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After the Oscars, there will be 30 pounds of black truffles, 40 pounds of Osetra Caviar and 1,400 bottles of champagne waiting for guests at the Governor's Ball -- nearly one for each guest.  Chef Wolfgang Puck, who is preparing the feast for the 24th consecutive year, gives Fox News's Lilian Woo a sneak preview. Listen here 

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photo: Antonio Diaz 

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Wagyu Beef Chef Wolfgang Puck
Photo: Antonio Diaz 

Recipe Title: Baked Macaroni and Cheese

 A Comfort Food Classic--Plus Truffle

Servings: Serves 4


8 ounces elbow macaroni

6 tablespoons unsalted butter

3 tablespoons all-purpose flour

3 1/2 cups milk

3 tablespoons finely chopped black truffle (optional)

1/2 medium white onion

1 bay leaf

10 ounces sharp aged white Cheddar, shredded

3 ounces Gruyère cheese, shredded

1 ounce freshly grated Parmesan cheese

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

Pinch cayenne

2 drops black winter truffle oil (optional)

1 cup fresh brioche or challah bread crumbs

2 tablespoons finely chopped fresh Italian parsley

Thinly sliced fresh black truffles, for garnish (optional)


Step One: Preheat oven to 350°F. Bring large pot of salted water to boil. Add macaroni and cook until al dente, tender but still chewy, about 7 minutes. Drain and transfer to lightly oiled baking pan. Set aside.

Step Two: While macaroni cooks, melt 3 tablespoons butter in separate pot over low heat. Whisk in flour and cook, stirring constantly, for 4 minutes.

Step Three: Add milk, chopped truffle, onion, and bay leaf to butter-flour mixture. Raise heat slightly and simmer for 10 minutes, until creamy, stirring regularly. Discard onion and bay leaf. Remove from heat.

Step Four: Stir in 3/4 of aged Cheddar along with other cheeses. Season with salt, black pepper, cayenne, and truffle oil if desired. Fold in macaroni. Pour into 2-quart casserole. Top with remaining Cheddar.

Step Five: Melt remaining butter in sauté pan. Add breadcrumbs and parsley. Toss to coat. Spread crumb mixture evenly over top of macaroni.

Step Six: Bake for 30 minutes. Remove from oven let stand for about 5 minutes. Top with shave truffle, if desired, before serving.

Asparagus Salad
Wagyu Beef Chef Wolfgang Puck
Photo: Antonio Diaz



2 bunches jumbo asparagus

1 pint cherry tomatoes, halved

1 bunch watercress, rinsed

¼ cup white miso

¼ cup pickled ginger

1 Tbsp. soy sauce

3 Tbsp. sugar

½ cup unseasoned rice vinegar

1 ¾ cup canola oil

6 breakfast radish

Sancho pepper to taste (available at Japanese markets)

1 package viola flowers (substitute: any edible flowers at your local market)


Asparagus: Bring a large pot of salted water to a boil. While the water is coming to a boil, peel the bottoms of the asparagus stalks with a peeler. Place asparagus stalks in boiling water for 10 seconds and immediately transfer to a bowl of ice water. Drain and set aside.

Vinaigrette: Place white miso, pickled ginger, soy sauce, sugar and unseasoned rice vinegar into a blender. Blend at medium speed. With the machine running, slowly add the oil in a slow, steady stream until the dressing comes together. Place in a container and set aside.

Assembly: Toss cherry tomatoes with ¼ cup, or more as needed, of vinaigrette until coated and set aside. Toss watercress with 1 tablespoon olive and salt and set aside. Place asparagus on a platter. Top with dressed cherry tomatoes. Drizzle asparagus and tomatoes with ¼ cup, or more as needed, of remaining dressing. Arrange watercress on top of tomato and asparagus mixture. Garnish with edible flowers.

Follow Lilian Huang Woo on Twitter: @LilianNY

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