I had the pleasure of attending the CATIE Awards while at the Event Solutions Conference in Las Vegas. One word: yum. I was blown away by all of the award winners, but I wanted to highlight two very cool concepts – a food and a drink.
Best New Food Concept by Vicky Crease from Vicky Crease Catering + Events
These glam salad dressings were created for an a-list bridal dress designer’s party. The high fashion & media guests were blown away for several reasons:
Guests had a myriad of choices and could pick any flavor or combination that they preferred…customizing their eating experience. The result was quick, effective and highly interactive. Everybody stood comparing their daring combinations and taking great pride in their custom creations. A great side benefit is that this brand new food concept is low on cost and high on impact. Given the fact that the dressings are mixed by the guests themselves, the perception is that it’s uber fresh – straight from the farm to the table.
To learn more and to get the recipes, visit the CATIE blog site.
Innovative Mixology by Michael Ring from Jay’s Catering
Rolls-Royce, a company known for luxury, planned to launch their new luxury vehicle GHOST at a Halloween-themed event at the Newport European Rolls-Royce Motor Cars Showroom.
Jay’s Catering’s liquid answer was the ‘Black Vodka Ghost Martini’, made with Black Vodka, Chambord, Cranberry Cocktail Juice and a Blackberry garnish. The ‘WOW’ factor was the presentation…Stemless martini glasses were passed on silver platters covered with dry ice. The smoke provided a ‘ghostly’ affect throughout the evening. Boo!
Get the recipe here!