Corporate Events | NACE’s Special Chef Event

The menu was filled with amazing displays and culinary action stations.

Beautiful greenery-filled grazing setup and chef preparing fresh small plates in an open kitchen for a special dining event

Our displayed station was a concept our Executive Chef had. This concept was to display ‘shorties’ – small plates that give a quick glimpse in to the food item – within a line of greenery. It gave the illusion that the items were sprouting out of the ground.

Catering team preparing specialty dishes and cocktails in the kitchen, with dramatic dry ice presentation and plated appetizers

Located in the walk-in cooler, where guests would be offered a coat before entering, was a culinary action station. Guests were able to build their own crudo or ceviche.

Fresh green herbs, edible plants, and plated appetizers are attractively arranged on a kitchen counter with metal nameplates

EVENT MENU
BUTLER PASSED HORS D’OEUVRES
BRAISED SHORT RIB ON CORN CAKES
1. demi glace, fried shallots, chives and sour cream
MINI LOBSTER ROLL
1. lemon aioli, mango, red onion, chive
COMPRESSED WATERMELON
1. ciligene, tomato, basil oil, micro basil, bent silver spoon
MINI PLATES
LAMB LOLLIPOPS, WHITE BEAN PUREE, SAUTEED MUSHROOMS
SEARED DUCK, SPICED SNAP PEA, GINGER AND SCALLION
OYSTER, MIGNONETTE, PICKLED MANGO AND CAVIAR
CAULIFLOWER STEAK
beetroot caponata
POTATO TORTA
cilantro, charred onion crema
SCALLOP ON THE SHELL, ASPARAGUS SLAW, SESAME
TOASTED BAGUETTE
peach, bruleedgoat cheese
CARROT SOUP, CITRUS CREME
TIKKI SHRIMP
curry yogurt
STATION 1
1. FROM THE GRILL
2. popped quinoa, smoked hannah yam, spinach, braised beef cheek
STATION 2
1. FROM THE COOLER
2. build your own crudo and ceviche
3. keywest shrimp and florida grouper
4. zest-shallot-jalapeno-lime juice-acid broth-cilantro-marinated vegetables
STATION 3
1. sous vide bath-white fish-searing
2. kale broth, sunchoke puree, pickled carrot, savory farro’granola crunch
DESSERT STATION
1. RECONSTRUCTED APPLE PIE
2. duche de leche ice cream and apples

Chef preparing a fresh dish with diced vegetables, herbs, sauces, and seasonings arranged in small bowls on a prep station

Event Credits:

Venue: Puff ‘n Stuff Catering – Tampa
Caterer: Puff ‘n Stuff Catering
Rentals: A Chair Affair
Event Planner: FH Events
DJ: Breezin’ Entertainment and Productions
Linen: Connie Duglin Specialty Linen
Photography: Lifelong Photography Studio
Customized Chocolates: Chocolate by Michelle
Produce: Crews & Garcia, Inc