The Award goes to... Plant-Based Foods
The 2020 Grammys had the most plant-based menu ever.
When you’re going to wine and dine the music industry’s biggest stars during the annual Grammy Awards, the planning begins early – up to six months before the actual ceremony takes place.
Executive Chef Manny Slomovits presents the menu for the 62nd Grammy Awards at Staples Center in Los Angeles. (Photo by Sarah Reingewirtz, Pasadena Star-News/SCNG)
For Manny Slomovits, Staples Center and Levy Restaurants executive chef, and Phillip Arriaga, cocktail mixologist and senior manager of Luxury Suites, the menus undergo numerous changes through the course of several tastings, “until we find the sweet spot,” Slomovits says.
The Grammys in food & drink numbers
According to the chef, the 800 food and beverage team members opened more than 2,000 bottles of champagne, hand-rolled over 5,500 mini egg rolls, prepped and added one ton of vegan and vegetarian offerings into the menu, served over 200 pounds of chocolate, set out over 20,000 gummy bears and carved 12,500 ounces of prime tomahawk steak on Sunday during the 62nd Annual Grammy Awards at Staples Center in Los Angeles.
This year’s menu included a slew of options including gluten-free, vegan and vegetarian dishes. It was the most plant-based Grammys ever.
There was house-rolled sushi with salmon, tuna, yellowtail and vegan spring rolls; a tomahawk steak with roasted cauliflower and Himalayan sea salt-encrusted smashed potatoes with house-made steak sauce; Wagyu sous vide beef brisket with black garlic purple ube potatoes, pickled onions and a teriyaki demi-glace; truffled lobster mac & cheese, which was a fan-favorite last year; bulgogi cheesesteak egg rolls; the Dr. FeelGood Superfood Greens with shredded kale, cabbage, carrots, cilantro and green onions with a carrot ginger dressing; and a farm-to-table mezze board with marinated and grilled vegetables, smoked seafood ceviche, artisan flatbreads, local jerky, lemon hummus and various other spreads.
There’s house rolled sushi with salmon, tuna, yellowtail and vegan spring rolls
But wait... there's more
For snacks, guests could pick up house-made cheddar stuffed pretzel poppers; hoagie bites with shaved beef, pimento cheese spread and tomato jam; organic tortilla chips served with chorizo-truffle crema, fresh salsa and guacamole; or the Grammy Snack Party Mix, which is a combination of Popcornopolis popcorn, chocolate bites, gummy bears, Sour Patch Kids and Bugles chips.
Dessert was an Artelice LA dessert sampler with mini eclairs, chocolate cookie bites, fresh fruit and delicate creme puffs in chocolate, vanilla and salted caramel flavors.
On top of making sure there’s a flavor for everyone, Slomovits said their focus is also on sustainability. This year the team used disposable bamboo dishes and cutlery to reduce plastic waste and they’ve teamed up with Melissa’s Produce, a local company, for fresh and organic fruits and vegetables.
“For us, it’s not a fad, it’s not a movement, it’s the way it is and we like to keep up with that and also play around with it and have fun with it,” he said. "So even if someone doesn’t walk away with a trophy on Sunday night, at least they had a pretty good meal."