Wednesday, February 18, 2015

Legislative Spouses Luncheon

Utah State University’s First Lady Joyce Albrecht hosted the Legislative Spouses Luncheon Wednesday, February 4th, at the Zions Bank building in Salt Lake City. The luncheon provided an opportunity for those attending to hear more about Utah State University and its many research programs and initiatives. Both student and faculty research were in the spotlight.

Highlights of this year were the Aggies Elevated program recently started at Utah State University, Utah State University Harp Program, Utah State University Center for Clinical Excellence, and Gray Matters.

The afternoon began with a perfect setting as the Legislative Spouses and Guests were welcomed by First Lady Joyce Albrecht.
First Lady Joyce Albrecht

First Lady Joyce Albrecht greeting guests

After the welcoming University Catering started service of the unique menu specifically created for this event. The plate was laid out beautifully with the main entree along with a delicious blend of flavors.
University Catering Staff serving the luncheon
Crisp Artisan Romaine Wedge Salad with Chilled Marinated Chicken Breast
Carrot Ribbon, Tri-Color Heirloom Grape Tomatoes, Sweet Balsamic Onions, Roasted Fingerling Potatoes,
Grilled Avocados and Fresh Black Berries dressed with Green Goddess Herb Vinaigrette

President Stan Albrecht enjoying the Luncheon
Guests enjoying the luncheon

And for dessert a wonderful Raspberry and Cream Profiterole filled with Raspberry and Cream Aggie Ice Cream
Fresh Raspberries and raspberry sauce finished off the lunch portion of the event.

After the meal was served the Legislative Spouses and guests were able to learn about all the highlighted programs.

Utah State University Harp Program has been created for students and provides practical life skills such as communication skills, independence, ability to problem solve, leadership skills, discipline, focus, organizational skills and more. A senior in the Harp Program was the featured Musician for this event and provided beautiful music and shared her experiences as a Harpist and Music Therapist.

Along with the Harp Program the Center for Clinical Excellence and Gray Matters were highlighted. Beth Foley, Dean of Emma Eccles Jones College of Education and Human Services was able to present the overall goals of the research and opportunities provided through the Center for Clinical Excellence. As quoted by President Stan Albrecht, "The new Center for Clinical Excellence will positively impact our research programs. It will improve student learning and mentoring experiences and our ability to fulfill our broader institutional mission of serving those in need throughout the state." Maria Norton, professor in the Department of Family, Consumer and Human Development, then presented on Gray Matters-A Randomized Study Designed to Lower Alzheimer’s Disease Risk.
There is no cure for Alzheimer’s, but people can lower their risk through proven lifestyle choices, Norton said. She hopes that the possibility of a longer life with a healthy brain will motivate participants to join the study. The research seeks to quantify how much effect lifestyle changes can have on the participants’ risk of developing AD. The data from Gray Matters will contribute important information to the ongoing national effort seeking a cure for Alzheimer’s. By signing up to be in the study, citizens of Cache Valley will have a unique opportunity to join the fight to end this devastating disease.

Lastly the Aggies Elevated program was shared. It is set up for young adults with intellectual and cognitive disabilities that want what their typically developing peers want--a traditional college experience, the chance to live and learn independently, and to work in a field that is suited to their interests and abilities.There are more than 4,000 colleges and universities in the United States. Of these, 217 have programs for young adults with disabilities. Aggies Elevated is the only program in Utah and one of only a handful in the western United States. Aggies Elevated is a pilot program that will welcome its first cohort of six students to the USU campus for the 2014-2015 school year. The six students will live in the Living Learning Community Housing on campus, attend classes with their typically developing peers, build life skills and engage in community-based internships to reach their goals of independence.

As the luncheon concluded the Legislative Spouses and guests were able to mingle and express their appreciation to those for sharing and as a simple token of thanks were able to take home a brain games booklet created specifically for the event that included mazes, word searches, and other items to keep their brain power strong and healthy.

Now to take you behind the scenes of the event! The University Catering team is a supporter of this event! Amy Rasmussen, University Caterings Marketing and Event Manager headed the event.

With her talents and the chefs creativity the event went off without a hitch! Enjoy some photos of what was going on during all the event!

Table Setting prior to guest arrival

Executive Chef and General Manager Jeff Woolley prepping salads

Sous Chef Corey Cozzens

Salad assembly line

 Until next time....

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.


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
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


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!



Related Posts Plugin for WordPress, Blogger...