Best Use Of Food And Beverage

Lindsay Piram, Give my regards to . . . , for Sultry Supper Club Soiree
Best Use Of Food And Beverage

The client for this event wanted food and drinks to evoke an elegant supper club of the 1940s. Held in the Art Deco–inspired Epic Event Center, the evening included a cocktail hour and dinner. Wolfgang Puck Catering offered classic mixed drinks, tableside service, and steak and seafood entrées for 200 guests.

For the pre-dinner cocktail hour, guests chose from a raw bar of fresh seafood, and passed clams casino, caviar with new potatoes and créme fraîche, and crab cake hor d’oeuvres. Servers in white gloves and bow ties served classic cocktails such as Manhattans, Tom Collins, sidecars, and gimlets.

For dinner, caesar salads were prepared tableside by the more than 50 waiters on hand to serve guests. Cream of asparagus soup followed, served in traditional terrines. The entrée paired filet of beef with sea scallops, and the side dishes, such as baked potatoes and green bean almondine, were served family style in 1940s-era serving pieces.

A flambé dessert of bananas foster was prepared tableside, or guests could choose an ice cream cordial, such as a brandy alexander, pink squirrel, or grasshopper. After dinner, a candy counter offered guests vintage favorites: Nut Goodies, Luden’s Cherry Lozenges, Salted Nut Rolls, Cherry Mash, and more.

 

Other nominees:

• Megan Cooley, SMDC Health System
• Marie Porter, Celebration Generation Cakes