The second night of our weekend long event was just as beautiful as the first. Tables were covered with ruby-orange shantung and ivory napkins at each setting.  As previously mentioned the client chose to utilize the same arrangements for the whole weekend so the colors used this night were in the same family as the ones used throughout the weekend.

Cocktail hour was held in a large open marble floored hall with a beautiful view of the city through floor to ceiling windows.  It was truly a stunning picturesque setting to welcome guests from across the world.

Hors d’oeuvre included our signature crisp cones with tuna tartar, smoked chicken, wild mushroom and fontina quesadilla, asparagus and chanterelle mushroom bruschetta, classic J. Scott mini cheesesteaks, bacon wrapped scallops with horseradish dipping sauce and figs with goat cheese and balsamic vinaigrette.

The first course was pre-set at the request of the client.  This style of service allows hungry guests the ability to enjoy their soup or salad while a speaker is presenting or someone is being honored.  The salad we served was a flavor packed Sicilian salad.  Crisp red and green romaine were the bed to marinated olives, artichokes, Roma tomatoes, roasted peppers and focaccia croutons; that was drizzled with white balsamic truffle vinaigrette.

The entrée, Lancaster county free range airline chicken breast, was topped with melted Maytag blue cheese and tomato fennel pomodoro.  The dish was accompanied by a variety of roasted fall vegetables and roasted garlic whipped potatoes. Guests also had the option for a vegetarian dish of goat cheese ravioli with sautéed asparagus tips and baby spinach, sauced with tomato veloute.

Dessert left nothing to be desired as it was a rich pumpkin cheesecake with chocolate drizzle.  By the end, nary a guest was hungry and all were happy, lively and full of interesting conversations.  That is what food does after all; it brings people together, it is our common ground.

Share/Bookmark

On Wednesday, February 23rd we had the priviledge of catering a corporate dinner event at the Blue Ball Barn in Wilmington, Delaware. This historic space is great at hosting both social and corporate events. Throughout the entire facility beautiful art work is exhibited for viewers.

The bi-level renovated barn has four main rooms. The Milking Parlor and Calving Room (great for meetings) are on the lower level and open to the beautiful courtyard that allows for great views of Wilmington and a Spring, Summer cocktail hour location. Located upstairs are the Straw and Hay Rooms. Large windows fill both of these rooms which gives great natural sunlight and views again of Wilmington.

Following an all day conference our guests winded down at their cocktail reception in the Straw Room. Above are photos of three passed hors d’oeuvres we served. Left to Right are the Mini Lobster Skewers, Beef Tenderloin Canape and the Grilled Red Snapper served on a ginger- jalapeno rice cake. The guests then moved to the Hay Room, adjacent to their cocktail hour for dinner. Their dinner menu consisted of the Lolla Rosa and Frisee Salad with apples, sharp cheddar, walnuts, finished with smoked bacon vinaigrette; a dual entree of Traditional Coq au Vin and Pan Seared Salmon accompanied by green beans and trio of roasted fingerling potatoes finished with an opera cake.

Share/Bookmark

This week we have worked with some great clients to create amazing events.  One hotel client in particular chose a global theme to celebrate the grand opening of a new branch.  Guests  moved around to each international themed food station and had their “passport” punched.  It was a great way to mix fun and functionality as guests were able to experience both good food and the different amenities the new hotel has to offer.

Here we have our Asian wok station – nine different toppings, four woks and two chefs.  Complete with small Chinese food take-out containers,chopsticks and of course a fortune cookie, it was certainly a crowd pleaser.

And no event would be complete without a delicious dessert.  For this event the client chose a selection of miniature desserts and this stunning chocolate fountain.  With dipping options including oreo cookies, marshmallows, pretzels and more, guests didn’t have to search long to satisfy their sweet tooth.

It was another great event with a truly creative and fun client.

Share/Bookmark

Picking a location for your wedding is not an easy decision.   And, further complicating the process is the fact that most couples choose to get married on a Saturday—causing long waiting lists at many venues.

So, when you’re thinking about where to enjoy your special day, remember that almost no location is out of the question.  With the right equipment, caterers can prepare a delicious meal in almost any setting.   From a remote field to a scenic lakeside setting, there are many outdoor options—and all the usual indoor venues that you probably have considered.   Don’t forget
that your church or synagogue may have a space that is just as functional and attractive as a more formal location—-and usually is much more affordable.

And, yes, it’s ideal to have your wedding on a Saturday night-but it may limit your venue options.  So, consider a Friday, Sunday or even a weekday night.  This may save you a considerable amount of money that can be spent elsewhere to make your event even more memorable.   If that doesn’t change your mind and you must get married on a Saturday—you might consider starting the day with the main event.   Your “sunrise wedding” will end with
guests enjoying a warm breakfast/brunch with a Belgium waffle station or crepe station and mimosas.

As I mentioned before, these times require most to think of the bottom line-and the service industry is no exception.  Work with your caterer and potential venue sites to choose a time and location that is comfortable for you and your family.   Then, go ahead and plan the day of your dreams.

Share/Bookmark