ET's behind the scenes as the production teams preps this year's Emmy's Governors Ball.

Emmy® goes Art Deco this year with its "A Celebration of Excellence Toasting the Past, Present and Future" for the post-awards show Governors Ball -- and ET takes you inside the Expo Hall at the Shrine Auditorium for a sneak peek as the transformation begins!

The Emmy statuette will be the featured element of this year's décor with silhouettes of the gorgeous, winged, golden gal displayed throughout the hall.

This year's menu was created by renowned chef JOACHIM SPLICHAL from Patina, who has created an exquisite menu to tempt the palette of even the most discerning Emmy-goers.

The first course is a tower of mango and Dungeness crab with tomato, cucumber and avocado served in a sweet ginger-soy reduction. The entrée is filet mignon and red wine-braised shortrib with potatoes fondant and asparagus. And, for dessert, Splichal is serving milk chocolate mousse with Champagne Gelé, berries in Dove dark chocolate cups and cherry vanilla cake.

More than 1200 bottles of Beauliu Vineyard wine and 360 bottles of Laurent-Perrier Champagne have been ordered to wet the whistles of the Emmy revelers. Designer water from Voss will also be provided, as will spirits from Grey Goose.

The event is being produced by CHERYL CECCHETTO and her creative team from Sequoia Productions, along with Governors Ball Committee Chair GERIANN McINTOSH.

Mark's Garden will once again be providing the floral design, which includes 300 calla lilies. The interior décor is being designed by KEITH GRECO Décor, Images by Lighting is designing the lighting, NELSON SOSA is the draper, BBJ Linens is providing the linens and Dove Chocolate is supplying the table favors.