The legendary Amelia Earhart once said, “The most effective way to do it, is to do it!”
One of our corporate clients, in the financial sector, hosted their annual sales award dinner this year at the fascinating San Diego Air and Space Museum. Together, we created a seamless event incorporating the museum’s theme throughout the night. Our event planning team and Executive Chef worked with the company’s executives to create a custom plated dinner menu that would best fit the group of successful and hard-working employees. The night was full of praise, applause and of course – delicious food! Our client added the perfect touches to the dinner tables with their golden airplane place card holders and globe centerpieces featuring handwritten names of legends in the air and space industry. The San Diego Air and Space Museum provided the perfect setting for the evening including the ability to interact and see the exhibits, while munching on appetizers, prior to sitting down for dinner and their awards. Congratulations to this year’s sales award winners!
Plated Corporate Dinner Menu
Tray-Pass Hors d’ Oeuvre
Chicken Mole Edible Spoon with bell pepper confetti & micro cilantro on chocolate spoon (gluten-free spoon available)
Poke Shooter ahi tuna with pineapple-papaya salad, tobiko caviar & micro cilantro (gluten-free)
Argentinian Steak Crostini with house made chimichurri herb sauce
Chicken & Waffle Bite with pipette of ancho chili maple syrup
Spinach Bouche with boursin cheese (vegetarian)
Grazing Station
Feast’s Signature Brie en Croute French brie cheese wrapped in puff pastry with poached pears, caramelized brown sugar, toasted walnuts and dark chocolate (vegetarian)
Tomato and Feta Bruschetta with basil, olive oil, salt and pepper (vegetarian, gluten-free)
Grilled Veg and Crudité with chipotle ranch dressing and classic hummus (vegetarian, gluten-free)
Plated Dinner
First Course
Mediterranean Salad with olives, capers, feta cheese and champagne vinaigrette (vegetarian, gluten-free)
Rustic Artisan Bread with butter served table side
Second Course
All entrees accompanied by roasted garlic mash and lemon basil vegetable medley
Braised Short Ribs with cabernet-thyme demi-glace and fresh horseradish remoulade
Pan-Seared Salmon with pistachios, green olives and blood orange vinaigrette topped with blood orange segments and tobiko caviar (gluten-free)
Vegetable Strudel puff pastry wrapped sautéed seasonal veg with fontina cheese atop asparagus puree (vegetarian)
Third Course
Chocolate Grand Marnier Cake with raspberry coulis
Table Side Coffee and Tea Service with accoutrements
Creative Partners:
Catering: Feast on This Culinary & Event Production
(@feastonthiscatering) feastonthis.com
Venue & Rentals: San Diego Air and Space Museum
(@sandiegoairandspace) www.sandiegoairandspace.org
Photography: Blue Wesley Photography
(@bluewesley) www.bluewesley.com
