What the stars will be eating at the 2014 Emmy Awards Governors Ball

A chocolate s'more with Alunga whipped ganache, torched marshmallow fluff, graham crumble and Inaya chocolate-coated pop rocks.
A chocolate s’more with Alunga whipped ganache, torched marshmallow fluff, graham crumble and Inaya chocolate-coated pop rocks.
(Jay L. Clendenin / Los Angeles Times)

Being a TV celebrity has its perks, but when it’s time for the Emmys, getting to share a three-course meal with your fellow stars at the annual Emmy Awards Governors Ball has to be pretty high on the list. We’re only guessing here, but filet mignon must taste better with “Breaking Bad” star Bryan Cranston at the next table.

So what does it take to feed a room full of the biggest stars on TV? 205 cooks, 45 bartenders, 1,500 pounds of filet mignon, 3,800 potatoes, 500 pounds of heirloom tomatoes, 3,800 champagne flutes, 5,000 wine glasses, 5,940 bottles of wine and more.

For the 19th year, Patina Catering will prepare the food for the post-awards bash. This year, under the direction of Joachim Splichal, Patina culinary team leader Alec Lestr and Greg Wiele created a three-course meal highlighting seasonal vegetables with a twist on the classic meat and potatoes.


To start is a grilled peach and heirloom tomato salad with Little Gem lettuce, candy striped figs, burrata, honey Vidalia onions, peppermint, basil, toasted Marcona almonds and fleur de sel.

The main course will be a filet of beef, Witches Finger, Cotton Candy grapes and faux bone marrow made from a hollowed out potato filled with creamy potato puree, zephyr squash, caramelized cippolini and crisp lacinato kale.

“We really wanted to see what produce was available and talk to the farmers in late August,” said Wiele during a Governors Ball preview event hosted by the Television Academy in North Hollywood. “And we wanted it to be colorful to go along with this year’s kaleidoscope of color theme.”

Wiele has been cooking for large events for the past 15 years, but says he has a strategy for not getting overwhelmed.

“We have someone standing by with a cellphone in case we need to make a last-minute run to the market, and I try to look at the entire event on a smaller scale,” said Wiele. “I’ll look at it as 40 parties for 100 people rather than one party for 4,000.”

For dessert, pastry chef Carlos Enriquez wanted something nostalgic, so he created his version of chocolate s’mores with Alunga whipped ganache, torched marshmallow fluff, graham cracker crumble and Inaya chocolate-dipped Pop Rocks. Cellar Door Chocolates, from Louisville, Ky., will also provide a selection of chocolates.


To sip, guests will be served 2013 Beaulieu Vineyard “Maestro Collection” Sauvignon Blanc, 2011 Beaulieu Vineyard “Georges de Latour Private Reserve” Cabernet Sauvignon and 2012 Beaulieu Vineyard “Maestro Collection” Napa Valley Port and NV Muscat de Beaulieu, along with Fiji water.

The 2014 Emmy Awards will air Monday at 8 p.m. on NBC.

If I had to pick one, cheesecake over Brad Pitt, every time. Follow me on Twitter at @Jenn_Harris_