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  1. Production & Strategy
  2. Event Production & Fabrication

Oscar Preview: 10 Nominees Mean Super-Size Menu for New York Academy Members

Michael O'Connell
March 1, 2010

The Academy of Motion Picture Arts and Sciences probably wasn't considering its New York chapter's annual Oscar night dinner of film-inspired dishes when it doubled the nominees for Best Picture from five to 10 this year. But it definitely threw planners for a loop.

"It was a little bit weird," said production and costume designer Donna Zakowska, chair of this year's celebration. "I've done this twice before, and we've always focused on five. It was sort of the perfect number."

But it is a year of change. The March 7 party also finds a new home this year at Gilt at the New York Palace Hotel, where executive chef Justin Bogle and executive pastry chef David Carmichael created a course for each of the 10 nominated films.

From foie gras fashioned into cartoonish bombs for The Hurt Locker to orbs of inverted blueberry pie inspired by the alien moon of Avatar, the chefs seemed to take their task quite seriously. They prepared the dishes for a press preview February 18.

Zakowska, who won an Emmy for her costume designs for the HBO miniseries John Adams, says she was inspired by the chefs' theatrical sensibility in her decisions for the party's decor. She's working with florist Katsuya Nishimori on modern arrangements of white paper constructions and origami to play off the ornate venue.

An Education... in Beets
An Education... in Beets
Photo: Steve Mack/AMPAS
An Education, the inspiration for the first course, prompted executive chef Justin Bogle to school guests on the different ways to eat beets, with the root served raw, roasted, and frozen on a chalkboard.
An Education, the inspiration for the first course, prompted executive chef Justin Bogle to school guests on the different ways to eat beets, with the root served raw, roasted, and frozen on a chalkboard.
Photo: Steve Mack/AMPAS
One of the more literal interpretations is planned for The Hurt Locker's second course—a Foie Gras Bomb with a coco-curry, passion fruit, and peanut shell.
One of the more literal interpretations is planned for The Hurt Locker's second course—a Foie Gras Bomb with a coco-curry, passion fruit, and peanut shell.
Photo: Steve Mack/AMPAS
Up in the Air gets a treatment in the fourth course with Long Island Peking duck presented on a tray like those handed out during in-flight meals.
Up in the Air gets a treatment in the fourth course with Long Island Peking duck presented on a tray like those handed out during in-flight meals.
Photo: Steve Mack/AMPAS
For the dessert course, an inverted blueberry pie, shaped like the moon Pandora from Avatar, sits next to a candy sculpture of the alien creatures depicted in the film.
For the dessert course, an inverted blueberry pie, shaped like the moon Pandora from Avatar, sits next to a candy sculpture of the alien creatures depicted in the film.
Photo: Steve Mack/AMPAS
Petit fours inspired by the animated film Up include raspberry, passion fruit, and casis flavored paté de fruit fashioned into balloons.
Petit fours inspired by the animated film Up include raspberry, passion fruit, and casis flavored paté de fruit fashioned into balloons.
Photo: Steve Mack/AMPAS
The second set of petit fours, based on Precious, draw inspiration from the film's source material and author Sapphire, who executive pastry chef David Carmichael salutes with chocolate truffles colored and shaped like her namesake stone.
The second set of petit fours, based on Precious, draw inspiration from the film's source material and author Sapphire, who executive pastry chef David Carmichael salutes with chocolate truffles colored and shaped like her namesake stone.
Photo: Steve Mack/AMPAS
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