Patina Catering – a part of Delaware North’s Patina Restaurant Group – recently announced its return as the official caterer of the Television Academy’s exclusive Emmy® after-party celebrations.
The effort includes catering the back-to-back Creative Arts Balls on Sept. 10-11 and the Governors Ball 
on Sept. 18, immediately following the 68th Emmy Awards telecast.
Promising an elegant, ingredient-driven dinner, the elite catering team has been working closely with local foragers and farmers for nearly a year to develop a menu that celebrates the agricultural bounty of the late-summer season. Drawing inspiration from the rustic, organic ambience planned for this year’s balls, Patina Restaurant Group Master Chef and Founder Joachim Splichal, Executive Chef of Culinary Gregg Wiele and Executive Pastry Chef Frania Mendivil have delicately crafted a three-course menu that allows the natural flavors of each ingredient to shine.
“It is my honor and absolute pleasure to work with the Television Academy on this prestigious event for the 21st year,” Splichal said. “Our vision for this year’s dinner extends beyond the plate. It begins with an intention to maintain the quality and integrity of the ingredients we have sourced from the farmers and foragers we rely on as partners and friends.”
This year’s Emmys celebration will set a new record, holding three separate balls taking place over back-to-back weekends. In addition to hosting the nation’s largest annual formal sit-down dinner for 3,800 entertainment industry luminaries at the Governors Ball, the Television Academy will host a pair of Creative Arts Balls the weekend preceding the annual event. A combined total of 7,400 Hollywood elite are set to dine and celebrate at the Los Angeles Convention Center following the award ceremonies.
The development of Patina Catering’s 21st Emmys menu began shortly after the 2015 festivities. Splichal, alongside Culinary Director Gregg Wiele, developed more than 50 recipes guided by their commitment to source only the best and most flavorful seasonal produce available.
Patina Catering will once again bring together about 200 chefs and 18 executive chefs to work on-site in multiple, massive event kitchens. The annual culinary undertaking – a past winner of the esteemed BizBash Award for “Best Overall Catering at an Event” – requires an approach focused on team mentality and concise organization of the á la minute execution of the menu.