High Altitude: A Culmination of Creative Catering
Catering Showcase Dazzles with Peak Flavors
Published in December 2006 The Idea Factory 2006 in Review
A mile-high masterpiece was created when co-producers ICA Past President Linda West of Mélange Catering & Special Events and Chef Michael Purpura of Framboise Catering got together in Denver on behalf of catersource magazine.
The canvas was the Pinnacle Club located on the 37th and 38th floors of the Grand Hyatt, an elite Denver venue offering spectacular views of the city.
Denver-based Décor ’N More provided the base coat, furnishing décor for each of the event’s five themed areas. Meanwhile, Skyline Talent & Events and Tenors & Divas provided entertainment. Each unique space, with its own caterer and cuisine, presented an individual interpretation of the overriding theme “High Altitude: A Culmination of Creative Catering.”
Footers Catering created one of the evening’s hot spots with its Old West biker bar, themed “Ridin’ the ‘High’ Way.” Among Chef Jimmy Labados’ offerings: bacon-wrapped BBQ shrimp, fries and mac ’n’ cheese, and sundaes with all the fixings.
Over in the Capital Peak Room, Catering by Design created an electric atmosphere in a “High Voltage” room. Among the tempting offerings by Chef Cade Nagy were a dish of slow-braised pork short ribs with summer bean cassoulette and Olatha sweet corn polenta, which without Nagy’s expert ministrations might have been merely pork-n-beans.
The Hyatt’s own Chef John Treusein took on two rooms, offering a “High Tech” room of micro-sandwiches and “Madhatter’s High Tea” for dessert.
The sandwiches, such as seared ahi tuna with wasabi and pickled ginger, were placed on tables suspended above the floor as if they were floating among the clouds during a sunset over the Rockies.
Treusein created the Alice in Wonderland feel in the Pinnacle Club library, offering desserts such as the Queen of Hearts Tarts.
Finally, Epicurean Catering created an elegant dining experience in the Pyramid Peak Room, with Tenors & Divas as entertainment. Chef Larry DiPasquale offered a taste of the Southwest, including a divine risotto that had many guests coming back for seconds.
Attendees, who entered with mile-high expectations, certainly weren’t disappointed.
Sponsor
catersource
www.catersource.com
Producer
International Caterers Association
www.icacater.org
Under the direction of Linda West, Mélange Catering & Special Events
(www.melangeevents.com) and Chef Michael Purpura, Framboise Catering
(www.cateringbyframboise.com)
Host
Grand Hyatt Denver
http://granddenver.hyatt.com/hyatt/hotels/entertainment/restaurants/
Caterers
Catering by Design
www.cateringbd.com
Epicurean Catering
Footers Catering
Grand Hyatt Denver
Participating Sponsors
Absolut Vodka
www.absolut.com