Post Holiday Corporate Event
This was a post-holiday corporate event for 300 people. The client wanted an elevated, but casual reception style experience with engaging elements with both the space and the food. A four-sided bar with an eye-catching centerpiece anchored the large, open venue. Guests were guided through an interactive and varied menu at food stations positioned throughout the space. An outdoor patio was covered in a clear tent to provide extra room for lounging and mingling, with luxurious seating arranged under magnificent installations of woven branches and hanging candles. This was an elegant and modern take on the traditional holiday party.
All photos courtesy Evrim Icoz Photography
A four-sided bar with an eye-catching centerpiece
Reception area
The evening featured various food stations, including: a grazing station (shaved artichoke and lemon, petite phyllo cups, truffle mac and cheese, cheeseboard, and charcuterie), a sushi station (where a chef was rolling sushi onsite), and a raclette station (raclette grill with cheese and baby potatoes).
The gnocchi station (roasted butternut squash, brown butter, walnuts, and sage)
The carving station featured New York strip loin with a shallot and garlic marinade, cognac horseradish, and drunken onions.
The specialty cocktails included a Rosemary Gimlet (gin, lime, and rosemary syrup); an Espresso Martini (vodka, Kahlua, and cold brew coffee); a flaming Spanish Coffee Station (151 Rum, Kahlua, and triple Sec with caramelized sugared rim and cinnamon fireworks); the French Nudge (Kahlua, creme de cacao, and Grand Mariner); a Whipped Cream Irish Coffee (Jameson's Irish Whiskey, muddled sugar, strong coffee, and chantilly creme); and the Coffee Nudge (brandy, creme de cocoa, Kahlua, coffee, ane whipped cream).
An outdoor patio was covered in a clear tent to provide extra room for lounging and mingling, with luxurious seating arranged under magnificent installations of woven branches and hanging candles.
The minatire desserts included Ginger Pear Tartlets (frangipane and local honey glaze); Vegan Brownie Skewers; and Miniature Coconut Panna Cotta (clementine coulis and cacao nibs).
Entertainment on the dance floor
