Creating an event in an office can be a fun challenge for a caterer. Turning a rather dull, fluorescent lit conference room, into an intriguing buffet requires a keen eye and beautiful linens. Flowers can also spice up any room by adding color and dimension.
Last night we catered an event for a corporate client in Delaware. Passed hors d’oeuvres circled the room to commence the evening. They included caprese skewers, seared tuna kabobs, grilled scallops, gingered chicken cakes, plantain with lime marinated pulled pork and beef tenderloin canapé with creamy horseradish sauce.
The first course consisted of a spinach salad with tomatoes, mushrooms, red onions and creamy sweet vinaigrette. For the executive dinner, they chose a buffet style set up with our iron stands and aluminum platters. Entrees included citrus roasted salmon and peppercorn crusted beef tenderloin. Guests could also have fresh green beans with slivered almonds and brown butter and roasted red bliss potatoes. For dessert the client chose a delicious crème brulee with fresh berries and whipped cream. A perfect finish to a wonderful meal.
