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Foodbeast’s Exclusive Look At The Emmy Awards Dinner

The Television Academy is having its 68th Emmy Awards this Sunday, Sept. 18, recognizing some of Hollywood’s elite, and what better way is there to show appreciation than with an exclusive after-party promising some pretty bomb, yet elegant food?

Foodbeast was fortunate to get a taste of the culinary world behind Television Academy’s Creative Arts Balls this year. Patina Catering, part of Patina Restaurant Group (PRG), has been catering these celebratory events for the past 21 years and obviously, they always bring that fire.


Patina Restaurant Group caters the largest, annual formal sit-down dinner in the country and will serve a total of around 7,400 guests this year with three dinner celebrations… That’s a ton of food.



It looked like Narnia’s garden with “Nature’s Elegance” being the theme of this year’s Creative Arts and Governors Balls, which are hosted at the Los Angeles Convention Center.



Patina Catering brings about 200 chefs and 18 executive chefs to work on-site in the massive kitchens behind the scenes. On top of that, there were around double that amount of servers.



The “from-the-earth” concept is something that PRG’s Master Chef and Founder Joachim Splichal and Culinary Director Gregg Wiele wanted to highlight that allows “natural flavors and ingredients to shine.” They work with the Television Academy’s Governors Ball Committee to decide on on one final 3-course menu of over 50 recipes developed.



Check this out: Guests are welcomed with the first course salad consisting of pistachio-goat cheese “bonbons,” blood oranges, preserved lemons, roasted eggplant puree, baby fennel confit, Lolla Rosa, black olive “soil,” and a tangelo vinaigrette.



Executive Pastry Chef Frania Mendivil is a master of the sweets! She created two different desserts that will be served for this year’s Creative Arts Ball and Governors Ball.



The dessert course, AKA our favorite plate of the night, was created specifically for the Creative Arts Balls and consists of a triple chocolate mousse cake with banana biscuit, pecan nougatine, and passion fruit.

By Jayna Gavieres

When she's not devouring the latest food trends, Jayna's either dancing the truffle butter shuffle or having sweet cinnamon bun dreams.

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