Friday, May 04, 2012

Hat's Off to Catholic Charities

Last night we created a super-special event for Catholic Charities of the North Shore. This is one of the non-profit organizations that we support each year, and for this one in particular we go a bit "over the top" in creating a unique event executed by both decor and food.

I would be remiss if I did not compliment our Chef, Steve Nelson, and his culinary team, as well as Liz Dube, our Banquet Manager and her service team, for really making us shine by their efforts for this event.  They absolutely go above and beyond each and every year for us, and for Catholic Charities.

We would also like to thank Peterson Party Rentals and Nunan's Florist and Greenhouses for their loan of special equipment for this event.





Hat’s Off to Catholic Charities

Doff your “Hat” to Catholic Charities and all their Good Works

We Find Our Donors Facinating  -- with “Facinators”

Feathery, light and fun, this veiled darlings were the hit of the recent royal wedding, and have come back into style just because of that.

Room would be decorated with Facinators and all the frippery that they are made from – feathers, veils, little bits of ribbons and lace.  A charming room décor theme which fit very well in the elegant
Hawthorne Hotel Grand Ballroom

Food is light and delicate, somewhat like an afternoon tea with panache!



Passed Hors d'oeuvres

Salmon Canapés
smoked salmon and horseradish mousse with slivers of smoked salmon and fresh chives

Goat cheese, tomato and watercress parfaits

Egg salad and brioche finger sandwiches

STATIONED
Assorted spring vegetables with baby carrots, poached asparagus and green beans, baby zucchini and patty pan squashes, sweet red and yellow baby peppers, assorted cherry tomatoes, and other seasonal vegetables arranged with whole display vegetables.
Dips to include creamy peppercorn, white bean and garlic with EVOO, 
Indian avocado dip and cilantro-yogurt dip

Cubed and sliced fresh fruits, mango, watermelon, honeydew, golden pineapple, papaya, grapes, and assorted berries. Served with honey-yogurt dip, peanut butter-chocolate dip, crème fraiche, and lemon curd-mascarpone dip

Assorted mini sweet and savory scones, plain and filled croissants

Tip of the “Top Hat” to You

A “Top Hat and Tails” look to this room.  Like the elegant “Big Band” era ballrooms of that time, the décor here is sleek and art deco.  Top Hats are everywhere.
Special thanks to Maryann Curtin who loaned us her collection of hats, hat boxes, and "heads".

The food here is retro and elegant.in the other half of the Grand Ballroom.

Passed Hors d'oeuvres

Escargot Bourguignon
French  snails served in an espresso cup with 
red wine, garlic butter and minced white onions

French Onion Soup
 with sherry served in a espresso cups with cheese croutons

Duck a l’orange 
duck confit with orange sauce, sliced kumquats and micro greens on a edible spoon

STATIONS

Roasted turkey breast with oyster stuffing, cranberry-apricot chutney

Seafood Newberg
 served with pastry toppers and steamed rice

Waldorf Salad
 apples, celery, raisins and dressing

Endive and watercress salad with pears and almonds with raspberry vinaigrette


Our All-American Charitable “Caps”

Ball Caps are an All-American phenomenon, embraced by much of the world.  This room featured jars of peanuts in the shell, topped by Ball Caps, and had the feel of being at the ballpark.

The food was all-American and playful.  Miniature hot dogs, sliders, mac ‘n cheese, and the like.  America’s favorite casual comfort foods, in hors d’oeuvres and buffet sizes, just right for grazing and chatting.  Take me out to the Ballgame!

The beverages will be all American here as well, and the pianist will play Joplin-style musical favorites.

MENU

Passed Hors d'oeuvres

Mini hot dogs with mustard

Miniature beef sliders with bacon and cheddar cheese

Macaroni and cheese bites

STATION

Grilled American sharp cheddar cheese sandwich quarters

Fresh Popcorn Station
 seasoned and spiced salt shakers to garnish your own, served in popcorn boxes,
 mini crackerjacks and roasted peanuts (with of course no shells)



Flat bread pizzas, pepperoni or onions served on warming griddles with 
dried hot pepper flakes, oregano, and Parmesan cheese to shake

Fenway Sausages 
sweet Italians with peppers and onions, ketchup, barbeque sauce and mustard



You Bowl Us Over with Your Generosity -- in “Bowlers”


This room is for the guys.  English bowlers are the primary décor,
with posters of famous men in bowler hats.

Food is English, of course, with carved hunks of beef taking center stage.  

This room will feature English Ales, Beers, and Stouts, including Guinness, of course..

A perfect theme for our “Clubby-British” Tavern.

Passed Hors d'oeuvres

Angels on horseback, the British way, prawns in crispy bacon

Toad-in-a-hole
 sausage in pastry, mustard dipping sauce

Ploughman’s lunch ~ cheddar cheese, pickle, pickled onion and baguette on a skewer

STATIONED

Carved
Steamship round of beef, mustard sauce, horseradish sauce, rolls and butter

Bibb salad, apples, radish and blue cheese, herbed vinaigrette

Fried fish, English pale ale battered served with 
English fried chips (French fries) vinegar sauce on the side

Sheppard’s pie, traditional lamb, onion, celery, heaped with fluffy mashed potatoes



You Are People Pleasing People  -- in “Parisian Berets”

The food is French, with an emphasis on the classic little French Bistro.

The décor echoes the theme, sidewalk bistro café, in the Spring of course, with trees in bloom

The drinks are classically French as well – Kir, Dubonnet, and of course some yummy French wines.

This will look ooo-la-la perfect in Sophia’s. 

PASS

Mini baked brie en-croute

Asparagus wrapped in pastry

Mini ham and cheese croissants

STATIONED

Assorted French cheese display, Brie, Camembert, Morbier, Saga Blue, plus other French cheeses, breads, crackers, and fruit garnish


Charcuterie, cured sausages,  summer sausages and salami with artisan bread display mustards and spreads

Salad Nicoise, mixed greens, Nicoise olives, anchovies, hard cooked eggs and tomatoes, a light Dijon-Champagne vinaigrette

Coq au Vin
chicken braised in red wine with mushrooms onions and bacon

Roasted assorted vegetables, balsamic glaze

ALL DESSERTS

Chocolate covered strawberries
Mini éclairs, truffles, and cream puffs
British bread and butter pudding
Bat and ball cheese cakes (cheese cake on a stick)
Mini Chocolate pudding pies and mini banana cream pies
Ambrosia, orange segments, marshmallows, coconut and pineapple


I hope you enjoy this look at one of our big events of the year.  Perhaps we can do something like this for you someday?

Juli

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