Themes

Joe Flamm, the executive chef of Chicago's Spiaggia and Café Spiaggia, is creating four Renaissance-inspired food stations for the Grammys Awards' official after-party on February 10. A station inspired by Venice, Italy, will serve Salumi, made with soppressata, prosciutto, and nostrano served with toasted house bread, pickled vegetables, jam, and mustard.

Another food station, dubbed "Glamorous," will feature dishes including Skuna Bay salmon with roasted carrots, fennel, blood oranges, and piccata sauce.

A third station, called "Renaissance," offers dishes including Spaghetti Di Zucca made with organic spaghetti squash, zucchini blossoms, Campania tomatoes, spinach, and brodo vegetables.

Another Renaissance dish, called Bistecca Fiorentina Padini, is sliced Porterhouse with roasted garlic, rosemary, and truffle hollandaise served on an artisanal baguette.

Desserts will have a carnival theme, with a "Let Them Eat Cake!" station of cake pops, mini cakes, mini cupcakes, cookies, and cake jars.

Colorful French macarons will be served.

An array of mini Italian desserts will also be available, including espresso eclairs, tiramisu, ricotta cheesecake, and chocolate ganache tart.

Absolut's Swedish Paloma is this year's signature Grammy Week cocktail; it's made with Absolut Grapefruit, grapefruit juice, and lime juice, and finished with a grapefruit wedge.