Over at the Governors Ball last night, the most famous Austrian in the cooking world, Wolfgang Puck, and his kitchen staff of 350 cooked a multi-course meal for a crowd of 1,600 following the Oscars.
Meanwhile, across town at the Austrian consulate in Brentwood, another Austrian chef, young Bernhard Mairinger, chef-owner of BierBeisl in Beverly Hills, set up a buffet for 200 or so guests of the Austrian consulate's Oscar viewing party. I was there, and thoroughly enjoyed the event.
Admittedly, everyone seemed more intent on getting that next glass of Domaine Wachau Federspiel Terrassen Grüner Veltliner and their fair share of wienerschnitzel ("Superbe!" a French guest whispered to me) than watching every quip from host Seth MacFarlane. Mairinger and his kitchen staff of two also sent out slender weisswurst sausages, homemade sauerkraut and cucumber or potato salad, and later in the evening, goulash. He had pretty pretzels, too, cured sausages and cheese -- and plenty of it.
The common language was German, the gowns chic and/or glittery, the eyewear distinctly European. I even spotted someone wearing a checked dirndl with apron.