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)
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. (Jay L. Clendenin / Los Angeles Times)
A main course of filet of beef with artisan grapes, Idaho 90 potato “bone”, zephyr squash, caramelized cippolini and crisp lacinato kale. (Jay L. Clendenin / Los Angeles Times)
Patina Catering’s Gregg Wiele, holding the grilled peach and heirloom tomato salad. (Jay L. Clendenin / Los Angeles Times)
Bottles of Beaulieu Vineyard Georges de Latour Private Reserve, from Beaulieu Vineyard, near Rutheford, Calif. will be served at the ball. (Jay L. Clendenin / Los Angeles Times)
A sampling of the goods from Cellar Door Chocolates, from Louisville, Ky. (Jay L. Clendenin / Los Angeles Times)
A sampling of the goods from Cellar Door Chocolates, from Louisville, Ky. (Jay L. Clendenin / Los Angeles Times)
The scene inside the Television Academy’s North Hollywood headquarters as they previewed the food and decor to be on display at this year’s 66th Emmy Awards Governors Ball. (Jay L. Clendenin / Los Angeles Times)
