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Oscar News: SoCal Restaurant Show

SoCal Restaurant Show featured Piper-Heidsieck in the February 24, 2018 podcast interview “Executive Chef Eric Klein, Vice President, Culinary, Wolfgang Puck Catering.”

“For the 24th consecutive year the celebrity chef to the stars Wolfgang Puck will set the stage for the Oscars’ Governors Ball menu pairing classic Hollywood glamour with culinary whimsy. It’s for 1,500 VIP guests including Oscar winners and Nominees in the Ray Dolby Ballroom on the top level of the Hollywood & Highland Center. It starts immediately following the Oscar telecast on ABC.”

“On the order list for the Governors Ball is 350 pounds of Atlantic Bigeye tuna, 15 kilos of American, farm-raised caviar, 250 Maine lobsters, 300 pounds of Miyazaki Wagyu beef, and 800 stone crab claws.”

The guests will toast with 1,400 bottles of Piper-Heidsieck (more than 12,000 glasses) …”

Click here to read the article and listen to the podcast. 

 

 

 

 

 

 

 

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