Where do they serve 800 stone crab claws, 30 pounds of 24-karat gold dust and 1,400 bottles of Champagne? That would be the Governor’s Ball, which for over 24 years, has been helmed by Wolfgang Puck. While this year does look different, we’re honoring the Oscars with Puck’s famous chicken pot pie and passion fruit margaritas, both staples of the post-Oscars dinner.
Throwback to 2019
The question is, whether the Governor’s Ball, which is the official post-Oscars dinner, is all that special. Absolutely the answer is a resounding yes; an invitation here is on a lifetime #goals list. A culinary staff of over 200 alongside 850 service staff are on-hand to serve up over 13,000 glasses, 4,800 small plates and 6,000 cocktail forks to A-list guests. This is no stuffy party though; the menu keeps it fun with a comfort food theme. That includes that Puck’s perennial favorite, the chicken pot pie.
Chef Puck proves he doesn’t take himself too seriously by starting with spicy ranch popcorn and crab deviled eggs. Celebs are then treated to his signature pizzas, tuna tartare in sesame miso cones, and smoked salmon matzo. At the center of it all is a lavish raw bar with made to order nigiri. And this is just cocktail hour, which is before anyone even sits down to dinner. For those that don’t take home a real Oscar, a gold dusted chocolate replica is a perennial party favor.
That Famous Chicken Pot Pie
The main course is famously a chicken pot pie, which is Wolfgang Puck’s favorite comfort food. After weeks of dieting to fit into that tux and dress, it’s the best cheat meal. The pie is buttery and warm, and stuffed with the most tender chicken and vegetables.
The Oscars at Home
This year, like last, we’re watching the Oscars from the comfort of our homes. It’s the perfect excuse to create a Governor’s Ball-inspired feast, from pre-party drinks to the chicken pot pie. You’ve made it through the pandemic, so celebrate.
While Puck isn’t catering the ball this year, he can bring his catering to those who are LA-based. Cocktail snacks, hors d’oeuvres and small plate dinners are on tap at Puck’s eponymous restaurant. Of course, the boxes include classics like the mini pot pies, bacon-wrapped dates, gold-wrapped potatoes with caviar, and smoked salmon pizza. You can also add movie candy-flavored macarons or raspberry meringue kisses for something sweet.
Recipes for Oscar Sunday
For those who are not in LA but are inspired to cook, we have Puck’s favorite recipes to make at home.
Passion Fruit Margaritas
Before you pop the champagne, you’ll want to indulge in one of Chef Puck’s favorite margaritas. These refreshing drinks are so easy you can whip them up while debating the Best Actor noms.
Ingredients
Chicken Pot Pie
For the piece de resistance, the pot pie. Chef Puck is generous with his recipes, and wants everyone at home to share in his secrets. If you’re a veggie lover, he suggests swapping out chicken for added favorite vegetables. He is also a strong supporter of frozen puff pastry, which makes everyone’s life a lot easier.
Ingredients
- 2 pounds boneless, skinless chicken, cut into 1-inch chunks
- Salt and freshly ground black pepper to taste
- 3 tablespoons all-purpose flour
- 4 tablespoons vegetable oil
- 4 tablespoons unsalted butter, divided
- ½ pound organic red-skinned potatoes, cut into ½-inch pieces
- ½ pound organic carrots, peeled and cut into ½-inch pieces
- 1 medium yellow onion, peeled and diced
- 2 garlic cloves, minced
- Pinch of crushed red pepper flakes
- A sprig thyme
- 1 bay leaf
- 1 cup white wine
- 2 cups organic chicken stock
- 1 cup plus 1 tablespoon heavy cream
- ¼ cup dry sherry
- ½ cup shelled or frozen peas
- Approximately ½ pound frozen puff pastry, defrosted following package instructions
- 1 cage-free egg
Directions
Season the chicken pieces with salt and pepper. Add 2 tablespoons of flour to a mixing bowl, whisk the flour and add in the chicken pieces, tossing until evenly coated. In a large skillet over high heat, heat 2 tablespoons of the oil. Slide the chicken pieces onto the skillet, reduce the heat slightly, and sauté, turning them occasionally, until light golden and thoroughly cooked, about 5 – 10 minutes. Using a slotted spoon, remove the chicken, transfer to a plate and set aside.
Add the remaining oil and 2 tablespoons of the butter to the pan to melt the butter. Then add the potatoes, carrots, and onions and sauté until they begin to look glossy and bright, 2 – 3 minutes. Reduce to medium high heat, stir in the garlic, red pepper flakes, thyme, and bay leaf, and sauté, just until the vegetables begin to color slightly, 2 – 3 minutes more.
The (Chicken Pot) Pie Thickens
Once the vegetables are tender, pour in the wine, turn up the heat, stir and scrape with a wooden spoon to deglaze the pan deposits. Simmer until the liquid reduces by about half, 3 – 5 minutes. Pour in the chicken stock and the 1 cup of cream. Bring the liquid to a boil, reduce the heat slightly, and simmer briskly until the liquid reduces by about half again and is thick and creamy, about 15 minutes. Remove the sprig of thyme and the bay leaf.
Stir in the reserved chicken pieces and the sherry. Mash the butter and add the flour, stirring this paste into the mixture. Season with salt and pepper. Transfer to 4 large individual ovenproof 2-cup soup bowls, 4 ramekins of the same size, or a 2-quart baking dish. Cover with plastic wrap and refrigerate until the filling is cold, at least 1 hour.
Time to Bake
Preheat the oven to 400 degrees F. Make sure the puff pastry is no thicker than ¼ inch. With the tip of a sharp knife, cut the pastry into 4 circles that will overhang the rim of the serving bowls or ramekins by about ½ inch; for a single large baking dish, cut 4 circles that will cover its top, or use one large sheet.
In a small bowl, beat together the egg and the remaining 1 tablespoon cream to make an egg wash. Brush the tops and outsides of the rims of the bowls. Place the bowls, ramekins, or baking dish on a baking tray and place the puff pastry on top, pressing them gently over the sides of the dishes.
Pierce the tops with the tip of a paring knife. Brush pastry with egg wash. Carefully transfer the baking sheet to the oven and bake until the filling is bubbling hot and the pastry is a deep golden brown, 25 to 35 minutes. Serve hot.
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