OSCARS: What's on Nicole's Plate?

By Stephen M. Silverman

Tuesday March 05, 2002 01:00 AM EST

• Facebook
• Twitter
• Yahoo Buzz
• E-mail

To feed the 1,700 guests of Oscar at the Governor's Ball after the ceremony, celebrity chef Wolfgang Puck and his staff will have at their disposal the main kitchen of the Kodak Theater's banquet room, reports PEOPLE. That facility is 8,000 sq. ft., with 20 convection ovens and 20 other kinds of ovens, including a huge wood-burning pizza oven. A second, satellite kitchen is 1,200 sq. ft. and has a dozen ovens. As for what will be served, here's a first look at the menu (which is, to say the least, international). Under the category of hors d'oeuvres: Spicy tuna tartare in sesame miso cones; vegetable samosas with tamarind; various pizzas from Puck's famous Spago; Maryland crab cakes with basil aioli; shrimp tempura with pickled ginger vinaigrette; miniature burgers with Roquefort cheese; spinach and feta spanokopita; vegetable spring rolls with Chinese mustard; herb blini with caviar and crème fraiche. Salad course: Goat cheese, roasted beets, blood orange and asparagus; smoked salmon with beluga caviar on brioche. Entrée: Sesame crusted salmon with celery root puree and roasted beef tenderloin with stir-fried vegetables and wasabi sauce. Dessert: Apricot and milk chocolate dome topped with a likeness of Oscar. Talk about a Happy Meal.