so … what do Pio and Howard Morrison Jnr have in common? …. they have both enjoyed bbcaterings delicious food and amazing service … wow what a weekend or should I say last couple of weeks so much as happen so I’ve broken them down into their own status as they each deserve their own spotlight ……..
8th June, we again catered to the John McGlashan Formal at the Otago Museum, 290 students and teachers and as in the last couple of years what polite and courteous students … the organsing committee were fantastic to work with and put alot of work into the decoration and running of the night … France was the theme and Chef designed the menu to suit … ‘Rôti de Boeuf’ , ‘Pommes de terre ’, ‘brochettes’ a la saigon and many more delicious dishes …
prep …. prep … prep … prep… AND THEN
14th June. Ingenium Gala Dinner, 390 guests, platter entree, buffet mains, platter desserts at the beautiful Regent theatre … wow what a pleasure to work in this amazing venue but to also work with the fantastically organised ‘Conference Team’ who gave us the opportunity to cater this huge event … the taking out of the circle seats for dinner tables, buffet in the orchestra pit, dinner tables set on the stage, Pio was just a funny in person and to be able to serve so many people with our delicious food was just a pleasure … thanks heaps to our team of course but also to HireQuip Events, Cableways Tavern Dunedin New Zealand and the wonderful team at the Regent Theatre, Dunedin for helping me not to go too grey ….
THEN THE NEXT NIGHT
15th June, Rainy drive down to the beautiful Otakau Marae for a 3 course plated dinner for 150 guests to celebrate the Ngai Tahu Te Reo Awards in their recently opened new wharekai (dining room) … what a beautiful venue and setting for such amazing recipients who in their own rights are promoting the use of Te Reo in the daily life … Ngai Tahi Fisheries come to the party with korua (crayfish), bluecod for raw fish, oysters (OMG 50 doz) and kina and then some plump and delicious donated muttonbirds (definitely A grade), for dinner we served a combination plate of slow roasted beef and chicken saltimbocca and then for dessert again a combination plate with the yummiest sticky date pudding with caramel sauce and chocolate pudding with ice cream …. it was an honour to be able to cater in this venue
16th June ……zzzzzzzzzzzzzzzzzzzzz
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