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2012 CATIE Award Winners
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Congratulations to the 2012 CATIE Award Winners!

 

BEST BBQ MENU

Shomi Events by Sodexo

Fulton County Roadhouse revisits the classic roadhouse from days past and brings it to life in a modern way through its Southern hospitality, attentive service, finger-lickin’ good food and kickin' upbeat atmosphere.

Come as you are, grab an ice-cold beer, enjoy fresh, southern inspired food, and tap your toes to the rockin' roadhouse sounds. Are you ready to let your hair down and have a little fun?

On September 17th AZA and Zoo Atlanta hosted Zoo Day and a closing reception event. The event was a departure from AZA events in the past and created an atmosphere full of innovative event solutions. With a laid back atmosphere and a focus on southern hospitality and local cuisine, guests were welcomed into Fulton County Roadhouse – Atlanta’s hottest bar for one night only. The event featured the best in southern style barbeque, smoking all meat on-site and a slew of creative homemade accompaniments that elevated barbeque to a new level.

 

BEST BUFFET PRESENTATION & MENU

Vicky Crease Catering

Overview of the Event

The tradition of pairing luscious food and fine wine is a well-respected ritual for many people and this was the inspiration behind The Vertical Culinary Cabinets we designed for our corporate client.

Coupled with this was the opportunity to show their impressive art collection to the public at a superb Buffet event in earl Spring.

We conceptualized three vertical cabinet ‘buffets’ that we especially customized for our client with each cabinet groaning with delicious edible delicacies and showcasing the core ingredients and aromas that make up the Merlot, Sauvignon Blanc and Pinot Noir wine varieties. Each cabinet was placed in front of a beautiful piece of Art and our display also included a massive central buffet table filled with sweet delights.

 

BEST CELEBRATION CAKE

JPC Event Group

An intricate hand-cut floral lace inspired wedding cake created to celebrate the nuptials of Jamie and Jon Roby at the family’s lake house on the sequential date of 9/10/11.

 

BEST DESSERT

PR Creative Caterers

We were approached by this client to create an out of the box dessert for his brother’s rehearsal dinner. He wanted something spectacular for the 100-person event which was to be held at a local venue.

Our Pastry Chef came up with a few options and our client chose components of each to pair together.

For the first time, we created the sesame nougatine garnish as well at utilizing mini ceramic frying pans.  Encompassing over 15 components, the guests were in for one surprise after another as they Indulged in their desserts. Sounds like a rehearsal for marriage!


BEST HORS D' OEURVRE

Catering By Design

“Hare Spray”rabbit confit, carrot pudding with carrot spritzer Amuse

A memorable hors d’oeurve both in taste and experience, “Hare Spray” infuses the flavor of herb-braised rabbit with a carrot vinagrette on a unique plate and display presentation. Not only does it satisfy the palate, it captures the very essence of food JOY. With each plate suspended within a large picture frame, guests were immediately intrigued. As they walked away with “Hare Spray” they knew they were in for a real treat. By plating the vinaigrette in mini spritzer bottles, guests were engaged in the experience again as they dressed the salad with every spritz.

Absolutely delightful.

BEST MAIN COURSE PRESENTATION

Wescadia Catering

The entrée was used for a Colleges & Universities Food Services Conference.

The event is a part of the conference where a few culinary teams prepare a 3 course menu featuring local ingredients (in this case Canadian Prairies). The dishes are judges by a panel of Chefs and served from an action station set-up to cater to approx 165 delegates.

The feature ingredient for this entrée is Alberta bison shortrib, braised with a local rye beer and served with it’s own jus along with yellow and blue corn polenta checkerboard, locally foraged wild mushrooms, huit la coche (corn fungus) to add to the earthiness of the preparation and a local rye beer (Roggenbier) foam. The oil used for this entrée was cold pressed extra virgin canola oil and some toasted powder of the same oil was served on the plate.

Apart from common challenges of working in a new kitchen, the preparation was rather smooth and was served from our station (set-up in the picture).

 

BEST NEW FOOD CONCEPT
Catering By Design

VERTICAL BUFFETS transcend ordinary buffet displays because they utilize unexpected spaces, generate memorable experiences for guests, and are easily reinvented to support ever-changing party themes. For us, Vertical buffets were our answer to zero floor space. Not only did we find the space we needed on the wall, we untapped a whole new way to define buffets. As a result, VERTICAL BUFFETS have taken center stage in several of our catered events. Our clients just love their novelty!!

 

BEST PLATED MENU

Dansereau Traiteur & Denise Cornellier Traiteur

Inaugural Grand Gala 2011 of the Montreal Symphony Hall, September 7, 2011

The new Montreal Symphony hall is now open!! After nearly 25 years of political discussion, fighting, cancellation and confirmation, the Québec government joined forces with a private corporation to build one of the best halls for classical music in the world according to international critics!  All eyes were turned to this historic moment. The Montreal Symphony Orchestra performed Beethoven’s Ninth live on national TV and a formal dinner gala followed right after the concert.

 

BEST TABLE SCAPE DESIGN 2012

Someone’s In the Kitchen

A Night Made in Heaven

was attended by 200 guests during a fundraising event supporting student scholarships. Guests were greeted by Angels with harps that opened the pearly gates into heaven.  Six 32’-long sprawling tables were swathed in sky-blue linen with cloud like white overlays embellished with blue napkins clasped with crystal rings. Opalescent chargers, soft blue and crystal stemware, puffs of white floral, mirrored stars, candles and satin café lamps with crystals, billowed down the dining tables. Ethereal clear chairs provided the look of being on Cloud Nine. Guests enjoyed a heavenly gourmet menu served by costumed Angels.

 

CATERER OF THE YEAR

Feastivities Events

Established in 1987, Feastivities Events (FE) is owned and managed by native Philadelphians Meryl and Andrew Snow. FE operates from a 21,000 square foot facility located in Philadelphia, PA in the neighborhood of Manayunk. This facility houses FE?s corporate office, commissary, warehouse, as well as the subsidiaries Offshoots Floral & Décor, and Philadelphia?s Picnic Company.

Currently, Feastivities employs 55 full-time and 250 part-time employees. In 2011 Feastivities executed 568 events. 64% social, 36% corporate Feastivities maintains relationships with premier and diverse event venues in Center City and the greater Philadelphia area. Additionally, Feastivities regularly provides services for events in New Jersey and Delaware, and has catered as far afield as Washington DC, New York City, and Las Vegas.

Principal Management

Andrew and Meryl Snow are the sole owners and directors of the company.

   

CHEF OF THE YEAR

Chef Elgin Woodman

2011 found Chef Elgin Woodman with a lot to celebrate; 14 years with the company, her second very successful year as acting Executive Chef, the long awaited re-opening of the Vizcaya Café, the opportunity to take her team on the road, several collaborations with Top Chefs from around the country, corporate lunch contracts as well as the BBQ division generating daily business, plenty of awards, acknowledgements and achievements AND…breathe.

It’s tiring to simply write about the volume of work Chef Elgin carries during the course of a year but to have had the opportunity to watch her maneuver through it with grace and excellence is inspiring! Even more impressive than her time management and leadership skills is how Chef Elgin herself remains inspired with her food even in the busiest of season.

Her personal culinary vision is the foundation the Joy Wallace reputation for outstanding quality is built on. Less is often more and Chef Elgin practices that concept in her approach to food. She considers the natural flavors of the ingredients and builds her recipes around enhancing them; simple, clean cooking but not basic. She then uses the same philosophy in her plating, presentation. Her belief is the dish should leave an impression on the meal not be a distraction to it. Her Latin roots can and often do play a large role in her flavor profiles. However, one of her greatest talents is to infuse flavors from cultures around the world. She is a leader not only in her work place but also in her industry and the Joy Wallace Team is so grateful to have her.

 

INNOVATIVE MIXOLOGY

Good Gracious! Events

Last summer we had the honor of creating a lovely event at a local winery event space and their group of 100 happy revelers! Naturally we wanted to greet these special guests with a new and fabulous specialty beverage worthy of the surroundings.

The cocktail would be enjoyed during the welcome reception along with a “vineyard table” of farm fresh fare, before a family style feast at the winery’s lake and gardens.

The Vineyard Martini was created to enhance the experience of a cocktail reception surrounded by grapes on the vine and fields of fresh herbs.

SIGNATURE CATERER

Catering by Design

AMUSE

Amuse was an event set to inspire guests and industry professionals alike.  A no-holds-barred evening where guests experienced first-hand new food concept displays filling a converted warehouse, kitchen, hallways, and entry with delicious innovative foods. The guests were thoroughly entertained with  exciting entertainment and a surprise element of a flash mob dance by all 75 of our service staff and chefs! Amuse defined creative freedom in every sense of the word, tapping inspiration from multiple avenues where the boundaries are limitless. 

 

BEST MULTI DAY EVENT

Culinary Crafts

Eat, Play, Love

As the producers of this three-day wedding for a bride and groom who are business leaders in their community as well as in the event industry, we knew we had to raise the bar on every aspect of each event. Our vision and concept was to take everyone on a journey through Utah’s picturesque mountains and valleys where they would share exquisite meals and celebrate in an atmosphere of heart-felt warmth and elegance. We used trusted vendors to implement our designs for the décor and florals, and meticulously orchestrated every detail along the way.

Color Palette

We used a color palette of taupe, citrine, aubergine, and coral to unify the look of all three events, utilizing the colors in different combinations to enhance the mood for each.

• rehearsal dinner - a cheerful coral was the prominent color

• wedding luncheon - elegant taupes and aubergines with citrine accents

• reception - bright and festive citrine with aubergine, coral and taupe accents

 

BEST WEDDING

Culinary Crafts

Eat, Play, Love!

During the 4th of July weekend we created a 3-day dream-come-true wedding utilizing three different mountain locations in Utah. It began with a rehearsal dinner at the bride’s home. The next day the wedding ceremony and luncheon took place at a stunning equestrian ranch. The third day featured a reception for 500 guests at a private estate. We meticulously orchestrated every detail of each event…from concept and design to implementation and set-up. The three-day wedding was truly a celebration of love for the bride and groom who treasure their families, friends, and the mountain setting in which they live.

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