Friday, December 12, 2014

"Falling into Love"

October is a beautiful month to get married, especially in Cache Valley. Temperatures get cooler, trees start turning their vibrant yellows, oranges, and reds, and clear blue skies cover the valley.

For students fall break at Utah State lends the perfect weekend to say "I do". University Catering was delighted to be a part of a beautiful fall wedding that was on October 17th of this year. Held at the Alumni House on the Utah State campus, the bride and groom enjoyed an afternoon luncheon with their closest friends and family then held a beautiful reception in the evening.

Entry to Alumni House




The family was able to decorate the Alumni House in the elegant Navy and Gold color scheme. With accents of white pumpkins and warm champagne it created a warm and loving atmosphere. University Catering incoporated the color scheme into the buffet line as well as the luncheon centerpieces.


The buffet included:
 Rosemary Chicken Breast
Roasted Red Potatoes
Vegetable Du Jour
Tossed Green Salad
Fresh Baked Rolls from The Bakery at USU

Buffet Line in Dining Room at the Alumni House

Table Setting with Aggie Sparkle and Ice Water

Dining Room with Anemone Silk Flower Centerpiece

For dessert the bride and groom choose Fresh Fruit Tarts as to not detract from the gourmet cakes they would be serving at their reception that evening.
Fresh Fruit Tarts
Overall, it encompassed the brides dreams and allowed for her guests to have a relaxing afternoon to celebrate their love.

Sincerely,

Wednesday, November 26, 2014

Old Main Society


"On March 8, 1888, the Utah Territorial legislature passed a bill establishing a new college to be built in Cache County. A little over a year later, on July 27, 1889, a group of territorial officials gathered to lay the cornerstone for the first building to be erected on the campus of Utah State University and to dedicate a promising, if then remote, new institution of higher education. It was a dignified and momentous occasion in the history of Utah education.

Today, more than a century later, the university projects a panorama of progress that would have astounded the pioneer founders, with prospects of even greater advancements to come. The raw campus of 1889 is now clothed in green lawns and spreading trees. The original building has been joined by more than 100 others, including a vast expansion of regional campuses, exemplifying the land-grant mission. The initial nine-person faculty has grown to more than 800. And the first student body of 22 has swelled to more than 25,000.

The original building, now called Old Main, remains rooted to the foundations of the school, an enduring symbol of the original commitment of the university to the pursuit of excellence. Old Main, affectionately remembered by succeeding generations of students and characterized by the tower bell, has been a distinctive aspect of Utah State University for all who have walked its halls as students, faculty, or guests.

The Old Main Society was established in 1967 to recognize those individuals who have been alert to the challenge of the founders and assisted the university through their gifts of private money which augment our public funds.

Utah State University thanks and honors those individuals willing to contribute their resources for the future of Utah State University." (excerpt from Old Main Society Webpage )

University Catering was honored to be apart of this years event. The Old Main Society Inductees started with a butler passed reception and induction ceremony that was held in The Skyroom Restaurant located on the 4th floor of the Taggart Student Center. They then joined the dinner guests for a light served dinner and a program  held in the Grand Ballroom also located in the Taggart Student Center.

Grand Ballroom set up with Stage and Projection
The guests enjoyed a beautiful fall color scape that was utilized in the centerpieces, provided by Plant Peddler Floral, place settings, and the menu.

The menu for the night encompassed the chefs creations:

Poached Bartlett Pear
a top fresh Mesdun Greens
with 
House-made Boursin Cheese,
Sliced Chicken Breast
drizzled wtih Green Herb Vinaigrette

Tomato Bisque Soup

Assortment of Artisan Breads

finished off with an
Apple Gallett Pastry 
with Vanilla Aggie Ice Cream
drizzled with Salted Caramel Sauce


Plant Peddler Floral
Reserved tables

Table Setting with Leaf Fold Napkins, Citrus Punch with Cranberries, and Ice Water





Sincerely,




Friday, October 17, 2014

USU Bridal Faire

The Biannual Bridal Faire hosted at Utah State University provides brides-to-be with the opportunity to meet vendors and gather ideas for their big day. On Saturday, September 27th, the team and staff at University Catering put together a wedding showcase using the theme “Met Here, Fell in Love Here, Get Married Here” with a fitting display of navy, white, and silver colors. 

The Skyroom Restaurant was open to guests of the event in the form of a mock reception, decorated with beautiful table settings and centerpieces. Havarti Grilled Cheese Triangles on Sourdough Bread were served with Tomato Bisque Soup Shots and a variety of popular wedding sweets, including French Macaroons, Mini Chocolate Croissants, and Fresh Fruit Tarts. 

We had an excellent turn out and it was fun to see all the excited brides!
















See you at the Bridal Faire next Spring!

Katie

Thursday, July 17, 2014

Cake Ball Sensation


Cake has been around for centuries. Ancient societies used sweetened breads for celebratory traditions, much like today's birthday or wedding cake. Cake pops, or cake balls, on the other hand, are a rather recent baking phenomenon. The precise origin of the cake ball is unknown, but it is clear that the round pastries were created from excess dough mixed with frosting or icing to bind the cake crumble together, resulting in a sweet and sugary bite-size delight. The idea of utilizing extra goods to prevent waste is nothing new, and cake pops are no exception.



A cookbook from 1963 provides directions for making lollipop cookies, but up until the past decade or so cake pops have never been used as a trendy or mainstream treat. The innovative dessert is often credited to the creator of the Bakerella blog, Angie Dudley, who was the first to put the cake ball on a stick. Her cake pop posts exploded with hits and the new dessert sensation went viral, quickly being adapted by bakers, restaurants, and homemakers across the nation. 




Creativity and decorations with the popular treat now seem limitless. Candies, sprinkles, and chocolates are combined to create everything from Ninja Turtles to pineapples to the perfect accent for a summer dessert party. Cake balls are versatile, tasty, and ideal for a backyard birthday party or an upscale wedding. So make sure you have enough at your special occasion, because they will go quickly!




Until next time!

Katie

Wednesday, July 16, 2014

Summerfest 2014




Each year over Father's Day weekend the historic Logan Tabernacle transforms into the perfect gathering for Cache Valley residents and visitors. Summerfest showcases a wide variety of talents from culinary crafts to entertainment and fine art. Visitors to the Summerfest have the opportunity to visit each talented artist and purchase items for great prices. 

One of the greatest features of the Summerfest is the Plein Air Paint Out and Photography Contest. This contest is for artists who create original art of Cache Valley between June 9 - 11.University Catering has the great opportunity to provide a reception for the Plein Air Contest reveal that occurs the evening before the Summerfest kicks off. 



This year University Catering provided a unique and fun menu. Guests of the Plein Air Contestants enjoyed Fresh Fruit and Berries, Mini Crab BLT Croissants, Open faced Korean Pulled Pork Sandwich with Sriracha Mayo and House-Made Kimchi, Andalusian Baked Peas with Asparagus, Split Chickpeas and Tomato, Chicken Empanada with Avocado Ranch, and Fresh Fruit Tarts.

Fresh Seasonal Fruit with Berries

Mini Crab BLT Croissant


Andalusian Baked Peas with Asparagus, Split Chickpeas and Tomato

Open faced Korean Pulled Pork Sandwich with Sriracha Mayo and House-Made Kimchi
Fresh Fruit Tarts


We loved sharing the talents of our chefs with those who have such a wonderful artistic talent themselves.

Until next time, 

 




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