Orzo Salad
Another dish that's ideal for groups is Dean & DeLuca's orzo salad. The vegetarian dish pairs orzo with yellow bell pepper, mint, cucumber, and ricotta.
Photo: Courtesy of Dean & DeLuca
Freedmen’s
New to the winter cocktail menu at Austin smokehouse and beer garden Freedmen’s is the Molto Bella. The drink, served over ice, features Knob Creek rye, Fernet Branca, housemade chicory-coffee syrup, and chocolate bitters. Bar manager Brandon Garvey says the syrup—made with equal parts turbinado sugar and strongly brewed Cafe du Monde coffee—adds the right amount of sweetness.
Photo: Claire Hogan
Shake Shack's Big Game Shack Pack
For a Super Bowl 50 catering idea, Shake Shack is offering a package that consists of 10 ShackBurgers, two pints of custard, and a limited-edition Shake Shack mini football. The package is available for $50 at nearly all Shake Shack locations.
Photo: Liz Clayman
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.
Photo: Dan Collopy
The farmer’s market station will also offer roasted kabocha squash with Vermont maple syrup and toasted pecans and thyme.
Photo: Dan Collopy
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
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.
Photo: Dan Collopy
