We’re in the final stretch of Academy Awards week and the only thing nominees and winners can think about — other than packing that Oscar under their arm — is what will they splurge on to break the award season fast.
Award-winning uber chef Evan Funke gave a sneak peek of what will be on the menu at the Vanity Fair party across the street in the glamorous tent at his Funke restaurant. The exact menu is a strictly guarded secret, but he was slinging pizzas on the rooftop out of his Gozney outdoor pizza oven.
Funke, which opened in May 2023 in Beverly Hills, is the latest restaurant from Oscar-winning cinematographer Alex Funke’s son. His stable also includes Mother Wolf in Hollywood and Las Vegas at the Fontainebleau Hotel and the beloved Felix on Abbot Kinney Boulevard in Venice. He’s been the official chef of the Vanity Fair Oscar party since 2022.
Evan Funke pizza party (Michele Stueven)
A special treat for Poor Things fans, which has garnered 11 nominations, Monsieur Marcel Gourmet Market at The Original Farmer’s Market has created a limited number of Bella Baxter Bakery Bags. The canvas bag is filled with an assortment of freshly made pastries, French baguettes, and custom-designed cookies. The colors, flavors and shapes of the pastries reflect the countries the film’s character Bella traveled to, the film’s set design, and the theme of the story.
Some of the special treats inspired by the film’s whimsical “hybrid” creatures include a croissant/éclair “Croiclaire” and French Bulldog/Duck “Bark-Quacker” cookies. A limited number of canvas bags and all the treats (except the cookies) will be available at Monsieur Marcel through Oscar weekend.
In the film, Bella, played by Oscar-nominated Emma Stone travels to several countries around the globe including France and discovers an assortment of foods including oysters, and a variety of European pastries along the way. The movie is coming to Blu-Ray and DVD on
Tuesday, March 12 with exclusive bonus content.
Wolfgang Puck has curated the menu for the official Governor’s Ball gala for the 30th year. Items include a parade of smoked salmon, caviar, lamb, wagyu beef and small plate stations, as well as Grand Marnier-infused chocolate cigars with smoking ashes for dessert.
They will go through 100 pounds of sushi rice, 50 pounds of sushi grade hamachi, 20 gallons of soy sauce, 200 pounds of house-smoked salmon, 200 pounds of Jidori Farms chicken, 300 pounds of clams, 300 pounds of mussels, 100 pounds of Santa Barbara spot prawns, 120 pounds of A5 Miyazaki Farms Wagyu, 40 pounds of English peas, 50 pounds of carrots, 60 pounds of fennel and 80 pounds of tater tots, among a long grocery list.
And even if you don’t have a ticket to the ball, Wolgang shared his recipe for the chicken pot pie that’s on the menu so you can dine like a winner at home while watching the 96th Annual Academy Awards in your best caftan:
INGREDIENTS
- 2 pounds boneless, skinless chicken, cut into 1-inch chunks
- Salt and freshly ground black pepper to taste
- 3 Tbsp. all-purpose flour
- 4 Tbsp. vegetable oil
- 4 Tbsp. unsalted butter, divided
- 1/2 pound organic red-skinned potatoes, cut into 1/2-inch pieces
- 1/2 pound organic carrots, peeled and cut into 1/2-inch pieces
- 1 medium yellow onion, peeled and diced
- 2 garlic cloves, minced
- Pinch of crushed red pepper flakes
- 1 sprig thyme
- 1 bay leaf
- 1 cup white wine
- 2 cups organic chicken stock
- 1 cup plus 1 Tbsp. heavy cream
- 1/4 cup dry sherry
- 1/2 cup shelled or frozen peas
- Approximately 1/2 pound frozen puff pastry, defrosted following package instructions
- 1 cage-free egg
INSTRUCTIONS
Season the chicken pieces with salt and pepper, and toss in a mixing bowl with 2 Tablespoons of the flour until evenly coated.
In a large skillet over high heat, heat 2 Tablespoons of the oil. Add the chicken pieces, reduce the heat slightly, and sauté, turning them occasionally, until light golden and thoroughly cooked, about 5 to 10 minutes. Using a slotted spoon, transfer the chicken to a plate and set aside. Add the remaining oil and 2 Tablespoons of the butter to the pan, then add the potatoes, carrots,
and onions and sauté until they begin to look glossy and bright, 2 to 3 minutes. Reduce the heat to medium, stir in the garlic, red pepper flakes, thyme and bay leaf, and sauté, just until the vegetables begin to color slightly, 2 to 3 minutes more.
Add the wine, turn up the heat, stir and scrape with a wooden spoon to deglaze the pan deposits, and simmer until the liquid reduces by about half, 3 to 5 minutes. Add the chicken stock and 1 cup of cream. Bring the liquid to a boil, reduce the heat slightly, and simmer briskly until the liquid reduces by about half again and is thick and creamy, about 15 minutes. Remove the sprig of thyme and the bay leaf.
Recipe by Wolfgang Puck, adapted from “Wolfgang Puck Makes it Easy,” Rutledge Hill Press, 2004
Sweets at the Governor’s Ball. The 96th Oscars will air on Sunday, March 10 live on ABC (Courtesy AMPAS)
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