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
3rd Century Roman Feast
ICA Gala 3rd Century Bacchanalian Feast
At this event it was up to us to feed the International Catering Association. We loved the challenge of feeding our professional peers. This Bacchanalian feast was held at the historic TwiRoPa Mills Complex, a 67,000 square foot renovated brick and cypress building.
Built in 1911 and recently renovated, it is the premiere new venue for live music, multicultural entertainment, and special events. We created and delivered a feast reminiscent of Bacchanalian grandeur and decadence. The space was set with rich fabrics and intimate candle lighting. The focus were the banquet tables for 200 were set low to the floor so guests could enjoy the experience of lounging on overstuffed pillows while being served straight from platters passed in the French style by waiters waiting to indulge their dining desires. A menu including Savory Mushroom Truffles, Roulade of Turkey with Rice Dressing and Roquefort Terrine brought to life the host's vision of a Bacchanalian Feast where guests were free to eat, socialize and take in the moment.
Passed to guests on Annie Glass Slabs:
Savory Mushroom Truffles - Sumptuous Mushroom, White Truffle and Egg Salad Dusted with Parmesan Reggiano Cheese Decorated with Tiny Chive Spears served on Crostinis.
Sugar Cane Prawn Rolls - Spicy Prawn and Pork Boulet on Sugar Cane Sticks with a Coconut Thai Dipping Sauce.
First Course, Served Family Style:
Stuffed Calamari With White Wine Sauce - Clam and Romano Stuffed Calamari Seared Golden Brown. Served with Oven Roasted Tomatoes and Fried Spinach, drizzled with a White Wine Sauce.
Louisiana Blue Crabs With Artichoke - Louisiana Crabs stuffed with Artichoke and Herbs resting upon Grilled Vegetable with a Garlic Chive Buerre Blanc.
Second Course, Served Family Style:
Roulade Of Turkey With Rice Dressing - Turkey Roulade with Rice Dressing, Southern Wilted Greens and a light Giblet Gravy.
Roasted Suckling Pig With Apricot Rosemary Glaze - Roasted Suckling Pig with an Apricot Rosemary Glaze over Bourbon Mashed Sweet Potatoes with Grilled Apples and Pears.
Dessert and Coffee Buffet:
Roquefort Walnut Terrine - Roquefort Cheese Blended together with Fromage Blanc and Roasted Walnuts. Served with a Salad of Aged Balsamic, Wild Baby Greens and Washington Tart Apples, presented with Carrs Crackers.
Grand Domestic And Imported Cheeses - Explorateur, Manchego, Domestic Chevre and Shelburne Farms, Extra Aged Cheddar presented with Fuji Apples, Blackberries, Dried Apricots, Bosc Pears, Mango, Dried Figs, Crackers and Baguette Croutons.
New Orleans Style Coffee And Chicory
