The Oscar Award ceremonies are a vast affair and thousands of people toil hard to make the event memorable. While most people are only attracted to the glitz and glamour associated with the event, very few are interested in the behind-the-scene happenings. One of the major events of any Oscar Award night is the after-party, popularly known as the Governors Ball.

Customarily, soon after the Academy Awards ceremony every year, actors, actresses, presenters, studio executives, agents, and several others assemble in the ballroom atop the Dolby Theatre for a sumptuous, plated dinner arranged by legendary chef Wolfgang Puck and his army of 950 staff. On the occasion of the 88th Academy Awards ceremony Puck and his team catered to about 1,500 VIPs and ritzy rendezvous was an affair people will not forget for long, Vogue reported.

This year's selection of extravagant hors d'oeuvres included tuna tartare in sesame miso cones, taro root tacos with wild mushrooms, mini baked potatoes with caviar, avocado toast, and Wagyu short ribs. The delicacies ranged from a flatbread variant of Puck's typical smoked salmon and pizza with caviar to the small, high-in-demand edible gold-dusted chocolate Oscars. The Australian-American chef is well aware of the fact that his guests need to eat well after an exhausting three-hour evening of presentations, performances and speeches.

This aside, the sheer volume of food served at this year's Oscar awards ceremony itself amazing. Puck has released the details of the food, drinks and other items he used to entertain his guests at the big meal on Sunday night. The break down published by Eater.com is as below:

350 pounds house smoked salmon

30 pounds edible gold dust

1,000 stone crab claws

10 kg American farm-raised caviar

20 pounds house-pickled ginger

15 pounds winter black truffles

6,500 pieces wood-fired, Oscar-shaped flatbread

6,000 mini homemade brioche buns

175 pounds Parmesan Reggiano

5,250 handmade artichoke and fromage agnolotti

1,000 grilled cheese sandwiches

100 pounds signature blend prime chuck

300 whole Jidori chickens

300 pounds Snake River Wagyu short ribs

800 figs

200 pounds Honey Crisp apples

10 gallons orange miso vinaigrette

400 heads of cauliflower

1,500 quail eggs

5,000 cage-free eggs

450 pounds organic sugar

450 quarts heavy cream

10 gallons home-made banana ice cream

20 pounds peanut butter

5 pounds homemade hot fudge

1,000 homemade mini cookies

7,000 mini chocolate Oscars

1 ton 70 per cent Fleur de Cao Cacao Barry chocolate

2,400 bottles Piper Heidsieck Champagne

130 bottles Haig Club single grain Scotch whisky

2,700 bottles Sterling Vineyards wines