The evening kicked off with an hour of passed hors d’oeuvre.  Items included miniature Caesar salads, American mini whimpy burgers with thousand island and blue cheese dressings and ketchup.  They also chose our signature miniature Philly cheesesteak with whiz and grilled onions.  Other options included Thai smoked chicken on a wonton crisp and spicy tequila shrimp with an avocado crème.  Along with the hors d’oeuvre, we also passed a specialty pomegranate martini; a complimentary addition from J. Scott for such a worthy cause. 

During the cocktail hour the silent auction took place both on the mezzanine and in the west wing.  Well known QVC host David Venable was the M.C. for the evening, hosting the live auction, entertaining everyone with his good looks and whitty banter, and of course keeping the night running right on schedule.

Food stations were created for the event to encourage movement about the room.  The country chic theme was pulled together by the chocolate brown linens on the tables and the décor pieces including burlap, wheat bundles, large glass vases and hundreds of candles to create a beautiful glow in the room.  A carving station of top round of beef and roast turkey breast was accompanied by horseradish sauce and demi-glace for the beef and sour cherry marmalade for the turkey.  The soup and gourmet salad station featured tomato bisque, lobster and corn chowder and potato leek soup along with mesclun greens with more than 15 different toppings and 4 different dressings.  Finally the pasta station, which was a huge hit among guests, featured chefs creating individual pasta dishes.  Pasta choices included cheese tortellini and penne pasta tossed in the guest’s choice of marinara, alfredo or olive oil and roasted garlic, topped with any combination of 10 add in options.

Guests were entertained throughout the evening by the sensational Chico’s Vibe playing hits from the 60’s, 70’s, 80’s and 90’s.  The night concluded with a dessert and coffee bar featuring petite patisserie creations. Nothing is more satisfying than knowing you’ve helped a great cause.

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The event gave us the opportunity to design some incredible looking food stations that were pretty over the top. The event was centered on a silent and live auction.  We did cocktail and hors d’ oeuvres upstairs on the mezzanine level, and then interactive food stations.

Our food stations consisted of slider bar which was manned by attendants and offered guests crab cake sliders, portobello mushroom sliders and classic sliders. We finished by serving pomme frites, root beer floats, and chocolate milkshakes.

Another popular station was the Kanto Bistro which was comprised of a custom made u shaped bar serving Chili Beef Ramen, Chili, Noodle Salad with Prawns, and Yaki Udon. This station was finished by offering guests Sapporo Beer

Finally we had a large sushi action station.  On hand there were four sushi chefs creating Tuna, Salmon, and Shrimp Nigiri, and a huge assortment of rolls.  This was finished with Sake Martinis.

I think the real star of this event was the florist and our design team.  The look was stunning and worked so well with the aesthetics of the building.

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This is an event I really look forward to every year.  Our client is a true gem and an absolute pleasure to work with.  She gives us great flexibility in the creative process which allows us to do what we do best.  As with all of our jobs, we work to make each event unique to the personality of the client.

Our linen supplier had a stunning brand new cloth which was embroidered with beautiful leaf designs, which we incorporated for the guest tables.  We worked with a green pattern for the buffet and accented with lady apples, a dramatic topiary and clusters of pillar candles.

Our menu was highlighted by numerous stand outs for passed hors d’ oeuvres, including Warm Goat Cheese, Potato and Bacon Tart; Buffallo Mozzerella with Argula Pesto; and Grilled Scallop perched on a Stainless Steel Fork.

The dinner guest’s particularly enjoyed the Halibut Filet in Red Pepper Pesto and Balsamic Glazed Potatoes.

Dessert was a decadent composition of dishes in tiny vechiles such as Strawberry Shortcake, Warm Chocolate Chip Cookie with Vanilla Milkshake, and Pound Cake with Chocolate Drizzle.

I give tremendous credit to our service staff on this event.  They really have to hustle the entire evening due to the large footprint of the event.  They went above and beyond to ensure flawless execution.  I am very proud of them.

There are some real exciting events coming up which I looking forward to sharing, so check back soon.

Until then,

Salute

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