For 22 years, the Oscars have relied on celebrity chef Wolfgang Puck to create a red carpet-worthy menu for the Governors Ball, the official Academy Awards afterparty. 

It's a vast operation, employing an army of about 950 staffers to cater to approximately 1,500 VIPs, including Oscar winners, nominees, show presenters, other telecast participants and academy leaders.

From a flatbread variation of his signature smoked salmon and caviar-topped pizza to those tiny, much-coveted edible gold-dusted chocolate Oscars, the Austrian-American chef's menu is wide-ranging, promising elegant takes on comfort foods as well as exciting, flavour-filled dishes.

Wolfgang Puck's Governors Ball catering menu

Here are just a few of the ingredients going into Puck's 2016 Governors Ball feast:

  • 10 kg American farm-raised caviar
  • 1,000 stone crab claws
  • 350 pounds house smoked salmon
  • 6,500 pieces wood-fired, Oscar-shaped flatbread
  • 20 pounds house-pickled ginger
  • 175 pounds Parmesan Reggiano
  • 15 pounds winter black truffles
  • 300 whole Jidori chickens
  • 1,000 grilled cheese sandwiches
  • 6,000 mini homemade brioche buns
  • 100 pounds signature blend prime chuck
  • 800 figs
  • 5,250 handmade artichoke and fromage agnolotti
  • 1,500 quail eggs
  • 400 heads of cauliflower 
  • 300 pounds Snake River Wagyu short ribs
Wolfgang Puck's Governors Ball catering menu
  • 200 pounds Honey Crisp apples
  • 10 gallons orange miso vinaigrette
  • 450 quarts heavy cream
  • 450 pounds organic sugar
  • 20 pounds peanut butter
  • 10 gallons housemade banana ice cream
  • 5 pounds homemade hot fudge
  • 1,000 homemade mini cookies
  • 5,000 cage-free eggs
  • 1 ton 70 per cent Fleur de Cao Cacao Barry chocolate
  • 30 pounds edible gold dust
  • 7,000 mini chocolate Oscars
  • 2,400 bottles Piper Heidsieck Champagne
  • 2,700 bottles Sterling Vineyards wines
  • 130 bottles Haig Club single grain Scotch whisky

In this video Puck — who helped define California cuisine and introduce Americans to Asian fusion — shows CBC's Eli Glasner how to make a spicy chili seafood dish and a spherical beignet confection set for this year's menu.

Chef Wolfgang Puck shares an Oscar night dish3:22