WEDDING EVENTS | CORPORATE EVENTS | SOCIAL EVENTS
- BCBS Angel Awards Dinner
- CAC Warehouse Unveiling
- CAC 25th Anniversary
- Casa Dolce Casa Dinner
- Dom Perignon Dinner
- Fox Super Saturday Party
- Galaxy Aerospace
- Intergen Dinner and Evening
- United Paramount at the CAC
- ICA Roman Feast Gala
- Festival Marketing Mardi Gras
- Massey Millennium Event
Scallop Ceviche
CAC Warehouse Unveiling
In May of 2002, the CAC, a nationally recognized leader in the presentation and support of the contemporary arts , celebrated the addition of 20,000 square feet of space with the opening of its warehouse facility. The center already contains stunning theatre, gallery and atrium space, and the addition of the turn-of-the-century-style warehouse facility makes it ideal for convention and other large-scale events.
Joel conceptualized everything from the floral designs and linens to a six foot wine rack sculpted entirely of ice. On site were additional catering services and other entertainment. Joel also provided a new and artistic twist on music entertainment. As guests were serenaded by a solo saxophonist, locally renowned artist Michael Mott rendered a painting of the performance. The entire process was projected on screens, thereby providing guests with a new take on live entertainment. Guests enjoyed passed hors d'oeuvres, such as Seared Duck Breast on a Southern Grit Cake, Scallop Ceviche in Cucumber Cups and Sugar Cane Prawn Rolls. Partnered with the venue's award winning architecture and contemporary artwork, JOEL provided a feast for all of the senses.
Hand Passed H'Doeuvres:
Minted Pea Soup - Served Cold
Ginger Carrot Soup - Served Cold
Corn Avocado And Crab Soup - Chilled and Served with Lime Crème Fraiche
Savory Mushroom Truffles - Sumptuous Mushroom, White Truffle and Egg Salad Dusted with Parmesan Reggiano Cheese Decorated with Tiny Chive Spears Served on Crostinis.
Tarragon Shrimp - Seasoned Louisiana Gulf Shrimp topped with a dollop of Tarragon Creamed Cheese and finished with a Petite Black bean and Orange Zest.
Beef Tartare - Classic Beef Tartare on Brioche Crouton topped with a Sunnyside Up Quail Egg and Capers.
Scallop Ceviche In Cucumber Cup - Chesapeake Bay Scallops Tossed in the Traditional Spanish Marinade Including Citrus Juice, Onion and Chilies
Seared Duck Breast On A Southern Grit Cake - Seared Duck Breast Medallions Tipped with a Tarragon Orange Glaze and Served on a Southern Grit Cake.
Steak Diane In A Pastry Cup - Filet Tournedos Sautéed with Crimini Mushrooms and Shallots, featuring Glenlivet Scotch and Jalapeno Tabasco Sauce.
Stilton Cheese, Pear & Pistachio - Served warm on a Brioche Crouton.
Sugar Cane Prawn Rolls - Spicy Prawn and Pork Boulet on Sugar Cane Sticks with a Coconut Thai Dipping Sauce.
