The Grammy Awards are renowned for their spectacular performances, glamorous red carpet moments, and the tense anticipation before major award announcements. However, there is an often-overlooked aspect of the evening that plays a crucial role in keeping the event running smoothly: the food. This year, the 68th Grammy Awards, held on February 1 at LA's Crypto.com Arena, featured an extensive culinary operation designed to fuel hundreds of stars, presenters, crew members, and industry professionals throughout the night.
A Latin American Culinary Celebration
Levy Restaurants collaborated with the venue to craft a menu that emphasized convenience without compromising on flavor. The focus was on Latin American comfort food, offering bold spices and a street-food vibe that allowed guests to enjoy delicious bites without worrying about spills on their designer outfits. The culinary team prepared an array of dishes that were easy to grab and eat, ensuring everyone stayed energized during the long evening.
Snacks and Grazing Boards
The night began with an assortment of tangy and spicy snacks that immediately captured attention. These included Tajín-coated Corn Nuts, popcorn seasoned with lime and salt, chili-dried mango, and fiery Chile Limón Doritos. These addictive treats were perfect for casual munching, often leading guests to unconsciously finish half a bowl before realizing it.
Following the snacks, grazing boards took center stage. A standout favorite was the botana platter, loaded with an array of moles, longaniza sausage, crispy chicharrón (available in both vegetarian and pork belly versions), plantain chips, roasted garlic beans, and pickled fruit. This setup encouraged a social dining experience, where guests could stand, chat, and pick at the food throughout the evening.
Private Suites and Club Lounges
In the private suites, the offerings became more elaborate. Guests enjoyed tortilla kabobs featuring lime-marinated chicken and adobada beef, duck carnitas flatbread with rich and spicy toppings, and a unique torta made with crispy cactus leaf and citrus slaw. For those seeking hearty comfort food, slow-cooked beef short ribs served with fried potatoes and garlic rice were a popular choice. Desserts, described as chocolatey and creamy, were devoured quickly, adding a sweet finale to the meal.
The club lounges offered smaller, polished bites that blended elegance with ease. Dishes like ramen-style devilled eggs with char siu bacon and bluefin tuna with pickled peppers were designed to be sophisticated yet unobtrusive, allowing conversations to flow without interruption. Later in the night, post-show crowds were treated to late-night options such as smoked salmon cannoli, chicken bites, loaded fries, and rich pasta dishes, catering to post-adrenaline cravings.
The Quirky Cheese Block Attraction
One of the most memorable highlights of the evening was a massive 600-pound slab of New Mexico cheese, carved into musical shapes like piano keys, drums, and trumpets. This quirky attraction not only served as a visual delight but also had a practical purpose: the cheese carvings were later used to make grilled cheese sandwiches for guests, ensuring no part went to waste.
Sustainable Practices and Beverages
The Grammys also prioritized sustainability by partnering with Musically Fed, a non-profit organization that collected and distributed surplus food to those in need across Los Angeles. This initiative helped minimize waste and support the local community.
To complement the food, a wide selection of beverages kept the atmosphere lively. Themed cocktails and abundant champagne flowed throughout the event, with preparations including hundreds of kilograms of short ribs, thousands of shrimp, piles of sushi, and more champagne flutes than typically seen at weddings.
In summary, while the Grammys are celebrated for feeding the soul with music, the behind-the-scenes culinary efforts ensure that everyone involved is well-fed with delicious, thoughtfully prepared food. From Latin American feasts to sustainable practices, the event showcases a commitment to both flavor and responsibility.
