Finding common menu grounds to appease all employees can be a challenge. With a stations event, employers can craft a menu that touches on satisfying the masses while offering specialty items to a select group. No one should ever forget however, the incredibly important end to every event—dessert. In this final installment of Holiday Happenings we will take a closer look at the carnivores in our midst, a dive into the sea and a sweep of the sweet treats served at the bi-annual 1,300 guest holiday celebration.
The carving station this year featured four different meat selections with accompanying sauces. Whole whiskey and peppercorn beef tenderloin with roasted chestnut and wild mushroom ragout was served thinly sliced. Pomegranate glazed turkey breast served with apple horseradish compote was a perfect ode to the season. Coriander and fennel crusted baby lamb chop with quince chutney as well as Dijon and sage crusted pork loin with woodland mushroom ragout were unique options that enabled guests to sample something they might now have tried before or at least in that preparation.
A seafood station is a true treat at a work party. Nestled in ice and decorated with cool colors, this station offers guests a variety of favorites from the ocean. Jumbo shrimp cocktail and crab claws were served with lemon wedges, cocktail sauce, horseradish and oyster crackers.
Last but most certainly not least the dessert and coffee room offered guests an endless supply of cakes, pastries, pies and cookies. In this case there is no doubt that a picture is worth a thousand words. Multi-tiered dessert stands held white porcelain trays filled with all the sweet treats. A center table featured regular and decaffeinated coffees as well as hot water for tea and rich hot chocolate.
We were thrilled to once again cater this splendid holiday celebration and look forward to serving them in the future. You can read the first part of the Holiday Happenings blog here and the second part here.
