Inside Wolfgang Puck's 20th Governors Ball

The team posed with the elaborate spread of dishes.

A few hors d'oeuvres include vegan taro root and avocado tacos, Oscar-shaped salmon with caviar, and white bean quinoa cakes with roasted pepper.

Guests will have plenty of sushi, oysters, shrimp, and stone crab claws to choose from at the sushi and seafood station.

One of the new dishes served this year is wild salmon with ginger and almonds.

Many dishes receive a generous shaving of black truffles like the pasta with roasted chestnuts, the macaroni and cheese, and the chicken pot pie.

Take a look at that truffle mac and cheese, mixed vegetable salad, and salmon.

The miniburgers are topped with aged cheddar and remoulade.

The sparkling wine for the evening will be Champagne Thiénot.

Wolfgang Puck stir-fried a seafood curry to be served with white rice. He is famous for his Asian-Californian cuisine.

The dessert spread includes it all: truffles, cupcakes, panna cotta, parfait, and cake.

Wolfgang spares no expense. Many of the desserts will be coated in 24k gold dust.

The topping for the citrus panna cotta is gold-dusted chocolate popcorn.

The "caramel garden" features coffee "soil," a malted chocolate tree, and fleur de sel.

Rather than cake pops, Wolfgang and his team created these chocolate-dipped strawberry cheesecake pops.

Each chocolate Oscar is coated in golden chocolate.

The chef proudly displayed his golden chocolate Oscars.

Yes, the chocolate Oscars stand on their own.

The big dessert attraction is the Hollywood Marjolaine cake, a French layered cake with hazelnut sponge cake, coffee cream, and chocolate ganache.

Even vegans will be able to enjoy dessert. Wolfgang has prepared vegan chocolate and carrot cupcakes, plus a gluten-free almond cream cupcake.

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