Oscar goes to Turkish cuisine: the chef puts Turkish cuisine on the menu of the Oscars
For the very first time in its history, this year Turkish dishes will be the highlight of the after-party attended by world-famous movie stars and producers after the Oscars.
Celebrity chef Wolfgang Puck, who’s been preparing the menu for Oscar night, known as the Oscars Governor’s Ball, since 1995, decided to include Black Sea pide – sourdough flatbreads baked with of wheat flour – and the creamy apricot dessert, the two hallmarks of Turkish cuisine, on the festive menu, thanks to the initiatives of the Ministry of Culture and Tourism and the Agency for the Promotion and Development of Tourism of Turkey (TGA).
The countdown has begun for the 94th Academy Awards, one of the most prestigious awards in the world. The awards ceremony will take place at the Dolby Theater in Los Angeles on the night of March 27, and the party after the awards ceremony is one of the most curious events of Oscar night.
“Turkey is one of the richest cuisines in the world thanks to its traditional recipes and organic products. There are many recipes and products to discover in Turkish cuisine. The seven regions of Turkey are full of flavors, history and culture. There are many cities with delicious food that must be visited in Turkey. My family and I love to visit Turkey every summer,” Puck said.
Bronx-based culinary collective Ghetto Gastro will help Puck cook up Hollywood’s biggest night.
Along with new and intriguing entries on the Turkish cuisine menu, some favorites will return to curation, including Smoked Salmon Oscars and Spicy Tuna Cones, according to the event’s press release.
“Each year we look to find ways to keep things new, fresh and fun,” Puck said. “The Oscars Governors Ball is an event where food, fashion, culture, film and music collide.”
The Governors Ball will take place in the Ray Dolby Ballroom on the top floor of Hollywood & Highland immediately after the Oscars air.
The 72-year-old Austrian-American chef and restaurateur has been dabbling in the business for almost 50 years since he completed an apprenticeship training with Raymond Thuilier at L’Oustau de Baumanière in Baux-de-Provence, ‘Hôtel de Parisin Monaco, and at Maxim’s Paris before moving to the United States in 1973 at the age of 24.
After two years at La Tour in Indianapolis, Puck moved to Los Angeles to become chef and co-owner of Ma Maison restaurant. He publishes his first cookbook, “Modern French Cuisine for American Cuisine”, based on his Ma Maison recipes.
He opened his own Spago restaurant on the Sunset Strip in 1982. A decade and a half later, in 1997, Puck and Barbara Lazaroff, his ex-wife and business partner, moved the award-winning Spago to Beverly Hills.
Since the turn of the century, the restaurant has been recognized as one of the best in the United States, having entered the list of the top 40 restaurants.
The celebrity chef owns several companies, including Wolfgang Puck Fine Dining Group, Wolfgang Puck Worldwide Inc. and Wolfgang Puck Catering, all united under Wolfgang Puck Companies, which encompass more than 20 gourmet restaurants, high-end catering services and quality products. cooking and food, including cookbooks, canned foods and coffee products.
He hosted the Oscars Governors Ball for nearly 30 years.