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"  With Jay-Z investing in a Brooklyn chicken wing joint, Flavor Flav trying his hand at the fryer of his Iowa fried chicken restaurant, and even a blog devoted to the claim that Food is the New Rock, it seems that the intersection between chow and tunes is stronger than ever. And this Sunday, that connection grows even stronger when the music industry&amp;#039;s biggest award show, the Grammys, celebrates with food dished up by one of the culinary world&amp;#039;s biggest names, Wolfgang Puck. &amp;quot;I love music-music and food go hand in hand; they both nourish the soul. The soundtracks in my restaurants are just as much of a reflection of my personality as each dish,&amp;quot; Puck said in a release, &amp;quot;So it&amp;#039;s an honor for me to pay tribute to the people behind the music.&amp;quot; So what will the renowned chef be serving to a guest list of people behind the music that is expected to include The Roots, Eminem, Jennifer Lopez, Matthew Morrison, Bob Dylan, and Dr. Dre? The menu for the event, which will be held at the Los Angeles Convention Center immediately after the show, is inspired by Studio 54 and New York City street food, meaning a fusion of flavors, including some of Puck&amp;#039;s classic dishes like Chinese Chicken Salad. Among the dishes to be served at the 56 food stations are: Chinatown - &amp;quot;Kung Pao&amp;quot; Organic Chicken, Fried Rice with Farmer&amp;#039;s Market Vegetables, Chinese Chicken Salad The Classics - Baked Macaroni and Cheese with White Truffles, Kobe Beef Meatloaf Latin Inspiration - Taco Bar, Salmon al la Plancha with Salsa Verde, Smoked Black Bean Empanadas Sweets - Peanut butter and Jelly Cupcakes, Strawberry-Vanilla Cheesecake Bites, Butterscotch Blondies One hundred chefs and cooks will be working the over 20 ovens and 300 servers will be on hand to serve the 5000 anticipated guests. More from Delish: Wolfgang Puck&amp;#039;s guide to throwing an awards show party The 53rd Annual Grammy Awards air Sunday, February 13, 2011 on CBS. For those watching at home, eat like the stars do with Chef Wolfgang Puck&amp;#039;s recipe for Kung Pao Chicken Wings: Kung Pao Chicken Wings Wing Marinade  10 Chicken Drumettes 1 cup Soy Sauce 1T Ginger, minced 1T Green Onions, chopped 1T Garlic, minced \u00BD T Chili Flakes \u00BD cup Corn Starch \u00BC cup Rice Wine 1 T each kosher salt, black peppers  *Wash chicken wings, dry * Mix all ingredients together, pour over chicken wings for 2 hrs., drain * Pre heat oven at 250 degree, bake wings on cookie sheet lined with foil, for 20 min or until cooked through, cool down Sauce  \u00BC cup Soybean oil 1 cup Garlic, chopped 3 cup Simple Syrup \u00BD cup Chili Sombal \u00BD cup Rice Wine 4 cup Rice Wine Vinegar \u00BD cup Soy Sauce \u00BC cup Sesame Oil  *Saute Garlic until brown *Add simple syrup &amp;amp;amp; Chili Sombal, bring up to a simmer *Add rice wine reduce slowly until sauce consistency *Add rice vinegar &amp;amp;amp; soy reduce until coats back of spoon *Keep warm Place soy bean oil in a pot on stove, bring to 325 degrees, dust chicken wings with corn starch and all purpose flour, shake off excess, fry in small batches until crispy. Drain well place in mixing bowl, and toss with sauce until nicely coated. Serve immediately. Garnish with thinly sliced green onions, and crushed toasted peanuts. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/restaurants/news/a38444/grammy-guests-to-chow-down-on-spread-by-wolfgang-puck/>