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  1. Event Tech & Virtual

Grammys Preview: a Sneak Peek at the After-Party's New Catering Menu

Patina will take over the Recording Academy's 5,000-person Grammy Celebration, offering food at multiple California-theme stations—plus cotton candy on trees.

Alesandra Dubin
February 4, 2016

The Recording Academy’s official Grammy awards after-party, known as the Grammy Celebration, has a long history of involvement with familiar players. But for this year’s event, there will be a big shakeup on the production team: Taking over for longtime catering provider Along Came Mary, Patina Catering will now provide the food for 5,000 guests at the massive Los Angeles Convention Center party on February 15.

The menu for the 58th annual event is meant to be a “playful and vibrant celebration of sustainable, local California flavors, inspired by the music and its artists,” according to a statement from the firm.

Stations will be divided into five distinct areas. For instance, at the Beverly Hills "No Gluten Here" station, grain-free offerings will include grilled flat iron steak with red onion marmalade, agave lime salmon, Yukon potato gratin, and little gem wedge salad. In addition to the copious food offerings, Patina Restaurant Group has also developed five Grammy-inspired cocktails, on offer at its Los Angeles restaurants from now until the show date.

Taking over control of the catering operation for the Grammy Celebration marks a milestone for Patina, helmed by founder Joachim Splichal: Given that the company has already been catering bashes surrounding the Emmys for 20 years—both the Governors Ball for about 4,000 and Creative Arts ball for about 3,500, billed as the largest formal sit-down dinners in the country—the group now handles two of the three largest award celebrations in the city. (Wolfgang Puck serves guests at the Academy Awards’ Governors Ball.)

Splichal says in the release, “I aim to create a menu that is sophisticated, hits every note, and celebrates the achievements of the artists.” Patina Catering director Kenneth Heidt adds, “We have hand-selected and trained nearly 600 of our finest staff to provide an unforgettable experience for the celebration.”

Branden Chapman, executive in charge of production and chief business development officer of the Recording Academy, calls it “a thrill and an honor” to work with Patina on “the largest award show party of the year" and refers to the firm's work as "culinary art."
View Slide Show

Topping off the buffet-style dinner, a Hollywood Grammy-Land dessert station will offer sweets like blue chocolate popcorn, Pop Rocks shooters, and liquid chocolate s’mores, as well as cotton candy trees, where guests can grab confections right from the branches.
Topping off the buffet-style dinner, a Hollywood Grammy-Land dessert station will offer sweets like blue chocolate popcorn, Pop Rocks shooters, and liquid chocolate s’mores, as well as cotton candy trees, where guests can grab confections right from the branches.
Photo: Dan Collopy
Tacos are among the many dishes meant to play up quintessential California dining options.
Tacos are among the many dishes meant to play up quintessential California dining options.
Photo: Dan Collopy
The Santa Monica Farmers’ Market is the place for vegetarians, with vegetable dishes including caramelized rainbow cauliflower steaks (pictured). At the the Napa Wine Country station, guests will find the likes of mustard roasted free-range chicken with chardonnay-mustard jus; and red wine braised short rib grilled cheese with cave-aged gruyere.
The Santa Monica Farmers’ Market is the place for vegetarians, with vegetable dishes including caramelized rainbow cauliflower steaks (pictured). At the the Napa Wine Country station, guests will find the likes of mustard roasted free-range chicken with chardonnay-mustard jus; and red wine braised short rib grilled cheese with cave-aged gruyere.
Photo: Dan Collopy
The farmer’s market station will also offer roasted kabocha squash with Vermont maple syrup and toasted pecans and thyme.
The farmer’s market station will also offer roasted kabocha squash with Vermont maple syrup and toasted pecans and thyme.
Photo: Dan Collopy
A winter citrus salad will include blood orange, ruby star grapefruit, satsuma tangerine, cara cara orange, and Ojai cuties, dressed with citrus honey vinaigrette on butter lettuce and micro mint.
A winter citrus salad will include blood orange, ruby star grapefruit, satsuma tangerine, cara cara orange, and Ojai cuties, dressed with citrus honey vinaigrette on butter lettuce and micro mint.
Photo: Dan Collopy
Patina Restaurant Group has also developed five Grammy-inspired cocktails, which are meant to honor the Record of the Year nominees. They include Gon’ Give It to You, inspired by the song “Uptown Funk” with a riff on the classic gin fizz, as well as She’ll Be the Death of Me as homage to the Weeknd’s “Can’t Feel My Face,” which combines heat from chili liquor with cool, fresh mint. The drinks will be available at Nick & Stef’s Steakhouse, Ray’s & Stark Bar, Café Pinot, Pinot Grill, and Kendall’s Brasserie & Bar.
Patina Restaurant Group has also developed five Grammy-inspired cocktails, which are meant to honor the Record of the Year nominees. They include Gon’ Give It to You, inspired by the song “Uptown Funk” with a riff on the classic gin fizz, as well as She’ll Be the Death of Me as homage to the Weeknd’s “Can’t Feel My Face,” which combines heat from chili liquor with cool, fresh mint. The drinks will be available at Nick & Stef’s Steakhouse, Ray’s & Stark Bar, Café Pinot, Pinot Grill, and Kendall’s Brasserie & Bar.
Photo: Dan Collopy
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