The event team behind the 50th Grammy Awards after-party--set for Feb. 10 at the Los Angeles Convention Center--will offer a lush, Victorian look “not unlike an evening at the opera in turn-of-the-century Europe,” said Branden Chapman, vice president of production and process management for the Recording Academy, which produces the Grammys. The team unveiled the look at a press preview on Monday.
“We took a page out of the [Academy Awards] Governors Ball book,” Recording Academy chairman Jimmy Jam told reporters at the preview. “We want a bigger event--the one you come to before you go to the other parties.”
Veteran L.A.-based event company Along Came Mary, led by founder Mary Micucci, will treat the 6,000 guests to a fin de siecle scene with oversize crystal chandeliers, lush red draping with gold accents, and both neoclassical and saucy living statues. Classic molding elements will surround spaces and frame the chandeliers. Raised platforms will offer lounge seating on period furniture. Water fountains, greenery and large-format projections will soften the cavernous space.
Round tables will set with black and silver damask linen. Silver candelabra vases with swags of crystal beads will be filled with oversize red rose spheres accented with black feather plumes. Black chiavaris with black seat cushions will complete the look.
The 140,000-square-foot event space will include the main ballroom, a jazz lounge and multiple sponsor lounges. In an effort to reduce the carbon footprint of the event, Along Came Mary will use recycled carpet, use china, flatware and glassware instead of disposables, and turn to reusable linen and fabrics.
In a first this year, superstar chef Wolfgang Puck will cater the Grammy party. Describing how he created the menu, he said, “I think of what I would like to eat at a party.”
The menu--featuring locally grown, organic foods--will offer five different cuisines on 75 buffets. Leftover food will be donated to the Angel Harvest, a local profit agency. Underscoring the Grammys’ 50th anniversary, guests will receive logo’d chocolate boxes filled with cookies.
Grammy Menu
Passed Hors D’oeuvre
Tomato Confit and Basil Mousse in Parmesan Tuiles
Spicy Tuna Tartare in Sesame Miso Cones
Mai Tai Glazed Diver Scallops Satay-style
Mini Kobe Beef Cheeseburgers on Brioche Buns
White Truffle Turnovers with Ricotta and Caramelized Onions
Forks of Smoked Salmon with Herb Blini and Caviar
Maryland Crab Cakes with Marinated Tomatoes and Basil Aioli
Miso-marinated Black Cod with Sticky Rice
Miniature Vegetable Empanadas
Assorted Wolfgang Puck Signature Pizzas
Tomato Tarte Tatin with Lemon Aioli
Wild Mushroom and Mascarpone Tarts
Station Selections
Latin Tastes and Tapas
Ceviche in Shot Glasses
Bacon-wrapped Dates Stuffed with Parmesan, Port Glaze and Micro Arugula
Baked Goat Cheese, Spanish Tomato Sauce and Grilled Bread
Rosemary Olive Oil-rubbed Filet Mignon and Cabrales Blue and Sherry Reduction
Baby Heads of Lettuce with Manchego, Endive, Almonds and Pear Vinaigrette
Baked Spicy Crab Fondue with Spinach and Crispy Tortilla Chips
Peach Sangria Shooters
Thai Flavors
Braised Short Ribs with Panang Curry, Lime Leaves, Coconut Milk and Fried Garlic
Glass Noodles with Spicy Shrimp, Papaya, Carrot, Holy Basil and Citrus Dressing
Thai Spicy Beef and Grapefruit Salad with Bean Sprouts, Peanuts, Rice Sticks, Mint and Ginger
Woks of Bangkok Fried Rice with Eggs, Tomatoes, Asparagus and Green Onion
Woks of Stir-fried Vegetables with White Soy, Ginger and Candied Cashews
Sea Bass Wrapped in Banana Leaves with Thai Spices and Jasmine Rice
Shots of Thai Iced Tea with Mango and Lemon Grass
Desserts
English Toffee Trifle
Ricotta Chocolate Chip Cannolis
Warm Zeppoles with Raspberry Jam
Thai-flavored Mini Cupcakes
Tiramisu
Ginger Crème Brulee Tarts
Cream Puffs
Orange Caramel Flan
Mini Churros with Vanilla Cinnamon Custard
Fresh Baked Almond Ginger Cookies
Mango Coconut Pudding
Market Fruit Soups
Fuji Apple Tarts
Photos by Special Events Magazine
