THE DISH by International Caterers Association
Challenging Catering Norms
Colette’s Catering & Events, “Spa & Nourish: Women’s Wellness Buffet” Colette’s Catering & Events’ submission was a stunning buffet for a women’s spa day retreat featuring vibrant, healthy options. The challenges Without proper kitchen facilities, they had to create a makeshift kitchen behind the scenes. Additionally, space limitations for the buffet itself required a setup that maintained visual appeal and ease of access for guests.
It’s easy to stick with your go-to stations. Guests expect them, and they like them. But what about adding the wow factor? What about pushing guests out of their culinary comfort zone to try new things that might become their favorite plate? That’s what this year’s International Caterers Association Best Action Station or Buffet CATIE Awards finalists did. We hope their innovation inspires your team to think outside the box and challenge your guests to look at traditional ingredients in new ways. WINNER: D’Amico Catering, “Du Jour” This station offered a blend of interactive chef-attended charm and traditional bar elegance, pairing fresh, local gazpachos with spirits to complement the gazpacho flavors. Think elevated Bloody Marys. The challenges The biggest challenge was guest education. Since this spirited bar station had never been seen before in the market, the team had to train service staff to engage with guests upon arrival at the station and explain the experience. Guests could select a refreshing chilled summer soup or a low-proof cocktail. Another challenge was fine-tuning the gazpacho recipes so they could stand alone or be mixed with the guest’s choice of spirit. They settled on a Green Melon Gazpacho paired with London-style dry gin, a Yellow Watermelon Gazpacho paired with smooth tequila, and a Roasted Red Gazpacho with chilled vodka. The execution The setup was nearly as important as the offer itself. They added color and texture with fresh produce, displayed the gazpachos in curvy milk bottles to captivate guests, and used thin coupe glasses for the final presentation.
FALL 2024 ■ CATERSOURCE
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