“It’s a little stressful because there are 16,000 people that are coming to the Grammys.” No pressure! Who are we kidding, there is a lot of pressure on Chef Joseph Martin and his team with Levy Restaurants who are preparing the food for tonight’s Grammy goers.
Martin has been preparing tonight’s menu since the day after last years Grammys. Having been the Executive Chef for this event for the 5th year in a row, he’s well accustomed to the process of catering to such a wide array of taste buds, but each year brings new challenges.
“Every time this time of year comes around it’s always something new, it feels like it’s the first time. I get nervous, I get the butterflies going.” says Martin. “It’s a collaborative effort, we get together with all the chefs and come up with the best dishes that can touch every single taste bud and meet every single preference.”
A menu catered to a Hollywood crowd on such an experience driven night needs to combine health with a bit of indulgent pleasure.
“LA is really health conscious so we have to have a good balance of healthy food and food that is nutritious for the soul. So, we try to enhance the menu with a little bit of that bad boy stuff,” jokes Martin. “But for the most part we use all natural products, all natural chicken and beef, we try to limit the fat content but still add the flavor. “ A lot of the fruit and vegetables come from Melissa’s Produce, a family owned company that prides itself on it’s products being fresh and organic.
Dishes on the lighter side include the Thai Spiced Shrimp— hello pickled red onions, cilantro, mint, lemongrass vinaigrette, thai basil, and jalapenos. The Lobster “My Way” Salad is another one of the chef’s favorites with mascarpone, blood orange and arugula.
Each dish is named in honor of Frank Sinatra whose 100th birthday would have been on December 12th last year. There is the “Come Fly With Me” Seafood Bar, the “New York, New York” strip-steak and the “Mary’s Farm Love Me Tender Chicken,” served with fried truffle mac and cheese with a bourbon glaze—the soul food.
“Everybody is so excited when they come to Grammys and you really want to capitalize on that excitement and I think food can do that,” says Martin.
Tonight is the big night where all human senses will reach their max with the music, the ambiance, and thanks to Chef Martin and his team, the tastes of his creativity.
“It’s like 16,000 food critics on a single night, but we’re up for the challenge. We’re ready to rock and roll.”
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