Each year, Hollywood's A-listers are served Wolfgang Puck's signature smoked salmon and caviar pizza at the annual Oscars Governors Ball — and now you have a chance to taste it, too! Tetsu Yahagi, chef de cuisine at Spago Beverly Hills, shows us how to take the luxurious pizza from restaurant grade to homemade. What's the secret to this celebrity favorite? Watch the video now to find out — and keep reading to get the Wolfgang Puck's pizza recipe.
The Governors Ball — the glitzy official afterparty of the Oscars — is just over a week away. For the 19th year in a row, all eyes are on chef to the stars Wolfgang Puck, who's created what he hopes to be a blockbuster menu. We tracked down what he'll be serving at this year's soiree. Keep reading to find out the tony tastes he's planning to serve Hollywood's A-list.
Ever been curious to know which foods celebrities cave in to eat at Oscar time each year? Wonder no more, thanks to Governors Ball chef Wolfgang Puck, who reveals to PopSugar editor Lindsay Miller exactly what stars, from Tom Cruise to Barbra Streisand, chow down on postshow (hint: the items aren't exactly rabbit food!). Watch the clip below to find out all the details.
Regardless of who takes home the gold, this year's Academy Awards is bound to have a sweet finish. Why? Because Wolfgang Puck, the chef behind the longtime postawards Governors Ball, has announced that he's adding a new item to this year's menu: a confection in 3D! Watch here as he tells PopSugar's Lindsay Miller exactly what he'll be serving up (check out those colorful glasses!) and learn why this year's dessert will be more than meets the eye.
Wolfgang Puck's menu at the annual Oscars Governors Ball is legendary, and with good reason. The chef has not only developed some classic favorites over the 18 years he's been creating the cuisine for the official Academy Awards afterparty, but each year he also finds a way to outdo himself. This time, it's with a 3D dessert that will be served with 3D glasses!
We chatted with Wolfgang yesterday at a preview of the celebration, where he filled us in on some celebrity favorites — Tom Cruise loves his steak dish and Barbra Streisand's a fan of his chicken pot pie — and gave us a preview of the more than 50 dishes he'll be serving up to the 1,500 guests on Feb. 26. We also got the recipe for the signature cocktail at this year's event, Moët & Chandon's Red Carpet Glamour. Check out our gallery for even more inside scoop on the drinks and dishes from the Governors Ball.
Wolfgang Puck was one of the hosts at this year's LA Food & Wine Festival, and we stopped him on the red carpet to ask him a few questions. He had plenty to say about the menu and ambiance of his new restaurant at the Hotel Bel-Air, favorite variations on his famous smoked salmon pizza, and what you should do if you don't like to cook.
- Rick Bayless shares on the cuisine of Tijuana.
- Rick Bayless shares on the cuisine of Tijuana. — Grub Street SF
- How to make the perfect steak sandwich. — Yahoo Shine
- The most common ingredients in fast food. — TLC
- An inside look at a dinner party hosted by Martha Stewart. — The Martha Blog
- Breastaurants growth shows no sign of stopping. — Huffington Post Food
- The saddest comic you'll ever read about oysters. — Gilt Taste
- If you have a food dehydrator, you can make watermelon prosciutto! — The Kitchn
- A brief history of the expensive burger. — Food Republic
- Wolfgang Puck has launched his own wine label. — Eater
Who better to cover the last episode of Top Chef All-Stars than former cheftestant (and contender from this season!) Fabio Viviani? Chef, take it away!
It's over!! I mean almost. The finale is here in the sunny Bahamas, I'd rather today to go water-skiing than get picked and help my two brothers (hey, at the end they ARE from a different mother), but I'll do my fair share and talk them into NOT picking me, but I promise that if I will I'll give heart and soul. Richard is worry.
Mike want to beat Richie and start some serious physiological warfare, Mike is hilarious and Richard is so worry that he can't even talk back to him.
I laughed my butt off when Mike said, "I hope you lose" in his face and Richard instead of go for the throat and answer "you know Mike? F*ck you, you foul mouth piece of sh*t you can kiss my ass I will win this and then I'll rub it in your face" type of thing, he all calm and worry said, "I hope you lose too." AAWWW Richie! That is the sweetest mean things I ever heard! You such a good guy!!!
The rest of Fabio's humorous recap is after the jump.
Who better to cover the finale of Top Chef All-Stars than former cheftestant (and contender from this season!) Fabio Viviani? Fabio, take it away!Here we go. We're getting close to knowing who the Top Chef will be. I mean, these people are all Top Chefs in my book already, and honestly I believe that everyone but me was truly at a certain point thinking that they were actually going to win.
Now, let's get to the juice: three last standing! Richard is worried already, Mike is on a roll, and the Black Hammer is doing some voodoo in order to bring the kiss of death on the neck of the other two chefs! You guys know how much I love Antonia. We are friends, so please stop giving me crap about the fact that I always side with the boys, 'cause no one make the ladies happy like I already try to do. I'm just having fun with her.
The rest of Fabio's humorous recap is after the jump.
For the 17th year in a row, chef Wolfgang Puck is the mastermind behind the food at the glamorous Oscars afterparty, the Governors Ball. One of Puck's signature dishes, smoked salmon pizza with caviar, is on the menu.
While it's easy to find the recipe online, caviar isn't the most affordable of ingredients. If you're hosting an Academy Awards viewing, I suggest you make another of Wolfgang's pizzas that's equally delicious. This four-cheese pizza with tomatoes and pesto is my new favorite pie.
It's so much more than your everyday cheese pizza. He takes traditional flavors and translates them into a luxurious dish. The original recipe calls for two tablespoons of slow-roasted tomatoes, but I used jarred sun-dried tomatoes instead. The result is scrumptious. To serve on Sunday, check out my variation.