So last week was a pretty full on week again especially on the usual day of Saturday but surprise surprise also on Sunday … Gordon and Fia had the kitchen humming pushing out prep to get us ahead for the week (it’s a hard life sitting in my office smelling all the delicious smells)
We started our week of events w a race day on Wednesday, which was also senior citizens day, so we served them with a plated roast of the day with beef and all the trimmings …
Then onto Saturday we had the pleasure of serving Bronwyn and Ian at their wedding reception. Held in a private barn at the Penno Block, what an amazing venue and the transformation of the barn was fantastic …. we served post ceremony canapés of lime and chilli scallops, Thai chicken skewers, parmesan tarts w candied onions and champagne chicken vol-au-vents … then for main buffet we had a beautiful whole 
poached salmon, chicken breast wrapped in bacon with pesto aioli and a delicious roast lamb … for dessert they had their wedding cake with mini lemon meringue pies, shot glass crème brulee, chocolate tarts with fresh fruits …. Great night had by all
On the same night we also served the 205 people from the School of Pharmacies Anniversary dinner at the Otago Museum … starting with platters of breads and homemade dips of pea & feta and baba ganoush … main buffet with slow roasted beef, chicken with a veloute sauce, polenta with tomato provencale and yummy pudding of chocolate fudge with cream and fresh fruits … very busy Saturday but no time to rest …..
Sunday seen us doing a style of service we have never done before but all loved so we have added this to our already extensive list of service styles … again to the Otago Museum for the conference welcome event for Harding Consultants … we begun the evening by serving some canapés and then moved onto opening our “food stations” where guests moved around the museum and also the food stations and tried different foods (more than once) … pasta station, tri-coloured crest pasta or noodles with the choice of seafood, tomato provencal or Italian meat sauces ….. ham and bread station, whole ham on the bone with summer harvest relish, dijon mustard, rocket salad and fresh breads … salad station with broccoli, cranberry & pinenut salad and salmon, potato, egg and bean nicose salad and then probably our most popular curry station with mild lamb rogan josh curry, basmati rice, coconut banana chunks, coconut salsa and pappadoms … great style of service for the guests to be able to walk and talk and get a variety of different foods
Great week, but I must admit I was spent by the end of Sunday night … thanks as always to our team and also our ‘partners’ who without their help we wouldn’t of been able to offer our guests delicious uncomplicated food and exceptional service
Recent Comments