Sneak Peek Inside the Governor's Ball
Feb. 23, 2007 -- For the 13th year in a row, world-renowned chef Wolfgang Puck is creating an Oscar-worthy menu for the hottest post-award show ticket in town: the Academy's Governors Ball.
This year, for the first time, the Governor's Ball menu is made up completely of locally grown, sustainable, organic ingredients, and the food will be served buffet-style.
How does Wolfgang plan to impress over 1,600 Hollywood big-wigs? Check out the list below to see what he's doing to pull off the party of the year.
In the Kitchen
350 culinary staff members
6,000 pieces of flatware
3,200 mini kobe beef cheeseburgers
500 bottles champagne
2,000 bottles of wine
300 lbs. smoked salmon
100 lbs. Angus beef
600 spiny lobsters
10 lbs. Osetra caviar
250 whole chickens
16 lbs. black truffles
10 lbs. white truffles
15 whole yellowtail tunas
150 lbs. big eye tuna
300 lbs. jumbo shrimp
550 lbs. Wagyu beef
25 whole striped bass
1,200 oysters
100 lbs. black mussels
150 lbs. littleneck clams
500 lbs. Valrhona chocolate
4,600 mini chocolate Oscars
In the Ballroom
10,000 roses
750 floral arrangements
28,000 square feet carpet
30,000 square feet fabric
24,00 square feet wood flooring
3,600 feet timber
8 tons scaffolding
120 lighting color faders
2,500 feet trussing
1 mile rope lights
900 staff on-site
150 technicians
40 musicians