Friday, March 28, 2014

A Tasty Meal

There is so much joy that can come from being creative with a meal. 
Our chefs have the chance to share their talents at many of our events. 
Here's a meal worth highlighting!


Starter Course:
Haricot Verts with Blood Orange Sections, Watermelon Radish, and Blood Orange Reduction



Porcini and Truffle Cappelletti Ragu


Main Course:
Marinated Flank Steak with Whipped Kennebec Potatoes, Fava Bean Puree, and Wilted Leek

Dessert:
Almond Hazelnut Marjolaine with Meringue, Brown Butter Bourbon Creneux, and Chocolate Ganache

If your mouth isn't watering by now, look forward to many more creative meal posts!


Yours truly,

Wednesday, February 26, 2014

Transformation

Last February (2013) University Catering had the honor of serving
The Cache Chamber of Commerce for their annual banquet. 

The night started with guests enjoying hors d'oeuvres, which included cheese that was donated by Gossners (a local cheese production plant), in the Taggart Student Center International Lounge at Utah State University. The room was decorated with highboys fully draped around the silent auction so guests could enjoy delicious food while bidding on products that will help support the Cache Chamber of Commerce. 

Shortly after the hors d'oeuvres guests were welcomed into the Grand Ballroom of the Taggart Student Center and enjoyed a catered buffet that included 

Atlantic Salmon Fillet with Grilled Asparagus
Bacon Wrapped Pork Loin Fillet
Smoked Gouda Gratin Potatoes
Vegetable du Jour
Fresh Bake Dinner Rolls from Utah States own On-Campus Bakery
Assorted Cheesecake
Chocolate Mousse Cake 
Aggie Sparkle (a wonderful blend of cranberry juice and 7up)

Take a look at how the evening unfolded in the Grand Ballroom from the set-up to the service and program with this short time lapse video!
video 
 


We enjoyed the opportunity to serve the members of the 
Cache Chamber of Commerce,which believes in the development of our community through employment opportunities and improving the lives of those who live in Cache Valley.

Sincerely

 

Monday, February 3, 2014

Catering for One of Our Own - part 2





Parker Pratt has worked in several areas of Dining Services at Utah State University and for the last 2 years has been a part of our catering team at University Catering. 
When he and his fiancĂ©e Allison Pinegar asked us to cater for their wedding 
we were more than delighted.

Parker and Allison’s wedding reception was held at the 
OldMcMullin House in South Jordan, Utah. The day was a perfect summer day.

The menu they selected included both sweet and savory finger foods.


CruditĂ©, Bruschetta, Chicken Satay with Chili Lime Sauce, 
 Havarti Grilled Cheese Triangles with Tomato Bisque Soup Shots,  Swedish Meatballs,  
 Mini Vanilla Cupcakes with Vanilla Buttercream and White Pearls,
 Mini Coconut Cupcake with Vanilla Buttercream and Toasted Coconut
 

Parker and Allison knew that their choice of wedding date in August may be hot so they planned well and served two varieties of flavored lemonades to satisfy their guest thirsts.

 - Limeade with Cut up Limes and Mint        
 - Strawberry Lemonade with Sliced Strawberries and Lemons

The cupcakes on the buffet complimented the wedding cake 
which was a traditional vanilla with white butter cream with a 
not so traditional twist of having the sides exposed.


We were so happy to be a part of the Happily Ever After of one of our own!


Monday, December 2, 2013

Catering For One of Our Own {part 1}



Everyone at University Catering loves what we do. We especially love it when we can celebrate with our staff members and make their special day memorable.


In this case it was the wedding of 
Tamara Rasmussen and Chase Hogan 
both catering supervisors for University Catering.

The David B. Haight Alumni House on the campus of Utah State University was the perfect setting for the late summer wedding reception. 



We utilized both inside event space and the outside patio for the buffet line, flavored lemonade bar, and seating for guests.
 
The menu included favorites of the bride and groom from our menu.


Focaccia Finger Sandwiches, fresh fruit and vegetables. 


Vanilla Aggie Ice Cream with Apple Pie Pockets and Red Velvet Cake Pop, a bed of dry ice kept the ice cream cold and refreshing through the entire night. It made for the perfect spread on a hot evening.


The cake was 4 layers of alternating Red Velvet and German Chocolate it created by our in house bakery.



The beautiful floral pieces were created by Plant PeddlerFloral

Friends of the bride and groom as well as the catering staff all helped this bride and groom start their life off right and we were thrilled to be a part of it.



Stay tuned for part 2!!!

Sincerely,

 

Tuesday, October 8, 2013

Napkins and Forks and Plates… Oh My!!!




In the past few months I have been on somewhat of a speaking circuit.  I have been talking to small groups of college students on the importance of table manners, in hopes to help them feel comfortable at more formal event. The following tips are from the questions most asked during the discussions.


Handling Utensils
In most situations, following the "outside-in" rule will tell you which knife, fork, or spoon to use at the dinner table.
  • Use utensils on the outside first and work your way inward with each new course that is served

Napkin use and etiquette
The basic function of the napkin is to wipe your fingers and blot your mouth.
  • After sitting, unfold your napkin and place it in your lap (don't tuck it in your collar) after the host or hostess has placed his or her napkin in their lap.
  • Small napkins are used an informal meals. They are completely unfolded.
  • Use the napkin to blot your lips as needed and before taking a drink.
  • Place your napkin in your chair if leaving the table during the meal.
  • When the meal is completed, the napkin is folded loosely and placed to the left of your plate (or in the center of your place setting if your plate has been cleared). 

Speaking at the Caine College of the Arts Ambassador Luncheon

Table Setting at the Caine College of the Arts Ambassador Luncheon



Tasting

  •       Accepting another person's offer to taste a morsel of her dish - or offering a bite of yours – is acceptable table manners as it's handled unobtrusively. Either hand your fork to the person, who can spear a bite-sized piece from her plate and hand the fork back to you, or (if the person is sitting close by) hold your plate toward her so that she can put a morsel on the edge. Don't be tempted to hold a forkful of food to somebody's mouth or reach over and spear something off someone else's plate.

Guests at the Caine College of the Arts Ambassador Luncheon


Excusing Yourself


  • When you need to get up to go to the restroom, it isn't necessary to say where you're going-a simple "Excuse me, please; I'll be right back" is sufficient. At other times, a brief explanation is in order: "Please excuse me while I check with the babysitter." Leaving without a word is rude.

 Elbows


  • As for not putting your elbows on the table, this drummed-into-us taboo applies only when you are actually eating. It's a different story when no utensils are being used; in fact, putting your elbows on the table while leaning forward a bit during a mealtime conversation shows that you're listening intently.
 
Hayley, Senior Event Manager, and myself teaching the dietetic students etiquette




There are two simple rules to make every event comfortable and successful. First, find out as much as you can about the event before hand to be prepared with the correct manners. Secondly, if you arrive at the event without knowing the appropriate manners expected- Watch and learn, someone will take the lead with the appropriate manners mimic what they are doing or if all else fails- ask there is no embarrassment in trying to better yourself.  Have a great time!
 
 
 


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