In order to stun guests in a new manner, this event was completely prepared from a visible show kitchen, rather than a hidden back of house area. Guests were greeted at the door with an arrangement of butler passed hors d’oeuvres. Each hors d’oeuvre featured a local ingredient that was being highlighted. Once the dinner course began, guests were taken on a journey through a five course meal, all while a sommelier paired each course with a delectable wine.

The event was staged in a venue that provided us and our a client a blank canvas to work from. The space was a large industrial room with exposed brick walls and ceiling. In order to fill the room we needed to provide stunning and eco-chic rentals.

To create seating for our guests we carefully placed six fruitwood tables with matching chairs in an alternating layout. One table was horizontal and the next was vertical.  This was done to intentionally create a more inviting and intimate atmosphere. Each place setting was complete with tableware for each of the five courses guests would enjoy. Gold flatware was chosen to be beautifully pre-set for each guest along with four wine glasses and a recycled wine bottle glass. Atop the napkin lay a beautifully designed menu card explaining the event process to the guests. Also each course featured a unique design of china plate.

In the center of the table were centerpieces designed to showcase the raw and natural elements of our beautiful state. Raw wood, moss, and succulents were the primary elements used to demonstrate.

The client wanted guests to have a full experience, from their food to their beverages, therefore we decided to forgo a formal back of house for prepping and staging and created a show kitchen instead. By doing so guests could watch each of their courses being prepared for them and presented. Along with visually pleasing courses, we wanted the guests to have an amazing palette experience. We had an experienced sommelier pairing and pouring wine for guests during each course and educating them on the process.

The menu for this event was inspired by local vendors. We wanted to highlight a strictly local menu, and worked with over 10 local farmers to create an incredibly fresh menu. Each item on the menu featured a locally sourced star. We wanted to stun our guests with a unique service style, but more importantly, an innovative menu.
The evening started with five – made from scratch beautiful passed hors d’oeuvres. We had a sommelier on site to pair wines with each course of the meal.
For the dinner hour we had an outstanding five course meal with as many local ingredients as possible.

Course one was a citrus, goat cheese, and colorful beet salad.
Course two was seared diver scallops with a beurre blanc.
Course three was a herb crusted pork tenderloin with mushroom risotto.
Course four was sous vide flat iron steak torched onsite with cauliflower puree and parisienne carrots.
Course five was chocolate strawberries three ways. It included dipped strawberries, a chocolate sphere with nutella mousse and strawberry compote, and a strawberry chocolate entremet.

Every detail of this event was thoughtfully planned out to highlight different local produce. We love our state and our menu was designed to represent the pinnacle of local cuisine. Our main goal through the execution of this event was to educate guests. We set out to educate them on the food, sustainability, locality, the wine, the pairing palette, and preparation, all while treating them to an unforgettable experience. Throughout the event we featured a nearly 100% local menu, and spent the time to show guests why that was important to their flavor palettes and the sustainability of going local. Guests were leaving with new knowledge from their experience and rave reviews.


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