10 PARTY “MUST-HAVES”

PARTY INVITES

CHAMPAGNE TAGSNOMINEE LIST

& BALLOT

PUCK PARTY PHOTO CONTEST

HOST AN OSCARS® VIEWING PARTY

SIGNATURE RECIPES

F E B R U A R Y 2 8 , 2 0 1 6

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DIRECTORY

10 PARTY “MUST-HAVES”

PARTY INVITES

CHAMPAGNE GLASS TAGS

NOMINEE LIST & BALLOT

PUCK PARTY PHOTO CONTEST

Host the ultimate Oscars viewing party with our tips and tricks to treat your guests like celebrities! Our insider packet will help you create a memorable event that is

sure to win you the ‘best dinner party’ award.

Connect with us on social media to gain access to exclusive behind the scenes access only @WPCatering can share.

SIGNATURE RECIPES

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The Big ShortBridge of SpiesBrooklynMad Max: Fury RoadThe MartianThe RevenantRoomSpotlight

Bryan Cranston, TrumboMatt Damon, The MartianLeonardo DiCaprio, The RevenantMichael Fassbender, Steve JobsEddie Redmayne, The Danish Girl

Cate Blanchett, CarolBrie Larson, RoomJennifer Lawrence, JoyCharlotte Rampling, 45 YearsSaoirse Ronan, Brooklyn

Christian Bale, The Big ShortTom Hardy, The RevenantMark Ruffalo, SpotlightMark Rylance, Bridge of SpiesSylvester Stallone, Creed

Jennifer Jason Leigh, The Hateful EightRooney Mara, CarolRachel McAdams, SpotlightAlicia Vikander, The Danish GirlKate Winslet, Steve Jobs

AnomalisaBoy and the WorldInside OutShaun the Sheep MovieWhen Marnie Was There

CarolThe Hateful EightMad Max: Fury RoadThe RevenantSicario

CarolCinderellaThe Danish GirlMad Max: Fury RoadThe Revenant

The Big ShortMad Max: Fury RoadThe RevenantRoomSpotlight

AmyCartel LandThe Look of SilenceWhat Happened, Miss Simone?Winter on Fire: Ukraine’s Fight for Freedom

Body Team 12Chau, beyond the LinesClaude Lanzmann: Spectres of the ShoahA Girl in the River: The Price of ForgivenessLast Day of Freedom

BEST PICTURE

ACTOR IN A LEADING ROLE

ACTRESS IN A LEADING ROLE

ACTOR IN A SUPPORTING ROLE

ACTRESS IN A SUPPORTING ROLE

ANIMATED FEATURE FILM

CINEMATOGRAPHY

COSTUME DESIGN

DIRECTING

DOCUMENTARY (FEATURE)

DOCUMENTARY (SHORT SUBJECT)

2015 NOMINEE LIST

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The Big ShortMad Max: Fury RoadThe RevenantSpotlightStar Wars: The Force Awakens

Embrace of the SerpentMustangSon of SaulTheebA War

Mad Max: Fury RoadThe 100-Year-Old Man Who Climbed outthe Window and DisappearedThe Revenant

Bridge of SpiesCarolThe Hateful EightSicarioStar Wars: The Force Awakens

“Earned It,” Fifty Shades of Grey“Manta Ray,” Racing Extinction“Simple Song #3,” Youth“Til It Happens To You,” The Hunting Ground“Writing’s On The Wall,” Spectre

Bridge of SpiesThe Danish GirlMad Max: Fury RoadThe MartianThe Revenant

Bear StoryPrologueSanjay’s Super TeamWe Can’t Live without CosmosWorld of Tomorrow

Ave MariaDay OneEverything Will Be Okay (Alles Wird Gut)ShokStutterer

Mad Max: Fury RoadThe MartianThe RevenantSicarioStar Wars: The Force Awakens

Bridge of SpiesMad Max: Fury RoadThe MartianThe RevenantStar Wars: The Force Awakens

Ex MachinaMad Max: Fury RoadThe MartianThe RevenantStar Wars: The Force Awakens

The Big ShortBrooklynCarolThe MartianRoom

Bridge of SpiesEx MachinaInside OutSpotlightStraight Outta Compton

FILM EDITING

FOREIGN LANGUAGE FILM

MAKEUP AND HAIRSTYLING

MUSIC (ORIGINAL SCORE)

MUSIC (ORIGINAL SONG)

PRODUCTION DESIGN

SHORT FILM (ANIMATED)

SHORT FILM (LIVE ACTION)

SOUND EDITING

SOUND MIXING

VISUAL EFFECTS

WRITING (ADAPTED SCREENPLAY)

WRITING (ORIGINAL SCREENPLAY)

SIGNATURE RECIPES

• PRIME MINI BURGERS WITH CHEDDAR CHEESE AND REMOULADE

• CHICKEN POT PIE

• BAKED MACARONI AND CHEESE WITH BLACK TRUFFLES

• CHOCOLATE BARK

• SPICY TUNA TARTARE IN A SESAME MISO CONES

• #PiperReady COCKTAIL

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PRIME MINI BURGERS WITH CHEDDAR CHEESE AND REMOULADERecipe courtesy of Wolfgang Puck | Yield: 12 Mini Burgers

INGREDIENTS 3/4 pound prime ground beef, such as Kobe-stylePinch of kosher salt and freshly ground black pepper4 tablespoons extra-virgin olive oil12 small slices of cheddar cheese12 mini sesame brioche bunsRemoulade (recipe below)Arugula leaves6 cherry tomatoes, sliced3 cornichons, sliced

INSTRUCTIONSPreheat grill or grill pan.Put the ground beef in a bowl and season with a generous pinch of salt and pepper. Mix together with your hands to combine. Take a small amount (about 2 tablespoons worth) of the ground beef and roll it in the palm of your hand like you are making meatballs. Flatten the top slightly and put the mini burger patties on a side plate. Drizzle the burgers with oil and season the tops with salt and pepper. Turn the burgers overand season the other side.

Place the burgers on the hot grill. Cook for 3 minutes, then turn them over with tongs. Place slices of cheddar cheese on top of the burgers, allowing it to melt. While that’s cooking, put the buns on the grill. Let them toast slightly on both sides, about 2 minutes total time.

To put the burgers together: Put the toasted buns on a platter. Top each with a small spoonful of Remoulade. Put the burger on top (cheese side up), followed by an arugula leaf, a slice of tomato and a slice of cornichon.

Remoulade | Yield: 1 cupCombine 3/4 cup of store-bought or home made Thousand Island dressing with 2 tablespoons of bottled barbecue sauce and a little bit of diced red onion. Stir to combine.

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CHICKEN POT PIERecipe courtesy Wolfgang Puck, adapted from “Wolfgang Puck Makes it Easy,” Rutledge Hill Press, 2004 | Yield: Serves 4

INGREDIENTS 2 pounds boneless, skinless chicken, cut into 1-inch chunksSalt and freshly ground black pepper to taste3 tablespoons all-purpose flour4 tablespoons vegetable oil4 tablespoons unsalted butter, divided1/2 pound organic red-skinned potatoes, cut into 1/2-inch pieces1/2 pound organic carrots, peeled and cut into 1/2-inch pieces1 medium yellow onion, peeled and diced2 garlic cloves, mincedPinch of crushed red pepper flakes1 sprig thyme1 bay leaf1 cup white wine2 cups organic chicken stock1 cup plus 1 tablespoon heavy cream1/4 cup dry sherry1/2 cup shelled or frozen peasApproximately 1/2 pound frozen puff pastry, defrosted following package instructions1 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 the 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.

Stir in the reserved chicken pieces and the sherry. Stir together the butter and remaining flour and stir this paste into the mixture. Season the sauce to taste with salt and pepper. Transfer to 4 large individual ovenproof 2-cup soup bowls, 4 ramekins of the same size, or a 2-quart baking dish. Cover with plastic wrap and refrigerate until the filling is cold, at least 1 hour.

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CHICKEN POT PIE (CONTINUED)Preheat the oven to 400 degrees F. Make sure the puff pastry is no thicker than 1/4 inch. With the tip of a sharp knife, cut the pastry into 4 circles that will overhang the rim of the serving bowls or ramekins by about half an inch; for a single large baking dish, cut 4 circles that will cover its top, or use one large sheet.

In a small bowl, beat together the egg and the remaining 1 tablespoon cream to make an egg wash. Brush the tops and outsides of the rims of the bowls. Place the bowls, ramekins, or baking dish on a baking tray and place the puff pastry circles on top, pressing them gently over the sides of the dishes . Pierce the tops with the tip of a paring knife. Brush the top of the pastry with egg wash. Carefully transfer the baking sheet to the oven and bake until the filling is bubbling hot and the pastry is a deep golden brown, 25 to 35 minutes. Serve hot.

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BAKED MACARONI AND CHEESE WITH BLACK TRUFFLESRecipe courtesy Wolfgang Puck | Yield: Serves 4

INGREDIENTS 8 ounces elbow macaroni3 tablespoons butter3 tablespoons flour3-1/2 cups milk1/2 medium white onion1 bay leaf1 teaspoon Kosher salt1 teaspoon black pepperPinch cayenne

INSTRUCTIONS Preheat oven to 350 degrees F.

In large pot of boiling salted water, cook the macaroni to al dente (approximately 7 minutes). Strain and place on a lightly oiled sheet pan.

While the macaroni is cooking, in a separate pot, melt the butter and whisk in the flour. Continue to cook over low heat for 4 minutes stirring constantly. Add the milk, chopped truffles, onion and bay leaf. Simmer for 10 minutes. Remove onion and bay leaf.

Turn off the heat and add 3/4 of the aged cheddar and all of the other cheeses. Season with salt and black pepper and fold in macaroni. Pour into a 2-quart casserole dish. Top with remaining cheddar.

Melt the butter in a sauté pan and toss bread crumbs and parsley to coat. Top the macaroni with bread crumb mixture. Bake for 30 minutes. Remove from the oven let stand for about 5 minutes. Serve with fresh shaved black truffles.

3 tablespoons finely chopped black truffles10 ounces sharp aged white cheddar, grated3 ounces Gruyère cheese, grated1 ounce Parmesan cheese, grated2 drops black winter truffle oil3 tablespoons butter1 cup brioche bread crumbs2 tablespoons chopped parsleySliced fresh black truffles for garnish (optional)

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CHOCOLATE BARKYield: Serves 16

Once you make and try a piece of this rich (from the chocolate), crunchy (from the nuts), and chewy (from the dried fruit) candy for yourself, you’ll understand why so many of the guests at the Governors Ball find it irresistible. If you start with raw shelled nuts, put them in a single layer in a baking pan and roast them in a preheated 350°F oven until golden, about 6 minutes; then remove them from the oven and cool to room temperature before making the bark.

INGREDIENTS 1 pound dark chocolate (64 to 70 percent cocoa content), coarsely chopped1/4 cup roasted pecan halves1/4 cup coarsely chopped roasted macadamia nuts 1/4 cup roasted shelled pistachio nuts1/4 cup roasted shelled sunflower seeds1/4 cup dried cherries1/4 cup chopped dried apricots

INSTRUCTIONS Line a baking sheet with parchment paper.Put the chopped chocolate in a microwave-safe bowl. Put the bowl in the microwave, set the power level to medium, and microwave for 20 seconds. Stir the chocolate with a rubber spatula and, if not smoothly melted, microwave again for 20 seconds longer. Continue only until the chocolate is smooth.

Spread the melted chocolate on the parchment-lined baking sheet to a thickness of 1/4 inch. (It’s okay if the edges of the spread-out chocolate aren’t neat, since you’ll be breaking it up.) Immediately sprinkle the pecans, macadamias, pistachios, sunflower seeds, cherries, and apricots over the still-melted chocolate.

Leave the chocolate to set until solid, about 20 minutes at cool room temperature or 5 to 10 minutes in the refrigerator. Break the chocolate into rough serving pieces and store in a covered container at cool room temperature until serving time.

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SPICY TUNA TARTARE IN A SESAME MISO CONESCreated by Lee Hefter in 1995 at Granita.

INGREDIENTSTARTARE4 ounces diced # 1 sushi grade tuna1 tablespoon diced pickled ginger1 teaspoon chopped scallions1 tablespoon soy sauce/wasabi mixture (see below) 2 tablespoons Spicy Chili Mayonnaise (see below)

INSTRUCTIONS1. Preheat oven to 350 degrees F.2. In a medium saucepan, melt the butter together with the corn syrup. Do Not Boil.3. Remove from the heat and whisk in miso paste and sesame oil. 4. Sift the flour, continuously stirring. Add the ginger and sesame seeds.5. Bake in the oven on Silpats in 1 tablespoon portions for 10 minutes, then turn and bake for another 2 minutes.6. Remove from the baking sheets and form into miniature cones. Assembly and Presentation. 1. Mix together tartare ingredients. Place in plastic pastry bag. 2. Place cones (about 20) in cone holder. Place 2 daikon sprouts in each cone while piping in the tartare mixture. 3. Top with masago roe, julienne bonito flake, and chopped pickled ginger.

Soy Sauce/Wasabi Mixture made with 1/3 cup wasabi paste and 1 cup Japanese soy sauce. First, mix the wasabi paste with a little water, then mix with soy sauce. Be sure to shake or mix before every use.Spicy Chili Mayonnaise is made with 1 cup of good quality prepared mayonnaise, 1/3 cup plus 1/4 tablespoon chili sauce siracha, and 1/4 teaspoon sesame oil (Kadoya brand), all mixed together.

MISO TUILE CONE4 ounces diced # 1 sushi grade tuna1 tablespoon diced pickled ginger1 teaspoon chopped scallions1 tablespoon soy sauce/wasabi mixture (see below)2 tablespoons Spicy Chili Mayonnaise (see below)4 ounces (1/2 stick) butter1 cup corn syrup1/8 cup miso paste1/4 teaspoon salt1/4 teaspoon black pepper1 tablespoon sesame oil1/2 cup all-purpose flour1 tablespoon powdered ginger1/2 cup sesame seeds (1/4 cup black, 1/4 cup white)

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#PiperReady COCKTAIL

Yield: 1 Drink

1/2oz. Aperol Itslian Bitters1/2oz. St-Germain Elderflower liqueur1/2oz. Simple syrup1/4oz. Fresh lemon juiceShake & strain then add2oz. Piper hiedsick Rose savaugeGarnish-lemon peel

Share your @piperheidsieckus cocktail

#piperready

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10 HOLLYWOOD AWARDS PARTY “MUST-HAVES” TO SET YOUR CELEBRATION UP FOR SUCCESS!

Cheryl Cecchetto is the owner and president of Sequoia Productions. Her team has been producing the Academy Awards® Governors Ball for over 25 consecutive years. She recently released her biography, Passion To Create: Your Invitation to Celebrate, detailing her path to producing the most high profile events in Los Angeles. Cheryl offers the following tips for bringing the glamour home.

CONNECTMy every decision involves my priority to CONNECT my guests in some way. That’s the whole point. Via your official invite, encourage your guests to watch as many of the nominated films as possible, or listen to nominated music on YouTube. When they “do their homework,” lively debate and predictions over who deserves to take home the gold will abound.

ARRIVAL TIMESet your arrival time at one hour before the awards show begins. There’s plenty of games, food, cocktails, and of course, socializing to cover! If you live near the West Coast, this can be as early as 4 PM. If so, plan to offer some substantial fare, as they will assume your soiree covers the dinner hour.

COSTUMESIf the show is formal, suggest that your guests wear black and white. A hint of collective “costuming” is social and fun.

AMBIANCEAs guests arrive, play the soundtracks of the nominated films, television shows, or music. You can also play classic themes and soundtracks for the genre.

BEVERAGESAwards season calls for champagne, champagne, and more champagne! A splash of bubbly encourages celebration and mixing, and is a necessity in order to toast the winners. For a fizzy, non-alcoholic alternative: mix pomegranate juice and soda water, then garnish with a mint sprig.

THEMETheme everything. How about a few apropos names for your signature cocktails? A few of my favorites: “And The Cosmo Goes To...,” “Mixologist and Mingle,” and for your pomegranate offering, what else but “The Red Carpet”?

ACTIVITIESThe Ballot Game. Download and print the nominations in the various categories. Guests fill them out before the show begins, or if you sent them with the invitation, at home before they arrive. Keep score during the show regarding which of your guests are ahead, and who’s clearly been a shut-in for the last 12 months. The three guests with the most correct answers at the end of the show win! Choose prizes that are an extension of that awards show. For the biggest celebrations of the year, a number of awards themed books are available on Amazon, or in your local bookstore, which include histories and past recipients.

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@sequoia_productions

FOODA sit-down dinner is not necessarily conducive to a party centered around the screen. Ratherthan a large entrée, follow Wolfgang’s lead and serve an accumulating assortment of delicious, small bites throughout the evening. Place within reach, and they’ll disappear on their own. Introducing tasty appetizers as your night progresses will both delight and intrigue your guests, as they wonder what morsel is next in store. Surprises are a key component of good entertaining. Guests who don’t know what’s around the corner are happier, and stick around. Eclectic, slightly unusual food offerings are best, but definitely include one or two for which you are locally famous. Perhaps you’ll ask some of your friends to prepare a few appetizers of their own, and share the limelight. Include a few of Chef Wolfgang Puck’s signature recipes - your guests will enjoy the same classics as the stars at the Governors Ball.

DETAILSIt’s amazing how the little details are what people remember. A casual, but elegant atmosphere invariably calls for flowers and candles. Nature adds life and charm to any indoor setting. At your local flower mart, challenge yourself to chose blooms you’ve never considered before, and fashion the arrangements yourself, with your own personal touches. Most awards are gold, therefore, add gold touches with ribbons around your candles, faux gold chargers to pass hors d’oeuvres, and perhaps a gold bow tie on your partner!

If your heart is set on a sit-down dinner - absolutely! Boost your environs with “tabletop glitz and glamour.” Head over to your local fabric store and pick a few fabrics that sparkle, adding them as a tablecloth or accent. The glassware, china or cutlery you place will look fabulous against your sparkling choices. The fabric mart in most cities is actually very inexpensive, and you can find an almost infinite variety of fabrics, from formal to whimsical, understated to over the top.

PARTY FAVORSWho doesn’t like party favors? Offer your guests a fun parting gift surprise, the more themed to the award, the better.

2016 GOVERNORS BALL DÉCOR

(Sequoia Productions)

PUCK PARTY PHOTO CONTEST (FEBRUARY 28, 2016)

MAKE ONE OF WOLFGANG PUCK’S FAMOUS OSCAR NIGHT RECIPES TO WIN Dine like the stars! Whip up one of the recipes from our eBook and post your photo to Instagram or Facebook for a chance to win a Wolfgang Puck Home Entertaining Set. Get creative with the recipe. Add your own personal touches and cooking style. Don’t’ forget – Oscar night is all about the glam. Presentation counts!

HOW TO ENTER 1. Upload a photo of your Wolfgang Puck inspired dish to Instagram or Facebook2. Follow and Tag @WPCatering3. Must use hashtags #WPCatering or # 4. That’s it!

PRIZE PACKAGE Three (3) winners will receive a Wolfgang Puck Home Entertaining Set complete with signed apron, cookbook, and slate serving set.

RULES AND GUIDELINES 1. User profile must be public2. User must own full rights to images uploaded3. Must be 18 or older to enter4. Contest ends 12:01 a.m. on February 29, 20165. Winners will be announced on March 4, 20166. Wolfgang Puck Catering may share submitted photos on their social media platforms during the contest. The sharing of these photos do not, in any way, suggest photo style or user preference and have no bearing on the selection of the final contest winners.

HOST AN OSCARS® VIEWING PARTY

F E B R U A R Y 2 8 , 2 0 1 6

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