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