The Governors Ball, the celebration following the 82nd annual Academy Awards ceremony at the Kodak Theatre on Sunday, will showcase a décor reminiscent of the late 1930s, a “Streamline Moderne” style with a contemporary edge — beaded fiber-optic chandeliers, a grand sweeping staircase, tables draped in satins and a color palette of copper, amethyst, platinum and slate charcoal.

The theatrical presence is intended to make guests feel as if they’ve stepped into a vintage Hollywood club setting — “with a 2010 face lift,” says ball producer Cheryl Cecchetto.

And for the 16th consecutive year, celebrity chef and restaurateur Wolfgang Puck has custom-designed the menu — including an updated twist on a classic chicken pot pie, signature dishes such as smoked salmon Oscars, and pastry chef Sherry Yard’s gold-dusted Oscars.

“We cast star-quality ingredients and keep the focus on the flavor. Our art is on the plate for everyone to savor and enjoy,” notes Puck.
He’ll be serving a sit-down dinner to 1,500 in the Grand Ballroom at Hollywood & Highland Center in Hollywood with a team of 300 chefs in the kitchen and 600 servers.

“It’s always a challenge, mainly to get the food out on time. After the ceremony, every one is really hungry,” says Puck. “People who come to the ball really eat — and some ask for seconds.”

Tray-passed hors d’oeuvres — among them tempura shrimp and lobster; mini Kobe burgers; wasabi pea crusted crab cakes; smoked salmon pizza; black truffle and ricotta cheese pizza; vegetable spring rolls; and chicken pot stickers — will get the evening off to a delicious start, greeting guests on arrival at the ball.

Large sushi and seafood stations, outside the ballroom, will offer a variety of rolls (tuna, vegetable, California, etc.) along with shrimp, lobster tails, crab legs, oysters and mussels with cocktail, mustard and remoulade sauces for dipping.

The dinner first-course will be an individual potato galette topped with crème fraîche, house smoked salmon and baby greens and served with passed warm brioche. Next up is the chicken pot pie entree.

Puck says he was looking for something different that could be served hot and fast.

“We’ve never done a chicken pot pie. We used to do it a few times when CUT (Puck’s Beverly Hills steakhouse) first opened and it is very comforting. The pot pie is a familiar thing, but we wanted to make it more exciting by adding shaved black truffles to both the filling and dough,” says Puck, adding that the creation has a puff pastry top (no crust) and will be baked and served in individual terrines with rice pilaf on the side.

Individual baked Alaskas with espresso ice cream, chocolate sorbet and toasted meringues will be the dessert finale. In addition, an extensive chocolate (lollipop chocolates, macaroons, truffles, fruits) and champagne bar (with Moët & Chandon Nectar Imperial Champagne) will be featured.

Floral designs, a mix of orchids, calla lilies, roses, tulips, exotic leaves set in an eclectic collection of ceramic, glass and metal containers, by Mark Held, co-owner of Mark’s Garden in Sherman Oaks, will highlight the table decor.

“The elegant night spots of Hollywood in the late ’30s were our inspiration,” notes Held.

There will be 15 different combinations and about 20,000 stems in the art nouveau floral sculptures of various sizes and shapes.

Tightly clustered bouquets gathered and angled in tall glass cones will tower above some tables while others will have low floral centerpieces. Mirrored bases and copper-toned votives along with small cabaret lamps will cast an indirect glow across the tables.

Jeffrey Kurland, an Oscar-nominated costume designer (Bullets Over Broadway, 1994), the chair of this year’s ball, has designed special attire for the cocktail waitresses, the all-female orchestra, waiters and Puck.

Moët & Chandon will be pouring Grand Vintage 2003 Champagne (debuting for the first time at the Oscars; it will be available to consumers this fall) throughout the evening. Wines from Newton Vineyards — a chardonnay and cabernet sauvignon — will be served with dinner.

A special Golden Glamour cocktail featuring Moët & Chandon’s Imperial Champagne, will also be available to guests. And for those who will be viewing the Oscars on TV, it’s easy enough to recreate the cocktail at home:

Golden Glamour

4 ounces Moët & Chandon Imperial Champagne
1/4 ounce (about 11/2 teaspoons) Navan (natural vanilla liqueur)
1 1/2 ounces passion fruit juice
Mint sprig, to garnish

Combine first three ingredients in a champagne coupe. Garnish with a fresh mint sprig.

Makes 1 serving.