Best Buffet Presentation & Menu
Shh!
A Speakeasy
100 WORD SYNOPSIS
For an annual marketing campaign event promoted as a
Speakeasy party, “Shh!” provides the ideal opportunity for a
catering and décor company to showcase itself in a fun
setting without looking like a commercial. Signage at each
food station touts “Raising the Bar” branding the event with
a positive message. Instead of a typical buffet presentation,
guests discover a series of bars offering a fresh take on bar
food. Using various alcohols for inspiration, the chef
includes a secret ingredient in each menu item from soup
sips to desserts.
“Shh!”
A Speakeasy
3.13.13
And so the chanting begins…
’Tis here we pledge perpetual hate to all that can intoxicate!
Shh!. The invitation states that not everyone is invited to this exclusive gathering--only Atlanta’s finest receive word. Partnering with The Tabernacle (a rambling,
old Baptist Church, now-turned-music-venue) we hosted our annual promotional
event celebrating “Raising the Bar”. As a catering and décor company known for
our food and presentation, we have always been cutting edge in both areas.
Branding our name with “Raising the Bar” keeps this message clear. The challenge
is how to do it.
In front of The Tabernacle on a breezy, cold March day, the chanting church ladies
stop traffic creating a buzz among arriving guests. Passed the picket line of dogooders waving their menacing signs, guests discover yet another hurdle---Jason,
the doorman. But once inside, all is changed.
Flirty, sassy cigarette girls with neck trays filled
with hand passed hors d'oeuvres lead the way
to the bar where a make-shift Still awaits with
a little production of Bathtub Gin on the side.
As if he just stepped off the loading dock of a
1920’s Ice House, Mark, a.k.a. “Ice Pick”, pours
up the house special---a secret blend of Gin &
Sin splashed over hand-chipped ice.
With the booze flowing on the basement
level, guests enjoy 20’s inspired hand passed
hors d’oeuvre, such as gourmet deviled eggs
and sweet and spicy meatballs, while listening
to the DJ and mingling with friends. And then
every speakeasy's dreaded shout: “RAID!!!!”.
Whisked away upstairs just in time, guests
avoid the Elliot Ness/"G" men squad while
thinking the party is over. But instead, on the
main floor, they find Flappers in full swing in a
swanky nightclub filled with glitter, glam and
gold.
Wrapped around the perimeter of this cavernous space running the
entire length of the three walls, massive bars tuck cozily under the
mezzanine level. From the two sidebars, guests indulge in a variety
of libations including a trio of liquor-laced soup shots: Carrot
Ginger with The Snap Liquor, Tomato Bisque with Tito's Vodka
Cream and She Crab with Sherry. But it is the grand bar against the
middle back wall that serves as a backdrop for our “Raising the Bar”
buffet presentation.
Staged as bars using the real bar as a backdrop, the three food
stations each offer different fare with a fresh twist on bar food.
Choosing a hardy menu inspired by pub food , we fortified each
item with alcohol and then served it in the appropriate glassware
associated with the paired alcohol.
By hanging black pipe & drape behind the bar, we created a clean
look hiding all the clutter on the shelves. The horizontal pole across
the top also serves as a great way to attach menu, décor and
lighting behind each buffet. Offering innovative food and décor
within a clever concept, “Raising the Bar” says it all.
GUINNESS STOUT BEER BAR with Pilsner Glasses
The bar on the left offers Guinness Stout Brisket Stew, Fries,
Cheese, Sour Cream, Diced Tomatoes & Cranberry Ketchup served
in Pilsner Glasses.
Not only does the Guinness Stout Beer provide inspiration for the
food, but for the décor as well with its stacks of wheat, harp logo
and gold accents. Using black metal columns, we elevated the bar
top. Behind it, the chef prepared each Pilsner glass and presented
it to the guest. Displaying bottles of Guinness Stout Beer on the bar
back showed guests what is “being offered”.
GEORGIA MOON Moonshine with Mason Jars
The bar on the right offers Moonshine Chicken Grill, Sweet
Potato Puree with Sugar Pecans served in Mason Jars.
For this display, a shimmering metallic fabric covers the 8’
table topped with white marble squares set within a
custom frame. Glass cylinders filled with glowing, white
water pearls atop LED lights serve as risers for the acrylic
bar top. Behind the bar, custom made light boxes
illuminate the words MOON SHINE and serve as shelves to
display more Mason Jars. Glitter on the sign, moon and
stars makes this station sparkle.
KAH TEQUILA (Day of the Dead) BAR with Margarita Glasses
The colorful middle bar offers Tequila Lime Shrimp and
Northern Adobe Tamale with Esquites of Roasted Corn,
Chili and Cotija Cheese.
Flanked by bars with mostly black and white décor, the Day
of the Dead bar adds a splash of color. The skull-shaped
Kah Tequila bottle sets the tone for this table. A black and
white fabric creates a lively contrast to the serape-like
fabric topping the 8’ table. A metal shelf, mercury glass
candlesticks, tissue paper flowers, more skulls and framed
Day of the Dead posters just add to the fun.
In keeping with the concept of “Raising the Bar”,
even the desserts contribute to the theme. Three
different sweets, each paired with an appropriate
brandy as an ingredient, presents a yummy display
served in small Brandy Glasses from the pick-up bar.
Apple Caramel laced with Calvados
Black Forest laced with Kirsch
Blackberry-lemon laced with Leroux Blackberry Brady
From the moment guests approached The
tabernacle with the picketing church ladies out
front to the Brandy Snifters on the dessert
station, the Speakeasy theme with its association
with alcohol reinforced the concept of “Raising
the Bar”. For the 200 attendees, there was never
a wait at any bar either for food of libations. No
amount of collateral or swag bag “tchotchkes”
could have had a more positive impact on our
advertising than the message sent home with
each guest.
RECIPES
GIN & SIN
•
1 oz Gin
•
1 oz Lemon Juice
•
1 T Orange Juice
•
1 dash Grenadine
BEER BRISKET STEW
•
Stout Beef Brisket
•
white flour
•
stout beer
•
chicken stock
•
chopped garlic
•
Bay Leaves
•
onions
•
red potatoes
•
mushrooms
•
carrots
•
celery
•
herbs
•
Put brisket pieces in a bowl and season with salt and pepper. Make a roux. Add stout beer. Let that simmer on low heat. Add cubed vegetables.
Simmer for about 3 hours.
CARROT GINGER SOUP
•
1 tbsp olive oil
•
1 onion
•
1 ginger
•
1 tbsp curry powder (I forgot to add it to the ingredient shot, sorry)
•
4 1/2 cups carrot
•
15 ozs light coconut milk
•
1/2 Snap Liquor
•
3 cups vegetable stock
•
pepper
•
salt