At last night's Oscars, celebrity chef Wolfgang Puck shined as bright as any Hollywood star.
Puck's exquisite menu for the after-Oscars dinner known as the Governor's Ball offered extensive vegan and vegetarian options and required a culinary team of 350 people.
So how does one feed Hollywood A-listers? Well, the chef's grocery list included 20 pounds of black and white truffles, 600 Maine lobsters, 1,200 stone crab claws, 1,000 pounds of chocolate and 1,600 pounds of butter.
The menu included 6,500 wood fire Oscar-shaped flatbreads, chestnut tortellini with black truffles, potatoes with caviar and one bottle of champagne per person. That's a lot of bubbly if you consider the Governor's Ball dinner was for 1,500 people.
Below are some Instagram pictures of the food Puck and his team served at the Oscars. Warning, you'll feel major hunger pangs (and envy!).
Chestnut agnolotti and ingredients
Concord grape macaroons that matched the Governor's Ball color scheme
The Wolfgang Puck Catering team
Making potatoes and caviar
Puck with Steven Spielberg, Nicole Kidman and Mark Whalberg
Ending the evening with his wife Gelila by his side