Hungarian chef to cook at Oscars afterparty: these dishes are sure to make an appearance
These Hungarian dishes are sure to make an appearance at the Oscars afterparty thanks to the Hungarian chef.
István Szántó, the head chef of Wolfgang Puck’s Spago restaurant in Budapest, will be serving iconic Hungarian dishes to Hollywood celebrities at this year’s Oscars afterparty. Every year, more than a hundred chefs work with American-Austrian chef Wolfgang Puck to ensure that everything at this legendary event is perfect.
Hungarian dishes at the Oscars
A special feature of this year’s event is that, for the first time, traditional Hungarian dishes will be served at the afterparty, in addition to the usual Wolfgang Puck signature dishes.
Chicken paprikash, vadas (hunters’ stew), Somló dumplings, and Eszterházy cake will be on the menu at the post-awards show party in Los Angeles on Sunday, 27 March.
“I am very happy that Wolfgang has given me the opportunity to introduce myself to the Los Angeles audience,”
said an excited István Szántó.
“I immediately thought of dishes that are emblematic of Hungarian cuisine. In the end, chicken paprikash, vadas, Eszterházy cake, and Somló dumplings were my choices,”
he added.
“I knew there were a lot of security and logistical aspects to consider. To have ingredients for the food on site. We need to make these dishes easy to eat, in small portions, with aesthetic presentation, and in incredible quantities. We will prepare 800 servings of vadas and 350-350 servings of the other dishes. Although it’s a catering service, it’s important to be festive and elegant for the awards ceremony,”
adds the chef, as we can read in Roadster.hu’s article.
How are these dishes made?
Wolfgang and István sourced their ingredients from the famous local farmers’ market in Santa Monica, and István, of course, brought real Hungarian paprika from home, according to Blikk.hu.
- Vadas: the vadas will be made from wagyu beef and served with ricotta-stuffed dumplings and mustard sauce. Like this, the dish can also include traditional food from Wolfgang’s native Austria.
- Chicken paprikash: the traditional chicken paprikash is wrapped in a Hortobágy-style pastry and topped with paprika sauce.
- Desserts: the Somló dumplings are presented as golden bonbons in the shape of a walnut, while the Eszterházy cake is presented in the most traditional way and is made according to a traditional recipe.
The post-gala reception in numbers:
- 117 chefs
- 12 kg Nishiki rice
- 1,080 eggs
- 10 whole yellowtail mackerels
- 136 kg smoked salmon
- 182 kg Yidori chicken
- 7 kg caviar
- 3 kg truffles
- 100 lobsters
- 3 crates Harry’s strawberries
- 5 crates local raspberries
- 28 kg Yukon gold potatoes
- 30 kg miyazaki wagyu beef
- 10 kg local green peas
- 19 kg jackfruit
- 5 kg purple ninja radish
- 12 kg baby rainbow carrots
- 12 kg baby planet carrots
- 10 kg baby turnips
- 19 kg baby anise fennel
- 12 kg premium frisée
- 211 kg baby green romaine lettuce
- 19 kg black Tuscan cabbage
- 300 pieces baby Lolla Rossa lettuce
- 12 kg sugar peas
- 30 kg Heirloom Mix beetroot
- 23 kg local rainbow chard
- 4 crates organic arugula
- 46 kg ground beef
- 14 kg Prime New York
- 55 kg Ahi tuna
- 12 kg Valbrasco feta
- 26 kg Jumbo Lump
- 23 kg mozzarella
- 14 kg fontina
- 14 kg parmesan
- 1,600 pieces of homemade mini brioche buns
- 19 kg duck breast
- 95 l Alta Dena whole milk
- 2,600 sesame miso cones
Source: Roadster.hu, Blikk.hu