Chef Wolfgang Puck readies caviar, gold dust for Oscars feast

Master Chef Wolfgang Puck is pictured during a media preview of this year's Academy's Governors Ball in Los Angeles, California, U.S., March 1, 2018. (Reuters)
Updated 03 March 2018
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Chef Wolfgang Puck readies caviar, gold dust for Oscars feast

LOS ANGELES: Three-hundred pounds of Miyazaki Wagyu beef will be sliced, 1,500 quail eggs cracked and some 1,400 corks popped as Hollywood’s stars dine on chef Wolfgang Puck’s recipes after the Oscars are handed out on Sunday in Los Angeles.
Puck, the celebrity chef in his 24th year preparing the post-Academy Awards feast, on Thursday unveiled his menu for the annual Governor’s Ball that will serve up 30 pounds (13.6 kg) of edible gold dust to 1,500 guests of A-listers and Oscar winners.
“We are really all of us excited, and I really think for us it’s always very special,” the 68-year-old Austrian-born Puck said.
Diners will be treated to more than 50 dishes, including small-plate entrees such as mini pea and carrot ravioli with black truffle, a raw bar featuring caviar parfait with 24-karat gold, and cocktail-inspired macarons like negroni and mojito.
The event will require a staff of more than 1,000 to prepare food, serve 800 stone crab claws and pour more than 10,900 glasses of various beverages.
Puck, who also included vegan and gluten-free fare such as spinach campanelle and tiny taro tacos, approached the event with his trademark enthusiasm, cracking a raspberry dessert with a spoon while declaring sweets his “most important thing“
“As long as the Oscars is not tired of me, I’m not tired of Oscar,” Puck said with a grin.


Evolution of coffee culture in KSA

Original local cafes are working hard to maintain their reputation for serving authentic coffee. (AN photo by Huda Bashatah)
Updated 09 December 2018
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Evolution of coffee culture in KSA

  • The growing number of cafes has helped people share their passion for coffee, proving that it is much more than a beverage

JEDDAH: Coffee has always been a major part of Arab culture, a traditional companion at gatherings, weddings and a wide variety of social events.
In Arab households, there is never an occasion where the “dallah” — the Arabic traditional coffee pot — is unavailable. Coffee is served over and over again in small Arabic cups.
Recently, however, there has been a rise in another branch of coffee culture, “specialty coffee.”
Western coffee culture has spread rapidly in Saudi Arabia, with local cafes popping up on the streets and in shopping malls. Their growing popularity is well deserved.
Original local cafes such as Brew 92, meddcoffee, Cup and Couch and others have worked hard to grow their reputation for serving authentic coffee, rather than using sugar and other elements to change the taste of the beverage.
The growing number of cafes has helped people share their passion for coffee, proving that it is much more than a beverage.
Atheer Al-Dhari, a barista at Ekleel cafe, said: “I love coffee. After four years’ experience in coffee, it is not just a career or a job but my biggest passion. My husband encouraged me to be more than a home barista.
“A couple of years ago, modern coffee was not popular,” the 26-year-old barista said. “But, then, as people observed the complexity of coffee they became curious. It was our responsibility to show them how coffee worked and that it was more than just a beverage. It takes years to even grow the coffee tree, so it is a lot of work and effort. There are farmers, roasteries, training, lots of money and so much more involved in serving a cup of coffee.”
Abbas Anwar Khan, a marketing specialist at Qatarat cafe, said: “We work on introducing a variety of coffee to the public, to familiarize them with the many flavors and textures.”
Rawan Jambi, a partner in the Rico Coast Lounge, said: “We are looking to introduce ourselves in many different areas, such as Riyadh and Dammam. Recently people have been following the trend of drinking coffee, and they try to include it in their routine from day to night.
“Back in the day, there was just Arabic coffee, but gradually Americanos, cappuccino and other types of hot coffee were introduced. Also due to the hot weather, cold coffees were introduced, which is a big change,” she said.
Recent events have been held to highlight the history and development of coffee in Jeddah. In November, two major events promoted different cafes and offered people a chance to taste their offerings.
“It is very significant for us. The coffee business is growing quickly and competition is strong. It is like a wildfire,” said 19-year-old barista Abdullah Babouk from Beyond Coffee.
“What I like about being a barista is that people who drink coffee have a routine where they come to us every day. Rather than it being a customer-provider relationship, we are a community. Every cafe should open with a vision to stand out and not just make money. Coffee should be treated like gold and that is our mission.”
Although coffee consumption has few health risks and considerable benefits, “anything and everything is harmful when we abuse it,” said dietician Dr. Ruwaida Idrees.
“Coffee bears some risks, and high consumption of unfiltered coffee has been associated with mild elevations in cholesterol levels,” she said.
“More than two cups of coffee a day can increase the risk of heart disease in people with a specific and fairly common genetic mutation that slows the breakdown of caffeine in the body.”
Caffeine addiction can be a serious problem for some people, including students and office employees who sacrifice sleep and drink coffee to stay alert.
“The first step is admitting you have a problem with coffee, then start to work on solving the problem,” Idrees said. “Drinking half-caffeinated or decaffeinated versions can help, as can walking around the office or getting other physical activity when you feel sleepy.”
As long as it is not consumed in large quantities, coffee is something to be cherished and each cup enjoyed.