MBN: THE MONTE BUBBLES NETWORK

Feb 1

A.M.P.A.S.®

A.M.P.A.S.®

A.M.P.A.S.®

A.M.P.A.S.®

 William Hoehne

 Joyce Chow

FOR FOURTH CONSECUTIVE YEAR STERLING VINEYARDS WILL POUR FEATURED WINES AT

79^TH ANNUAL ACADEMY AWARDS®GOVERNORS BALL

Custom Created Wines Toast Talent in "Sterling" Fashion

(Napa, CA) - Sterling Vineyards, the landmark Napa winery, makes its fourth consecutive gueststarring appearance as the featured wine of the Academy of Motion Picture Arts and Sciences' Governors Ball, the official party of the 79th Annual Academy Awards, to be held Sunday, February 25, 2007, immediately following the Oscar® Telecast. Sterling Vineyards will also be poured at the Scientific and Technical Awards Dinner on Saturday, February 10. The pre-show receptions will also feature wine selections from Sterling Vineyards.

"The winemaking team and I are thrilled to have our wines selected for the fourth year in a row," said Vice President of Winemaking for Sterling Vineyards, Mike Westrick. "Winemaker Chris Millard and I have crafted new vintages of the custom Gold Standard Reserve Chardonnay and Red Carpet Reserve Cabernet created just for the Oscar celebration. This year, we consulted with master chef Wolfgang Puck in advance, to ensure that the food and wine pairing is 'picture perfect' for the most prestigious awards event of the year."_

Westrick and Sterling Vineyards have created the 2005 Gold Standard Reserve Chardonnay, the second vintage of a very limited edition white wine, to complement the extraordinary culinary creations of master chef Wolfgang Puck, who will orchestrate the multi-course gala dinner for the Academy's 1,650 guests. A crisp and richly aromatic Chardonnay, Gold Standard Reserve offers notes of apple, citrus, cinnamon, and nutmeg, with hints of vanilla in a lingering fmish.

Red Carpet Reserve is a limited edition Reserve Cabernet Sauvignon blend that Sterling Vineyards created two years ago for the Oscars®. The third vintage, the 2003 Red Carpet Reserve, will be featured at this year's Governors Ball. "The 2003 Red Carpet Reserve is elegant and complex, a great wine from an outstanding vintage year," said Westrick.

Only 383 cases of Gold Standard Reserve and 500 cases of Red Carpet Reserve were produced to celebrate this special occasion. Each bottle is individually numbered to confirm it's unique status and bears the winemakers' signatures.

Founded in 1964, Sterling Vineyards crowns a 400-foot knoll, one mile south of the historic Napa town of Calistoga. The winery is accessible by aerial tram and offers stunning views of the surrounding wine country. Sterling enjoys a long-time affinity for the cinematic arts and is a sponsor of the National Film Preservation Foundation as well as various film festivals throughout

the country. Each summer, Sterling Vineyards hosts a series of outdoor movie screenings at its Napa winery, all proceeds benefit a charitable fund with the community foundation of the Napa Valley. For more information on Sterling Vineyards, visit www.sterlingvineyards.com.

Sterling Vineyards wines are produced by Diageo Chateau & Estate Wines, which is part of Diageo, the world's leading premium drinks business.

A.M.P.A.S.®

(C) MBN 2007 William Hoehne

Wolfgang Puck catering

2007 Governors Ball

For 2007, Oscar® goes organic! Along with our organic chocolate statues, we are proud to offer an entire menu - seafood, meat, poultry and produce - prepared with natural, organic and humanely-treated products. Eating well can also be delicious! Eat...love ... live, Wolfgang Puck

Tray Passed

Lobster Tempura with Vanilla Bean and Pineapple

Mini Prime Cheeseburgers with Remoulade and Aged Cheddar Spicy Tuna Tartare in a Sesame Miso Cone Dungeness Crab Cake with Marinated Tomatoes and Basil Aioli

Smoked Salmon Pizza with French Farm-Raised Osetra Caviar and Dill Creme Fraiche Pizza with White Truffles from Alba, Italy

Smoked Salmon Oscars with French Farm-Raised Osetra Caviar

Bar Tables

Marinated Olives with Rosemary, Chili and Orange Homemade Flatbread and Grissini Assorted Bruschetta

Tapas

Mini Gold-Wrapped Baked Potato with French Farm-Raised Osetra Caviar and Creme Fraiche Roasted Pumpkin Squash Ravioli with White Truffles from Alba, Italy

Potato Gnocchi Gratin with Gorgonzola

Chinois Chicken Salad with Candied Cashews, Crispy Wontons and Honey Sesame Dressing Caesar Salad with Parmesan Crostini and Creamy Garlic Dressing

Chopped Chino Farms Vegetable Salad with Spiny Lobster and French Farm-Raised Osetra Caviar Stir Fried Chicken Lettuce Cup with Thai Basil and Pinenuts

Miso Glazed Black Cod with Sticky Rice and Cucumbers

Celery Root-Apple Soup with Black Truffles

Beet and Goat Cheese Napoleon with Toasted Hazelnuts and Citrus Shallot Vinaigrette

Sushi Station

Assorted Maki: Spicy Tuna, Lobster & Avocado, California, Smoked Salmon, and Vegetable Assorted Nigiri- Big Eye Tuna, Yellowtail, Snapper, Salmon, Uni, Unagi and Shrimp Edamame, Marinated Cucumbers, and Seaweed Salad with Sesame Dressing

Seafood Station

Spiny Lobster, Jumbo Prawns, King Crab Legs, Kumamoto Oysters, Farm-Raised Mussels and Littleneck Clams

Horseradish Cocktail Sauce, Mustard and Red Wine-Ginger Mignonette

Buffet

Grilled Snake River Farms "Kobe" Beef with Bordelaise Sauce Wasabi Potato Puree

Roasted Organic "Smart" Chicken Breast Risotto with Black Truffles from Perigord, France Spiny Lobster Shanghai Style with Crispy Spinach Striped Bass "En Croute" with Sauce Choron Stir Fried Chino Farms Organic Vegetables Assorted Organic Breads

Dessert

Oscar's Sweet Extravaganza

 ... including Meyer Lemon Bars, Valrhona Organic Chocolate Fudge, Hazelnut Marjolaine, McGrath Farm Strawberry Baked Alaska, Fuji Apple Strudel, and Medjool Date Toffee Cake

SEQUOIA PRODUCTIONS & Wolfgang Puck Catering

Fun Facts

79^th Annual Academy Awards Governors Ball February 25, 2007

• 1,500 Guests
• 900 Staff On-Site
• 350 Culinary Staff
• 150 Technicians
• 40 Musicians
• 6,000 Pieces of Flatware are Hand Polished
• 500 Bottles of Laurent Perrier Champagne
• 2,000 Bottles of Sterling Wine
• 120 Lighting Color Faders
• Y2 Mile of Truss

 2500 Feet of Truss Cover o 200 Leko Lights

• 20 Automated Lights
• I Mile of Rope Lights
• 30,000 Square Feet of Fabric on Ceiling
• 1,000 Yards Wall Treatment
• 750 Different Arrangements in Custom Designed Wood Boxes and Antiqued Stone

Containers

• 10,000 Roses Woven through Pergolas and on Table Scapes
• Gold Orchids and Rust Calla Lilies Flown in from Holland
• Smilax Being Cut in the Louisiana Bayou for the Pergolas
• Fruits Integrated Throughout including Kumquats and Tangerines
• 28,000 Square Feet of Carpet
• 8 Tons of Steel for Scaffolding
• 24,000 Square Feet of Wood Decking
• 3.600 Feet of Timber
• 16,000 Feet of I" x 3" Recycled Lumber to Create Columns, Tables and Railings
• 4,050 Feet of I" x 2" Steel Tubing Precision Curved to Create the Pergolas
• 300 Ibs. Smoked Wild Salmon
• 100 Ibs. Natural Certified Angus Beef
• 600 ea. Spiny Lobster
• 10 Ibs. French Farm Raised Osetra Caviar
• 250Whole SMART Organic Chickens
• 16 Ibs. Black Truffles from Perigord. France
• 10 Ibs.White Truffles from Alba, Italy
• 15 Whole Yell owtail s
• 150 Ibs. Big Eye Tuna

• 25 ea. Thai Snapper

• 100 Dozen Kumamoto Oysters
• 100 Ibs. Black Farm-Raised Mussels
• 150 Ibs. Little Neck Clams, Farm Raised
• 300 Ibs.Jumbo Shrimp
• 550 Ibs. Snake River Farms Wagyu Beef (American Kobe) • 25 Whole Wild Striped Bass

500 Ibs. Organic Valrhona Chocolate

For 2007, 9scar® goes organic! Along with our organic chocolate statues, we are prouc to offer an entire menu - seafood, meat, poultry and produce - prepared with natural, organic and humanely-treated products. Eating w~1I can also be delicious!

Eat ... love ... live, Wolfgang Puck

* All seafood is sustainable in accordance with Seafood Watch * All meat is natural, growth hormone-free

* All chicken is certified organic

SEQlJOIA PRODUCTIONS

79^th Annual Academy Awards Governors Ball Overall Description

PRELIMINARY OVERVIEW

Layout Guests will enter the ballroom beneath a massive wrought iron archway. This archway features a living canopy of woven vines and draped ivy. The ballroom is divided into five distinct pavilions that flank either side of this massive archway, each with its own quintessential Mediterranean dining experience. Pergolas distinguish each pavilion with unique accent lighting and color palettes to complete the mood.

Conventional seating, high top wood tables and ultra suede banquettes throughout the ballroom and balconies make for a more relaxed and eclectic dining experience.

The perimeter walls of the ballroom are finished in fabric and draped in a web of clinging vine.

The bar stands like a monument in the center of the ballroom. A twenty foot edifice houses a raised platform displaying the iconic Oscar statue. This statue rotates throughout the evening and reflects the majestic glow of ambient lights below.

At the far end of the ballroom a half moon stage rises above the dance floor framed by a massive truss and laden with mood sconces.

      Ceiling  The ballroom's ceiling disappears beneath a black

canvas allowing each pavilion's pergola to offer its own unique starry  

SEQ!JOIA PRODUCTIONS

night vista. Towering wood columns, with dripping wisteria, amber lit by chandeliers and sconces complete the alfresco experience.

Exterior The interior will transition onto the exterior balconies with equal magic. The north and south balconies offer a different Mediterranean fiavor with ultra suede banquettes while textured lamps and boxed hedges create niches ideal for relaxed conversation and dining.

Lighting Mood is everything when it comes to alfresco dining. Creative lighting within each ceiling treatment allows the sun's rays to cascade down through delicate pergolas, creating a romantic setting, while custom made sconces imbedded directly within the columns add to the mystique of this Mediterranean dining experience. Each pavilion will display its own distinct color theme from the rustic gold ambers of one to the azure blue aqua of another, to the emeralds and magentas of still another. An array of colors and textures will seduce the senses as well as the palette.

Table Open seating throughout the venue encourages guests to mingle. Wooden bar tables and stools allow for a more idyllic view of all the pavilions. For those who want a more traditional setting, there are dining tables to accommodate just that.

      Food & Beverage  Upon arrival, guests will be greeted

tableside by the amazing Wolfgang Puck team tray passing an array of tasty hors d' oeuvres and tapas platters. Seafood buffets offering

Cheryl Boone Isaacs Biography

Cheryl Boone Isaacs has been a respected film marketing executive for over 25 years. In 1997 and 1998, Ms. Isaacs was profiled in The Hollywood Reporter's Special Issue "Women in Entertainment, The Power 50."

She recently formed Target Approach, Inc. with Susan Wrenn. Target Approach is a strategic integrated marketing company. Clients include Andrew Lauren Productions, Linden Productions and Success Films.

In 1999, Ms. Isaacs established CBI Enterprises, a marketing consulting firm. She has consulted for companies such as MTV Films, Paramount Pictures, Universal Pictures, and Sony Entertainment.

During her tenure as president of theatrical marketing for New Line Cinema, from 1997 to 1999, she developed and executed the campaigns for such films as Austin Powers: The Spy Who Shagged Me, the company's highest grossing film at that time, The Wedding Singer and such critically acclaimed motion pictures as Wag the Dog, Boogie Nights and American History X. Largely through the efforts of Ms. Isaacs and her marketing team, New Line was one of only two studios to have four films - Lost in Space, Blade, Rush Hour, and Pleasantville - open NO.1 at the box-office in 1998. Rush Hour's $33 million opening was, at the time, the largest in company history.

Ms. Isaacs and her creative executives distinguished themselves as one of the best teams in the business earning four Key Art Awards, the motion picture industry's highest honor bestowed on creative advertising campaigns, for Rush Hour (best theatrical comedy trailer), Blade (best action-adventure trailer), Pleasantville (best drama television spot) and Lost in Space (best internet advertising.)

Prior to joining New Line Cinema in 1997, Ms. Isaacs had served as executive vice president, worldwide publicity, for the Motion Picture Group of Paramount Pictures. In 1995 and 1996, she orchestrated acclaimed publicity campaigns for Forrest Gump and Braveheart, each of which won multiple Academy Awards, including Best Picture. In addition, the campaigns were recognized by the Publicists Guild of America as the "Best" in 1995 and 1996.

Fram 1990 to. 1994, Isaacs was seniar vice president, publicity, and held the title afvice president, publicity between 1986 and 1990. During her tenure at Paramaunt she publicized the launch af such blackbusters as First Wives Club, Mission: Impossible, The Firm, Ghost, The Addams Family, Coming to America, FatalAttraction, and the Beverly Hills Cop trilagy. Isaacs jained Paramaunt in 1984 as directar, publicity and promatio.n, West Caast, and was quickly pramated to. executive directar ane year later.

In additian to. her lang tenure at Paramaunt Pictures, Isaacs served as directar af advertising and publicity far The Ladd Campany where she warked an The Right Stuff, Police Academy and Once Upon a Time in America. Priar to. that, she spent five years at Melvin Siman Productians ( The Stunt Man, Love at First Bite, Parky's) where her last pasitian was· vice president, warldwide advertising and publicity. She began her career in 1977 as a publicist at Columbia Pictures.

Ms. Isaacs is a member afthe Baard afGavernars afthe Academy af Matian Picture Arts and Sciences. She is currently serving her fifth term and was Vice President af the Baard far 2003-2004. She has been a Vice Chair afthe Gavernar's Ball far three years and Chair far 2006 and 2007. As Chair afthe Public Relatians Caardinating Cammittee, she aversees all marketing effarts far the Academy Award telecast, a pasitian she has held far faur years.

She is also. a member afthe Carparate Baard afthe Matian Picture and Televisian Fund and served as Secretary far three years.

From 2002 to. 2005, she was an adjunct professar at the USC Cinema ane Televisian Schaal's Peter Stark Producing Pragram teaching Matian Picture Marketing.

Far the past eight years, Ms. Isaacs has been a member afthe Advisary Baard afHallywaad Reparter's Key Art Awards. Last year she became a member afthe Advisary Baard far the Turks and Caicas Film Festival.

ABOUT CHERYL CECCHETTO Sequoia Productions

Sequoia Productions was founded by Cheryl Cecchetto in 1989. Since that time, Cheryl and her team have established themselves as the leading event production company in Los Angeles, having produced and directed such events as the Oscar Governors Ball since 1989, and the Emmy Governors Ball since 1998. Sequoia has also masterminded several other Hollywood events, weddings and corporate fetes.

Cecchetto believes that her company's success stems from old-fashioned values, hard work, risk, and maintaining great communication with the client. "I work from the foundation of relationship with all my clients. It's our job to assist them in realizing their vision and nothing is more satisfying than seeing that vision become a reality," she comments.

Cecchetto and her staff attend to each element of the production with an eye for balance. "Everything is important," says Cecchetto. "Every option is treated as if it were a once-in-a-lifetime opportunity."

Over the years, Cecchetto has developed strong relationships with a long list of prominent clients, including the Academy of Motion Pictures Arts and Sciences, the Academy of Television Arts and Sciences, Entertainment Weekly, Westfield Group, Guess? Inc., The Los Angeles Sports and Entertainment Commission and many others.

In addition to creating high-profile events, Cecchetto and the Sequoia

Productions team have donated their services to several charity organizations, including Christian Children's Fund, Culver City Fire Fighters, Culver City Police Association, Los Angeles Mission, St. Vincent Meals on Wheels, and various schools throughout the community.

Wolfgang Puck

WOLFGANG PUCK Biography

Wolfgang Puck is synonymous with culinary passion and innovation. Inspired by his mother Maria, a hotel chef, Austrian-born Puck began his formal culinary training at age 14 and began honing his skills in France, before moving to U.S. in 1973 at the age of 24. After two years at La Tour in Indianapolis, Puck moved to Los Angeles, to become chef, part owner and star attraction at wildly popular restaurant, Ma Maison, a magnet for Hollywood's rich and famous.

Following the 1981 publication of his first cookbook "Modem French Cooking for the American Kitchen," based on his Ma Maison recipes, Wolfgang opened Spago on the Sunset Strip in 1982. Spago became an instant success and culinary phenomenon. Wolfgang's first signature dish, gourmet pizza topped with smoked salmon and caviar, put him and Spago on the Los Angeles foodie map. Spago Beverly Hills, Wolfgang's flagship fine dining restaurant, opened in 1997, maintaining a cutting-edge role as a creative culinary force, with a combination of updated Spago classics and Austrian-inspired recipes from Wolfgang's childhood.

Today, Spago's culinary success has been repeated in various locales, with Wolfgang Puck fine dining restaurants from Maui to Las Vegas to Atlantic City. Together with senior managing partner Tom Kaplan, managing partners Lee Hefter, David Robins and Joe Essa, Puck has taken the Wolfgang Puck Fine Dining Group brand to a level by which many other celebrity chefs are measured. The Wolfgang Puck name stands for innovative cuisines and decors that delight and inspire patrons every day.

For more than a decade, Chef Puck with partner Carl Schuster, and his company Wolfgang Puck Catering (WPC) have created the cuisine for the Academy of Motion Picture Arts and Sciences' post-Oscar-show Governors Ball, the official party of the Academy A wards®. In addition to the Governor's Ball, WPC caters numerous movie premieres, galas, fashion shows, charity functions, corporate and entertainment events as well as in home catering.

Wolfgang Puck Catering established in May 1998, headquartered in the Hollywood & Highland® entertainment complex, home to the Kodak Theatre and annual Academy Awards, provides exclusive premium dining and catering services to renowned venues across the nation including Museum of Contemporary Art Chicago, University of Chicago Gleacher Center, Peggy Notebaert Nature Museum, Chicago History Museum, Dallas Nasher Sculpture Center, Nokia Theatre Dallas, Indianapolis Museum of Art, Caesars Colosseum, Walker Art Center Minneapolis, San Fransisco's Presidio's Officer's Club, Presidio's Golden Gate Club, Presidio's Log Cabin, Seattle's Benaroya Hall, Seattle Design Center, St. Louis Science Center, St. Louis Art Museum, and Contemporary Art Museum St. Louis. The Los Angeles venues alone include Hollywood and Highland, The Kodak Theatre, The Highlands Nightclub, Sony Picture Studios, Griffith Observatory, Kidspace Children's Museum, El Rey Theatre, Universal Studios Back lot, Century City Doctor's Hospital, California Speedway, La Jolla Playhouse, Staples Center, Home Depot Center and Pacific Design Center. Coming soon to the extensive Wolfgang Puck Catering venues are Newseum in Washington DC, the La Jolla Playhouse and two international venues in Berlin and London.

With additional venues every couple of months, it is no surprise that Wolfgang Puck Catering is the fastest growing catering company in the history of America. While WPC excels in all of these already established venues, the company also brings Wolfgang's famous flair to a venue of your choosing, even your home.

Chef Puck also oversees Wolfgang Puck Worldwide, Inc. which was established in May 2000 to manage global brand strategy across his business activies in consumer packaged goods, kitchen appliances and utensils, media content, licensing and products as well as Wolfgang's fast casual Wolfgang Puck Gourmet Express restaurants. The Wolfgang Puck Gourmet Express franchise emphasizes freshness, quality ingredients, and fine food at affordable prices and has expanded to more than 70 units located in nationwide urban centers, airports and supermarkets.

Wolfgang has published six popular cookbooks, including his most recent "Wolfgang Puck Makes it Easy." His empire includes branded cookware, utensils and appliances sold on Home Shopping Network and at Sam's Club, and Wolfgang Puck canned soups, coffee blends and rresh-packaged foods.

"Wolfgang Puck's Kitchen" is a weekly syndicated newspaper column appearing in 18 newspapers in the United States and Canada with a combined weekly circulation of more than 1.5 million.

Chef Puck has also been a regular featured guest on "Good Morning America" for nearly 20 years. Chef Puck's fine dining influence is even prominent in the fictional hotel-casino, The Montecito, on NBC's "Las Vegas." The show includes a replica of a Wolfgang Puck restaurant and Wolfgang has also appeared on the popular show.

Over the course of his illustrious career, Wolfgang has been honored with many awards and accolades, including the coveted James Beard Award for Outstanding Chef of the Year, twice, plus Outstanding Restaurant of the Year for Spago Beverly Hills and Outstanding Service A ward for Spago Beverly Hills. His Food Network televison program, "Wolfgang Puck," has won two Emmy Awards.

Wolfgang is actively involved in many philanthropic endeavors and charitable organizations, including his own Puck-Lazaroff Charitable Foundation. The foundation supports the annual American Wine & Food Festival which benefits Meals-on-Wheels programs of Los Angeles and has raised more than $11 million since its inception in 1982.

# # #

www.wolfgangpuck.com

 Wolfgang Puck

catering

CARL SCHUSTER

CEO of Wolfgang Puck Catering

Carl Schuster embodies the American entrepreneurial spirit. He was initiated into the hotel business at the age of 16 as a bellman, and worked his way through the hospitality industry to found one of the nation's leading catering and events companies. Wolfgang Puck Catering (WPC) was launched as an off-premise caterer, expanding into Performing Arts, Cultural Institutions, and Business & Industry sectors over its six-year history. As its President, Schuster, 45, oversees all aspects of Wolfgang Puck Catering, from operations to sales including a staff of 1620 employees and 56 managers.

Wolfgang Puck Catering is the official caterer to the Academy of Motion Picture Arts and Sciences, which hosts the annual Academy Awards® Governors Ball. WPC's flagship venue is the 2000-seat ballroom at the $640 million Hollywood & Highland entertainment complex in Los Angeles. The corporate headquarters boasts a state of the art kitchen, including kosher facilities, and also services the company's off-premise events, from the NCAA Rose Bowl Championship, to the Nissan Los Angeles Open, and the Mercedes Benz Cup.

In Chicago, Schuster's company is well established with operations at the Gleacher Conference Center (University of Chicago Graduate School of Business), Museum of Contemporary Art, and Chicago Historic Society, and long-standing relationships with the SteppenwolfTheatre, Field Museum, and Lyric Opera. Additional venues include Caesars Colosseum in Las Vegas, the St. Louis Art Museum, the St. Louis Science Center, and the Contemporary Art Museum of St. Louis. In Los Angeles, exclusive venues include the Natural History Museum of Los Angeles County, the Page Museum and La Brea Tar Pits, Pacific Design Center, Griffm Park Observatory, and Kidspace Museum. Additional venues include Benaroya Hall in Seattle, Museum of Science Boston, the newly renovated Walker Art Center in Minneapolis, Indianapolis Museum, the de Young / Legion of Honor in San Francisco, and the Georgia Aquarium in Atlanta. Expansion plans include the Washington, DC, and Dallas markets.

"It's a rewarding business. Every night, you are hosting a party, a celebration. We are in the business of helping people celebrate with excellent food, entertainment, and service," says Schuster.

Carl followed in the footsteps of his father, hotelier of a 700-room property with seven restaurants in Minnesota. "I grew up in the business. Every Saturday and after school from the time I was twelve, I'd take the bus downtown and hang out at the hotel with my dad," Carl remembers.

At 16 Schuster began working full time. "I never thought of going to college. I always knew I wanted to work in hotels and service," he explains. At 18 Schuster moved to Radisson's Greenleaf Golf Resort outside of Orlando, working on the golf course by day and as a bellman, then captain, by night. A year-long training program in Radisson's food and beverage division led to rapid promotion from Restaurant Manager to Food and Beverage Manager, culminating as Director of Restaurants at the Radisson St. Paul in Minneapolis / St. Paul.

Omni Hotels recruited Carl to head their freestanding restaurant division in 1983. For the next three years, Carl ran four freestanding restaurants in Minneapolis and Atlanta. Schuster then proceeded to move up through at the ranks for Webb Enterprises, Walter Staib & Associates, and the Kimpton Group.

Schuster's background in both hotels and restaurants made him a prime candidate to be drafted by Restaurant Associates, a billion dollar New York-based company specializing in restaurants and catering. Carl became head of the newly opened Los Angeles office in 1993. With a territory that included all of the West Coast, RA' s client roster eventually encompassed the Los Angeles Music Center, San FranciscQ Opera House, and San Francisco Philharmonic.

In 1994, Carl approached Wolfgang Puck to Gollaborate on the Governors Ball, which was then held at the Music Center in downtown Los Angeles. Schuster cultivated his business relationship with Puck and eventually presented him with the idea to create a national catering company, unique in being owned by a celebrity chef. Carl prepared a business plan and Puck gave his approval on the spot with a handshake. Wolfgang Puck Catering was officially launched in May 1998.

The company's mission has been nothing short of excellence, on par with Puck's famous restaurants. "We offer the high quality food and service of a fine restaurant. It's as if you took Spago Beverly Hills, and recreated it on a larger scale. Our philosophy is: whatever our clients want, whatever they need, we find a way," says Schuster.

Carl lives in San Marino with his family. He serves on the board of the Los Angeles Sports and Entertainment Commission, as well as fund-raising committees of the American Cancer Society, the East Valley YMCA, the Harvest Auction benefiting the Cal Poly Pomona School of Hospitality, Careers Through Culinary Arts-Los Angeles, which offers a curriculum emichment program to promote food service career opportunities for underprivileged youth in Los Angeles area public schools, MEDNET at UCLA benefiting the research and awareness of digestive diseases, and the PuckLazaroff Charitable Foundation benefiting Meals-on- Wheels programs of Los Angeles. Carl is an active member of the Los Angeles chapter of the Young Presidents Organization.

For more information please visit www.wolfgangpuckcatering.com # # #

  MARK'S GARDEN

February 1,2007

THE TUSCAN SUN SMILES ON CELEBRITY FLORIST MARK HELD FOR THE 2007 GOVERNORS BALL

      LOS ANGELES, CA - Hollywood's most elite florist, Mark Held, co-owner of MARK'S GARDENTM, has been selected for the fourteenth consecutive year to design the lavish floral decor for the 2007 Governors Ball, the post-Oscar® gala hosted by the Academy of Motion Picture Arts and Sciences. The Governors Ball, which will be held in the Grand Ballroom on the top level of the Hollywood & Highland Center imfuediately following the 79^tb Academy Awards® telecast, will transport guests to Tuscany, welcoming them with warm earth tones and sumptuous floral arrangements reflecting Italy's most celebrated region.

      "This is our fourteenth year in creating the floral designs for the Governors Ball and once again we are doing something totally different and really exciting that is reminiscent of Tuscany using vivid colors and fresh fruit," says Held. The centerpieces are set in mixed wood boxes with rustic metal and clay containers. Fruit such as tangerines, kumquats and limes add unexpected bursts of color.

      In keeping with the "Tuscany al Fresco" theme created by special events producer Cheryl Cecchetto and her team at Sequoia Productions, Held designed floral arrangements to match the vibrant color blocks into which the ballroom is divided. This year's color pallet features gold, rust, blue, burgundy and green tones. The centerpieces will be coordinated to match each area. Held notes, "major focal points in the room are going to be arbors built over the buffet tables covered with thousands of roses. This is going to lend a really enchanted and festive look to the overall environment."

      Academy Awards® for outstanding film achievements of 2006 will be presented on Sunday, February 25, 2007 at the Kodak Theatre at Hollywood & Highland Center, and televised live by the ABC Television Network at 5 p.m. PST (8 p.m. EST) beginning with a half-hour arrivals segment, "The Road to the Oscars."

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SEQlJOIA PRODUCTIONS

only the finest in delectable ocean fare will open on both the north and south balconies. Buffets and bars are stationed throughout the room for easy service. The key here is service. Everything is at the guest's fingertips to enjoy. As the evening progresses, buffets will transform into decadent dessert extravaganzas. Sherry Yard's desserts will also be served tableside complimented by the traditional chocolate Oscars.

Entertainment A stage in the shape of a large half moon rises on one end of the ballroom and will feature musicians while satellite stages located on the north and south sides of the ballroom will host various eclectic performers. The featured entertainment will leave the guests with no less than an evening to remember ...