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Patina Catering hits all the right notes at GRAMMY Awards Celebration

Patina Catering – a division of Delaware North’s Patina Restaurant Group – hit a high note earlier this month when it served as the official caterer of the GRAMMY Awards Celebration for the second year in a row.
patina_grammys_2-5879272The event hosted nearly 5,000 esteemed guests as The Recording Academy’s official GRAMMY Awards after-party. Patina Catering’s menu, which took an imaginative and fantastical approach to the evening’s theme, “A Midsummer Night’s Dream,” was designed using sustainable local California ingredients with flavors inspired by music.
Music was also the inspiration behind Patina Restaurant Group’s GRAMMY-inspired cocktails, which it served at four of its Los Angeles-based restaurants in the days leading up to music’s biggest night. The restaurants invited guests to taste each cocktail and vote for their favorite, which resulted in a double-digit increase in cocktail sales over that period.
The food and drinks were a hit among both guests and the media. Coverage of Patina’s cocktails, recipes, and behind-the-scenes action at the GRAMMY Celebration garnered more than six billion worldwide impressions, and coverage included such publications as The Hollywood Reporter, Billboard and Parade magazine. Gregg Wiele, Patina’s executive chef of culinary, and Frania Mendivil, Patina Catering’s executive pastry chef, even walked the GRAMMYs red carpet, scoring interviews with local and national media.
“Catered by Patina Group, with legendary chef Joachim Splichal at the helm, the Midsummer Night’s Dream party had… a feast served to hundreds of people who’d been fasting since the night before,” said LA Weekly in its recap of the GRAMMY Celebration. “The food was very pretty, all bright colors and tiny little jewels of dessert.”
Patina Catering’s GRAMMY Celebration by the numbers:

  • 5,000 guests served
  • 4,000 radishes
  • 625 pounds of Yucca fries
  • 5,000 beef slider patties
  • 18,000 skewers (beef and chicken)
  • 632 pounds of Atlantic salmon
  • 1,300 pounds of short ribs
  • 8,000 carrots
  • 4,000 cherry tomatoes
  • 20 gallons of banana ketchup
  • 32 gallons of pumpernickel soil
  • 63 gallons of black bean hummus
  • 5,000 slider buns

PHOTO CAPTION: The team from Patina Catering, led by Executive Chef of Culinary Gregg Wiele (front row, fourth from left) and Executive Pastry Chef Frania Mendivil (far right), pose behind the scenes at the GRAMMY Awards Celebration.