For the 22nd year, meals were prepared by chef Joachim Splichal and the team at Patina Catering. The culinary group partnered for the first time with L.A. Kitchen, a nonprofit that focuses on using healthy food that would otherwise be discarded to feed the local community. The organization also helps unemployed men and women seek jobs, and gave members the chance to assist with food preparation at the Emmys events.
The massive dinners required more than 200 chefs, including 20 executive chefs, and 600 servers. Dinners included three courses: The first course, dubbed Last of the Heirlooms, featured local heirloom tomatoes, dinosaur plum, red quinoa, charred leek vinaigrette, balsamic jelly, basils, and sea salt. For the main course, guests dined on pan-roasted filet mignon with mission figs, asparagus, purple marble potatoes, roasted red flame grapes, creamy horseradish purée, and whole-grain mustard sauce. And for dessert, there was an alunga brownie bar with dulce de leche, roasted cherries, and cherry gel.
Photo: Matt Sayles/Invision