By Jason Kelly
photo by Dariophoto.com

Chef Wayne Serves the Stars on Hollywood's Biggest Night.

When it comes creating mouth-watering cuisine for Oscar® parties, nobody does it better than Chef Wayne Elias of Mark's Restaurant and Crumble Catering. As official caterer for the Elton John AIDS Foundation gala, it's his responsibility to please the palates of Hollywood's A-List celebrities. Elizabeth Taylor, Sir Ben Kingsley, Selma Hayek, William Macy, Marcia Cross, Nicollette Sheridan, Natalie Cole, Mary J. Blige, Josh Groban, Donatella Versace, Christina Aguilera, Donald Trump, Beck, John Waters, Pamela Anderson, Paris and Nicky Hilton, Tori Spelling, Paula Abdul, and David LaChappelle, all delight in his creativity.

For the second year running, Wayne and his team will provide a wide range of delicious culinary delights for Elton John's annual Foundation soiree, which hopes to raise more than five million dollars.

In order to execute an event that exceeds guest expectations, Chef Wayne works hand-in-hand with his business partner of over 25 years, Chris Diamond. Together, they've operated Mark's Restaurant and Crumble Catering since 1995.

For anyone else, an event of this magnitude might be intimidating and overwhelming; but for Wayne and Chris , it's just one of the many exciting and fun challenges in their busy annual schedule. Diamond commented: "It's definitely a labor of love for us and we're extremely honored to be working with Elton's Foundation."

However, Chef Wayne is no stranger to Tinseltown's taste buds. In fact, it's all in a day's work for Hollywood's busiest chef to the stars. Under his close supervision, Crumble also provides all food services for The John Anson Ford Amphitheater in Hollywood and the NBC Studios Commissary in Burbank; serving up over 1,000 daily meals for the network's workforce in addition to catering The Tonight Show, Ellen, Access Hollywood, and others.

Wayne's even been known to go the extra mile for his celebrity clientele. "When Pamela Anderson appeared on The Tonight Show recently, I found out ahead of time that she's a vegetarian," Wayne explains. Before the show, Wayne whipped up a special vegetarian delight just for her. "She loved it so much," he says, "she came by the kitchen to pay her compliments personally ... she's as gorgeous in person as she is on TV!"

The combination of great food and finely honed business and hospitality skills have enabled Crumble to cater hundreds of events, including the world premieres for Charlie and the Chocolate Factory, Jennifer Aniston's Rumor Has It, and the recent grand reopening of The Geffen Playhouse at UCLA.

But for Chef Wayne, every person he serves, day in and day out, is equally important. "When I see guests smiling and enjoying what we've created, it makes it all worthwhile," he says.

If you're planning an Oscar party of your own at home, Chef Wayne offers some suggestions that are sure to make you a star. "It's going to be a busy night, so keep it simple," he says. "The real focus of your party is the awards show, but the food you serve can play a major supporting role."

Chef Wayne shares some of his award-winning recipes that are sure to get rave reviews when hosting a get-together on Hollywood's biggest night:

HERB CRUSTED SUCCULENT SHRIMP WITH GARDEN MINT PESTO

3 dozen 16/20 count raw shrimp - shelled, divined

1/2 cup finely chopped basil

1/2 cup finely chopped Italian parsley

1/2 cup finely chopped marjoram

sage

pepper

1/2 cup of olive oil

Juice of two lemons

3 dozen 6-in. wood skewers

2 tblsp. of chopped chives for garnish

2 tblsp. of chopped red peppers for garnish

PESTO

1/4 cup olive oil

1/2 cup chopped fresh mint leaves

1 tblsp. minced garlic

2 tblsp. parmesan cheese

1 tblsp. pine nuts

PROCEDURE

In a stainless steel bowl mix oil, lemon and salt and pepper to taste. Add shrimp and marinate for at least three hours. Separately mix herbs with salt and pepper. Skewer each shrimp at one end of skewer through the tail and body. Dredge shrimp on one side into herb mixture and in a hot skillet with a little oil crust on one side for two minutes. Transfer to a baking sheet. When all are done, bake in a 350-degree oven for four to six minutes. When done, transfer to a round plate with the dip in the middle. Garnish with chopped chives.

PESTO

In a blender place all dry ingredients. Then turn on and slowly pour oil into container. Adjust seasoning as needed. Transfer to a sauce cup for the shrimp to be dipped in.

GRILLED BABY NEW ZEALAND RACK OF LAMB CHOPS WITH CHASSEUR

1 rack is eight chops—figure three per person

4 racks cleaned and trimmed—the butcher can do this part, or the meat counter in your favorite market.

Cut down each chop next to each bone.

You will have 32 lamb chops.

MARINATE

2 cups of olive oil

1/4 cup of minced garlic

6 pieces of rosemary—strip the leaves off the stems

Salt

Black pepper

PROCEDURE

In a bowl mix all ingredients and then place chops inside for at least four hours. Then turn on barbecue or you can pan sauté them. Mark them on each side and give them some color. Transfer to a baking sheet and cook in a 350-degree oven for eight minutes.

CHASSEUR DIP

Buy Knorr Swiss brown sauce as your base

1/4 lb. of sliced white mushrooms

1/4 lb. of sun dried tomato

1/4 cup of red wine

2 tblsp. garlic

In a sauté pan, heat the oil, add mushrooms, tomato and cook for three minutes. Then add red wine and reduce by half the liquid. Separately prepare the sauce base. Then add the reduced liquid to the sauce base. Adjust seasoning.

CHEF WAYNE'S VODKA CREAM PASTA

Ingredients:

1 tablespoon extra-virgin olive oil, once around the pan in a slow stream

1 tablespoon butter

2 cloves garlic, minced

2 shallots, minced

1 cup vodka

1 cup chicken stock

1 can crushed tomatoes (32 ounces)

Coarse salt and pepper

16 ounces pasta, such as penne rigate

1/2 cup heavy cream

20 leaves fresh basil, shredded or torn

Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently sauté shallots for 3 to 5 minutes, to develop their sweetness. Add vodka to the pan, three turns around the pan in a steady stream will equal about one cup. Reduce vodka by half; this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.

While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes

Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.