Behind the Scenes: The Food & Drink of the Oscar’s Governor’s Ball

The 96th annual Academy Awards took place on Sunday, March 10 at the Dolby Theatre at Ovation Hollywood. Hollywood’s biggest stars came out to celebrate the best of the big screen, for an evening of festivities for those who took home the coveted Oscar statuette.

Instead of covering the winning films and their stars, cast, and crew, we peek behind the curtain for a glimpse inside the food and drink at the Governor’s Ball, the official after-party for the big night. Here Oscar winners have their statues engraved while they enjoy Wolfgang Puck’s culinary creations. With free-flowing wine, of course.

In the kitchen, Chef Wolfgang Puck, along with Eric Klein, the SVP of Culinary at Wolfgang Puck Catering, oversaw 120 chefs preparing food for Hollywood’s biggest stars. The menu was extensive (see below for a full menu listing) and in total included 120 pounds A5 Miyazaki Farms Wagyu, 120 Pizzas, 120 pounds Sushi Grade Ahi Tuna, 100 Peking Ducks, and 1,000 Bao Buns.

Photo credit: Al Seib

Tequila Don Julio enlisted the help of globally acclaimed mixologist Charles Joly and Mexico Bartender of the Year Israel Barón to curate incredible cocktail experiences, including a specialty cocktail Written in the Stars featuring Tequila Don Julio Rosado, Guayaba, Organic Watermelon Juice, Fresh Lemon, Chilled Rosé Champagne and 1942 encore, a smoked sipping experience featuring Tequila Don Julio 1942 (served neat) paired alongside a Mole Chocolate Truffle with Gold Dusting.

Photo credit: Al Seib

Fleur de Miraval, the only Champagne house exclusively devoted to Rosé Champagne, is the official Champagne sponsor of the Academy Awards. The brand is a partnership between Hollywood actor Brad Pitt, fifth-generation winemaking expert, Famille Perrin, and
Rodolphe Péters, of the Pierre Péters champagne legacy. ER3 Fleur de Miraval Rosé Brut NV ($350 retail), the third release of Fleur de Miraval, was served at the Governor’s Ball.

Photo credit: Richard Harbaugh

The wine, a blend of 75% Chardonnay and 25% Pinot Noir is aged on lees for three years.
This edition has been made from a base of the 2018 vintage and was disgorged in May 2022. Dosage: 4.5 G/L. The wine is balanced, fresh, and lively. It showcases precise red fruits such as raspberries and strawberries, white flowers, and marked toastiness. The suggested pairing was the prawn cocktail roll with caviar. The buttery brioche bun served as a perfect foil to the crisp and tart Champagne.

Photo credit: Richard Harbaugh

Clarendelle and French wine group Domaine Clarence Dillon sponsored the still wines served at the Governor’s Ball, which included a white, red, and amber wine.

The Clarendelle Bordeaux White 2022 ($20 retail), a Bordeaux blend of Sauvignon Blanc, Semillon, and a touch of Muscadelle, was light, fresh, and easy drinking. It paired effortlessly with English pea agnolotti, a rich and creamy dish.

The red, La Chapelle de la Mission Haut-Brion 2010 ($150 retail), an exquisite Bordeaux blend (Cabernet Sauvignon, Merlot, and Cabernet Franc) that is the second wine of the Chateau de La Mission Haut Brion. The wine saw 18 months of oak aging (some new) plus bottle aging before release. Showing concentrated black fruits and spice rack notes, the pairings included prawn cocktail roll with Caviar, roast beef atop Yorkshire pudding with creamed horseradish, and a Chinois lamb lollipop.

The dessert wine, Clarendelle Amberwine ($35 retail) from Monbazillac, showcased both botrytized and passerillage notes including honey, candied fruits, and orange marmalade. A most interesting pairing with balsamic vinegar and Harry’s Berry strawberry paris brest.

Photo credit: Richard Harbaugh

In speaking to H.R.H Prince Robert of Luxembourg, Chairman and CEO of Domaine Clarence Dillon, he conveyed the similarities between the Oscars and his family’s brands, “The Oscars are about celebrating the telling great stories, and with Clarendelle and the wines of Domaine Clarence Dillon, we have 2000 years of wine stories that we’ve been telling.” The Governor’s Ball at the Dolby Ballroom was surely a special night with stories that will be told for years to come.

Photo credit: Al Seib

Full Menu of the 96th Annual Academy Awards Governor’s Ball

Tray Passed Canapes

Smoked Salmon Oscars Matzah
Miniature Wagyu Burger, Sharp Cheddar, Remoulade
Assorted Signature Pizzas
Spicy Tuna Tartare, Miso Sesame Cone
Crispy Sweet Potato Pavé with Housemade Kimchi
Kung Pao Cauliflower Stuffed Coconut Charcoal Bao Bun
Edamame Mushroom Carrot Potsticker
Honey Butter Toast with Fennel Marmalade, Whipped Crème Fraîche
Yukon Potato Pavé with Steak Tartare
Rice Pillow & Carrot Ginger with Carrot Chip, Meyer Lemon Aioli

Passed Small Plates

“New Style” Beet Napoleon Salad, Goat Cheese, Soft Herbs, Citrus Shallot Vinaigrette
Falafel Salad with Green Chickpeas, Fragrant Herbs, Coconut Labneh, Lemon Za’atar Vinaigrette
Black Truffle Chicken Pot Pie
Cacio e Pepe Macaroni & Cheese
WP Slider & Fries
Bougie Tots with Crème Fraîche & Caviar
English Pea Agnolotti, Peas
Wagyu New York, Celery-Apple Purée with Yuzu Ponzu
Grilled Seabass with Marinated Artichokes & Sauce Veracruz
Balsamic Vinegar and Harry’s Berries Strawberry Paris Brest
Persimmon, Bourbon & Cinnamon Pavlova
Cocoa Pods with Noire Reserve Sabayon, Coffee Cremeux & Crispy Wafer
Black Sesame, Cherry Longan Vinegar, Raspberry Gel & Chocolate Cherry Blossom Tree

Small Plate Stations


Prawn Cocktail Roll with Caviar
Roast Beef, Yorkshire Pudding, Creamed Horseradish
Fish & Chips, Spicy Tartar Sauce


Crispy Heirloom Rice Cake prepared to order
Miso Hamachi Tartare, Spicy Tuna Tartare, Braised Mushroom Tartare
Whole Loins of Ahi Tuna, Salmon, Hamachi carved to order
Fresh Fruit Sushi and Sashimi, Coconut Rice
Truffle Ponzu, Unagi Glaze, Smoked Soy, Miso Aioli, Sushi Soy, Yuzu Kosho, Chili Aioli, Pickled Ginger,
Wasabi Avocado Salsa, Tobiko, Kelp Noodle Salad, Shiso Leaves, Pickled Wasabi


Chef Action Chinois Lamb Rack, Carrot Ginger Purée with Cilantro Mint Sauce
Classic Chinois Chicken Salad with Candy Cashews, Crispy Wontons, & Mustard-Lemongrass Vinaigrette
Chef Action Carved Duck with Steamed Bao Bun, Scallion Grass, Spicy Hoisin, Garlic Chile


Classic Margherita Pizza
White Fromage Blanc with Jalapeño Pizza
Mushroom with Truffle Pizza
Classic Pepperoni with Calabrian Honey Pizza
Stir Fry Vegetable Pizza


Classic Saffron Paella with Chorizo, Chicken, Clams, & Mussels, Lemons, Parsley
Seasonal Vegetable Paella with Root Vegetables, Fava Beans, Fresh Herbs, Lemons
Chef Carved Cinco Jotas Iberico Jamon
Tortilla de Patata with Romesco & Tear Drop Peppers
Beet Hummus with Toasted Hazelnuts & Honey
Traditional Hummus with Olive Oil & Za’atar
Fava Bean Hummus, Eggplant Babaganoush, Muhammara
Jalapeño Labneh, Marinated Feta
Vegan Pic-Nic Cheese with Marinated Cherry Tomatoes & Toasted Pine Nuts
Charred Seasonal Vegetables with Herbs
Traditional Quinoa Salad with Pomegranate Molasses
Fattoush Salad with Pita, Marinated Cucumbers, Radish, Tomatoes & Red Wine Vinaigrette
Marinated Olives with Rosemary, Orange Zest
Toasted Pita Chips, Fresh Pita, Assorted Lavosh


Noir Reserve Dark Chocolate Éclair
Piña Colada Baba au Rum
Ube Tropézienne
Calamansi Salted Caramel Cream Puff
Balsamic Vinegar and Harry’s Berries Strawberry Paris Brest
Caramelia Chocolate Ganache, Genepi filled Macarons
Passion Fruit and Milk Chocolate Canelés
Yuzu and Coconut Pillow Cake
Homemade Ginger & Pomegranate Kombucha Pâte de Fruits
Sicilian Pistachio and Sour Cherry Pie filled Chocolate Bonbons
Raspberry and Almond Panna Cotta with Crunchy Crumble
Tahitian Vanilla Chantilly and Raspberry Cheesecake
Housemade Pistachio Burma
Caramel Mousse with Popcorn Infused Sweet Ravioli, Freshly Grated White Chocolate, Shaved Marble Dark Chocolate


Açaí Fruit Leather, White Chocolate with Goji Berries & Cascara
Noire Reserve Dark Chocolate with Turkish Apricots, Pistachio, Sea Salt
Violette Chocolate with Freeze Dried Blueberries, Bergamot, Violette Sugar
Milk Chocolate & Gooey Hazelnut Center
Green Chocolate Yuzu with Graham Cracker, Meringue


Grand Marnier Infused Chocolate Cigars with Smoking Ashes


Chocolate Chip Cookies
Homemade Speculoos Chocolate Covered Wafers
Star Shaped Raspberry Linzer Cookies
S’mores Whoopie Pies
Mayer Lemon Crinkle Cookies
Apple Pie Cookie
Traditional Snowball
Dark Chocolate Covered Chocolate Mint Sandwich


Choice of Assorted Ice Cream
50 Bean Vanilla Ice Cream
Cascara Espresso
Toasted Oat Milk and Cookies
Served with Assorted Fresh Fruits & Toppings


Noire Reserve Chocolate Oscar Pops filled with Scotch Ganache
Dulce De Leche Chocolate Oscars Pops
Hukambi 53% Milk Chocolate Oscars Pops


Noire Reserve WP Chocolate Bars


Kamel Guechida and Garry Larduinat

Brianne Cohen is an LA based event producer, certified sommelier, wine educator, and wine writer. During the pandemic, Brianne entertained over 7,000 people through her “Virtual Vino” online wine classes, regularly highlighting diverse (i.e. Black, BIPOC, female, and LGBT) owned wineries. She now offers both in-person (and virtual) wine tasting experiences for her corporate clients. Brianne regularly judges at international wine competitions, including the International Wine Challenge (IWC) in London and holds the WSET Diploma certificate. She writes on her own blog and for outlets such as Decanter, Vintner Project, and Kiplinger. She also holds an MBA from Loyola Marymount University. Brianne Cohen Wine & Events is a certified woman-owned business with WBENC.