summer 2014 wrap up

Events, FOOD!, Global Event Group, Weddings

woah.

Did school really just start? Is it already football season? What a summer it has been. As sad as we are to see summer come to an end… boy are we ready for fall {and a few cold fronts, please!}. Here are just a few of the things we have been up to this summer:

 

LOLLAPALOOZA

Chicago. It’s definitely one of our favorite cities to be in. Lucky for us this was our 9th year to be a part of Lollapalooza Music Festival. We stayed busy this year…. We had an Artist Catering Tent, Gyro Cafe vending booth, and ran Artist Hospitality. We can’t praise our team enough for all of their hard work. 

DSC_1432 copy DSC_1454 copy  

DSC_1443 copyDSC_1433 copy   DSC_1462 copy DSC_1469 copy DSC_1477 copy photo 1-3 copy photo 1-3 photo 2-3 copy photo 3 copy photo 3 photo 4

AVON

Our Avon Walk for Breast Cancer tour took us to Washington, D.C., Boston, Chicago, & San Francisco. Although it is our 3rd year being part of this event, we are still in awe at every stop. It is simply amazing to see the dedication of Avon and the countless men and women that raise money and participate in the journey to end breast cancer. We are lucky to be able to serve the walkers and visit such beautiful cities. We are about to hit the road for part 2 of the 2014 Avon season. 

12451_10152171608046697_2546183572358103829_n 10464172_10152173748506697_3416825743619474092_n 10533207_10152171608331697_1955855129512691185_n

 

NUTRABOLT | GRAND OPENING

If you are in Brazos County and have not had the chance to see the amazing new Nutrabolt building in Bryan, Texas you are missing out. We were teamed up with our friends at Ashely & Company to host their grand opening. Let’s just say it was amazing – every. single. detail. We were excited to try some new summer foods {all gluten free!} and they were all a huge hit. We teamed up with Chef Peter Madden, Chef Tai, and Chef Wade for the entrees and couldn’t have asked for more creative or delicious results.

On the Menu: watermelon + feta + mint + balsamic glaze skewers | artisan farm to table cheese and meat display | prosciutto stuffed brussels sprouts | wagyu beef carpaccio + potato wafer + micro greens | voo-doo shrimp 

edit1 edit4 edit5 edit6 edit7 edit9

 

WEST TEXAS | PRIVATE PARTY

Mid-August we headed to West Texas with our friends from Encore Live for a private party. We spent about 2 weeks feeding crew leading up to the event, putting on the event, and breaking down the event. We survived the Texas heat and the party was flawless.

On the menu: summer sausage + fresh fruit display | cedar planked salmon | asparagus + roasted tomatoes + carrots | smoked beef shank | campfire shrimp | asiago mac & cheese | fresh corn + honey butter chili lime |  fried pies + blue bell ice cream | late night wood fire flatbreads | late night nacho bar

edit1edi12   edit5edit4  edit9 edit10 edit13 edit14 edit17 edit18 edit19 edit21 edit24 edit29edit27   edit31

 

TEX AGS KICKOFF

We were lucky enough to squeeze in one last event at The Zone Club at Kyle Field for our friends over at TexAgs. We are sad we won’t be able to enjoy the view catering above Kyle Field any longer but we did go out with a bang! 

On the Menu: loaded mexican caesar salad | campfire shrimp | smoked beef shank + tortillas + red onion + cilantro + queso blanco | verde pork tamales | black beans | cilantro lime rice | nacho bar | tres leches

unnamed-1 unnamed-3 unnamed-6 unnamed-8 unnamed-10 unnamed-15 

 

 

Well, that is a small snapshot of what we have been up to. We were also excited to be a part of countless weddings, Texas A&M events, and many more grand openings this summer. Our tenth anniversary is flying by and we are blessed to be so busy!

Now, bring on the fall weather and Fightin’ Texas Aggie FOOTBALL! 

 

 

Advertisements

Before Monday came Sunday, Saturday and Friday

FOOD!, Global Event Group

Yesterday we looked at our scrumptious lunch from Monday, so today we back it up and look at the food we experienced last weekend.  In a nut shell, our team was working from 8am until midnight each night – so we all had our fair share of Chow Town Food Court treats.  Personally,  I ate my weight in Connie’s Pizza (more on our long time friends later), until Sunday hit and I ventured out a bit… to the Farmer’s Market to be exact. Now, this wasn’t your usual farmer’s fair.  There were parcels of peaches, but everything else was prepared food from farm fresh goods – such as cheese, blueberries, and even wheat grass!

As late morning rolled around I began getting hungry, so Matt sweet talked the fine people at Rock ‘n Roll noodle company for a sampling of their pad thai spring roll.  

It had rained Sunday morning so not only was it hot – it was muggy.  This light, crisp delight was the perfect palette pleaser.  I am a fan of pad thai, but this was so fresh, herbs and all, and the mango was just the perfect touch of sweet, but this version was even better.  After a few more hours passed I was once again hungry, but this time I headed to the farmer’s market alone.  First up – Seedlings.  A Michigan farm where apple cider, blueberries and peaches are cooked, picked and enjoyed!

I inhaled a blueberry smoothie made from those farm fresh blueberries, ice and homemade apple cider… that’s it!  No dairy, no fat, no problem.  I have never tried a fruit smoothie with such wholesome, simple ingredients.  But, now I highly recommend it!

While it was delightful, my body must have noticed the lack of dairy because up next was the cheesemakers.  This next treat is so awesome, my words will most likely not do it justice… grilled cheese on a stick (hold the bread please!)

Thick slices of fresh cheese were grilled just enough so the outside was crisp, while the inside was still firm but gooey.  They offered several awesome pairings for the top of the cheese.  Being the Texas gal that I am, I chose the jalepeno chutney topped upon my lovely grilled piece of cheese.

This was exactly what I needed to fill my tummy and refuel me for the rest of the day. If you want more of Chow Town’s great food or still aren’t sure what it is, check out:

http://www.lollapalooza.com/experience/chow-town/

Graham Elliot presents Grahamwich!

FOOD!

Although Monday marked the last day of our Chi-town gig, we saved the best meal for last…so I am posting it first!  Two years ago we had the pleasure of working closely with Chef Graham Elliot, as in the judge for Fox’s MasterChef, and his awesome team.  After a long, hard few weeks at Lollapalooza, Chef treated us to a seven course meal at his namesake restaurant, Graham Elliot.  I’ll post pictures of this later, but for now…Grahamwich.

The newest creation from Chef Elliot and his right-hand man, Merlin Verrier, is Grahamwich.  Their website, grahamwich.com, describes the addition as what a sandwich shop should be and could be.  So, we had to see what it was all about!

We actually missed this little gem the first time we walked by, but once we found it and walked inside it was stunning.  Tucked between other shops on State, once inside the space seems so open and airy.

I love the mix of old woods, quirky pieces, such as the kid blocks that spelled out ‘trash’ on top of the trashcan, and modern glass.  We ordered at the counter, I chose the grilled cheese {wisconsin cheddar + italian prosciutto + tomato marmalade + cheese curds + pullman loaf } while Matt decided on the pastrami reuben { homemade sauerkraut + toasted caraway + gruyere fondue + 1000 island + marbled rye }  but we split a bag of chips topped with fresh herbs, cheddar cheese and bacon bits.

This was hands down the BEST grilled cheese EVER!  The tomato marmalade was just sweet enough and the bread was toasted to perfection.  But the cheese, the cheese is what made this sandwich so heavenly.  I truly wish I didn’t have to wait until the next time we are in Chicago for another bite.

Although I am not a huge reuben fan, this one took the cake.  Again, the perfectly toasted marble rye and stacks of fresh meat and sauerkraut made for one excellent choice for Matt.

It may be strange to rave on about someone else’s food, but for us it is the best kind of research and development! After we finished our lunch we were greeted by Merlin and enjoyed catching up and discussing the aftermath of Lollapalooza.  I just wish I would have asked him to Fedex another grilled cheese to me!

A Week Worth of Food in the Windy City

Events, FOOD!, Global Event Group

First, I must apologize for leaving our readers for the past week with out a new post. However, many of us Global Gals and Gents have been in Chicago preparing for last weekend’s Lollapalooza Music Festival.  Since 2007 we have provided various services for the production company, but this year I decided to chronicle our trip with FOOD!

Instead of taking you from the beginning, for whatever reason I have decide to start with yesterday.  So over the next week you will get to go on a foodies’ dream journey.  From fine dining, to casual fare and the Chow Town Food Court at Lollapalooza (which boasted chef driven creations from around the city) we all had a week of hard work and good, no GREAT food!

While you are waiting for the new posts, check out what we saw this year at Lollapalooza!

Who Doesn’t Enjoy a Tasting??

Events, FOOD!, Global Event Group

If you ask any one of our MANY team members, most will say, their favorite part of the day is tasting DELICIOUS new recipes!  For our core staff, we can slip into the production kitchen at any time and beg for scraps of food – but for our clients, we spoil them with beautiful presentations and wait on them while they select from samplings of a new menu.

Some of our lucky clients were presented with one of these delectable tastings on Wednesday at the Association of Former Students for their Annual Gala Event.  We will be catering a plated dinner for over 650 of their esteemed guests held in October.   Our Chef James Gaines arranged many delectable entrées and accompaniments for us to try! 

Our seafood entrée was a pecan crusted halibut with chiffonade-basil and layered with a creamy chardonnay sauce.  Chef James also added grilled asparagus and garlic parmesan mashed potatoes garnished with a fried plantain.

Check out this grilled 6 oz. prime sirloin layered with creamy horseradish-chive sauce.  Chef James then roasted fresh artichokes and sautéed wild mushrooms infused with black truffle oil.  This was AMAZING!

Next, he took butterfly shrimp and stuffed them with jumbo lump crab meat.  This was a sumptuous side selection!

 

Chef James then arranged an eggplant Napoleon for our Vegetarian friends. The seared tomatoes and eggplant accompanied with sliced mozzarella was the perfect color combination. He then drizzled it with a balsamic glaze and topped it off with a sprig of basil.  This was a very refreshing dish!

I had this picture taken to showcase all of the plates that were prepared by Chef James  (and the beautiful ladies who devoured his creations).  We had a delectable lunch and the end result was a final menu selection for Gala this year! 

 

Spring Superfoods

FOOD!

Most diets are fads: No carbs, all carbs, juice detoxes…you get the picture.  But the newest fad, is not joining in on the diet fad; it’s the no-fad diet, fad!  The idea is simply to eat in moderation and fill your day (and your belly) with wholesome, superfoods.  Blueberries are well-known for their antioxidants, but did you know they also are packed with fiber?  The USDA ‘picked’ blueberries as one of the top antioxidant-rich foods.  It is not just fruits and vegetables you have to choose from to reap these great benefits.  If you love mexican cuisine, you will be happy to learn black beans not only boast antioxidants but also magnesium, which helps maintain nerve and muscle function.  According to Real Simple, kale, kiwi, broccoli, avocados, sweet potatoes, edamame and even pumpkin are among the top 30 healthiest foods.  Our new favorite is a little plant-based protein called, quinoa (ki nwa).  For some, none of this is new news.  For others, it may be a great way to stay healthy in the new year and shed a few inches, but either way, know that you shouldn’t rule out the healthy options when using a caterer.  Regardless of your event or your headcount, there is always room for fun, healthy and tasty food!  Stay tuned for some of our favorite ‘superfood’ recipes.