Wolfgang Puck

20 Feb 19
Variety

The evening of March 24, 2002, was unseasonably cool in Los Angeles. It was the night of the 74th Academy Awards, and the first to be held at the newly completed Kodak Theatre in Hollywood. As the show’s honorees began arriving at the venue and walking the red carpet, temperatures were dipping as low as […]

20 Feb 19
Twin Cities
I first learned to cook in a kitchen ruled by two strong, loving women: my mother and grandmother. They were both amazing cooks, and all these years later my mouth still waters when I think about the food they prepared. They weren’t fancy about our daily food. Though they both knew how to prepare the finest traditional Austrian dishes, they ran our home smartly and frugally. They grew most of their own vegetables, relying largely on fresh produce straight from our home garden along with smart pantry staples. Among their most reliable staples were dried beans. Of course, they grew most of the beans they used. I remember scarlet runner beans that they let dry on the vines in the summer sun before shelling and storing them. There were white beans like cannellini, too, since we lived so close to the Italian border. And I’m sure they bought more beans at local street markets. For such an inexpensive ingredient, dried beans provide generous flavor and texture, not to mention abundant healthy nutrients such as B vitamins, potassium, complex carbohydrates and fiber, along with good amounts of protein but little fat and no cholesterol. More than just a great accompaniment, they’re robust and flavorful enough to serve as a main dish in their own right. Take, for example, my recipe for white bean soup with root vegetables. With generous quantities of root vegetables, a little bacon for extra flavor (though vegetarians and vegans could leave that out), and optional garnishes of sliced cooked sausage and freshly grated Parmesan (also easy to omit for those who don’t eat meat or dairy), it’s definitely a soup that adds up to a meal in itself. With very little effort on your part, my recipe — which you can make with any variety of dried white beans — yields a generous quantity: 3 quarts, the equivalent of a dozen 1-cup servings. So, unless you’re feeding a crowd, you can refrigerate or freeze leftovers to reheat for later. Add some warm, crusty bread, a salad of flavorful leaves like kale, arugula or endive, or just a simple slaw of shredded cabbage and carrots, and you have a perfectly satisfying dinner. It’s the sort of meal that will make you feel as if you’re dining by the fireplace. Once you’ve made the soup a few times, feel free to start experimenting. Use different kinds of beans, vegetables and seasonings. Add a smoked ham hock or turkey leg, if you like. In other words, make the recipe your own, reflecting whatever you have available that’s in season. In other words, cook like my mother and grandmother did. WHITE BEAN SOUP WITH ROOT VEGETABLES Makes 3 quarts. 2 cups dried white beans 1/4 cup extra-virgin olive oil 2 1/2 quarts store-bought good-quality low-sodium chicken stock or broth, or vegetable stock or broth 2 ounces smoked bacon, about 3 slices, cut crosswise into strips 2 medium yellow onions, peeled, trimmed, and diced 2 large carrots, trimmed, peeled, and diced 2 small celery stalks, trimmed and diced 1 small bulb celeriac, peeled and diced 6 large garlic cloves, peeled and chopped 1/4 cup tomato paste 1 large tomato, about 8 ounces, peeled, seeded, and chopped 2 or 3 large fresh basil leaves 2 or 3 sprigs fresh Italian parsley 1 sprig fresh thyme 1 sprig fresh rosemary 1/3 cup sherry wine vinegar 2 teaspoons sugar Kosher salt Freshly ground white pepper Sliced cooked sausage, for garnish, optional Freshly grated Parmesan cheese, for garnish, optional Start prepping the beans the night before. Little by little, spread them out on a clean work surface and sort out any grit or other debris or malformed beans. Put the beans in a strainer, and rinse thoroughly with cold running water. Then, transfer them to a bowl, add cold water to cover them by at least 2 inches, and leave at room temperature to soak overnight. Start cooking the soup at least 3 hours before serving time, first draining the beans thoroughly. Heat a large stockpot over medium heat, and add the olive oil. Add the bacon strips and cook, stirring frequently, until they have browned lightly, several minutes. With a slotted spoon, remove and discard the bacon. In another pot, bring the stock or broth to a boil over medium-high heat; then, reduce the heat and keep warm. While the stock is heating, add the onions, carrots, celery and celeriac to the pot containing the oil and bacon fat, and cook over medium heat, stirring occasionally, until they begin to turn tender, 3 to 4 minutes. Stir in the garlic, tomato paste, chopped tomato and drained beans. With kitchen string, securely tie together the basil, parsley, thyme and rosemary. Add the bundle to the pot along with the vinegar and sugar. Pour in the hot stock or broth, and stir well. Season lightly with salt and white pepper. Raise the heat, and bring the liquid to a full boil. Then reduce the heat to medium and cook, stirring occasionally, and adding more stock or fresh water as needed to keep the beans fully covered. When the beans are tender, remove and discard the herb bundle. Ladle out 2 cups of the beans and vegetables and puree them in a blender or food processor, carefully following the manufacturer’s instructions for processing hot liquids safely without spattering. Stir the puree back into the pot. Taste and adjust the seasonings with more salt and pepper. To serve, ladle the soup into heated bowls. If you like, garnish with sausage and Parmesan cheese. 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20 Feb 19
Lime Lava

Legendary chef Wolfgang Puck hosted a vegan cooking segment on The Ellen DeGeneres Show recently, sharing his Oscar-worthy creations with … limelavamix

16 Feb 19
PIPER-HEIDSIECK US

ABC7 New York City featured Piper-Heidsieck in the February 16, 2019 segment, A Sneak Preview of the 2019 Oscars Governors Ball. “Invited guests get to enjoy all the fun after the 2019 Oscars. Celebrated Chef Wolfgang Puck and his team are creating dozens of dishes for the 1,500 invited guests of this year’s after party. Puck said he […]

16 Feb 19
PIPER-HEIDSIECK US

ABC13 Houston featured Piper-Heidsieck in the February 16, 2019 segment, A Sneak Preview of the 2019 Oscars Governors Ball. “Invited guests get to enjoy all the fun after the 2019 Oscars. Celebrated Chef Wolfgang Puck and his team are creating dozens of dishes for the 1,500 invited guests of this year’s after party. Puck said he […]

16 Feb 19
PIPER-HEIDSIECK US

ABC6 Philadelphia featured Piper-Heidsieck in the February 16, 2019 segment, A Sneak Preview of the 2019 Oscars Governors Ball. “Invited guests get to enjoy all the fun after the 2019 Oscars. Celebrated Chef Wolfgang Puck and his team are creating dozens of dishes for the 1,500 invited guests of this year’s after party. Puck said he […]

19 Feb 19
Isabella Romance Novels

Gowns, golden statues and red velvet waffles? Entertainment’s highly esteemed evening is coming in hot, literally, with hot fried quail. Every dish revealed for the post-Oscar’s Governors Ball makes it apparent that the 2019 Oscars food menu is the…

19 Feb 19
Observer

The celebrity chef is a pro at making vegan pasta, but he’s not here for Annie Hall’s iced wine.

19 Feb 19
KTLA

[ooyala player_id=”f987944e2b8d47c5ad7da7977780b8bd” auto=”true” width=”1920″ height=”1080″ pcode=”9vOTQyOvfOKTDwM65FXm0S1biBeX” code=”F5bmdhaDE6P1v2HubuX24IySOBhmUymm”] Wolfgang Puck Catering VP/Chef Eric Klein joined us live with a taste of what they’re serving up at this year’s Oscar Governor’s Ball.  This is the 25th consecutive year that the nationally-recognized Wolfgang Puck Catering arm has been tapped to oversee the Governors Ball, the official after-party for […]

19 Feb 19
Variety

Welcome to Oscar week. It’s the time of year when Hollywood’s film industry celebrates all things movies. But it’s certainly not just the big show everyone is looking forward to. With voting closed, it’s all about the parties now. Who’s doing what and where and when are they doing it are the questions everyone is […]

19 Feb 19
Lime Lava

… handmade pasta, and mini Oscar statues made of chocolate and filled with strawberry marmalade. Asked if she knows how to cook, Keaton reveals … limelavamix

19 Feb 19

For the first time, I was lucky enough to visit Las Vegas. I went for work (my second job) as a buyer and I think it was the perfect way to experience Vegas. I am not into clubs, super late nights or gambling so to go with work and with a coworker who is a […]

19 Feb 19
Latest Entertainment News | Top Celebrity News, Hollywood Headlines

Wolfgang Puck wants to make sure Ellen DeGeneres has good food to eat on Oscars night. RELATED: Ellen DeGeneres Gifts $1 Million To ‘Ellen’ Audience The famous chef is catering the upcoming Academy Awards Governors Ball for the 25th time, and he’s stopping by “The Ellen DeGeneres Show” to give the host and her guest Diane […]

19 Feb 19
Stopdraggingthepanda

It is late afternoon in The Post Coital Beetle and Slim and I are starting into our first pitcher of Blue Buck Ale, nachos have been ordered. On the television screen on the wall in front of us, a baseball player is attacking a dugout water cooler with his bat. The television is on mute. […]

19 Feb 19
Deadline

This list will be updated on a regular basis this week with more events to be announced. Please send any event or party details to anthony@deadline.com. Most events are by invite-only except for the Oscar Week panels; tickets sold for those at Oscars.org. Tuesday, Feb. 19 5:30PM: 21st Costume Designers Guild Awards Location: Beverly Hilton Those lauded include Ruth […]