Chef to the Stars Wolfgang Puck has created and executed the menu for the 53rd Annual Grammy Awards. With approximately 5,000 guests in attendance, Wolfgang Puck's Night at Studio 54 menu was inspired by street foods of Los Angeles with dishes from Chinatown, Latin-inspired taco trucks, classic comfort foods and sweet treats. Wolfgang Puck Catering will be using locally grown produce, dairy and meat.

Any unused/leftover food will be donated to Angel Harvest, a Los Angeles-based nonprofit that organizes the collection and delivery of the food and items to local social service agencies providing emergency food for those in need.

Grammy Celebration Menu

Chinatown

• “Kung Pao” Organic Chicken with Crushed Peanuts and Scallions
• Chinese Chicken Salad with Crispy Wontons, Glazed Cashews and Sesame Honey Dressing
• Crispy Vegetable Eggrolls with Sweet and Sour Chinese Mustard
• Hong Kong-style Bass with Chilies, Cilantro and Scallions

Classic Comfort Foods

• Baked Macaroni and Cheese with White Truffles and Canadian Cheddar
• Kobe Beef Meatloaf with Caramelized Brown Sugar Ketchup with Crispy Onions
• Double-dipped Fried Chicken Tenders with Chili Honey and Country Biscuits

Latin-inspired Taco Bar

• Slow-Roasted Short Rib with Sweet Peppers and Onions
• Salmon al la Plancha with Salsa Verde
• Smoked Black Bean Empanadas with Cotija Cheese and Scallions
• Latin style-Caesar Salad with Chili Lime Dressing, Queso Fresco, Tomatoes, and Fried Black Beans

• Lamb with Chipotle, Eggplant and Cumin

Sweet Stuff

• Miniature White and Dark Chocolate Cream Pie
• Warm Chocolate and Brandied Cherry Truffle Cakes
• Butterscotch Blondies
• Coconut Banana Crème Puffs
• Crisp Honey-Apple Tart