Sunday night the stars will gorge themselves at the Governor’s Ball. For the 13th consecutive year, LA überchef Wolfgang Puck will put out a phenomenal spread of the most luxe and glam foods for Industry glitterati. We’re talking lobsters, oysters, Kobe beef and caviar, caviar, caviar.  YumSugar gives us the inside scoop:

2007 marks the first year that everything on the menu will be 100% organic, as Puck believes that “eating well can also be delicious!” What’s on Puck’s grocery list? 500 bottles of Laurent Perrier Champagne, 500 pounds of Organic Valrhona Chocolate, and 600 spiny lobsters among other things.

Maybe Mister Puck himself isn’t making your Oscar party hors d’oeuvres, but you can still serve up a stellar snack or two. And you can take a few ideas from the man himself. Adam at Bloghungry intends to do just that, pilfering a few of Puck’s picks for his own Oscars viewing party.

Here’s an easy one you can do at home: Spago’s signature smoked salmon pizza with dill crème fraîche and caviar (a dish we we have Joan Collins to thank for). It’s not a difficult recipe, but you will need some equipment.

First up, get your pizza gear on. You will need a pizza stone upon which to cook your slabs; a pizza peel with which to slide it in and out of your oven and a suitable cutting device to make it bite-sized for your guests. Moxie upgraded her pizza cutter with the impressively wide VillaWare Brushed Stainless Pizza Chopper: “Throw out those stupid rolling wheel pizza cutters and get this cool giant sharpened blade and cut pizza perfectly!” She also went all out with the Ultimate Outdoor Pizza Oven, which is sure to impress.

Once you’ve got the hardware, it’s time to look at the software. The star ingredients in this recipe are the salmon and the caviar, so for the love of all that is good in the world, do not skimp on these two things. Personally, I am in love with the smoked salmon from Taku. It’s rich, oily and gently smoky, not overpowering.

Caviar is a trickier proposition. There are many options to choose from. Alisha’s discerning palate prefers the dark pearls of Iranian osetra caviar, “the chef lover’s caviar — brinier than beluga and so, so good.” Shawn Lea opts for a domestic product, California farmed caviar from Swanson, which she finds “a little briny and not too salty.” And Barrie Lynn’s selection of sustainably farmed Sterling Caviar is worthy of Woflgang’s own list. If you’re not sure which caviar to choose, you just might have to do a little tasting ahead of time. Pity.

All that’s left is to pick up a bottle or twelve of Laurent Perrier champagne, and you’re set to throw one super red-carpet party worthy of your own celebrity friends.