Rock ‘n’ roll stars and industry honchos have nearly unfettered access to la dolce vita and all of its yummy accouterments. Considering the gaping maw of culinary requirements that exists between celebrities’ sundry dietary requirements, it’s terrifying to imagine WTF one would feed a room of 5,000 of these aggressively finicky eaters.
Levy, the company that caters the Staples Center–host of the 52nd annual Grammy Awards show last Sunday–was given the task of feeding the gleaming, glittering hordes, in addition to catering to wacky whims backstage in a whopping 160 suites.
If Brit-Brit wants to dine on nothing but Starbucks and Moby will nosh on nothing but the finest organic, sustainably grown sprouts, then you can bet your last digi download their assistants were (and are) scrambling through the wilds of the Valley from the butt-crack of dawn to the lashing stroke of midnight to secure said comestibles.
So what was on the menu? According to blogdowntown, 500 pounds of artisanal (natch) cheeses, 400 pounds of short ribs, 300 pounds of shrimp, 200 pounds of live lobster, 200 pounds of ahi tuna, 60 pounds of Dungeness crab meat and a lion’s share of organic chicken and hormone-free lamb.
Unsurprisingly, Levy was totes hip to the locavore, responsibly sourced groove: “Every year we try to do more and more,” Gilbert Verdugo, Levy’s bossman, told blogdowntown. “It’s been an initiative with the music industry to go this route. We have to have traceability on all of our products.”
Oh, and just in case they didn’t get their fill during the awards, Wolfgang Puck catered the after-party.
TOPICS: Eat to the Beat, Kathleen Willcox