EVENT SOLUTIONS (CONTINUED)
Vice President-Elect Dinner This formal black-tie dinner took place two days before the Inauguration. Spanning multiple floors, the event featured a cocktail reception for 2,200 guests, followed by an elegant three-course plated dinner for 450 attendees, including members of the incoming presidential cabinet.
Menu
• Wild Mushroom and Truffle Gnocchi: chanterelle and morel mushrooms, goat cheese cream sauce, fresh tomato, and parmigiano • Seared Branzino: cauliflower purée, eggplant caponata, and lemon dill velouté • Caramelia Mousse, Chocolate Almond Dacquoise: white chocolate whipped ganache, dark chocolate sablé and cocoa nibs with Graeter’s Madagascar Vanilla Bean Ice Cream
(Top) The Vice President-Elect Dinner was held at the National Gallery of Art on January 18; (Above left) Members of the Design Cuisine Team: Back Row (from left): Gabriel Osorio, Kent Smith, and Jose Duran; Front Row (from left): Sara Giraldo, Lauren Stephens, and Devin Gramley; (Above right) From left: Diego Ochoa, Carlos Quintero, Gabriel Durna, Rodney Coronado, and Jonathan Sarmiento.
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SUMMER 2025 ■ CATERSOURCE
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