To wrap up February, Senior Sales Manager Katey planned another great PR event for a client and their guests. The night was exceptional, with a meatless-menu and beer and wine bar. Katey and Chef Mark worked closely to curate the clients vision of a Vegan and Vegetarian menu.
The menu consisted of passed hors d’oeuvres and petit passed meals.
Hors D’oeuvres
Ratatouille polenta bite
Beet goat cheese tart
Falafel bite
Truffled mushroom potato cup
*Tuna toro pave – Chef was sure to include one fish option to please all palettes.
Petit Meals
Lasagna pomodoro
Vegan cannelloni
Roasted eggplant “meatballs”
The night was executed so well, with help from both Smith Party Rental and Overland Production. Smith was responsible for plates and forks for petit meals, glassware for beverages and bar furniture and equipment. Overland provided furniture, the stage and AV.
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by Claudine Revere
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