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.
