Examples of excellent plating and presentation

Wolfgang Puck Catering will once again handle food, working with a culinary staff of 200. The famed chef and the company's vice president of culinary, Eric Klein, are creating more than 60 dishes for the event, ranging from one-bite hors-d'oeuvres to tray-passed entrées. New dishes for this year include Miyazaki Wagyu beef tartare on puffed black rice; crab-stuffed hibiscus; and taro root tacos with spiced eggplant.

For dessert, the Wolfgang Puck Catering pastry team—made up of Kamel Guechida, Garry Larduinat, and Jason Lemmonier—will also create a variety of new dishes, including a strawberry and cream dish that uses sustainable ruby chocolate.

This year marks Wolfgang Puck Catering's 25th consecutive year catering the Governors Ball.

Piper-Heidsieck champagne will be served for the fifth year. The brand's limited-edition bottle has a red and gold label to tie into the theme. Francis Ford Coppola Winery and Tequila Don Julio will also be serving at the event; overall, an estimated 13,000 glasses will be used for beverages at this year's event.