Your Sneak Peek at the Grammy Awards Official Menu

01/24/2014 at 01:29 PM ET

Grammy Award Food Cocktails
Valerie Macon/Getty

With so many musical performances, the Grammy Awards are one of the most fun award shows to watch — but it turns out the part you never see on camera is even better.

Picture private rooms full of beautiful hors d’oeuvres, cocktails and desserts from Levy Restaurants and Staples Center executive chef Joseph Martin. Since there’s no food or drink allowed in the auditorium, these well-stocked suites are where you’ll find all of the hungry and thirsty celebs.

We got to taste test this year’s menu, and it’s a winner. Stars will enjoy the sweet chili chicken salad pictured below, made with Asian pears, toasted sesame seeds, chili-spiced cashews and black and watermelon radishes, and drizzled with honey-ginger dressing.

Also on the menu: Atlantic wild salmon cooked on charred cedar planks, gemstone potato salad and skewers of chicken tikka served over pistachio rice and garnished with mango-red pepper chutney.

Grammy Award Food Cocktails
Valerie Macon/Getty

Grammy Award Food Cocktails
Valerie Macon/Getty

“One of my dreams was to do a bacon-wrapped scallop dish but there is no way a scallop will hold [up all night],” Martin told PEOPLE. “So we came up with short ribs. We smoke them for 17 hours.”

Other food you’ll find the stars noshing on includes Martin’s modern nicoise salad, made with grilled artichokes and seared ahi tuna, and deviled eggs with candy bacon.

“Every year we serve chocolate-covered strawberries,” Martin said. “Because I think people like it with Champagne, you know the Grammys, the fun, the rock ‘n’ roll, the bringing sexy back.”

But the most stunning item at the tasting wasn’t a dish or even a cocktail — it was a piece of ice carved into the shape of a Grammy Award, which is re-frozen in a sphere of clear ice. That will be served in the Grammys Old Fashioned, one of the night’s signature cocktails.

Grammy Award Food Cocktails
Valerie Macon/Getty

You may not be able to replicate this ice at home, but you can try the cocktails with these easy recipes.

GRAMMYs Old Fashioned
Makes 1

2 maraschino cherries (recommended: Luxardo)
1 tsp. rock brown sugar
2 oz rye whiskey
Dash orange bitters
Candied bacon, for garnish
Orange zest, for garnish

In a glass, muddle cherries and brown sugar. Add whiskey, bitters and a large ice cube, and stir thoroughly. Garnish with candied bacon and orange zest, if desired.

24K Grey Goose Martini
Makes 1

2 oz. vodka
Splash dry vermouth
Edible gold leaves, if desired

Mix ingredients in a cocktail shaker filled with ice and shake vigorously. Pour into martini glass with an optional gold-leaf rim.

—Reporting by Raha Lewis

VIDEO: Inside Scoop: Grammy Predictions

FILED UNDER: Food , Grammy Awards , Recipes

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms
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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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