wheel's 75th anniversary celebration dinner

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Presented to: Marina A Birch, Principal of Birch Design Studio, Ltd. Presented by: Carlyn Berghoff, CEO of Berghoff Catering & Restaurant Group and Emily Yao, Special Events Manager

TRANSCRIPT

  • Berghoff Catering is pleased to present a proposal to:

    Marina Alexandra Birch, Principal

    &

    Wheels, Inc.

    For a 75th

    Anniversary Dinner

    At Chicago Cultural Center

    Date: Thursday, September 18, 2014

    Time: 5:30p 10:00p Guests: 250

    Proposal Created by: Carlyn Berghoff, CEO

    & Emily Yao, Special Events Manager

    Friday, May 16, 2014

  • _______________________________________________________

    (

  • Friday, May 16, 2014

    Dear Marina,

    On behalf of everyone at Berghoff Catering & Restaurant Group, we would like to extend

    a thank you for the opportunity to be a part of the Wheels 75th Anniversary Celebration Dinner at the Chicago Cultural Center.

    Being a family business ourselves, we find our experience aligns with the history of

    Wheels, Inc., and gives us a better understanding of the importance of this celebration.

    The attached proposal is designed to showcase your brilliant ideas along with Jim Franks saying, the client doesnt come first, they are the only one in line.

    Food, beverages, and presentation are a critical part of your guest's experience. We have

    created a list of hors d' oeuvres that exhibit the melting pot that is Chicago. The food and

    garnishes are designed to dance alongside the cultural entertainment. Your first course

    and entres are built upon seasonality, flavor profiles, and trends. We have included the

    highest quality options for your guests to feast upon. The dessert menu is constructed to

    finish your culinary journey around Chicago with a final farewell; you will have eaten

    your way around the Windy City!

    The proposal is intertwined with please considers, which are fluid ideas to represent the Chicago culture further. These lists are intended to generate creativity and are not

    included in your final pricing. Your final cost is dependent on your final choices selected

    from the tasting that we look forward to scheduling soon.

    In 1954, Wheels introduced their courtesy delivery method of vehicle distribution and we

    wanted to follow suit. In the box, is a delivery of something to sweeten your day a bit

    more.

    Berghoff Catering & Restaurant Group would welcome the opportunity to celebrate this

    milestone event with Birch Design Studios and Wheels, Inc. Know that you can count on

    our team to make this event a complete success.

    Best of luck this weekend, we look forward to hearing from you soon!

    Carlyn Berghoff, CEO

  • As the evening unfolds

    5:15pm

    Guests arrive to the GAR Rotunda in Chicago Cultural Center for a 75th

    Anniversary Celebration!

    5:30pm

    Servers greet guests with an assortment of hot and cold hors doeuvres, passed Prosecco, red & white wine.

    Bars will open.

    6:00pm

    Guests enter the GAR Hall for cocktail hour celebrating Chicago ethnicities.

    7:00pm

    Guests are led upstairs to the Preston Bradley Hall for dinner

    8:00pm

    Guests invited back down to GAR Hall and Rotunda for Buddy Guy and Second

    City Entertainment. Coffee and Sweets Station will open.

    10:00pm

    Guests depart

  • PASSED HORS DOEURVES Presented below are (5) hors doeuvres per country, please select (3) per country to taste, and (2) per country for the final menu. Each of the hors doeuvres is stylized to showcase their country of origin. Some garnishes include a tray lined with orange lentils,

    mini cactus in a terracotta pot, and mini Chinese Fans & chopsticks.

    Italian 5:30-6:00pm

    La Quercia Farms Speck in Tomato Focaccia

    Triple Cream Brie, Celery Salt Aioli, Skewered with a Cured Black Olive

    French Bread Canap

    Tallegio Cheese, Olive Tapenade, Topped with Fresh Lemon Dressed Arugula

    Savory Mushroom & Goat Cheese Cannoli

    Dipped in Parmesan Herb Bread Crumbs

    Butternut Squash Arancini

    Fennel Parmesan Dip

    Mini Spaghetti Cake

    Topped with a Micro Pork Meatball, Berghoff Marinara

    Polish 6:00pm 6:11pm

    Mini Berghoff Sauerkraut Pierogi

    Sour Cream Dollop

    Dill Pickled & Deviled Egg

    Topped with a Fried Garlic Chip

    Kielbasa & Roasted Red Pearl Onion Skewer

    Smoked Onion Dip

    Vichyssoise Shooter

    Herb Friache, Fresh Herbs

    Kotlet Schabowy Skewer

    Mushroom Gravy Dip

  • Mariachi 6:12pm 6:23pm

    Mexican Shrimp Cocktail in a Cucumber Cup

    Chopped Cilantro

    Barbacoa Tostada

    Fresh Cilantro & Onions, Mini Corn Tostada

    Chicken Tamale Bites

    Guacamole

    Pork Posole Shooter

    Topped with a Mini Tortilla Chip

    Nopales & Oaxacan Cheese Quesadilla

    Salsa Verde

    Chinese 6:24p 6:35p

    Shrimp Fried Rice

    Fresh Scallions

    Orange Chicken & Broccoli Skewer

    Orange Glaze

    Mini Veggie Spring Roll

    Sweet & Sour Dipping Sauce

    Mini Crab Rangoon Bite

    Topped with Sweet Sesame Sauce

    Pork Potsticker

    Soy Dipping Sauce

  • Indian 6:36p 6:47p

    Traditional Petite Vegetable Samosas

    Potato, Pea & Carrot Filling, Spicy Dipping Sauce

    Chicken Biryani on a Homemade Potato Chip

    Mint Yogurt

    Spicy Lamb Vindaloo on Papadam

    Fresh Cilantro

    Palak Paneer Spoon

    Chopped Scallions

    Rajma on Cilantro Rice Cake

    Pickled Red Onions

    Irish 6:48p-7:00p

    Irish Soda Bread Canap with Bacon Onion Jam

    Shaved White Cheddar

    Petite Paper Cone filled with Fish & Chips

    Guinness Aioli

    Mini Berghoff Corned Beef Reuben

    Open Faced, On Marble Rye

    Bite Size Lamb Shepherds Pie Red Potato Skin

    Crispy Potato Pancake

    Garlic Aioli, Fried Shallots

  • FIRST COURSE

    Presented below are (4) first course options, please select (2) to taste, and (1) for

    the final menu.

    Duet Plate: Potato Apple Soup with Crispy Leeks AND

    Herb Watercress Salad with Caramelized Leeks

    Buttermilk Bleu Cheese with Honeycomb Vinaigrette

    Duet Plate: Roasted Red Bell Pepper Soup AND

    Late Summer Lettuce topped with Shaved Purple Carrot & Radishes

    Plump Peas, Horseradish Crostini with Chive Vinaigrette

    Petit Savory Cannoli filled with Hot Smoked Salmon

    Dipped in Snipped Chives accompanied by a Slaw Salad of Cabbage, Shaved

    Fennel, Herbs, & Pickled Butternut Squash with Tarragon Dill Vinaigrette

    Spinach Salad with Late Summer Berries & Grapes

    Topped with a Savory Tarragon French-Style Macaroon filled with Goat Cheese

    Mousse with Roasted Garlic Vinaigrette

    BREAD

    Presented below are (3) bread basket options; please select (2) to taste, (1) for the

    final menu.

    Roasted Garlic Flatbread & Lavosh

    Olive Oil

    Caramelized Onion & Walnut Scones

    W Shaped Butter

    Artisanal Bread & Lavosh

    Herb Butter Triangles

  • ENTREES

    Presented below are (2) entre options per protein, please select (1) from each

    protein to taste and (1) for the final menu.

    BEEF

    Juniper & Red Wine Braised Short Ribs

    Demi, Caramelized Fennel, Loose Polenta with Munster Cheese, Roasted Apple

    Wedges

    Seared Beef Tenderloin Filet with a Horseradish Crust & Smoked Onion

    Demi Glace

    Bacon Studded Ricotta Grits, Roasted Corn Kernels

    CHICKEN

    Herb Stuffed Seared French Chicken Breast

    White Bean & Smoked Tomato Cassoulet, Pickled Fennel Wedges

    Nutmeg Dregged & Crisped Bone-In Chicken Breast

    Carrot Puree, Purple Potato Oven Fries

    FISH

    Herb Crusted Halibut

    Cauliflower & Garlic Puree, Bruleed Acorn Squash Wedges

    Herb & Brioche Crusted Sea Bass

    Butternut & Coconut Puree, Roasted Brussel Sprouts

    VEGETARIAN

    Roasted Cauliflower & Wisconsin Cheddar Gratin

    Crispy Garlic & Pretzel Topping, Side of Pickled Cucumbers, Celery & Hazelnuts

    Beet Pierogi on a Bed of Poppy seed Sauerkraut

    Dollop of Farmers Cheese, Brown Butter Rye Crouton Chard

  • COFFEE & TEA STATION 8:30p-10:00p

    Coffee & Tea Station

    Berghoff Private Label Intelligentsia Coffee, Assorted Teas

    PLEASE CONSIDER

    COFFEE & TEA STATION ADDITIONS

    Not included in current pricing

    Electronic Italian Latte Frother

    Polish Nutmeg Vodka

    Mexican Chili Powder

    India Black Tea

    Chinese Oolong Tea

    Baileys Irish Cream

  • SWEETS STATION 8:30p-10:00pPresented below are (12) dessert options, please select (8) to taste and (6) to be included

    in the final menu.

    Assorted French Macarons

    Strawberry Rhubarb, Plum, Apple, Pumpkin

    Mini Pistachio Cannolis

    Ricotta Filled

    Sweet Curry Melon

    Rolled in Guajillo & Lime

    Mini Carrot Ginger Bite

    Passionfruit Frosting, Candied Ginger

    Fortune Cookies & Almond Cookies

    Chocolate Dipped & Decorated

    Tres Leches Cake Bites

    Moist Mexican Cake

    Mini Churros

    Cinnamon Sugar

    Bite Sized Flan

    Caramel Custard

    Stuffed Baby Pears

    Filled with Mascarpone Mousse

    Banana Tiramisu

    Nestled in a Chocolate Cup

    Assorted Fruit Kolaskies

    Peach, Raspberry, Cream Cheese

    Deconstructed Apple Spoon

    Crushed Graham Cracker Crust, Salted Cardamom Roasted Apple Gelato

  • LIBATIONS

    Luxury Bar Package for 4 hours | 6:00p 10:00p

    St

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