The Governors Ball presents an event worthy of 70 years of Emmys®. The event will be a glamours celebration on top of Los Angeles will be under the stars.

Hosting you own Emmys® Party

This is a great time to celebrate you favorite television series and actors. Invite a few friends over for an evening of star gazing and glam. Here are a few ideas for the evening.

• Decorate the living room with  icicle lights and small strands of starlight-inspired LED lighting
• Encourage guest to dress in the Governors Ball theme colors blues, purples, silvers, and golds.
• Design the invites with the same colors above and use stars or small crystals.
• Create a recipe or two from the Governors Ball
• Create great pieces for the table or buffet server with metallic fabrics 
• Use large pillows for extra sitting in the viewing room
• Set up your own red carpet with a backdrop on a wall in your home
• Provide fuzzy socks for guests while sitting on pillows

Emmys® Governors Ball Menu

Chef and Founder Joachim Splichal and Patina Catering return to the Governors Ball for the 23rd year to bring an extensive menu matching the sophistication of their Michelin star restaurants.  

Chef Joachim Splichal is widely recognized as the chef that made LA as a premier dining capital of the world. He is hailed as a “Legendary Chef” by Bon Appétit.

The menu is diverse for all foodies. This year includes a large variety of gluten-free, vegan, and vegetarian dishes. The menu includes:

PRE-SET SNACKS

• Olive Oil Grissini VEGAN
• Marinated Castlevetrano Olives GF VEGAN
• Spiced Rosemary Marcona Almonds GF VEGAN

TRAY PASSED HORSD’OEUVRES

• Ahi Tuna PokeMarinated seaweed
• Favacado Toast Hass avocado, fava beans, yuzu citrus, toasted brioche
• Saffron Arrancini Cured Serrano ham, pepper conserva
• Chili Relleno Sweet baby heirloom bell peppers, vegan walnut-date “chorizo”, almond sauce GF V VEGAN
• Bamboo Spiked Prime Short Rib Chinese BBQ sauce
• Crispy Squash Blossom Tempura Fleur d’sel
• VEGAN Burrata Cheese Balsamic fig relish, savory basil waffle cup
• Watermelon Radish Baby heirloom tomatoes, lemon oil, smoked salt, savory tomato waffle cup

TRAY PASSED SMALL PLATES

• Sweet Corn Agnolotti Lime brown butter, toasted hazelnuts
• Truffle Scented French Fries GF VEGAN
• Angus Beef Slider Aged cheddar, caramelized onions, tomato aioli, Martin’s potato roll
• Gooey Grilled Cheese Griddled American cheese, Heirloom tomato soup
• Filipino BBQ Chicken Skewers Scallion salad, banana ketchup (see recipe below)
• Gratin of Macaroni Griddled American cheese, heirloom tomato soup
• Nashville Hot Fried Chicken Slider Dill pickle, savory purple cabbage slaw
• Olive Oil Poached Salmon Lime soya onions, puffed wild rice, teeny lettuce, soft herbs GF
• Cashew “Ceviche” Lime marinated cashew, hearts of palm, cucumber, leche de tigre, tiny cilantro, avocado mousse, crispy blue corn GF VEGAN

STATIONARY SMALL PLATES

• PATINA SPUDS, TRUFFLES AND WILD GNOCCHI
• JBS Mashed Potatoes GF
• Lots of cream, lots of butter Brown
• Butter Potato Gnocchi
• Summer Truffles GF
• Summer truffle scented grass-fed butter
  
•      Toppings All GF
•           Smoked bacon Creme fraiche Chives VEGAN
•           Maldon sea salt VEGAN
•           Chives
•           Créme fraiche         

Nick + Stef’s 

• Hand Carved Flat Iron Steak G F­
• Red wine bordelaise Signature N+S Caesar Salad Aged parmesan, croutons
• Cave-Aged Mini Gruyere Popovers
  

FARMER’S MARKET EDIBLE GARDEN

• Brentwood Farms Street Corn G. Lime aioli, cotija, tajin spice “Canned Beets” GF
• Heirloom Babe Farm baby beets, Sonoma goat cheese mousse, California pistachio
• Farmers Market Chop Salad GF
• Red quinoa, Chioggia beet, dragon carrot, purple cauliflower, Romanesco, baby heirloom tomatoes, Bloomsdale spinach, shishito pepper, radish, figs, green goddess
• Valdivia Farms Heirloom Tomatoes G VEGAN Extra virgin olive oil, balsamic molasses, crispy basil Peaches and Cream
• Summer peaches, house-made ricotta, purple kalelettes, toasted farro, almonds, and honey vinaigrette.

Emmys® Governors Ball Desert

Every party needs a little something sweet. Frania Mendivil, the Executive Pastry Chef at Patina Catering, presents a decadent dessert menu including:

• Patina Classics ~ Hazelnut Chocolate Feuilletine, chocolate rocher, strawberry rhubarb tart, chocolate croissant bread pudding
• Mini Mason Jars ~ Harry’s Berries Strawberry shortcake Coconut chia seed tapioca GF VEGAN (see recipe below)
• Mini Drumsticks
• White and dark chocolate waffle cones filled with seasonal toppings Milk chocolate waffle cones filled with vanilla Chantilly
• Mini Tarts Apricot almond, apple vanilla, pear chocolate

There is something for everyone’s liking. Mendivil began baking in her family’s bakery in Mexico.

Emmys® Governors Ball Spirits

The completing the celebrations is a drink just for the evening Enlightenment (see recipe below). This creation is fun and plalyful. The cocktails for the evening include:

• Enlightenment  The signature sip of the 70th Emmy® Awards Season – An effervescent cocktail featuring strawberry-infused Ketel One Family-Made Vodka, lime juice, honey syrup, Sencha green tea, Chareau liqueur, and yuzu & strawberry pearls that create an unexpected and complimentary pop of flavor with every sip. (signature cocktail at PNR Nominees Event only) 

• Radiance a familiar yet exotic mix of floral and spice. 

Restoration a revitalizing homage to the classic espresso martini made with Fair Trade cold brew.

• Labyrinth a refreshing garden-centric sipper boasting notes of fresh, all-natural vegetables. 
• Sterling Vineyards Iridium Cabernet Sauvignon
• Sterling Sauvignon Blanc
• Sterling Chardonnay
• Sterling Platinum

Emmys® Governors Ball Decor

Cheryl Cecchetto of Sequoia Productions is set the decor to be a full stray night. The evening takes place at LA Life Event Deck. The decor is thousands of twinkling lights suspended overhead. It is sure to be an artful combination of glamorous, sophisticated décor and a visionary dining and entertainment experience. 

Emmys® Governors Ball Fun Facts

• 600 different lighting instruments
• 28,800 individual LED lights to create the ceiling installation
• 1800 lbs dry ice
• 146, 500 Biodegradable silver and service ware
• 525 lbs of Harry’s Barries 
• 525 lbs of Vadiva Farms heirloom tomatoes 
• 50,400 bite-size hors ‘d oeuvres 
• 600 Patina Catering servers
• Lindt Chocolate is the official chocolate confectionery of the Green
  Room named the Lindt Chocolate Lounge

Emmys® Governors Ball Recipes

Filipino BBQ Chicken Skewers

Makes 12 Skewers

1/2 cup soy sauce

1/2 cup banana ketchup

1/2 cup lemon juice

1/2 cup brown sugar

1 tsp finely minced garlic

1 tsp finely minced ginger

1/2 tsp sesame oil

1 tsp kosher salt

1 tsp ground black pepper

4 lbs. organic chicken thigh meat, cut into small cubes

12 bamboo skewers – pre-soaked in water for 30 minutes

1/2 cup finely sliced scallions

1/2 cup additional banana ketchup for dipping (recipe and instructions below)

Combine first 9 ingredients to make a marinade. Marinade the chicken for at least 4 hours,

preferably overnight. Thread chicken onto skewers and brush with oil. Cook over a grill, turning

as needed and brushing with reserved marinade, until charred and cooked through, about 10

minutes. Transfer to serving platter and garnish with sliced scallions and additional banana

ketchup sauce alongside.

Banana Ketchup

2 tablespoons vegetable oil

1/2 cup chopped Vidalia onions

2 tsp finely minced garlic

1 jalape.o seeded and minced

2 tsp finely grated ginger

1/2 tsp ground turmeric

1/2 tsp ground allspice

2 cups mashed ripe bananas

1/2 cup white wine vinegar

2 tbsp honey

1 tbsp tomato paste

2 tbsp soy sauce

1/2 cup brown sugar

Cook onions in vegetable oil over medium heat until soft, about 7 minutes. Add the garlic,

jalapen, ginger, turmeric and allspice, and cook about 1 minute. Add the tomato paste,

bananas, vinegar, honey, soy sauce and brown sugar. Continue cooking an additional 15

minutes, stirring often. Let cool and refrigerate.

Coconut Chia Tapioca

Serving Size: 12, 2.5 oz. cups

Coconut Tapioca

Ingredients

8 cups water

1 cup small pearl tapioca

3/4 cup unsweetened coconut milk

2 tablespoons of sugar

1/4 chia seeds

Pinch salt

Pour 2 cups water in a sauce pan and add the . cup small pearls. Partial cover and simmer over

medium heat. Stirring occasionally, until the pearls are translucent, about 40 minutes. Stir in

the . cup unsweetened coconut milk, add 2 tablespoons of sugar and a pinch of salt. Transfer

to a bowl and let it cool down. Once cooled cover and chill in the refrigerator for at least 2

hours

Passion Fruit Sauce

1/2 cup passion fruit puree

1/2 cup mango puree

1/2 cup sugar

1 tablespoon agar-agar

In a sauce pan boil the passion and mango puree. In a medium bowl add the sugar and agaragar

and stir. Once the puree is boiling add the sugar and agar-agar mix, boil for 5 to 7 minutes

until there is a firm consistency. Once firm pour into medium bowl and let chill in the

refrigerator for at least 10 minutes

Exotic Tropical Fruit Salad

1/2 cup pineapple cut in 1/4 inch pieces

1/2 cup mango cut in 1/4 inch pieces

1/2 cup kiwi cut in . inch pieces

Zest of one lime

Juice of 1/2 lime

1 tsp sugar

1 tsp rice vinegar

1/2 cup simple syrup

Cut the fruit into . inch cubes and add to large bowl. Add the rice vinegar, simple syrup, lemon

zest, lime juice and sugar and using a wooden spoon stir all ingredients until the fruit is coated

with everything

Supper Seed Brittle

1/2 cup Glucose syrup

1 cup Sugar

1/2 cup Sesame seed

1/2 cup Chia seeds

1/2 cup Flax seed

Heat the oven to 300 degrees Fahrenheit. In sauce pan heat up the glucose with the sugar over

high heat until it becomes an amber color. In a large bowl add all the seeds and lightly stir. Add

the hot syrup to the seeds and stir. On a sheet pan, place waxed paper and pour the hot syrup

mixture onto it. Cover the mixture with waxed paper and place in the oven for 5 minutes. After

5 minutes take the mixture out of the oven and use a rolling pin to flatten the mixture until it is

paper thin (make sure to keep the waxed paper on it, otherwise the mixture will stick to the

rolling pan

Additional Garnish

1 package of micro cilantro

12 marigold flowers

Assembly

In a small cup place 1 tablespoon of passion fruit sauce, then add 3 tablespoons of the coconut

tapioca and 3 tablespoons exotic tropical fruit salad. Garnish with supper seed brittle, 3 micro

cilantro leaves and 1 marigold flower.

Enlightenment

1 1/2 oz Ketel One Family-Made Vodka infused with strawberries

1 oz lime juice

3/4 oz honey syrup

1 oz Sencha green tea

1/16 oz Chareau liqueur

Carbonated

Yuzu and Strawberry pearls

Combine the first five ingredients in a shaker over ice.

Pour liquid into carbonating vessel and charge with CO2.

Pour into chilled glass over yuzu and strawberry pearls.

Tie flowering herbs to the outside of the glass to finish.

The Emmys® know how to through a party that is star worthy. What is your favorite show on television? Post your answers on social media using #4ChionStyle. 

The 70th Emmy® Awards will telecast live from the Microsoft Theater in Los Angeles, Monday, September 17 (5:00 – 8:00 PM PT) on NBC. Colin Jost and Michael Che, will co-host.

@4ChionLifestyle

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