repeatedly reminded to exercise extreme caution to avoid spills. No glass was permitted on the field, so the team sourced premium, shatterproof drinkware made from recycled materials. • Timing. Because the plywood flooring had to be removed before guests arrived, an early food load-in was necessary. This was an important consideration in menu planning. To satisfy guests’ preferences for familiar ingredients and preparations, the menu featured a dual entrée of braised short rib over chargrilled carrots and pan seared sea bass with wild mushroom risotto. The first course wedge salad was presented with a playful plate composition and the alternating pre-set desserts all hinted at the team’s colors (blue and orange): dark chocolate cake with orange mirror glaze, puffed rice crunch, and blue anglaise; and a spiced pecan caramel cheesecake with bourbon Chantilly cream. All dishes were served on branded plates provided by the client. The hors d’oeuvres tempted guests with tiny forays into culinary adventure while remaining in their comfort zone. A dab of green harissa with the lamb lollipops, corn fritters spiced up with smoked corn, a mini lobster BLT instead of the game-day favorite lobster roll (turn to page 28 for a deeper look at game-day favorites). “Our service was seamlessly slotted into the evening’s program, which was precisely timed and executed just like a football game,” according to Proof of the Pudding’s award submission. Congratulations to Proof of the Pudding and all of this year’s recipients! Check out the full list here.
The dual entrée consisted of braised short rib over chargrilled carrots and pan seared sea bass with wild mushroom risotto.
The wedge salad was presented with a playful plate composition featuring baby romaine, smoked cheddar, lardon, heirloom tomatoes, radish, and green goddess dressing.
Barbecue chicken skewer with Doux South mustard.
was an orange-colored focal point.
CATERSOURCE ■ FALL 2024
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