(CBS) The Grammys are huge -- but the after-party marking their 50th anniversary will be even bigger.

This year's celebration is a lavish, invitation-only, star-studded event catered by celebrity chef extraordinaire Wolfgang Puck.

Six-thousand guests are expected at the Los Angeles Convention Center, which has been converted into a lush paradise of crystal chandeliers and sensuous red fabrics for the gala.

"People won't be starving when they're finished with us!" Puck understated to Early Show co-anchor Maggie Rodriguez Friday.

Puck shared a recipe he'll be using for the bash -- for Mandarin Noodles with Sauteed Tenderloin and Vegetables. To see the recipe, click here.

And for more Grammys recipes, go to WolfgangPuckCatering.com.

To see Puck's Early Show appearance, click here.

What will it take to feed the mammoth crowd?

How about at least 65 buffet stations featuring Italian food, Thai, Latin, you name it!

There'll be a desert table with chocolate-themed Grammy dishes, and amazing pastries.

Organizers say some 450 kitchen workers will be on hand, as well as 800 waiters. It took two months of menu testing and planning, and five days to prepare the food.

Supplies? Supplies, you ask?! For starters: 500 Pounds of Wild Caught Stripe Seabass, 1800 Pounds of Short Ribs, 300 Pounds of American Red Snapper, 1200 lbs. Snake River farms Filet Mignon, 600 Pounds of Lamb Ossa Bucco, 2000 Pounds of Texas White Shrimp, 500 Pounds of Crab Legs, 1600 Pounds of Prime Rib, 350 Pounds of Assorted Artisan Cheeses, 1200 Pounds of Chicken Breast, 5000 Banana Leaves, 10,000 Wood Fired Flat Bread slices, 500 Pounds of Rice, 50 Cases of Roma Tomatoes, 1200 Pounds of Cod, 15000 Hand Cracked Eggs, 700 Pounds of Organic Montana Wheat Flour, 500 Pounds of Florida Crystal Organic Sugar, 18 Pounds of Tahitian Vanilla, and 200 Pounds of Valrhona Organic Chocolate.

Puck's custom menu will include shrimp and white bean bruschetta; roma tomato caprese cups with fresh mozzarella, sun dried tomatoes and torn basil vinaigrette; and lamb osso bucco with tomato orzo and lemon parsley gremolatta), Latin (pella royale; peach sangria shooters; rosemary olive oil rubbed filet mignon; and baked spicy crab fondue), Thai (spicy beef, braised short ribs, woks of Bangkok fried rice with eggs, and glass noodles with spicy shrimp), and traditional English (bangers, carved prime rib, fish, and mini mugs of ginger beer). Delicate desserts such as English toffee triffle, homemade ricotta chocolate chip cannolis, assorted Thai flavored mini cup cakes, tiramisu, ginger crème brulee tarts, crème puffs, orange caramel flan, and warm zeppolis with raspberry jam also will be served throughout the evening.

Passed Hors D'oeuvres will include:

Tomato Confit and Basil Mousse in Slender Parmesan Tuilles
Spicy Tuna Tartare in Sesame Miso Cones
"Mai Tai" Glazed Diver Scallop Satay Style
Miniature Kobe Beef Cheeseburgers on Brioche Buns
White Truffle Turnover with Ricotta and Caramelized Onions
Forks of Smoked Salmon with Herb Blini and Caviar
Maryland Crab Cakes with Marinated Tomatoes and Basil Aioli
Miso Marinated Black Cod with Sticky Rice
Miniature Vegetable Empanadas
Assorted Wolfgang Puck Signature Pizzas
Tomato Tarte Tatin with Lemon Aioli
Wild Mushroom and Mascarpone Tarts

Some of the Signature Wolfgang Puck Stations:

Latin Tastes and Tapas . . .
Ceviche Tastings, Served in Shot Glasses
Snapper with Lemon, Tomato, Red Onion and Chiles
Shrimp with Oranges, Fennel, Saffron, Peppers and Coriander
Scallops with Lime, Cilantro, Cucumber and Tomatillo
Bacon Wrapped Dates Stuffed with Parmesan, Port Glaze and Micro Arugula
Baked Goat Cheese, Spanish Tomato Sauce and Grilled Bread
Rosemary Olive Oil Rubbed Filet Mignon with Cabrales Blue and Sherry Reduction
Baby Heads of Lettuce with Manchego, Endive, Almonds and Pear Vinaigrette
Roasted Peppers with Asparagus, Leeks, Chickpeas, Lemon and Olive Oil
Baked Spicy Crab Fondue with Spinach and Crispy Tortilla Chips
Giant Paella "Royale" with Shellfish, Chorizo, Chicken, White Wine and Saffron Rice
Peach Sangria Shooters

Thai Flavors . . .
Glass Noodles with Spicy Shrimp, Papaya, Carrot, Thai Holy Basil and Citrus Dressing
Thai Spicy Beef and Grapefruit Salad with Bean Sprouts, Peanuts, Rice Sticks, Mint and Ginger
Woks of Bangkok Fried Rice with Eggs, Tomatoes, Asparagus and Green Onion
Woks of Stir Fried Vegetables with White Soy, Ginger and Candied Cashews
Sea Bass Wrapped in Banana Leaves with Thai Spices and Jasmine Rice
Braised Short Ribs with Panang Curry, Lime Leaves, Coconut Milk and Fried Garlic
Shots of Thai Iced Tea with Mango and Lemongrass

Iced Shellfish . . .
Poached Shrimp and Crab Legs with Cocktail Sauce, Spicy Mustard
Tall Oyster Shooters and Individual Crudités

Desserts:
English Toffee Trifle
Homemade Ricotta Chocolate Chip Cannolis
Warm Zeppoles with Raspberry Jam
Assorted Thai Flavored Mini Cup Cakes
Tiramisu
Ginger Crème Brulee Tarts
Crème Puffs
Orange Caramel Flan
Mini Churros with Vanilla Cinnamon Custard
Fresh Baked Almond Ginger Cookies
Mango Coconut Pudding
Market Fruit Soups
Fuji Apple Tarts

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