The challenges Culinary Crafts likes to push culinary boundaries, but the challenge is often getting guests to try new foods. For a Utah bridal magazine event with planners from across the state, they aimed to impress top planners with new bites, hoping to inspire confidence in steering future clients toward unique options. The execution Three chefs manned the station: two at the pizza ovens prepping sardines and flatbread, and one greeting and educating guests. Despite local reservations about fish heads and tails, they kept these intact to surprise and delight guests. Timing was crucial since sardines are best served fresh and hot. Everything was roasted and served in small batches as guests chatted with the chef. The sardines were roasted, drizzled with olive oil, sprinkled with salt and pepper, and plated with flatbread brushed with butter and garlic. A fiddlehead fern salad with spring peas, radishes, rainbow chard, and edible violets in a vanilla and champagne vinaigrette accompanied the dish.
The execution To overcome these challenges, they had a “dress rehearsal” the day before with event planners, venue staff, and their team. This trial run helped them cultivate a visually appealing buffet with fresh, high- quality options, including a grazing station, summer fruit and cheese station, mini tea sandwiches, fennel orange salad, and a mandarin orange mousse parfait—because even healthy events need dessert. Culinary Crafts, “Sardines” Culinary Crafts’ submission, “Food You Didn’t Know You Like,” featured action stations with out- of-the-ordinary ingredients. The coal-roasted sardine station was particularly popular.
“Sardines” from Culinary Crafts was a finalist in this year’s CATIE Awards for Best Action Station or Buffet. Photo courtesy Culinary Crafts/International Caterers Association
Colette’s Catering & Events , Culinary Crafts , and D’Amico Catering are proud members of the ICA. The International Caterers Association provides education, encourages peer-to- peer relationships, and inspires creativity while embracing all segments of the catering industry. For more information on how to join the ICA and to be notified of future catering industry webinars, events, and education opportunities, visit internationalcaterers.org .
(Left) D’Amico Catering took home this year’s CATIE Award for Best Action Station or Buffet for “Du Jour.” Photo courtesy D’Amico Catering/International Caterers Assocation; (Above) “Spa & Nourish: Women’s Wellness Buffet” from Colette’s Catering & Events was a finalist in this year’s CATIE Awards for Best Action Station or Buffet. Photo courtesy Colette’s Catering & Events/International Caterers Association
CATERSOURCE ■ FALL 2024
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