Choose Chicago! This was one of the many fun events we had the opportunity to cater during the ASAE conference in Salt Lake City. It was so educational and exciting to research food and design menus that represented each of six Chicago burroughs, each with a different theme and food style. From slow-roasted pork carnitas to Szechuan noodles, the variety of small plate foods at each action station was amazing!
We also had the pleasure of working with Chef Titek Suprapti from Chicago’s Vermillion Restaurant. She flew out for the event, and we worked together to prepare her amazing Tandoori skirt steak recipe at the “Devon Avenue” station. We paired the food at each station with a cocktail, including the beautiful cardamom- and saffron-infused vodka with coconut milk and a rose petal that you see below.
20x winner Utah’s Best of State
16x Best of State Caterer
3x Best of the Best / Hospitality
1x Entrepreneur of the Year