Oscars: What's on the Menu at the Governors Ball

Chef Wolfgang Puck's menu and the ballroom decor for this year's soiree were revealed in a preview event.

When the 87th Academy Awards comes to an end on Feb. 22, 1,500 of this year's winners, nominees, presenters and other special guests will head over to the Ray Dolby Ballroom at the Hollywood & Highland Center, where the Academy will be hosting its annual post-Oscars celebration.

The Governors Ball will be held on the evening of Sunday, Feb. 22, immediately following the ceremony. But ahead of the big soiree, Academy governor Jeffrey Kurland and event producer Cheryl Cecchetto revealed all of the details about the night's menu, decor, envelope design and wine selections in a preview event held Wednesday morning.

The ballroom will be decorated with over 2,000 handpicked images from the Academy's photo archives and pay special tribute to Old Hollywood. Red-carpet flooring, a variety of vintage floral arrangements and red-curtained walls will also provide the ambience of a romantic Hollywood speakeasy.

"If you look around, you'll see images of movie stars and famous people that you'll recognize," Kurland tells The Hollywood Reporter. "But there'll also be photographs of makeup artists and costume designers and sound engineers and directors — people that might not be recognizable to the naked eye, but they're all part of the industry and what cinema is made of."

The menu for Oscars night will be helmed once again by renowned chef Wolfgang Puck (in partnership with Matt Bencivenga of Wolfgang Puck Catering) and consist of a wide range of options including spicy tuna tartare, lobster "BLT" with bacon and potato latkes with smoked salmon, the chef's personal favorite this year.

To match the ballroom's Old Hollywood theme, Wolfgang Puck has put a new twist on some classic dishes. "We made some Old Hollywood dishes, like a chocolate cake in the shape of Charlie Chaplin's hat," the chef shares.

The chicken potpie — which Wolfgang Puck regards as the general crowd favorite — will also be back again. "We make the chicken potpie every year," he tells THR. "I saw Barbra Streisand maybe a few weeks ago, and she said, 'Mmm, it's the chicken potpie just like at the Oscars!' We have it again."

Marc Friedland is once again behind the design for the ceremonial envelopes for the fifth consecutive year. All of the gold envelopes are 1/8 inch thick and weigh 1/4 pound, though style-wise, there are no big changes.

"Everybody always asks, 'What's different about the envelope?' But the truth is, we designed it so that it becomes timeless," says Friedland. "We don't change the design by intention, because we want it to last. Whether it's fifty years ago or fifty years into the future, we want it to capture the glamour of romantic Hollywood."

On what to expect come awards night, Kurland is hoping for a warm reception: "When they walk in the room, I want them to feel like it's Hollywood giving you a big hug saying, 'Congratulations! Enjoy yourself. This is your home. It's your legacy.' "