A culinary concert synopsis Tasked with the challenge of producing a new and unforgettable culinary experience for the most critical crowd – 300 of the event industry’s leading chefs and caterers – two different catering firms put on a production claimed to be, “the biggest party in Philadelphia since Independence Day.” Playing off the theme of the concert venue event space, A Culinary Concert heightened every sense through a unique crossbreed of music, theatrics, and modern cookery. Divided into six 30-minute serving periods, or “acts,” guests experienced each food station transform in front of their eyes keeping the culinary enthusiasts shouting, “encore.”

event concept, design elements & menu design Act by act

culinary prelude

intermission

act i

act iI

culinary in fashion

culinary Maestro

act iII

act IV

culinary under construction

culinary sugar fix

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Description Culinary Prelude & Culinary in Fashion (ACT I) The crack of sunlight peaked through as four large doors opened to welcome over 300 chefs and caterers to the completely transformed Electric Factory concert venue. Futuristic “Welcome Girls” in black spandex complete with eccentric iPad headpieces displaying sensual photos of culinary staples greeted guests. To kick-off the “Culinary Prelude” (1 of 6 compositions of the Culinary Concert production), guests were escorted to the main “concert” arena through a posh-yet-matrix style tunnel that was once home to cheese steak concession stands and dingy trashcans. This futuristic concert theme was brazenly represented through a multi-tiered stage with textured panels, video screens, and lighting. Video montages of sensual food photography and videos captivated attendees until the concert commenced. Complementing the complex stage design was a 20’ x 20’ custombuilt truss chandelier strategically placed in the center of the event space to provide a hypnotic focal point. Guests could not help but notice this striking element since each corner of the chandelier was accentuated with suspended floor-to-ceiling textured columns. The atmosphere of the room was grounded with trendy cocktail and lounge seating, minimal table décor, and melodies of a live saxophonist.

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description (cont'd) Culinary Prelude & Culinary in Fashion (ACT I) As guests roamed throughout the event, additional new-age design elements were incorporated with the construction of three stationary hors d’oeuvre areas. Different station design elements incorporated a 25’ tall abstract neon tape backdrop, custom designed pop-art-influenced food and menu images highlighted by pin spots, suspended acrylic table tops for food presentation, and grunge-inspired trashcan tables with acrylic tops and concertstyle barricades for interactive food service. Chefs from two different culinary teams prepared food live in action merging the back-of-the-house with the front. An intense musical set featured a live drummer and DJ collaboration who counted down the start of the first act “Culinary in Fashion.” The ringing of the last note cued cheftendered strolling carts to immediately disperse into the crowd serving goosefish with black kale and brandied Dijon cream sauce. A total of 10 carts each served 40 plates within a 30-minute act period. Interactive menu cards designed in-house by the catering firm continued the theme of sensual culinary images displayed in the video montage. The culinary preparation of the food was filmed prior to the event and shown on the screens throughout the event space to spark additional visual senses of the food enthusiasts. A “fountain goddess” provided another theatrical element to serve specialty cocktails handcrafted by the event team. Even the event staff played the part with neon rock star style makeup, always prepared for the dramatic entrance of the next act.

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description (cont'd) culinary maestro (ACT II) & Intermission A darkened stage cued the sounds of a heartbeat creating excitement and intrigue amongst the guests - the conductor of this production was finally to be revealed. The “Culinary Maestro” passionately orchestrated a sequence of songs, old-to-new, to expose a food station transformation and begin to tell a story of the various acts of the “Culinary Concert.” The big moment of suspense occurred during the opening of ACT II. The tune of Rhianna’s “We Found Love” echoed concurrently with guests gasps as the teams’ 20’ x 20’ custom-built truss chandelier began to lower from the ceiling. At the height of the track’s melody, a ribbon dancer dropped from the top of the chandelier structure and guests began to gawk over her enchanting performance. To add the food element to the concert mix, 12 stainless steel chef tables rolled out and surrounded the perimeter of the lowered chandelier, which now was the centerpiece to several live chef-tendered food stations. Each service staff was responsible for serving over 66 plates in a 30-minute period. At the four end points of this newly created food station, multiple platemate racks held additional short plates for guests presenting food in unconventional “back-of-the-house to the front” display. Following the height of this performance of music, theatrics, and modern cookery, the sound of smooth jazz prompted “Intermission.” A throng of 14 service staff carried hawker boxes with Pork Belly Banh Mi Vietnamese Sandwiches to add an Asian flare to the conclusion of the set.

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description (Cont'd) culinary under construction (act III) & culinary sugar fix (ACT IV) The team thought that one final surprise and a sweet ending would be a great conclusion to represent the final two acts of the Culinary Concert. Guests had no inclination of any additional performances or food presentation until they heard the DJ’s remixed audio of factory worker construction noises. This signaled a sea of stainless steel kitchen prep tables to come together and create a 60” wide by 18’ long workstation. To embrace the construction theme, service team members maneuvered 14 scaffolding units through the crowd to their positions in front of the prep tables. The scaffolding was fitted and enhanced with futuristic oval panels. Staff served food directly through these panels to the guests. A night that enhanced all the senses wouldn’t have been complete without a captivating capstone to end the evening. For one last hurrah, the DJ, saxophone player, and drummer kicked off the final medley to keep the crowd going. One last melody prompted the culinary teams’ finale of stainless steel tables, hawker boxes, and strolling carts. Staff engineered made-to-order ice cream stations on stainless steel tables complete with a dry ice cooling system and cold marble slabs used to fold together not-so-traditional flavors. The hawker boxes were filled to the brim with Mason jar pies and the culinary team torched bacon s’mores to order on the strolling carts. As guests partied down, the Culinary Maestro returned to conclude the show and bid adieu. With a stroke of his baton he released the ribbon dancer back down for her farewell performance.

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menU elements

timbale In an Egg Shell

sweet potato box lemongrass beef salad With Apple Leek Relish

In a Belgian Endive Spear

cavatelli confit In an Asiago Bowl

butter fish Fried Into a Basket with Traditional Chips

cafe craze doughnuts

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goals Our goal was for two catering and event teams to come together to produce a night to show the event industry something they have never seen before. This was accomplished by remaining true to our purpose of keeping the event chef focused and letting the teams’ creativity spider from that foundation. Our teams’ focus to remain true to the mission sparked innovative elements produced in-house such as: pre-show social media and viral marketing promotion, multi-faceted video montages displaying food in an unconventional platform, creative and cohesive branding elements that carried the theme throughout the entire experience, installation of new-age concert staging and backdrops, musical and theatrical elements, and great food uniquely presented. In the end, two different companies came together and produced the first-ever concert tailored to culinary enthusiasts that kept guests’ shouting, “encore.”

challenges There were many challenges involved to produce an event of this caliber from transformation of space to budget constraints. Two major obstacles presented themselves and if not executed seamlessly, each could have ruined the entire production. First and foremost was the collaboration of two teams from different regions of the state. A two hour drive may appear to be close but it progressively became more of a challenge with merging of design products, maintaining positive connection with purveyors of similar services, tight production timelines (down to the second), and integration of culinary and event teams who have never worked together before.

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challenges (cont'd) The second and most significant challenge was our time access to the event space and facility restrictions. In this industry set and strike time is critical to pull off flawless execution. In our scenario, we were unable to enter the space to set until the morning of the event. With all the intricate elements of design and staging this would have normally been a two or three day install. Not to mention, many of the planned-on-paper design installations had to be revised due to the venues strict policies. We overcame these challenges by truly embracing our two companies’ abilities to balance catering and event production. By embracing the teams’ unique event production skill set, the decision was made to utilize a collaborative direction of dividing and conquering each major component of the event from marketing, logistics, design, entertainment, budget, and culinary. This strategy ensured that we had multiple site visits, phone conferences, thorough production pieces, photos, videos, an extremely comprehensive production timeline, and full rehearsal the day of the production. This was also beneficial to our second challenge as we had to be very meticulous on our execution and logistics plan, as any error could be fatal. We also overcame the short amount of set-up time by multitudes of pre-production within our two commissaries and calling in more team members than originally planned.

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unique & well executed Any team could have taken the challenge to redesign the space of a

vendor list American Metal Craft | [email protected] | 1-800-333-9133

concert venue to produce a food-only focused event for the catering and

Atomic | [email protected] | 717-626-8301

event industry.

Bamboo Studio | [email protected] | 949-582-3190

What made this event so unique was not only embracing the elements

CORT | [email protected] | 215-617-0385

of our surroundings, but also, two teams challenged one another to step

Creative Juice | [email protected] | 215-487-9544

outside of their comfort zone and innovate to put on a one-of-a-kind performance for the industry that has given us so much. Through a strong purpose and passion to produce for our peers, a unique crossbreed of music, theatrics, and modern cookery was born.

CTO Artists | [email protected] | 917-400-1781 Edibles by Jack | [email protected] | 617-884-3791 Electric Factory | [email protected] | 215-278-3759 EMI Yoshi | [email protected] | 732-248-5533 Fresh Origins | [email protected] | 1-800-263-0812 Kevin York Photography | [email protected] | 610-287-2800 Lavon Films | [email protected] | 717-393-4256 Leslie Gilbert Photography | [email protected] | 717-314-7266 Nueske’s | [email protected] | 1-800-392-2266 Platemate | [email protected] | 330-477-7575 Red Bird | [email protected] | 303-934-2200 Sterno Candlelamp | [email protected] | 951-682-9600 Shumaker | [email protected] | 717-735-0767 South Jersey Party Rental | [email protected] | 856-310-9990 Synergetic Sound & Lighting | [email protected] | 215-696-7573 TapSnap Phototainment | [email protected] | 215-205-8584

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event collateral

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final menu FINAL  MENU  –  Culinary  Concert     CULINARY  PRELUDE  

Hors  D’oeuvres  Station  1   Sweet  Potato  Box  with  Apple  Leek  Relish   Cured  Duck  with  Red  Onion  Jam  on  Edibles  by  Jack   Tequila  Cured  Gravlax  BLT     Hors  D’oeuvres  Station  2   Crab  Tartlet   Seared  Tuna  on  Potato  Latke   Chicken  and  Waffles  with  Maple  Syrup  and  White  Gravy     Hors  D’oeuvres  Station  3   Lemongrass  Beef  Salad  in  a  Belgian  Endive  Spear   Carolina  Pulled  Pork  Slider   Timbale  in  an  Egg  Shell    

ACT  I  –  Culinary  In  Fashion  

Goose  Fish  with  Black  Kale  and  Brandied  Dijon  Cream  Sauce  served  in  Scallop  Shells    

ACT  II  –  Culinary  Maestro  

Butter  Fish  Fried  into  a  Basket  with  Traditional  Chips   Cavatelli  Confit  in  an  Asiago  Bowl   Spinach  Salad  with  Figs,  Manchego  &  Sherry  Vinaigrette  Served  in  a  Baguette  Ring    

INTERMISSION  

Pork  Belly  Banh  Mi  Vietnamese  Sandwich  served  via  Hawker  Boxes    

ACT  III  –  Culinary  Under  Construction  

Short  Rib  of  Beef  with  Cauliflower  &  Italian  Wine  &  Hone  demi-­‐glace   Lamb  Rogan  Josh  with  Basmati  Rice   Butternut  Squash  Ravioli  with  Cranberries,  Pine  Nuts  &  Chevre    

ACT  IV  –  Culinary  Sugar  Fix  

Truffle  Cigar  Bar  on  Strolling  Carts   Café  Craze  Barristas   Mason  Jar  Pies  Presented  in  strolling  carts   Bacon  S’mores  Strolling  Cart   ‘I  Scream’  Ice  Cream  Station  

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design production documents

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CIGAR CART:

Ashtray

Burlap on cart top w/ Banana leaves Humidor set at an angle on top of leaves

Lamp

(3) signs for each chocolate cigar inside Humidor Napkins

Lamp with extension cord Large brown or clear brown ash tray with sample “cigar” Scattered gold mercury glass candles Napkins

design production documents HORS STATION 1

6’ Skinny

ITEM

VESSEL/EQUIPMENT

Tequila Cured Gravlax (10#)

Pre-Plattered at Shop – Small Kitchen Tongs

Candied Bacon (5#)

60oz. Bowl

Romaine (4 heads)

60oz. Bowl

Tomato, Diced Roma (3 pints)

(1) 9” rect.

Cilantro Sour Cream (2 qt.)

Squeeze Bottle

Cilantro Crystals (2 each – 16 oz.)

Shaker

Focaccia Crostini (300)

90oz. Bowl Teaspoons Bev Naps (1) 14” square platter, (1) 17”X10” platters for staff person to work off of

6’ Skinny

ITEM

VESSEL/EQUIPMENT

Duck Pastrami (10#)

Pre-Plated at Shop – Small Kitchen Tongs

Red Onion Jam (1.8qts.)

60oz. Bowl

Jack’s Cracker Spoon (400)

(1) 14” sq. platter (remainder in max rack)

Micro Fine Herbs (2 Each. 8oz.)

60oz. Bowl Teaspoons Bev Naps (1) 17”X10” platters as work area platter

ITEM 6’ Skinny

Sweet Potato Box (300)

VESSEL/EQUIPMENT – extra platters of spoons on max rack Paella Griddle 14” Sq. Platter w/2 Sterno on 5” white porcelain squares -Crescore remaining pot boxes

Apple Leek Relish (1.56 qt.) Micro Mint Garnish (4 Boxes)

60oz. Bowl 60oz. Bowl Teaspoons Bev Naps (1) 17”X10” platters as work area platter

design production documents Hors Station 2

ITEM

VESSEL/EQUIPMENT

Buttermilk Fried Chicken (10#)

In Crescore combines in SS Bowl with syrup

Maple Syrup (1 qt.)

Large white porc. milk carton

Pork Gravy (1.8 qt.)

Round Chaffer w/ ladle

Waffle (300)

Large griddle w/2 sterno on 5” square plates

Snow Pea Shoot (2 clamshells)

90oz. Bowl 2 - small pizza peels- 1- 14" sq platter, 217x10 (for reaching to serve)

6’ Skinny

Bev Naps

8’ Skinny

8’ Skinny ITEM

VESSEL/EQUIPMENT

BBQ Pulled Pork (19#)

Meat held Crescor then served from Oblong Chaffer with Sauces– 2 sterno -

BBQ Sauces/Carolina (2.3 qts. Each) Slaw Dressing 1.56 qt.

90 oz. bowl

Slaw (10#)

90 oz. Bowl – Mix in SS Bowl

Brioche Bun (300)

19” Rectangular platter – back up on max rack 2 - large pizza peels- 14" sq platter (for reaching to serve) Bev Naps

ITEM

VESSEL/EQUIPMENT

Crab Cake (300)

Griddle Rd – flat w/2- sterno & 2- 5"sq plates

Tortilla Star (300)

(2) 14” square platter

Orange Basil Relish (1.6 qt.)

Squeeze bottle

Chive (2 Bunches)

9" rec 3- 19" rec for work area to platter

design production documents ITEM

VESSEL/EQUIPMENT

Egg Timbale (300)

8 Porcelain Egg Cartons for display – remaining eggs in Crescore - 10 sterno

Celery Snowflake (5 boxes) 300 Demi Plastic Spoons

ITEM

VESSEL/EQUIPMENT

Seared Tuna (5#)

Pre platter at shop

Potato Cake (300)

Large griddle – 2 sterno on 5” square plates remainder in Crescor

90 oz. Bowl 5” glass cube

Watercress Remoulade (1.6qt)

Bev Naps

Petite Shamrock (3 Boxes)

26 Faux slate attached to entire barrier rail that runs along the front with velcro

Squeeze Bottle – 14” platter 60 oz. Bowl

Celery Snowflake (5 boxes) 300 Demi Plastic Spoons

6’ Skinny 6’ Skinny

Hors Station 3

6’ Skinny ITEM

VESSEL/EQUIPMENT

Lemongrass Beef (4#)

60 oz. bowl

Belgian Endive (30 whole)

90 oz. bowl

Tangerine Lace Micro (2 each – 8oz)

60 oz. bowl White cutting board Bev Naps 14” platter as work area platter

design production documents ICE SCREAM STAINLESS TABLES

ITEM

VESSEL/EQUIPMENT

Vanilla Ice Cream

Pre-Plattered at Shop In hotel pans

Peanuts

(1) 9” rect. w/ teaspoon

Pretzels

(1) 9” rect. w/teaspoon

Caramel Sauce

Squeeze Bottle

Peanut Brittle

(1) 9” rect. w/teaspoon

Dry Ice

On top of Marble Slab Top with wet Towel of under Marble on table 150 sq. plastic bowls 150 Mini plastic spoons in 9” rect. (2) Bench Scraper tools

6’ Stainless

Bev Naps

ITEM

VESSEL/EQUIPMENT

Chocolate Ice Cream

Pre-Plattered at Shop In hotel pans

Brownie Bits

(1) 9” rect. w/ teaspoon

Fresh Mint

(1) 9” rect. w/teaspoon

Crushed Candy Canes

(1) 9” rect. w/teaspoon

Bubble Sugar Garnish

(1) 9” rect. w/teaspoon

Dry Ice

On top of Marble Slab Top with wet Towel of under Marble on table 150 sq. plastic bowls

6’ Stainless

150 Mini plastic spoons in 9” rect. (2) Bench Scraper tools Bev Naps

design production documents

design production documents custom designed menu cards

PEANUTS • PRETZELS • CARAMEL SAUCE • BROWNIE BITES • FRESH MINT • BERRIES • CRUSHED CANDY CANES • BASIL • PEANUT BRITTLE • CRUSHED CANDY CANE BUBBLE • LIME ZEST • FRIED BASIL LEAF • CHOCOLATE TORTILLA GARNISH • BASIL HONEY • DICED AVOCADO • CHILI-ROASTED POBLANOS • LIME SYRUP •

EG G AM CRE N MS COR O O HR MUS

G R AV L A X

URED B LT

salmon bacon lettuce tomato cilantr o cream

lemongrass beef salad

lemongrass eak t s k n garlic fla ginger cf13 belgian #ao endive

MILK CHOCOLATE GINGERBREAD CENTER

T RU F

SWEET SMOKE

FLE

WHITE CHOCOLATE COOKIES AND CREAM CENTER

C I GA

R BA R

#AO

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SCREAM TEQUILA C

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STOGIE

REAM

DARK CHOCOLATE BLOOD ORANGE CENTER

PEANUTS PRETZELS CARAMEL SAUCE BROWNIE BITS FRESH MINT BERRIES

I SCREAM TOPPINGS PEANUTS • PRETZELS • CARAMEL SAUCE • BROWNIE BITES • FRESH MINT • BERRIES • CRUSHED CANDY CANES • BASIL • PEANUT BRITTLE • CRUSHED CANDY CANE BUBBLE • LIME ZEST • FRIED BASIL LEAF • CHOCOLATE TORTILLA GARNISH • BASIL HONEY • DICED AVOCADO • CHILI-ROASTED POBLANOS • LIME SYRUP •

MASON JAR PIES b Apple Crum Blueberr y Lemon Meringue #aocf13

BAC O N S'M O R ES

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Por amese Sand Vietn

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S LS EL SAUCE IE BITS MINT S

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ISH W IT H B L A CK KALE & B R A N D IE D D IJ O N C

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