summer 2014 wrap up

Events, FOOD!, Global Event Group, Weddings


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:



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. 

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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. 

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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 

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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

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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

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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! 




catersource | sxsw | st. paddy’s {a week @ GEG}


What a week it has been. As our staff recovers from the various events from the past two weeks, we have many exciting things to reflect back on.

We sent six members of our team to Las Vegas to the annual Catersource Conference. The week was full of excitement in the big city as our staff attended classes to help us grow here at home. We each gained information in areas to help us grow both as individuals and as a company. We also attended the tradeshow, which was a divide and conquer event for our staff – it was massive. There was so much to see! We know our mailbox will be full of vendor catalogs in the next few weeks. It was a blast seeing all the latest and greatest products!

While we were in Vegas our staff was also working — we had entered the Buffet Design Contest. We did our planning ahead of time and our team shipped off our (very large) roll cases of supplies about a week before we left. We set up in the afternoon on Sunday and finished our buffet on Monday just before the luncheon and voting. We can’t lie, we were a bit nervous. We were up against some of the best in the industry– including MGM Grand and Caesar’s. We had so much amazing feedback during the voting. We enjoyed talking to other caterers who are just like us– buffet style and general prop selection. The voting ended and we had to wait until the closing session on Wednesday to know how we placed! It was worth the wait…. Global Event Group won 1st place in the Buffet Contest! We were/still are so excited! There was so much teamwork involved, both the staff that traveled and our team back home. We can’t thank everyone enough for all their help. Look for us in the upcoming Catersource magazine!

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While some of us were enjoying sin city, we also had a strong team representing Global Event Group in Austin, Texas for SXSW. We spent a few days feeding production staff at The Belmont and enjoying wonderful music (one of the many perks of the job). Our staff did a great job and we can’t wait to go back next year.

Our week did not stop there. On Sunday we headed out to O’bannon’s Taphouse for the biggest St. Paddy’s party in town. We served up green eggs and ham, green tortillas, sinful potatoes and many other tasty dishes for breakfast. For lunch we went Irish. We were dishing out turkey legs, Shepard’s pie, fish and chips and corn beef sandwiches as fast as we could make them. It looked as though the crowd was enjoying the celebration 🙂

We would also like to thank our staff that was holding down the fort. Our office staff did a great job keeping everything running and taking care of our events at home.  Which is the true testament to a well oiled machine.  They are flawless!

So, this is what we were up to. It was an eventful “week” full of many positive happenings for Global Event Group! We are looking forward to applying what we learned at the conference to continue to grow as a company to better serve our clients. {and possibly building up our inventory with LOTS of cool new equipment!}

We had the great pleasure of catering an amazing event Saturday for the American Cancer Society.  Over 300 supporters joined us for an evening of dancing, entertainment and of course divine food! Image A live salad station featured eager servers ready to hand toss selections for our guests.  Of course we couldn’t resist displaying the options in mason jars. Image The next station featured our mouth watering smoked brisket and all the trimmings.  To top it off we offered shooter glasses with our famous BBQ sauce. Image Further down the line was Ribeyes, Cream Corn, Pinto Beans and scratch corn muffins.  Hand carved wooden signs framed each station so guests could easily decide which delectable dishes to dine on.


And what would be a dinner with our dessert?!?  Miniature apple pies served in miniature iron skillets, petite chocolate pies and more filled an entire table.


As with all of our events, our professional team was the source behind the whole shebang!


This has been another Global Event Group production. Cheers!



Coaches Night 2011


Tuesday we had the honor of catering the 2011 Brazos County A&M Club’s Coaches Night.  Over 650 guests filled the magnificent Zone Club to raise money and kick off the rapidly approaching 2011-2012 football season! 


Slow Smoked Prime Rib with Au Jus and Creamy Horseradish Sauce, Blackened Grilled Chicken Breast, Red Bell Pepper Mashed Potatoes, Fire-roasted Creamed Corn, Apple Butter Green Beans, Garden Fresh House Salad and a choice of Triple Chocolate Mousse Cake or New York Cheesecake drizzled with Raspberry Sauce

Chef James kept busy all night hand carving the Prime Rib for the guests.

And of course it was because of our awesome team that everything was so perfect!  What a great way to start of the fall season!