Two weeks ago, I was fortunate enough to go on an exclusive behind the scenes kitchen tour and suite menu tasting lunch at the Staples Center in Los Angeles.
I know, I know.. I’m a little delayed with this post since the Grammys have come and gone, but better late than never, right?
It was an intimate group of about twenty people or so. We entered through the side and went straight into the kitchen.
We were welcomed by Chef Joseph Martin, who is the Staples Center Executive Chef. He’s in charge of the food for all of the events at the Staples center… and that’s a lot considering how many sports teams play there!
Look at that smile! I just love people that love food. How can you not?
Some tidbits for you… Did you know that for the Grammy awards, the Staples center served:
- 6,500 pieces of Sushi
- 440 lbs of Artisan Cheese
- 1,200 Vosges Chocolate bars
- 1,200 bottles of wine
- 1,140 lbs of chicken
- 1,090 lbs of Tenderloin
- 640 lbs of U0-10 shrimp
- 320 lbs of ahi tuna
Can you imagine all that food? They spend countless hours preparing the food and leave the final details for the day of.
The Staples Center kitchen is run by Levy Restaurants, which was founded in Chicago in 1978. They are known as one of the leaders in sports and entertainment dining. They definitely know what they’re doing!
Here we have the Scottish salmon salad: poached and chilled with pickled cucumbers, dill mustard glaze, watermelon radish, chervil, and saffron poached Dutch yellow potatoes. 
Preparing the miniature vegetables with herb yogurt dip. I may or may not be slightly obsessed with those tiny carrots.
Buttermilk panna cotta.
Ahi tuna BLT sandwiches with Asian slaw and a sriracha aioli. Oh yes.
Here’s the beautiful spread that we got to taste.
Organic farro salad: roasted root vegetables, shaved Carmody cheese, and a red wine-honey vinaigrette. 
Nueske’s wrapped jumbo prawns: peppered grits and worcestershire sauce.
The BLT’s again and California beet, red quinoa, and goat cheese salad.
Vietnamese hand rolls served with Thai red curry sauce and house made sweet chili sauce.
“All about the Sushi”: record of the year roll, California roll, vegetable roll, spicy tuna roll, shrimp tempura roll, salmon, and tuna served with wasabi and pickled ginger.
My personal favorite: the Top of the Charts Mini Desserts! There was an assortment of cookies, macaroons, cupcakes, cheesecakes, banana financier, peanut butter-chocolate bites, Vosges Chocolate Encyclopedia Box Set, and Rock and Roll Candy.
Seriously, the dessert was the best. I want to eat one of everything right now.
Here’s my plate (not including my dessert):
My personal favorite was that salmon salad. So many good flavors in one dish!
The whole experience was pretty amazing. Getting a chance to see all the food being prepared behind the scenes was surreal. There are so many people that work on the menu that you never even think about. Someone has to rinse all of the vegetables, cut them into little slivers, let it marinate, and then garnish each individual tiny dish. That’s a lot of commitment and dedication!
I’m still dreaming about my meal.
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