Thursday, March 4, 2010

Inside Wolfgang's Kitchen

Austrian chef Wolfgang Puck has become synonymous with the food created for the Academy Awards dinner at the Governor's Ball. His signature? Little 24-carat Gold covered chocolate Oscar statues. I visited Wolfgang in his kitchen today, and he gave me one of these little babies (and very kindly, a few extra to take home to my colleagues who asked me to bring back for them!) He makes 3000 of these choccies. I hope mine make it through the journey back home!
Wolfgang is such a fantastic spirit - so energetic and animated in his descriptions of food. He says he likes to stick to the classics and put a twist on them. For example, chicken pot pie (I know, I also wondered about this as a choice for the Governor's Ball menu). But it's not just any chicken pot pie - it's made with black truffles. When I told him I was from South Africa, he said Charlize Theron is one of his favourite actresses, and that soccer is one of his favourite sports. We may just see him in the country for the World Cup, that's if he can fit it in between the opening of a new restaurant in Singapore and a dinner in Vienna.

For those foodies who are interested, here is the full menu:

Tray Passed Hors d’Oeuvres
Tempura Shrimp and Lobster
Mini Kobe Burgers with Aged Cheddar and Remoulade
Wasabi Pea Crusted Crab Cake with Mango and Thai Basil
Smoked Salmon Pizza with Caviar and Dill Creme
Black Truffle & Ricotta Cheese Pizza
Vegetable Spring Rolls with Sweet & Spicy Dipping Sauce
Chicken Pot Stickers with Ginger Black Vinegar Dipping Sauce

House Smoked Salmon, Potato Galette, Creme Fraiche and Baby Greens
with Butler-passed Warm Brioche
Chicken Pot Pie with Yukon Gold Potatoes, Baby Heirloom Vegetables and Homemade Pastry

“L’Etoile de Oscar”
Baked Alaska with Espresso Glace, Guittard L’Etoile du Nord Chocolate Sorbet and Toasted


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