2017 CATIE AWARD ENTRY | SIGNATURE...

2017 CATIE AWARD ENTRY | SIGNATURE CATERER FOR BEST EVENTBASH20 | March 24, 2016

22017 CATIE AWARD ENTRY: SIGNATURE CATERER FOR BEST EVENT |

SynopsisHow does a celebrated catering and event design company mark its 20th anniversary? With BASH 20… an all-out, in-your-face culinary adventure!


BASH 20 was designed to celebrate “Two Decades of WOW” in the exciting event industry, so naturally it required new concepts, outrageous food presentation, and a pulsating energy throughout the event space. Hosted at Denver’s Mile High Station, the event would take place in the entire venue and a tented space just to the west of the building.

We did want plenty of space for food, beverage and entertainment and also welcomed the blank slate of a tent to transform into an surprising explosion of color, sound, and sight…a true sensory overload! Enjoy your trip to BASH 20.

Concept


Starting with all the stations that were offered in the building of Mile High, first, we have “Carved”. This food presentation was not only a beautiful mix of industry and

greenery, but also served each guest, counter style, three types of ham carved right off the bone. Once you were given your meat selection, you had oil and vinegar as well as a warm baked beignet to round out this tasty

nugget of goodness. (One of the crowd favorites.)

Elements/ Carved


Simple and serene, with an artistic touch, the “Charred” station is a custom-built bar and bar back designed from naturally fallen “beetle-kill” pine. The bar-back displayed ceramic figures, candles, and petite potted plants with an

occasional orange ceramic fish- symbolizing the Artic Char being featured on the menu. Menu signs and staff aprons

were also created to compliment the design.

Elements/ Charred


The main goal of this new food concept was to take ordinary ingredients and re-imagine them into a work of art. The added “JERKY” sign, individual stickers and photographic signage really helped launch this

new idea into the industry.

Elements/ Dried


TOASTED would be a serene oasis of calm movement and lush

greenery, with classic patterns and colors. This carefully crafted

station featured six crunchy artisan toasts with delicious

toppings including minted lamb, lobster and corn… something for

just about everyone!

Elements/Toasted


“I Got This Upstairs” originated in a creative brainstorm within the company, where we wanted something

intriguing to lead guests to the second floor. We came up with the idea as basic and clear as having a simple

label on each of the food items that called out the location in which the items could be found. Like many

of the other stations, we also wanted to add an element of conversation - which this absolutely did! “Upstairs”

featured an ahi poke cup, chicken drummies and a mix of tempura veggies, served individually in unique vessels.

Elements/ “I Got This Upstairs”


The ancient art of Chinese noodle making is an impressive sight to see. That is why we created a proper stage and hired a local noodle making

legend to perform his deliciously edible craft. His stage consisted of red patent-vinyl covered work and service tables and a trio of oversized

Buddha designs in giant red frames.

Elements/ Noodle Guy


Party guests love an interactive experience, and what could be more simply interactive than painting by the

numbers? Well, it might seem simple until you make the paint by numbers experience a three-dimensional room, complete with furnishings, decorative accessories, and acrobatic models coloring the space with the help of the more adventurous party guests! The soon-to-be-colorful

vignette was the ideal backdrop for delicious salads presented in custom-labeled miniature paint cans.

Elements/ Paint by Numbers


Later in the evening, the DJ would raise even higher, revealing a floating dessert buffet the elevated booth dripping with crystals offering

delicious sweets including a twelve layer donut cake smothered in rich chocolate ganache.

Elements/ Revealed


Pure-pop-art fantasy! The Rubber Ducky station would be the first sight to see in the exterior tented area and was designed to, well, suprise and really delight! A Warhol-inspired rubber duck canvas served as the inspirational background. Our own white queen’s tables were skirted with

rubber duck shower curtains, food was served from ducky-yellow powder coated chafing dishes, and menu signs were held by models wearing retro one piece swim suits in kiddie pools. The menu featured a duo of duck small plates (nachos and pozole) and then flipped to a dessert

station of whimsical cereals and milk. We told you that this station would be memorable and just to make sure that our guests had a smile every time they remembered BASH20, our valet parking

partner attached branded mini rubber duckies to each key chain upon departure.

Elements/ Rubber Ducky


Menu DesignEach station at BASH20 had a unique approach to the menu design from the “Toasted” area with a spin on the basic artisan toasts, to the unique salads offered at the Paint by Numbers station, and of course the unforgettable Rubber Ducky section where we used a giant inflatable duck featuring three savory duck menu items that were cleverly displayed on signs that our vintage models held. Every single item on the menu was thought out to the very last detail and with an added twist. We truly wanted to impress every guest in hopes that they would ask us to be a part of their next noteworthy event. Upon departure, each guest was personally greeted with a fun takeaway of homemade heirloom tomato frittata, buttermilk biscuit, brie de meaux, and tarragon grapefruit jam, with a personal can of mimosa which we simply called “Bash & Chill”. Our intention was for the guests to open their refrigerator the next morning and find a delightful treat that reminded them of the creative journey that they experienced the previous evening.


Full Menu

PAINT BY NUMBERSWHITE ANCHOVY CAESARromaine heart, davina tomato caesar dressing, parmesan chip, herb crouton crumble

ROASTED CAULIFLOWERwhite asparagus, red onion, brussels sprout petal, green curry carrot dressing

GRILLED ENDIVE SALADfrisee, english pea, jumbo lump crab, pickled black mustard seed, enoki mushroom, vanilla pea dressing

RUBBER DUCKYDUCK NACHOduck fat fried tortilla chip, adobo duck confit, wilted pepper, chipotle cream, fruit pico

DUCK POSOLEshredded cabbage slaw, avocado, watermelon radish

RUBBER DUCKY DESSERTcrispy, crunchy, fruity and chocolatey breakfast cereal with regular, chocolate & strawberry milk

NOODLE GUYSICHUAN SHRIMP NOODLEstir fry noodle, tahini sauce, grilled shrimp, sichuan oil, crispy shallot, wok charred peanut, toasted white sesame seed, micro sorrel

MUSHROOM SOY CONSERVAstir fry noodle, tahini sauce, mushroom conserva, toasted white sesame seed, micro cilantro

BANH MIpork belly, pickled carrot, jalapeno, cucumber, cilantro, mint, spiced aioli

ASPARAGUSover easy egg, bresaola

WILD MUSHROOMhousemade ricotta, micro blossom, pickled black mustard seed, thyme

LAMB LOINpistachio pesto, white onion jam, corn shoot

ROASTED VEGETABLEwhipped chevre, heirloom carrot, cauliflower, eggplant, davina tomato

BUTTER POACHED LOBSTERgreen curry mayonnaise, kale crisp, fried corn, micro blossom

IBERICO HAM, PROSCIUTTO DI PARMA, SMOKED SERRANO HAM grated parmesan cheese, aged balsamic vinegar

SAVORY BEIGNET

OKEY POKEbbq ahi poke, sesame jicama seaweed slaw, radish, avocado

CHICKEN DRUMMIEsoy sriracha, fried shishito, brussels sprout

TEMPURA VEGETABLEasparagus, red pepper, zucchini, honey worcestershire aioli

PECAN SMOKED ARCTIC CHARparsley green onion polenta, forest mushroom cream, charred leek, micro arugula salad

VEGETARIAN SMOKED SEITANparsley green onion polenta, forest mushroom cream, charred leek, micro arugula salad

BUFFALO RIB EYE JERKY ginger, garlic, teriyaki

TENDERBELLY BACON JERKY

VEGETABLE JERKYcarrot, eggplant, mushroom

PEANUT BUTTER & CHOCOLATE CAKEcake donut, peanut butter mousse, chocolate ganache, cherry on top

PISTACHIO FINANCIERalmond flour pistachio cake, vanilla chantilly cream, macerated blackberry

FIG POP TARTbroiled laurel chanel marinated goat cheese, edible flower

CHEESECAKE STUFFED STRAWBERRYlemon cheesecake, graham cracker crumb

BANANA PUDDING PARFAITnilla wafer, white chocolate, cherry & banana fruit cocktail caviar

CHICKEN SKINScrispy buffalo ranch seasoned

MATCHA & MINTmatcha green tea, ginger mint syrup, rum

GIN & JUNIPERjuniper blood orange sour, grapefruit, rosemary, cucumber, gin


Our company is composed of both catering and décor divisions, and we have become known for integrating food and decorative elements together in surprising ways, not just “buffet stations” but rather carefully customized environments where design compliments cuisine and vice-versa.

Hosted at a brick and girder factory re-invented into an event space, BASH20 would take place throughout the venue and in a tented space just outside the building. The venue was a popular choice in our market, so we decided to re-imagine the space, embracing the style by adding soft touches and naturally beautiful elements.

GoalsGuests’ Familiarity With The Venue- The event space that was selected is one that is quite popular in our market. Our challenge was to treat the venue differently than guests have previously experienced.

For the main level of the interior, we embraced the brick former factory style and added soft touches to help transform the space. Walls and backdrops divided areas and led the way for guests to explore the sights and flavors of BASH 20.

This main space is normally a popular choice for the bulk of the seating however, we chose to make the center attraction a suspended DJ floating above a crystal drop that reached to the floor.

Weather- the original plan was to pre-set the tented area on the day before the event. This would help to divide the elaborate production design elements over two days and allow the tech team ample time to set and test the video mapping in the tented area. The event interior space would have been set on the morning of the event. A 10% chance of precipitation meant the plan looked promising.

Surprisingly temperatures dropped into the teens and nearly two feet of snow fell on our planned set day. This made it impossible to set the tent and pushed all installation back to event day.

The pre-set day was not a total loss. While the snow continued to fall, our plows and shovels got to work, and the rental company did install the tent frame. Schedule changes and a handful of technical modifications were made. We completed the installation just in the nick of time.

Challenges

UniquenessThe food, décor and seamless integration of the two were what set this event apart from any other. When it comes to decorative elements, our general philosophy is, “If someone else in our market has it, we don’t want it!” As a result, we employ a full-time craftsman and crew to build and maintain our inventory. We began by consulting with our craftsman regarding construction of all items needed to pull off such a unique event.

Above, behind or integrated into the buffets, our craftsman, florist, and visual designer created chandeliers, custom paint by number backgrounds, signage, stickers, tags, and structures. These, combined with some strategically placed lighting, provided the perfect natural surroundings, and such beautiful shadows were cast.


PartnersMile High Station2027 W Lower Colfax AveDenver, CO720-946-7721milehighstation.com

Event Rents13305 James E. Casey Ave. Englewood, CO303-972-0975denver.eventrents.net

Jays Valet10065 E Harvard Ave Ste. 801 Denver, CO888.368.JAYSjaysvalet.com

ShowTek Events5762 Lamar St., Arvada, CO303-420-7406showtekevents.com

SignLanguage275 Mariposa StreetDenver, CO303-645-4531signlanguagexl.com

VIE1670 Jasper St. Unit B. Aurora, CO303-344-5758vie4events.com

Allee Photography8547 E Arapahoe Rd Suite J-415, Greenwood Village, CO720-936-5678allee-photo.com


Ingredients:· 1 lb. sliced applewood smoked bacon· 1 lb. boneless duck meat (cooked)· 1 ea. yellow onion· 1 tsp. ground cumin· 1 tsp. salt and white pepper· 4 oz. diced zucchini· 4 oz. diced yellow squash· 4 oz. diced carrot· 1 oz. diced jalapeño· ½ oz. minced garlic· 1 cup fire roasted tomatoes diced· 6 cups chicken stock· 2 cups hominy· 2 cups roasted corn kernels· 1 oz. cilantro· 5 tbl. lime juice

Directions:

1. Place the bacon in a large pot and cook over heat until crispy, remove bacon from pan. Saute duck until caramelized, add onions and cumin. Season with salt and pepper, stir in the zucchini, yellow squash, and carrots.

2. Cook for 3-4 minutes. Add jalapeños and garlic, tomatoes. Add duck stock (or chicken stock) and hominy, bring mixture to a boil. Reduce heat and simmer for 1 hour.

3. Add the roasted corn and cook for a few more minutes, remove from heat and stir in the cilantro, lime juice and crispy bacon. Garnish with fresh cilantro.

Recipes: Duck Posole - Yield 9 cups(Featured at “Rubber Ducky”)

Ingredients:· 1 slice baguette (3/4 inch thick)· 1 stalk fresh asparagus· 1 ea. quail egg (fresh)· ¼ oz. bresaola (thin slice)

Directions:

1. Brush the sliced baguette with Olive Oil and toast in oven for 5 minutes.2. Top the toast with the slice of Bresaola, grilled asparagus and a sunny side up

fried quail egg.

Recipes: Asparagus Artisan Toast - Yield 1(Featured at “Toasted”)

Ingredients:· 1 ea. frenched chicken drummy· 3 ea. shishito peppers· 2 ea. brussels sprouts (quartered and roasted)· ¼ cup soy sauce· 1 tbl. sriracha· 1 cup all purpose flour· 1 tsp. salt and white pepper

Directions:

1. Mix flour, salt and pepper together. Dredge raw chicken drummy and coat thoroughly. Deep Fry at 350 degrees for 4-5 minutes until thoroughly cooked. Drain and set aside to cool.

2. Deep fry shishito peppers naked for 2 minutes and toss in soy and sriracha.3. Serve in a cup or small plate with 1 Fried Chicken Drummy, fried shishito

peppers, and roasted brussels sprouts.

Recipes: Chicken Drummy - Yield 1 (Featured at “I Got This Upstairs”)


Ingredients:· 12 large fresh strawberries· 1 cup whipped cream cheese· 1 tbl. Confectioner sugar· 1 tsp. lemon extract· 1 tsp. vanilla extract· ¼ cup heavy cream (whipped to firm peaks)· 1 cup graham crumbs· 1 cup apricot glaze

Directions:

1. Core out a hole in the side of the strawberry with a small melon baller.2. Whip together the cream cheese, confectioner sugar, extracts, mix well. Fold in

the heavy cream until thoroughly mixed. 3. Pipe the cream cheese mixture into the hole in the strawberry.4. Heat up Apricot glaze and dip strawberry into glaze and immediately roll in

Graham Crumbs half way around strawberry. 5. Let set.

Recipes: Cheesecake Stuffed Strawberry - Yield 12(Featured at “Revealed”)

Ingredients:· 14 g. dry active yeast· 8 tbl. warm water· 7 cup + 2 tbl. all purpose flour· 2 tsp. kosher salt· ½ cup granulated sugar· 2 ½ cups whole milk· 6 ea. eggs· ½ cup unsalted butter, softened· 2 cup grated parmesan

Directions:

1. In a small mixing bowl combine yeast and warm water. Set aside to bloom. In a large mixing bowl combine flour, salt and sugar until well blended. With a wooden spoon, stir in yeast, milk, eggs and butter. Mix until a dough is formed.

2. Proof dough until it doubles in size.3. Roll dough onto a lightly floured prep table and knead 2-3 times. Roll dough ½

inch thick. Cut into 2” squares and place on a lightly floured pan.4. Cover and allow to rest for 10 minutes. Deep Fry 2-3 at a time in 350 degree

oil. Carefully turn to cook evenly. Drain thoroughly on a paper towel and toss in grated parmesan to serve.

Recipes: Savory Beignet - Yield 24(Featured at “Carved”)


Ingredients:· 1 Lb Buffalo Rib Eye trimmed off outer fat· ½ cup teriyaki sauce· 1 tsp fish sauce· 1 tbsp thai chili sauce· 1 tbsp fresh ground ginger· 3 cloves chopped garlic

Directions:

1. Trim off as much exterior fat as possible. Place beef in freezer for about 1 hour. This will make slicing easier. Meanwhile, add the remaining ingredients in a bowl and mix well.

2. Remove steak from freezer. Slice against the grain about ¼ inch thick. Place into marinade. Cover and let sit overnight.

3. Prepare your dehydrator to the manufacturer’s instructions for drying meat. Should be about 155 degrees or so. Place paper towels on a plate and begin drying beef slices one at a time.

4. Place beef on drying racks making sure they don’t touch. Place racks in dehydrator. Drying times will vary a little. Try it at 12-14 hours to start. You can easily check the dryness of it and adjust for time if needed.

5. Once dried, remove from dehydrator and let set to room temp. Now you can store it in an air tight container until ready to eat.

Recipes: Buffalo Ribeye Jerky - Yield ¼ LB(Featured at “Dried”)

Ingredients:· 1 large carrot peeled and slice length wise about 1/8 inch thick· 1 Japanese eggplant sliced lengthwise about ¼ inch thick· 1 Portobello mushroom with stem on sliced ¼ inch thick

For the dry rub:· 1 tsp lemon pepper· 1 tsp black pepper· ½ tsp salt· 1 tsp garlic powder· ½ tsp fennel seeds

Directions:

1. Mix dry together and set aside.2. Prepare dehydrator to manufacturer’s settings for vegetables.

About 130-135 degrees.3. Meanwhile, liberally sprinkle both sides of vegetables with the dry rub mix.

Place vegetables on racks. Make sure to set each vegetable on its own separate rack, as each one will take different drying times.

4. Place veg in dehydrator. Let dry overnight or about 10 hours. Check each different vegetable and adjust for more time if needed.

5. Once dried, remove from dehydrator and let set to room temp. Now you can store it in an air tight container until ready to eat.

Recipes: Vegetable Jerky - Yield ¼ LB(Featured at “Dried”)


Not available, as this event was a showcase event for our own company.contract

2017 CATIE AWARD ENTRY | SIGNATURE...

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