Thursday, April 14, 2011
An Award Winning Event … Hollyberry Wins ISES Louie Awards for Best Food Presentation and Best Off-Premise Catered Event
It was a wedding that was a decade in the making. From the moment guests entered the venue, they were treated to a variety of visual and culinary delights. Upon their arrival at six, attendees were greeted by a variety of gorgeous passed appetizers, as well as an expansive seafood station – to further enhance the ambience and create the illusion of being “by the sea.” The station consisted of salmon mousse cucumber rounds, mini crab cakes and smoked salmon, all showcased on ice. In addition, unique “shrimp cocktail shooters” were artfully displayed on an elevated custom ice sculpture with holes drilled into the ice to keep each shooter glass perfectly chilled.
After taking their seats, guests enjoyed a gourmet antipasto display that had been pre-set on each table, as well as Italian table wines. The feast contained locally sourced, freshly baked artisan breads from the Hill, house made olive tapenade, olive oil and balsamic vinegar, honey goat cheese spread, and herb feta spread. And this was just the beginning.
The five courses of delicacies that followed included an amuse-bouche, arugula salad with champagne vinaigrette, grilled scallop with truffle mashed potatoes, an intermezzo/fourth course of crisp lemon sorbet, and fifth course of grilled fillet of beef with garlic, assorted roasted peppers and mushroom risotto.
At 11 p.m. a “junk-food” bar was unveiled to the delight and surprise of the guests, that was inspired by the groom’s favorite foods. Buffalo chicken dippers, mini bacon cheddar burger and mini pizza rounds were whimsically served in paper junk food “boats” for the guests As the party wound down and guests left, they were given “doggie bags” to fill at a cookie station featuring a wide variety of mouthwatering and award-winning sweets. The bags also reinforced their love of animals, making a donation to the ASCPA in lieu of wedding favors.