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."
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