Wednesday, May 08, 2013

Catholic Charities "World Markets" Themed Event

Earlier this year I shared with you a very special event with an extraordinary menu and decorative theme.   The theme was "World Markets" and focused in on the fresh produce markets of the USA, France, Greece, Ireland and Hawaii.

We recently executed that event, so I thought you might like to see some photos alongside the menu.  Here you go:

Traditional American 

Attended Station
Local living salad green station

Locally grown living salad leaves clipped by attendant and served over fresh mozzarella and tomato salad, tossed with herb vinaigrette.

Assorted crudités served in Mason jars in garden basket with handle, assorted fresh dips.

Three local cheeses displayed on brown paper over granite slabs, served with sliced breads, crackers and cheddar biscuits, local honey and mustards.  

Chowder Station:  Seafood Chowder, oyster crackers

Lemonade Stand: Regular, Basil and Raspberry 

Assorted Handmade Sandwiches, wrapped in brown paper, sliced short.  Made with ficelle and Iggy’s soft bread sticks.  Served in bushel style baskets.

Eggplant, feta, tomato, basil pesto
Prosciutto, fig, goat cheese, arugula
Mozzarella, arugula, tomato, basil

Passed Hors d’Oeuvres
Traditional chicken pot pie
Farmers Market Tart, scallion, goat cheese, apple bacon, cranberry, fig, maple syrup.
Baked stuffed mushrooms with sausage
Waldorf Salad in radicchio “cup”
Faux Crab Salad in mini hot dog bun


Chocolate Mousse Cups, crumbled Oreos and gummy worms
Apple Pie
Chocolate Covered Strawberries


French Farmer’s Market

Three French Cheeses (labeled) displayed on stones; wedges with fruit and berries.  Display of breads, baguettes, ficelle olive bread.

Provencal Traditional Sausages, few hanging, remainder sliced on wood, smooth and grained mustards in stoneware crocks .

Two Olives (Provencal and Nicoise) in crocks.

Stationed Chafers

Beef Bourguignon -- Beef braised in red wine with mushrooms and pearl onions.

Filet of Sole Bonne Femme

Attended Caesar Salad: made to order and served by attendant.

Passed Hors d’oeuvres

Escargot, garlic butter in mushroom cap
Balsamic fig flatbread with cheese
Mini Quiche Lorraine
Petit Gougere Farci


Two pineapple palm trees decorated with tropical fruit skewers (stuck in pineapple trunk).

Kilauea Chicken Salad -- mixture of greens with crispy chow mein noodles, crushed macadamia nuts, shredded chicken teriyaki with a sweet and tangy soy dressing.

Kim Chee – Marinated Napa Cabbage Salad

Three Chafing Dishes

Kalua Pork, pork cooked in banana leaves (Attendant will unwrap and plate for guest).

Chicken Long Rice -- chicken strips, mushrooms, green onions, cellophane noodles.

Vegetable Fried Rice

Passed Pupus

Crispy vegetable spring rolls, lemongrass vinegar dipping sauce

Maki sushi

Coconut Shrimp, orange ginger dip

Ahi Poke-Raw Tuna, spices, ogo seaweed, diced cucumbers

Beef Teriyaki Skewers

Haupia - Coconut Pudding
Pineapple Upside-down Cake


Ireland - The "English" Market in Cork, Ireland

Attended Mashed Potato Bar: 

Three different “mashed” potatoes -- Yukon Gold, Idaho, and Sweet potatoes

Toppings to add:
Caramelized onions, chopped bacon, shredded cheddar, blue cheese crumbles, sour cream, roasted garlic spread, chopped scallions, roasted kernel corn, basil pesto, toasted pepitas.

Attended Carving Station:  Steamship Round of Beef with Horseradish Sour Cream Sauce.

Passed Hors d’oeuvres

Mini Shepherd’s Pie

Smoked Salmon Canapé with Fennel on Dark Rye Bread
Stout- and Onion-Braised Irish Sausages.

Guinness Ice Cream
Bailey’s and Irish Cream Pistachio Fudge

Mediterranean, Greek Market

Display of chilled and room temperature mezes 


Green Olives, marinated gigandes beans, feta tabbouleh, hummus, assorted peppers, white bean Baba Ganoush, pearl onion escabeche-style, marinated artichokes, flat breads, soft and crispy pitas

Watermelon and Feta Salad with fresh mint.

Three Chafer Dishes
Lamb tagine, raisins and almonds
Spanakorizo – vegetarian green rice with spinach and dill
Roasted garlic and oregano-marinated boneless chicken thighs with olive oil and dry white wine

Passed Hors d’oeuvres

Fried falafel with tahini dip
Seabass ceviche (spoons)

Mediterranean flatbread, arugula  and eggplant

Chicken samosas, minted date dipping sauce

Assorted miniature baklava
Loukoumades -- fried yeasted dough, drizzled with cinnamon-honey and walnuts


Yesterday we received this lovely thank you note:

We hope you enjoy seeing some of our collective handiwork.  

I would like to make special mention of Liz Dube, our Banquet Manager, who created and executed the decor for this event, Steve Nelson, our Executive Chef, who created and cooked this delicious menu, and Jay Gilliss, our Building Chief, who helped Liz by building many of the structures you see here.  Of course, there were many more members of the Hawthorne Hotel team who contributed to this special evening -- far too many to mention them all here -- but all of them are so important to the efforts of the Hawthorne Hotel TEAM.

Thank you all!



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