Only in Hollywood do people get to eat gold.
And if you're going to enjoy the precious metal what better place to do so than at the Oscars?
Celebrity chef Wolfgang Puck will once again be serving 5,000 of his miniature chocolate Oscars covered in 24-karat gold at the Governors Ball.
In other words, Leonardo DiCaprio will not only be taking an Oscar home on Sunday, but he could be eating some, too.
What else is on the menu?
Seafood dishes will be prepared using 500 lobsters, about 40 king crabs (at $500 or more a pop!) and 35 whole wild salmon.
His team will also be cooking up 2,000 mini-burgers and a "few thousand" mini donuts, Puck told me at a preview of the Governors Ball.
The most popular items include Puck's chicken potpie, smoked salmon Oscar matzos and baked potatoes with caviar.
"People come straight from the ceremony and everyone is hungry," Puck said.
Fortunately, Puck hasn't had to deal with any diva demands in all the years he's been with the ball. "I don't tell them how to make a movie and they don't tell me what to cook," he said with a laugh.
A staff of 900 at the ball will be on hand to take care of the night's 1,500 guests. More than 2,400 bottles of Piper-Heidsieck champagne will be popped and about 2,700 bottles of Sterling Vineyard wines will be uncorked. Bartenders will prepare drinks like the Golden Goose Fizz using 120 bottles of Haig Club single grain Scotch whiskey.
Hanging on the walls of the party, which takes place in a ballroom adjacent to the Dolby Theater, will be black and white caricature drawings of Hollywood legends as well as this year's nominees.
Mark Held of Mark's Garden is keeping the floral arrangements simple but classic with all white flowers, including calla lilies, gardenias, ranunculus and orchids. More than 10,000 blooms from California, South America, Holland and Japan will be used for the "clean and crisp" look, Held said.
Also at the preview were samples of the Oscars' iconic gold and red envelopes and winners cards created by Marc Friedland Couture Communications. "I really think they are priceless," said the company's creative director Marc Friedland. "What is also priceless is the emotion that each envelope contains. Winners can look at them 50 years from now and it will bring you back to that exact moment in time."
The ball's producer Cheryl Cecchetto beamed, "This started 26 years ago with one table at Spago. Look where we are now!"