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.
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