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Emmy Awards Governors Ball a star-studded affair for Patina Catering

In terms of both attendees and atmosphere, it was a starry night at Monday’s Emmy® Awards Governors Ball. For the first time, the event was held outdoors on the roof of the L.A. Live Event Deck – a dramatic setting befitting the honorees on television’s biggest night.

This week’s Emmy’s Governors Ball was actually the third in a series of identical events, as the Television Academy also held back-to-back Creative Arts Governors Ball events on Sept. 8 and 9. Patina Catering, a division of Delaware North’s Patina Restaurant Group, catered all three events – serving more than 8,300 guests in total.

In addition to the new location, the events also had a new format. Forgoing a formal sit-down dinner, Patina instead presented a more flowing, interactive presentation that encouraged guests to mix, mingle and sample more than 35 different fine-dining small plates.

It was the 23rd time Patina catered the post-show Governors Ball, which in previous years had been the largest sit-down dinner in North America.

More than 250 chefs, 20 executive chefs, 50 bartenders and 600 servers came together for each of the three events to present the innovative and memorable culinary experience, which included tabletop snacks, tray-passed hors d’oeuvres and a variety of small-bite stations. Patina Chef and Founder Joachim Splichal, along with Vice President of Culinary Gregg Wiele, Patina Catering Executive Chef Alec Lestr, and Patina Catering Executive Pastry Chef Frania Mendivil, created a menu inspired by celebrated favorites from Patina’s namesake restaurant and its steakhouse, Nick & Stef’s, along with an assortment of chef-driven small plate reinterpretations of classic dishes.

View the full menu here.  

PHOTO CAPTION: A team from the catering division of Delaware North’s Patina Restaurant Group including Patina Chef and Founder Joachim Splichal (center) poses for a photo during last week’s Emmy Awards Governors Ball, where they provided a memorable dining experience for more than 8,000 guests over three days.