THE DISH by International Caterers Association
The “Maine” Event: Blue Elephant’s Lobster Bake at the ICA Summer Workshop
When it comes to celebrating Maine, few things capture its spirit better than a lobster bake. On July 23, 2024, Blue Elephant Events and Catering hosted a “shell-ebration” of Maine’s finest at the ICA Summer Workshop Welcome Dinner. Held at their historic headquarters in Saco, Maine, this seafood feast, hosted by Blue Elephant President Reuben Bell and Vice President Fausto Pifferrer, was nothing short of a culinary and design masterpiece. We caught up with Pifferrer to get a closer look at how this unforgettable event came together. Event: ICA Summer Workshop Welcome Dinner - Lobster Bake Location: Blue Elephant Events and Catering, 265 North Street, Saco, Maine Hosts: Reuben Bell, President; Fausto Pifferrer, Vice President Menu Highlights: • Lobster Madness : 1½ lb steamed Maine lobsters with drawn butter • Bang Island Mussels: white wine, garlic butter, and herb broth
Blue Elephant Events and Catering welcomed members of the International Caterers Association for a workshop
Q&A with Fausto Pifferrer Q: When did the planning phase for the event begin? Fausto Pifferrer: The minute the ICA asked if we could host the workshop, my brain went into overdrive. I’d say it was only about an hour later that the real brainstorming started. I couldn’t wait to involve all the incredible professionals I work with regularly. Hosting an ICA event was new for us, so the excitement really kicked in early.
Q: Who helped you pull off this incredible event? FP: It was a team effort from start to finish. Reuben Bell, our staff, and I worked closely with several local pros—rental companies, florists, photographers, and even a plane operator for air permissions! We had so many moving parts, but that collaboration is what made it magical. Everyone, including first-time visitors to Maine, felt like they were getting a fully immersive experience.
Are you ready to be inspired? Experience the Art of Catering Food, presented in partnership with the International Caterers Association, February 23–24, 2025 in Fort Lauderdale, FL. AOCF is an event designed for chefs and taught by chefs. Over the course of two days leading into Catersource + The Special Event, you’ll connect with experienced catering chefs sharing new culinary techniques, the latest trending ingredients, food costing, and everything else you need to know to turn your menus into works of art. Whether you are looking for ways to enhance your operations or want to liaise with, learn from, and see what catering chefs around the country are doing to appeal to new clients, the Art of Catering Food has something for you!
• Maple Bourbon Steak Tips • Roasted Fingerling Potatoes • Strawberry Shortcake
Don’t miss the ICA during Catersource + The Special Event Stop by the ICA Inspiration Zone during Catersource + The Special Event 2025 to join friends, peers, and colleagues.
Find all the details here
WINTER 2024 ■ CATERSOURCE
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