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Chef Wayne Elias and Chris Diamond (right), founders of Crumble Catering at the Elton John event.
Sunday was the 15th time the Crumble team has handled the event.
The venue: West Hollywood Park, which was transformed with custom pavilions.
Sunday's event took an army of 150 servers and bartenders and 70 kitchen staff.
State-of-the-art lighting added sparkle to the scene.
Chef Elias teamed up with Chef Joan Roca of El Celler de Can Roca, a Michelin three-star restaurant located in the medieval city of Girona in Catalunya in northern Spain, to create the menu.
Chef Roca and his brothers Jordi and Josep Roca are masters in their respective art of cuisine with, Joan handling primary chef duties, Jordi as patissier, and Josep as sommelier.
The Rocas' food is complex, incorporating cutting-edge techniques and multiple ingredients to create highly stylized plates.
The Rocas' dishes are designed to evoke memories, emotions and the landscape of their hometown in northern Spain.
Scallion greens provide a vivid backdrop.
Roasted vegetables on puff pastry.
Branded empanadas.
The five-course meal included Arugla Salad with Comté Cheese, Pickled Onions and Curry-Coated Walnuts.
An artistic presentation.
A vegetable medley.
Sea Bream with a Chardonnay Sauce and Lemon, Truffle and Hazelnut Gnocchi.
Filet Mignon with Red Wine, Olive Oil Mashed Potatoes, and Farmers Market Vegetable Puff Pastry.
A vegan option: Cannelloni and Consommé Soup served French -service style at the tables.
A wide range of desserts was available.
"Oscars" with Chocolate Ganache.
Ruby Jewel Fruit Tarts.
Cocoa Brasilia Pyramids.
Toasted Coconut Cream Tarts.
Chef Wayne Elias at work.
A server follows the master plan for serving more than 1,000 five-course meals.
Chef Joan Roca (second from left) takes a bow with Elias and Diamond.
