley Black truffle, for garnish (optional)

INSTRUCTIONS Preheat the oven to 350°F. Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, tender but still slightly chewy, following the suggested cooking time on the package. Drain and spread on a lightly oiled sheet pan to cool. While the macaroni is cooking, in a separate pot, melt 3 tablespoons of the butter over low heat and whisk in the flour. Continue cooking for 4 minutes, stirring constantly. Whisking continuously, slowly pour in the milk; and the chopped truffle, onion half, and bay leaf. Simmer for 10 minutes. Remove the onion and bay leaf. Turn off the heat and add 3/4 of the Cheddar and stir in all of the other cheeses and, if you like, the truffle oil. Season with salt and pepper and fold in the macaroni. Pour into a 2-quart casserole dish. Spread the remaining Cheddar on top. Melt the remaining butter in a sauté pan over low heat, add the breadcrumbs and parsley, and toss or stir until coated. Evenly spread the breadcrumb mixture over the macaroni. Bake until golden brown and bubbling, about 30 minutes. Remove from the oven and leave to rest for about 5 minutes before serving. For an extra elegant touch, if you like, garnish with thinly shaved black truffle.

2018 R E D C A RP ET V I E W I NG PA RT Y

spicy T UN A TA RTA R E I N S ESA ME MI SO CO N ES Makes about 20 Created by Lee Hefter. INGREDIENTS SESAME MISO CONES • 4 OUNCES (1/2 stick) unsalted butter • 1 CUP light corn syrup • 2 TABLESPOONS miso paste • 1 TABLESPOON toasted Asian sesame oil • 1/4 TEASPOON kosher salt • 1/4 TEASPOON freshly ground black pepper • 1/2 CUP all-purpose flour • 1 TABLESPOON powdered ginger • 1/2 CUP mixed black and white sesame seeds TUNA TARTARE AND ASSEMBLY • 4 OUNCES sushi-grade ahi tuna fillet, finely diced • 1 TABLESPOON finely diced pickled ginger, plus extra for garnish • 1 TEASPOON finely chopped scallions • 2 TABLESPOONS Spicy Chili Mayonnaise (RECIPE BELOW) • 1 TABLESPOON Wasabi Soy Sauce (RECIPE BELOW) • Daikon sprouts, for garnish • MAs ago roe, for garnish (available in Japanese markets) • Bonito flakes, cut into thin julienne strips, for garnish (available in Japanese markets)

INSTRUCTIONS SESAME MISO CONES: Preheat the oven to 350°F. In a medium saucepan over medium-low heat, melt the butter together with the corn syrup; do not boil. Remove from the heat and whisk in the miso paste, sesame oil, salt, and pepper. Sift in the flour, continuously stirring. Stir in the ginger and sesame seeds. Form individual cones with 1 tablespoon of batter each on a silicon-lined baking sheet, leaving room for the cones to spread to thin wafers as they bake. Bake for 10 minutes; then, rotate the baking sheet 180 degrees and bake 2 minutes longer. While the wafers are still warm and pliable, carefully roll into miniature ice cream cone shapes. TUNA TARTARE & ASSEMBLY: In a mixing bowl, stir together the tuna, pickled ginger, scallions, Spicy Chili Mayonnaise, and Wasabi Soy Sauce. Spoon into a plastic pastry piping bag. Place about 20 cones in a rack made for holding mini cones; or steady upright in bowls filled with uncooked rice. With one hand, steady 2 daikon sprouts inside a cone while piping in the tartare with the other hand. Top with masago, bonito flakes, and pickled ginger. Serve immediately. SPICY CHILI MAYONNAISE Stir together 1 cup good-quality prepared mayonnaise, 1/3 cup plus 1/4 tablespoon Sriracha chili sauce, and 1/4 teaspoon toasted Asian sesame oil. WASABI SOY SAUCE Stir 1/3 cup wasabi paste with a little water to loosen, and then stir together with 1 cup Japanese soy sauce until dissolved. Store in a covered container and stir or shake to remix before use.

2018 R E D C A RP ET V I E W I NG PA RT Y

LYC H E E- R OSE R AS P B E R RY

tart

Makes about 3 dozen tartlets SUGAR DOUGH INGREDIENTS • • • • •

120 GRAMS unsalted butter 70 GRAMS sugar 1 PINCH kosher salt 1 egg 250 GRAMS pastry flour

INSTRUCTIONS In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and salt until smooth at medium speed until smooth. Add the egg and mix until smooth. Add the flour and mix for 2 minutes. Transfer dough to a floured work surface, form into a ball, wrap in plastic wrap, and chill in the refrigerator.

RASPBERRY JAM INGREDIENTS • • • • •

603 GRAMS frozen raspberries 359 GRAMS sugar 33 GRAMS water 3 GRAMS ascorbic acid powder (vitamin C) ZEST of 1 orange, grated

INSTRUCTIONS Put the water in a heavy pot or Dutch oven. One fourth each at a time, spread alternating layers of the raspberries and sugar. Cover with plastic wrap and leave at room temperature for 1 hour. Put the pot over medium heat and cook, whisking constantly, for 12 minutes. Reduce the heat to low. Still whisking, hold the ascorbic acid high above the pot and slowly add it; continue cooking for 9 minutes longer, stirring frequently and taking care to avoid spattering. Remove from the heat and stir in the orange zest. Pour into a metal bowl set inside a larger bowl half-filled with ice and water and leave to cool down, stirring occasionally. CONTINUED ON NEXT PAGE

2018 R E D C A RP ET V I E W I NG PA RT Y

LYC H E E- R OSE R AS P B E R RY

tart

CO N TIN UE D

LYCHEE MERINGUE INGREDIENTS • • •

250 GRAMS egg whites 500 GRAMS sugar 3 GRAMS natural lychee essence or flavoring

INSTRUCTIONS Preheat the oven to 150°F. Partially fill with water a pot just large enough for the bowl of a stand mixer to rest on its rim with the bottom not touching the water. Bring the water to a boil over high heat. Meanwhile, in the stand mixer bowl away from the heat, combine the egg whites and sugar together in the bowl of a stand mixer. When the water in the pot boils, adjust the heat to maintain a steady simmer, rest the bowl on top of the pot taking care that its bottom doesn’t touch the water, and with a hand-held electric mixer, beat at medium speed until the mixture reaches 122°F on a candy thermometer. Transfer the bowl to the stand mixer fitted with the whisk attachment and whisk until the mixture cools to 77°F. With a rubber spatula, fold in the lychee flavoring. Immediately spoon the mixture into a piping bag and neatly pipe onto a baking sheet lined with parchment paper or a silicon lining in small mounds 1 1/2 to 2 inches wide. Bake in the 150°F oven until firm, about 2 hour.

ROSE WATER PANNA COTTA INGREDIENTS • • • •

4 GRAMS gelatin sheets 500 GRAMS heavy cream 70 GRAMS sugar 10 GRAMS rose water

INSTRUCTIONS In a bowl, place the gelatin sheets and add ice-cold water to cover. Set aside to soak. In a medium pot over medium-low heat, combine the cream and sugar and cook, stirring, until the mixture reaches 149°F. Remove from the stove. Drain the gelatin sheets, add them along with the rose water, and whisk until combined. Set aside at room temperature until tart assembly.

ASSEMBLY INGREDIENTS • • • • • • •

Sugar Dough (RECIPE ABOVE) Raspberry Jam (RECIPE ABOVE) Fresh lychees, peeled, pitted, and cut into quarters Rose Water Panna Cotta (RECIPE ABOVE) Fresh raspberries, cut in half Lychee Meringues (RECIPE ABOVE) Pesticide-free edible viola or violet flowers, or any other pesticide-free edible flowers (available at well-stocked supermarkets)

INSTRUCTIONS Line miniature tart molds with the sugar dough. Bake in a preheated 325°F oven until golden brown, about 12 minutes. Remove and leave to cool. Once cooled, spread a thin layer of Raspberry Jam on the bottom of each tart shell. Top with 3 or 4 pieces of fresh lychee. Pour the Rose Water Panna Cotta into each shell until filled just below its rim, taking care not to overfill. Transfer the filled shells to the freezer to chill for 2 hours. Before serving, place 2 raspberry halves and a small meringue on top of each tartlet Decorate with fresh viola or violet petals.

2018 R E D C A RP ET V I E W I NG PA RT Y

sacre sauvage

P IP E R HE IDSI E C K

Makes 1 cocktail INGREDIENTS • • • • • • •

4 OUNCES Piper-Heidsieck Rosé Sauvage Champagne 2 DASHES chilled ginger syrup 1 OUNCE orange bitters 1/2 OUNCE triple sec or other clear orange liqueur Ice cubes or ice ball 1 STRIP pomelo or pink grapefruit zest Fresh blackberries or blueberries, for garnish

INSTRUCTIONS In a tumbler-style wine glass, gently stir together the Piper-Heidsieck, syrup, bitters, and triple sec. Add ice and the pomelo zest. Garnish with fresh berries.

2018 R E D C A RP ET V I E W I NG PA RT Y

GOVERNORS BALL BY THE

numbers 12,000 GLASSES

of Piper-Heidsieck Champagne

1,000

Artisan Chocolate Bon Bons

950

Service Staff

30 POUNDS

Edible Gold Dust

2018 R E D C A RP ET V I E W I NG PA RT Y

350 POUNDS

House-Smoked Salmon

2,550

Housemade Macarons

300 POUNDS

Miyazaki Wagyu Beef

7,000

Mini Chocolate Oscars

400

Housemade Pizzas

4,500

Handmade Agnolotti

1,000

Housemade Vegan Cookies

300

Culinary Staff

LI VE OSCA R SUN DAY M A R C H 4 T H 7E | 4P WOLFGANG PUCK CATERING www.wolfgangpuckcatering.com @WPCatering #Oscars