Patina Catering Celebrates 16 Years With The Emmy Awards Governors Ball


Patina Restaurant Group announced today that it will cater the prestigious 63rd Creative Arts and Primetime Emmy® Awards Governors Ball. This year’s event is nothing short of a sweet experience for Patina Catering as it marks its 16th year as the preferred caterer. The Creative Arts Emmy Awards will be held on Saturday, September 10th and the Primetime Emmy Awards Governors Ball will return to The Los Angeles Convention Center on Sunday, September 18th. Drawing from the “mod illusions” theme for the occasion, Joachim Splichal, Chef and Founder of Patina Restaurant Group, will once again create magic with a “comfort food with a modern twist”-inspired three-course menu for each Emmy® celebration.

As this is the Sweet 16 for Patina Catering, this event marks a huge milestone. “Patina Catering started as a small intimate operation,” states Splichal. “To look back and acknowledge that we have been able to continually grow and build year after year is something that I am very proud of. Who would have thought back in 1989, that Patina Catering would cater to 3,600 world-class artists once let alone for 16 years!” Reviews and awards, such as the Bizbash Award for “Best Overall Catering for an Event” for the 2009 and 2010 Governors Ball, are evidence that despite the raise in quantity, Patina Catering has kept a firm grasp on a commitment to excellence.

“As the event theme is a nod to ‘60s mod, we decided use that notion as not only an inspiration for this year’s cuisine concept, but also allow it to recognize the nostalgia we hold for this annual fête,” explains Patina Catering Executive Chef Alec Lestr. “Additionally, after a night filled with much anticipation for both the winners and nominees in attendance, we wanted to offer food that is approachable and provides comfort in a highly intense experience.”

As with previous years, all entrees will be executed on site by 185 chefs working flawlessly to maximize peak flavor and freshness. Eighteen executive chefs will lead teams in the large event kitchen to service 3,600 guests ensuring that each meal is as delicious and fresh as if it were served in any one of the Patina Restaurant Group’s establishments.

Menu development for this year’s dinner began just after last year’s festivities ended. More than 50 dishes were eventually paired down through a series of tastings with board members of the Academy of Television Arts & Sciences. The 2011 menu includes:

First Course

Windrose Farm’s Heirloom Tomatoes, Rosemary and Cherry Wood Grilled Asparagus,

Fried Gold Potatoes

Second Course – Meat

Filet Mignon, Gratin of Macaroni with Vermont White Cheddar, Rainbow Baby Carrots,

Caramelized Cipollini Onions, Broccoli Emulsion, Oxtail Bordelaise

Second Course – Fish

Shrimp Wrapped Sturgeon, Grilled Eggplant, Hummus, Sweet Peppers, Olives,

Squash Blossom

Second Course – Vegetarian

Brentwood Corn Agnolotti, Chanterelles, Hazelnut, Scallions, Lime Brown Butter

Dessert Course

Duncan Hines® Milk Chocolate Brownie, Chocolate Blackberry Cream, Blackberry Macaron, Chocolate Rice Crisp, Honey Sauce


2009 Beaulieu Vineyard® Carneros Chardonnay

2007 Beaulieu Vineyard® Georges de Latour Private Reserve Cabernet Sauvignon

Dessert Parting Gift

Duncan Hines® keepsake recipe box filled

with a trio of decadent truffle pops in assorted flavors;

Raspberry Red Velvet, Triple Chocolate Orange Liqueur, Valrhona Chocolate Almond

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