Black & White Mirror Mirror Buffet
Best Buffet Presentation & Menu CATIE Awards 2014
SYNOPSIS
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On October 28, 2013, Mariano’s Fresh Market -‐ known for its quality food products, compeBBve prices, and strong sense of community -‐ held a Grand Opening for their latest branch. The party took place right inside the store for over 500 guests, including friends and family members, employees, philanthropists, poliBcians, and other key figures within the local community. The objecBve of the party was to be seen and remembered, and as caterers, we wanted to create a buffet that was unprecedented and unforgeLable. To accomplish this, we embraced the event’s Black and White theme with innovaBon and flair.
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BUFFET DESIGN CONCEPT & OBJECTIVES
On the surface, the theme “Black & White” is far from unique, but while usually associated with dress code or décor, we decided to take it one step further and incorporate it into our menu. As an added challenge, we wanted not just the food, but the buffet presentaBon itself to reflect our theme, and as a result, we developed our Black & White Mirror Buffet. Simply put, our concept was to create two buffets – one enBrely black buffet and one white buffet. For part of the display, we produced black and white versions of the same dish and displayed them side-‐by-‐side. On the “white side” of the buffet, for instance, we served White Sea Salt Crusted Rack of Lamb with White Balsamic ReducBon while the “black side” version was made exactly the same but instead uBlized black lava salt for the crust on the lamb and black balsamic reducBon. Similarly, for our Ravioli with Lobster in a Seafood Nage, we simply added squid ink to the pasta dough on one side of the buffet to render a black appearance. The result was a striking display with delicious results.
CREATIVE PROCESS USED TO DESIGN THE MENU
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Since its incepBon in 2010, we have been catering grand opening events for Mariano’s, each with its own unique menu and theme. Compared to previous parBes, developing the menu for our Black and White buffet required us to really put our creaBve capaciBes to work! To eliminate the need for guests to wander between two buffets during service, we created two versions of the same item and displayed them onto separate sides of a double-‐ sided buffet. Over several weeks we brainstormed and tested a mulBtude of ideas for “black” and “white” dishes. Even though we wanted to achieve a contrast in appearance, we wanted the flavors and the essence of the dishes to be comparable. We used several different approaches in designing the buffet. One simple approach was to take popular dishes and give them “black” and “white” makeovers, such as the Parmesan Crusted Whitefish with a Horseradish Cream Sauce on the “white” buffet and the Blackened Grilled Sirloin served with Blackberry Demi on the “black” buffet. Another strategy was to create a list of foods that already have a black and white counterpart, like white rice and black forbidden rice, and develop a dish around those.
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SETUP OF THE BUFFET AND FUNCTIONALITY OF THE PRESENTATION
The black and white mirror buffet was staged onto a series of long white tables. Stacks of square white and black plates were situated at the front of the buffet, designaBng their respecBve sides. To enhance the color contrast, the room was dimly lit while a single lamp illuminated each of our rack of lamb and sirloin carving staBons in white light. Because we wanted a clean, modern feel, we kept décor to a minimum and let the food be the focus of the buffet. In lieu of chafers, we uBlized an assortment of black and white serving pieces. On the black buffet, we used cast iron skillets and other black dishes to match the darker tone of the food. The Black Sesame Seed Long Bean Knots with Sweet Soy Siracha Sauce was porBoned into miniature black skillets while the other side exhibited a variety of white ceramics, like the Individual Champagne Cauliflower Au GraBn served in white ramekins. The white buffet also included a crudite display, presenBng a number of white dips, like roasted garlic hummus and feta mint yogurt, and white dippers like sBrrato crosBni, jicama batons, and white asparagus. In front of the white buffet was a risoLo acBon staBon where guests selected from a variety of ingredients to mix in. In addiBon, our black buffet featured an Eggplant Caponata Salad that was porBoned inside individual mason jars embossed with Mariano’s logo and stacked onto black Bered serving trays. (ConBnue next page)
For the dessert buffet, we posiBoned a white chocolate and a dark chocolate fondue fountain onto separate tables and stacked a variety of “black and white” dippers, such as angel food cake squares, peBte dark chocolate cupcakes, ridged potato chips, and sugar cookie dough balls in between them. The dippers were displayed in alternaBng shades inside clear cube bowls so their colors would not be obscured. Surrounding the fondue staBon were clear glass ornaments suspended from white contemporary “trees.” Inside these ornaments were white and black decorated cheesecake lollipops for guests to take as they pleased.
CHALLENGES & OBSTACLES
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The most challenging aspect of our Black and White Mirror Buffet was establishing two versions of the same dish. Our goal was to achieve a black and white effect without the addiBon of arBficial ingredients like food coloring. Working with the limited number of natural “black” food opBons was a challenge in itself. We wanted to highlight the flavors and contrasBng colors that already exist in nature, uBlizing darker vegetables like red beets and purple cauliflower and with proteins like whitefish and black cod. Moreover, while usually we strive to integrate as many colors as possible into our dishes, for this parBcular menu we were trying to accomplish the exact opposite effect. We had to produce dishes that were virtually all one color but sBll looked appeBzing. Our final challenge to complete our client’s black and white experience was to design a buffet that retained the same black and white qualiBes as the food we worked so hard to develop. This meant refraining from using chrome chafers anywhere on the buffet. To overcome this challenge, we incorporated interacBve acBon staBons using griddles and sauté pans, placed items in individual black and white containers, and uBlized black and white plaLers such as marble slabs to complete the look. The final result was not only aestheBcally clean and modern, but it simultaneously improved the quality of the food, keeping it hoLer and fresher than it would have been using chafers.
RECIPES BLACK/WHITE SALT-‐CRUSTED RACK OF LAMB (Yield: 1 rack) 1 lb Black OR Kosher Salt .25 cups Egg Whites 1 -‐ 8-‐bone rack (20oz) Lamb Chops (frenched) .5 tsp Fresh Rosemary .5 tsp White Pepper
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1. 2. 3. 4. 5. 6. 7. 8.
Combine salt and egg whites. Reserve. Season the rack of lamb with rosemary and white pepper. Lay 5oz reserved salt crust on a sheet pan in a 1/4” thick rectangle (the same dimensions as the rack of lamb). Place lamb on top of salt. Cover lamb with remaining 11oz salt crust. Blast in a 500 degree oven for 5 minutes unBl salt hardens. Remove from heat and cool. At party: Heat lamb in a cave unBl it reaches 125 degrees or desired doneness. Remove salt. Slice into chops and serve.
BLACK/WHITE ROOT VEGETABLE MEDLEY (Yield: 14oz) 1.5 oz BuLer 5 oz Baby Carrots -‐ Yellow OR Purple (cut 6:1; blanched) 5 oz Cauliflower -‐ White OR Purple (florets; blanched) 5 oz Beets -‐ Red OR Candy Striped (Chinese cut; blanched) 1 tbl Salt .5tsp White Pepper 1.5oz Hazelnuts (roasted; crushed)
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1. 2. 3. 4. 5.
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Heat a saute pan over medium heat. Add buLer and cook unBl brown. Add carrots, cauliflower, and beets. Saute for 4 minutes. Season with salt and white pepper. Add hazelnuts. Remove from heat and serve.
RECIPES BLACK/WHITE LOBSTER RAVIOLI IN A SEAFOOD NAGE (Yield: 15 each)
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7.5 oz Black OR White Ravioli Dough (see recipe below) 12 oz Lobster Filling (see recipe below) 1.5 tsp Egg Wash 2 qt Water 1tsp Salt 12floz Seafood Nage (see recipe below)
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1. Divide pasta dough into 4.5oz porBons. Roll each porBon into thin sheets using pasta machine. 2. Using a #70 cuLer, mark the pasta sheets. 3. Evenly arrange .8oz lobster filling over half of the pasta sheets. 4. Spray egg wash on exposed pasta surface. Cover with remaining pasta sheet. 5. Using a #100 cuLer, cut into ravioli shapes, then seal edges with a fork. Reserve. 6. Meanwhile, bring water to a boil in a stockpot. Add salt. 7. Drop ravioli into boiling water and cook unBl al dente, approximately 5-‐10 minutes. 8. Remove ravioli from water and dry. 9. Toss with warm Seafood Nage. 10. Serve.
BLACK/WHITE RAVIOLI DOUGH (Yield: 2lb)
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1.33 lb All Purpose Flour 6.67 Eggs 1.22 floz Vegetable Oil 2 tsp Salt 1floz Squid Ink (FOR BLACK ONLY)
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1. In a mixer fiLed with a dough hook, combine flour, eggs, vegetable oil, and salt. Mix unBl a ball forms. For BLACK ravioli, add squid ink and mix unBl incorporated. 2. Remove dough and knead unBl smooth. 3. Coat the outside of the dough in vegetable oil. Wrap in plasBc wrap and allow the dough to rest at room temperature for at least 20 minutes. 4. Reserve for further use.
RECIPES SEAFOOD NAGE (Yield: 12floz)
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2 oz BuLer 1.25 cups Lobster Stock .4oz Parmesan Cheese
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1. 2. 3. 4.
Heat a saucepan over medium heat. Add buLer and cook unBl brown. Deglaze with lobster stock. Add parmesan cheese. Reserve.
LOBSTER FILLING FOR RAVIOLI (Yield: 3.25lb)
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2 floz Olive Oil 2oz Shallot (minced) 1.5oz Garlic (minced) 2 lb Lobster Tail 1 tsp Salt .5tsp Black Pepper 1 cup Sherry Wine 8oz Mascarpone Cheese 8oz RicoLa Cheese 4oz Parmesan Cheese 4floz Chives (chiffonade)
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1. 2. 3. 4. 5. 6.
Heat olive oil in a sauté pan over medium heat and sweat shallots and garlic. Add lobster and sauté for 6 minutes. Season with salt and pepper. Deglaze with sherry and cook unBl evaporated. Remove from heat and pulse in robot coupe 8 Bmes. Combine with mascarpone cheese, ricoLa cheese, Parmesan cheese, and chives. Reserve.
CUSTOM DESIGNED “GRAND OPENING” MENU HONORING MARIANO’S FRESH MARKET WHEATON HOSTED BY MR. AND MRS. BOB AND NINA MARIANO MONDAY, OCTOBER 28, 2013 APPROXIMATELY 6:00PM-6:15PM Drinks and Photo Area Will Be Set and Ready as Guests Arrive GUESTS BEGIN TO ARRIVE AT 6:30PM GUESTS ARE GREETED BY VIP VALET PARKING COMPANY & Welcomed by a Sculpted Ice Chef Offering Guests Crab and Forbidden Rice Miniature Pushpops Displayed from a Black Ice Tray
SET ALONG WINDOWS 3-6’ Registration Tables with White Linen, and 8-Black Mirage Chairs *Mariano’s Employees will be Seated at Registration Table* SET BEHIND PIPE AND DRAPE BEHIND REGISTRATION *Provided by Kehoe* 2-6’ Coat Check Tables with Black Linen *Mariano’s Employees will Hang Guest’s Coats*
Black & White Grand Opening Mariano’s Fresh Market Wheaton Hosted By Mr. and Mrs. Bob and Nina Mariano Monday, October 28, 2013
MENU CONTINUED BUTLERED WELCOME DRINKS OFFERED BY DESIGNED CUISINE SERVERS
*Designed Cuisine will Provide All Alcohol and Mariano’s will Provide Champagne and Wine* Black Tie Cocktail Champagne and Chambord
(Champagne Provided by Mariano’s) Garnished with a French Vanilla Jelly Bean served in a 14oz. Black Goblet and
White Lady
Gin, Cointreau, Lemon Juice offered in a 12oz White Goblet garnished with a Chocolate Moustache Lollipop
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Black & White Grand Opening Mariano’s Fresh Market Wheaton Hosted By Mr. and Mrs. Bob and Nina Mariano Monday, October 28, 2013
MENU CONTINUED BUTLERED HORS D’OEUVRES OFFERED BY UNIFORMED SERVERS (3pp)
*On Branded and Thematic Trays, with Fresh Floral Blooms and Greenery & Accents Provided by Kehoe* Warm Buckwheat Blini topped with Creme Fraîche and Caspian Oesetra Caviar Blackberry & Goat Cheese Crostini Goat Cheese and Fresh Blackberries on a Roasted Garlic Crostini, drizzled with Red Wine Blackberry Sauce, garnished with Chives Mini White Corn Jalapeno Muffin filled with
Mariano’s Smokehouse Pulled Pork Black Cherry Cola BBQ Sauce White Cheddar Mini Waffle topped with
Mariano’s Smokehouse Thin Sliced Brisket Dark Chocolate Mole Sauce
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Black & White Grand Opening Mariano’s Fresh Market Wheaton Hosted By Mr. and Mrs. Bob and Nina Mariano Monday, October 28, 2013
MENU CONTINUED “TASTE OF MARIANO’S” 6:30PM-7:30PM FROM BEHIND THE PIZZA COUNTER (Served with a Beverage Napkin)
Mariano’s Freshly Baked Assorted Flatbreads
*Designed Cuisine will Assist with Passing* GELATO DEPARTMENT Served on a Disposable Spoon: (Provided by Vero) Guests to Choose from a Variety of Homemade Gelato (White and Black Only???) (.5pp) served in 3oz. Soufflé Cups (Provided by Mariano’s) *Designed Cuisine will Assist with Serving* SERVED BY UNIFORMED OKI SUSHI CHEF AT OKI SUSHI COUNTER *Mariano’s Fresh Market will Provide All Sushi* 1200 PIECES OF ASSORTED SUSHI AND MAKI ROLLS, (Black Rice???) (2-3 Assorted Hot Appetizers) All Decoratively Displayed *Designed Cuisine will Provide Black and White Disposable 4” Plates and Imprinted Beverage Napkins* Accompanied By Soy, Japanese Aioli, Pickled Ginger, and Chopsticks
*Provided by Oki *
APPROXIMATELY 7:15PM RIBBON CUTTING CEREMONY *1-12’x12’ Stage with Podium and Microphone Provided by Sound Investments*
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Black & White Grand Opening Mariano’s Fresh Market Wheaton Hosted By Mr. and Mrs. Bob and Nina Mariano Monday, October 28, 2013
MENU CONTINUED IMMEDIATELY FOLLOWING THE RIBBON CUTTING CEREMONY AT APPROXIMATELY 7:30PM DINNER BUFFETS “BLACK & WHITE MIRROR BUFFET” (Set on Kehoe Tables - Double Sided) (Menu Signage Included)
Black Side
White Side
Squid Ink Ravioli, filled with Lobster in a Seafood Nage
White Ravioli filled with Lobster in a Seafood Nage
Carved to Order by a Uniformed Chef: Black Lava Salt Crusted Rack of Lamb Balsamic Reduction
Carved to Order by a Uniformed Chef: White Sea Salt Crusted Rack of Lamb White Balsamic Reduction
Oven Roasted Purple Fingerling Potatoes in Rosemary and Garlic
Oven Roasted Golden Fingerling Potatoes in Rosemary and Garlic
Root Vegetable Medley Purple Carrots, Purple Cauliflower, Red Beets & Hazelnut Brown Butter
Root Vegetable Medley Yellow Carrots, Cauliflower, Candy Striped Beets & Hazelnut Brown Butter
Black Kale Caesar Salad Black Frico Crisps Pumpernickel Croutons Homemade Caesar Dressing
Romaine Heart Caesar Salad Parmesan Frico Crisps Sourdough Croutons Homemade Caesar Dressing
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Black & White Grand Opening Mariano’s Fresh Market Wheaton Hosted By Mr. and Mrs. Bob and Nina Mariano Monday, October 28, 2013
MENU CONTINUED “WHITE BUFFET” (Menu Signage Included)
Pan Roasted Chicken Breast with Lemon Thyme Au Jus
Set atop Made to Order Four Cheese Risotto
Parmesan Crusted Whitefish Horseradish Cream Sauce on a bed of Wilted Spinach Individual Champagne Cauliflower Au Gratin Server Assisted White Dip Display White Bean Dip Roasted Garlic Hummus Feta Mint Yogurt Herbed Pita Chips, Stirrato Crostini, Grissini Breadsticks French Radishes, English Cucumber, Jícama Batons, White Asparagus, Endive Winter White Panzanella Salad Napa Cabbage, Fennel, Yellow Teardrop Tomatoes, Radish, Brussels Sprouts, Onion, Manchego Cheese Red Wine Vinaigrette
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Black & White Grand Opening Mariano’s Fresh Market Wheaton Hosted By Mr. and Mrs. Bob and Nina Mariano Monday, October 28, 2013
MENU CONTINUED “BLACK BUFFET” (Menu Signage Included)
Black Cod served over Black Coconut Forbidden Rice Sweet Mirin Glaze Carved to Order by 2-Uniformed Chefs: Blackened Herb Grilled Sirloin Blackberry Demi Miniature Black Bread Pudding Muffins Black Mission Figs with Goat Cheese, Crispy Prosciutto and Honey Drizzle Black Sesame Seed Long Bean Knots Sweet Soy Siracha Sauce “BLACK BUFFET” CONTINUED Individual Eggplant Caponata Salad Capers, Black Olives, Red Onion, Sherry Vinegar Black Bread Crostini
served in Individual Mason Jars embossed with the Mariano’s “M” Logo
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Black & White Grand Opening Mariano’s Fresh Market Wheaton Hosted By Mr. and Mrs. Bob and Nina Mariano Monday, October 28, 2013
MENU CONTINUED BUTLERED DINNER MINI PLATES OFFERED BY SERVERS Mini Milk Braised Pork Taco White Corn Tortilla Shell Lime and Cumin Spiced Crema BBQ Beef Bao Buns served in Individual Mini Steamer Baskets Mini Burger on a Pretzel Bun Caramelized Onion Aioli and Coated French Fries served in a Miniature Fry Basket lined with Black and Kraft Checkered Tissue Paper Seared Sea Scallop on a bed of Black Lentils served from a Miniature White Ceramic Skillet with a Silver Disposable Demi Fork
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Black & White Grand Opening Mariano’s Fresh Market Wheaton Hosted By Mr. and Mrs. Bob and Nina Mariano Monday, October 28, 2013
MENU CONTINUED APPROXIMATELY 8:45PM DESSERT BUFFET Set Under Illuminated Black & White Chandeliers
Chef Assisted: Dark & White Chocolate Flowing Fountains Serving an Array of Decoratively Displayed: Marshmallows, Bananas, Coconut, White Angel Food Cake Squares, Cheesecake Triangles, Rice Krispie Treats, Raw Eggless Sugar Cookie Dough Balls, White French Macarons Ridged Potato Chips Dark Chocolate Caramels, Pretzel Rods, Chocolate Chocolate Chip Raw Eggless Cookie Dough, Brownie Bites, Double Stuffed Oreos, Chocolate Marshmallows, and Petite Dark Chocolate Chip Cupcakes Suspended Black and White Decorated White and Dark Chocolate Cake Pops, Cheesecake Pops Brownie Pops, and Peanut Butter Buckeye Lollipops
(Sculptures by Kehoe)
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Black & White Grand Opening Mariano’s Fresh Market Wheaton Hosted By Mr. and Mrs. Bob and Nina Mariano Monday, October 28, 2013
MENU CONTINUED BUTLERED DESSERTS
(On Eclectic and Color Coordinating Trays with Fresh Floral Blooms and Greenery) Petite Black Velvet Cupcakes with Cream Cheese Frosting Petite Black & White Cookies Miniature Dark & White Chocolate Mousse Layered with White Oreo Crumb served in a Mini Glass Espresso Cup with a Disposable Demi Spoon Chocolate Dipped Toasted Marshmallows with Graham Cracker Dust & Godiva Chocolate filled Pipettes
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Black & White Grand Opening Mariano’s Fresh Market Wheaton Hosted By Mr. and Mrs. Bob and Nina Mariano Monday, October 28, 2013
MENU CONTINUED BUTLERED DESSERTS CONTINUED Miniature Black Cows (Mariano’s Vanilla Gelato, Root Beer & Chocolate Syrup topped with Whipped Cream served in a 5oz. Bistro Glass with a Black & White Striped Mini Straw Black Custom Miniature “Mariano’s” Cones filled with White Chocolate Dipped Popcorn drizzled in Black & White
COFFEE STATION (Set with Dessert)
Decaffeinated Coffee (Provided by Vero) Cream, Sugar, Sweet ‘n Low and 4oz. Hot Cups (Provided by Designed Cuisine) Three-Tiered Cheesecake (Provided by Eli’s)
*Displayed Only* ******
$91.00 Per Person Plus 10% Sales Tax
***The above menu price is based on a minimum of 350 guests. If the final guest count falls below 350 guests, the per person price will increase based on the final guest count.***
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Black & White Grand Opening Mariano’s Fresh Market Wheaton Hosted By Mr. and Mrs. Bob and Nina Mariano Monday, October 28, 2013
MENU CONTINUED **PLEASE NOTE THAT DESIGNED CUISINE IS NEITHER A DIETARY RESTRICTED NOR AN ALLERGY-FREE FACILITY. WE WILL TAKE THE UTMOST CARE IN FOLLOWING ALL DIETARY & ALLERGY SPECIFICATIONS, BUT CANNOT GUARANTEE THAT THERE WILL NOT BE CROSS CONTAMINATION. ALL COMMON ALLERGENS ARE PRESENT & PROCESSED THROUGHOUT OUR FACILITY. Host’s Initials __________ **Please note that due to insurance and safety reasons, Designed Cuisine personnel can not move home or office furniture or other heavy personal objects weighing more than 15 lbs. Designed Cuisine will only be responsible for the moving, set-up and breakdown of all special event rental items (including tables and chairs) rented by Designed Cuisine, with the exception of “plush or non-traditional” event furniture (couches, love seats, coffee/end tables, ottomans, etc, which will be set in place and removed by the subcontracted rental company). In the event that assistance in moving such personal or rental items occurs without the express written permission of the president of Designed Cuisine, its agents, employees and subcontracted employees can not be held liable for any damages incurred.
Host’s Initials __________
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Black & White Grand Opening Mariano’s Fresh Market Wheaton Hosted By Mr. and Mrs. Bob and Nina Mariano Monday, October 28, 2013
ADDENDUM (6 Bartenders) Kehoe’s Bars Set in Produce Area from 6:00pm-7:30pm (5 Bartenders) Dinner Bars from 7:30pm-10:00pm Near Dinner Seating with Decorative Shelving and Black & White Bottle Display (Kehoe??? or Designed Cuisine???) Designed Cuisine will provide: Full Premium Bar: BEVERAGES - $23.95pp Additional
Tito’s Vodka Ketel One Vodka Triple Sec Tanqueray Gin Jim Beam Bourbon Dewar’s White Label Jack Daniels Black Espolon Tequila Bacardi Rum
Kahlúa Chambord
Sam Adams Beer Amstel Lite Beer Miller Lite Beer
Corona Beer Bass Pale Ale Beer Guinness Beer *Clear Mini Bowls filled with Custom Mariano’s Black & White M&M’s Specialty Cocktails (with Menu Signage) “Black & Tan”
Bass Pale Ale & Guinness Stout
“Black & White” Kahlúa & Milk
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Black & White Grand Opening Mariano’s Fresh Market Wheaton Hosted By Mr. and Mrs. Bob and Nina Mariano Monday, October 28, 2013
ADDENDUM CONTINUED BEVERAGES CONTINUED
Designed Cuisine will provide: Bar Set-Up:
(Includes Ice, Standard Drink Garniture (Extra Lime Wedges), Bleu Cheese Olives , Stirrers and Swordpicks) Olive Juice Sweet and Dry Vermouth Coke, Diet Coke and Sprite Gingerale Tonic Water Panna Still Water San Pellegrino Sparkling Water Cranberry Juice Bloody Mary Mix
Cointreau Milk
Mariano’s Fresh Market will Provide: Chardonnay La Créma Francesca Cabernet Sauvignon Prosecco or Champagne
Fresh Squeezed Orange Juice and Grapefruit Juice (Gallon Containers)
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Black & White Grand Opening Mariano’s Fresh Market Wheaton Hosted By Mr. and Mrs. Bob and Nina Mariano Monday, October 28, 2013
ADDENDUM CONTINUED (Report Time: 12:00pm-Staggered) (Based on an Event Time of 6:00pm-10:00pm with a Guest Count of Approximately 375) PERSONNEL - $14035 Additional 1 2 1 2 9 5 7 5 4 8 1 4 3 2 1
Function Director Captains Captain Chefs Kitchen Assistants Table Chefs Servers Servers Servers Servers Bar Porter Bartenders Bartenders Managers On Duty Manager On Duty
(12:00pm-11:30pm) (12:00pm-11:00pm) (12:00pm-11:30pm) (2:00pm-11:00pm) (2:00pm-11:00pm) (2:00pm-11:00pm) (5:00pm-11:30pm) (2:00pm-10:00pm) (12:00pm-10:00pm) (4:00pm-11:00pm) (5:30pm-10:30pm) (1:00pm-10:00pm) (5:00pm-11:30pm) (12:00pm-10:00pm) (12:00pm-4:30pm)
The above personnel have been engaged for the above specified hours at a cost of $14,035. Overtime will be charged at the rate of $35 per hour for each employee retained beyond the hours specified. All
personnel will be attired in black pants, ½ in White button-down shirts with long “Skinny” Black Ties and ½ in Black button-down shirts with long “Skinny” White Ties, black polished shoes and black bistro aprons.
We feel that the above staff is necessary to smoothly set-up, serve and clean your event. They will pay specific attention to clearing used plates, glasses and napkins, etc. to maintain the festive atmosphere desired.
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Black & White Grand Opening Mariano’s Fresh Market Wheaton Hosted By Mr. and Mrs. Bob and Nina Mariano Monday, October 28, 2013
ADDENDUM CONTINUED EQUIPMENT RENTAL - $12630 Additional
(Delivery and Set-up on Monday, October 28, 2013 between 8:00am and 11:00am and Pick-Up on Monday, October 28, 2013 at 10:00pm Sharp!) Label Prep 20 6 3 2 10 10 1 1 1 1 1 4 1
8’x30” Tables 32 Gallon Garbage Cans (Prep) Lucite Tubs Lucite Strainers 14” Round Silver Gallery Trays with Non-Skid Inserts (Passed Drinks) 15” Round Stainless Trays (Pick-Up) Case Sterno 36”x36” Table (Cheesecake) Black Sparkle Charger Ocean Charger Black Melamine Crinkle Tray 20 Gallon Garbage Cans (Around Store) 36” Round Table (Coffee)
Label Dinner Bars
2 2 470 200 150 100 100
10 Gallon Igloos Lucite Tubs Footed V-Cocktail Glasses (Mixed) 10oz. Martini Glasses 8.5oz. Eno Wine Glasses (Wine) 7oz. Martini Glasses (Black/Whites) Pint Glasses (Black and Tan)
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Black & White Grand Opening Mariano’s Fresh Market Wheaton Hosted By Mr. and Mrs. Bob and Nina Mariano Monday, October 28, 2013
ADDENDUM CONTINUED EQUIPMENT RENTAL CONTINUED
Label Dinner Bars Continued 2 100 6 75
Slim Jims Pint Glasses (Beer) Blackwood Tray Stands and Waiter Trays 2oz. Glass Footed Cordials (Shots)
Label Reception 3 8
6’x30” Tables (Registration) (Deliver to Front of Store) Black Mirage Chairs (Registration)
150 100 3 1 1 1 4 1 200 300 24 2 6 6 7 100 100 50
Modern Cocktail Glasses (Passed Wine) Stemless Flutes (Passed Champagne) 4”x10” Black Melamine Rectangular Trays (In Store Departments) Lucite Tub (Passed Drinks) Lucite Strainer (Passed Drinks) 10 Gallon Black Igloo (Passed Drinks) Black Wood Tray Stands and Waiter Trays 8’x30” Table (Drink Prep) Double Old Fashioned Glasses (Sodas/Water) Eno 8oz. Wine Glasses Glass Oval Decanters (Bar) Black Screens (Welcome Drink) Igloos Metal Ice Scoops Lucite Tubs Black 14oz. Goblets (Black Drink) White 12oz. Goblets (White Drink) Pint Glasses (Black and Tan)
(Deliver to Front of Store)
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Black & White Grand Opening Mariano’s Fresh Market Wheaton Hosted By Mr. and Mrs. Bob and Nina Mariano Monday, October 28, 2013
ADDENDUM CONTINUED EQUIPMENT RENTAL CONTINUED
Label Reception Continued
30 6 6 7 325 400 2
Catalina Dishes White Porcelain Sake Bottles (Olive Juice) Slim Jims (Garbage) Chrome Coat Racks (1-for Staff/6-for Guests) (Deliver to Front of Store) Metal Hangers (Deliver to Front of Store) Triplicate Numbers (Deliver to Front of Store) 6’x30” Tables (Coats) (Deliver to Front of Store)
*6-8-Highboy Tables Provided by Kehoe Designs Label Sushi 4 8 6
Sugar Tongs (Ginger) 6” Black Square Hi-Gloss Plates (Put Serving Pieces on) Hammered Iced Teaspoons
Label Passed Dinner 270 2 2 1
White Ceramic Skillets 12”x18” Wood Trays with Handles Black Lucite Square Trays Black Decorated Shadow Box
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Black & White Grand Opening Mariano’s Fresh Market Wheaton Hosted By Mr. and Mrs. Bob and Nina Mariano Monday, October 28, 2013
ADDENDUM CONTINUED EQUIPMENT RENTAL CONTINUED
Label Black & White
2 2 4 6 2 2 2 200 200 200 2 2 200 200
Illuminated White Lucite Boxes (Risers) 5” Black Tile Risers Hors D’Oeuvres Tongs Long Serving Spoons Scissor Tongs Large Graphite V-Bowls (Salad) White Melamine Pedestal Bowls (Salad) White Handle Forks White Handle Knives (Chrome Side) Circlet Forks and Knives (Black Side) White Carving Boards and 18”x24” Trays Silver Ornate Heat Lamps 10” Black Matte Square Plates 10” White Sheer Square Plates
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Black & White Grand Opening Mariano’s Fresh Market Wheaton Hosted By Mr. and Mrs. Bob and Nina Mariano Monday, October 28, 2013
ADDENDUM CONTINUED EQUIPMENT RENTAL CONTINUED
Label Black Buffet 4 2 2 6 2 275 275 2 275
White Carving Boards and Trays (Beef) Chrome Heat Lamps Sauce Pots and Ladles (Demi) Hors D’Oeuvres Tongs Cake Servers (Fish) 10” Black Round Dinner Plates Como Dinner Forks and Knives 9”x26” Black Melamine Oblong Trays (Mason Jars) Black Skillets (Hall’s)
Label White Buffet
4 4 4 4 4 4 4 6 12 4 2 2 2 2 6 300 300 300
104oz. Lucite Bowls (Rice) 24oz. Glass Fluted Bowls (Asiago & Parmesan) 8oz. White Slanted Bowls (Salt & Pepper) 8” White Bowls (Whipped Cream) Wine Bottles w/Stoppers (Oil & Chicken Stock) Induction Stoves Induction Fry Pans Iced Tea Spoons White Handle Teaspoons Chrome Serving Spoons (Salads) 12”x12”x10” White Lucite Boxes (Salads) 12”x12”x5” White Lucite Boxes (Salads) Cake Servers (Fish) Long Handle Serving Spoons Silver Hors D’Oeuvres Tongs White Round Edge 7”x10” Rectangular Plates White Handle Forks and Knives 2oz. Ramekins (Hall’s)
ADDENDUM CONTINUED 20
Black & White Grand Opening Mariano’s Fresh Market Wheaton Hosted By Mr. and Mrs. Bob and Nina Mariano Monday, October 28, 2013 EQUIPMENT RENTAL CONTINUED
Label Dessert
1 3 3 1 4 150 200 1 2 12
Black Drip Tray Small Glass Carafes (Cream) White 6” Footed Bowls (Coffee Condiments) Coffee Stand (Decaf) Silver Hors D’Oeuvres Tongs Clear Glass Espresso Cups (Deliver to DC on 10/25/13) 6oz. Bistro Glasses (Black and Whites) Aged Farm Cone Holder (Popcorn) Stainless Tables (Fountains) Iced Beverage Silhouette Glasses
Mariano’s will provide Large and Small Garbage Cans, Prep Area and Coolers for Chilling Wine and Champagne
Designed Cuisine will Prep in Parking Lot & Provide Fryer, Caves and Sheet Pans,
Carving Knives, Mini Torches and Cigarette Trays Kehoe Designs will provide Pipe and Drape for Prep Area for Coat Racks and Store Area, Logo Trays, Buffet Accents, Floral Blooms and Buffet and Dessert Tables LINEN RENTAL - $1480 Additional
(Delivery and Set-up on Monday, October 28, 2013 between 8:00am and 11:00am and Pick-Up on Monday, October 28, 2013 at 10:00pm) 3 2 12 10 11 2 3
90”x132” Banquets Black Poplin (Registration) 90” Squares Black Sonata (Registration Overlay) 90” Squares Black Poplin (Bar Wraps) 90” Rounds (5-Black/5-White) (Tray Stands) 120” Rounds Black (Garbage Cans) 90” Squares Black/White Dot (Cheesecake) Black and White Stripe Runners (Black Buffet/White Buffet)
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Black & White Grand Opening Mariano’s Fresh Market Wheaton Hosted By Mr. and Mrs. Bob and Nina Mariano Monday, October 28, 2013
ADDENDUM CONTINUED LINEN RENTAL CONTINUED 1 90” Squares Black Lamour (Black Buffet) 1 90” Squares White Lamour (White Buffet) 1 90” Squares Sonata White (White Part of Black and White) 1 90” Squares Black Sonata (Black Part of Black and White) 1 90” Squares White Poplin (Under Sonata) 1 90” Squares Black Poplin (Under Sonata) 10 Black Linen Napkins 10 White Linen Napkins 2 90”x132” Banquets Black Poplin (Coat Check) 2 90”x132” Banquets White Lamour (White Fountain) 1 90”x132” Banquet Black Lamour (Fountain) 2 90” Squares White Polka Dot (Fountain White) 2 90” Squares Black Pintuck (Black Fountain) 2 90” Squares Black Poplin (Ice Chef) 1 108” Round Black Poplin (Coffee) DISPOSABLES - $3600 Additional
Designed Cuisine will provide:
3000 1000 500 400 125 100 200 250 250 48
Imprinted Colored Cocktail Sized Napkins (Black and White/White and Black) Black and White Luncheon Size Napkins Imprinted Guest Towels (White with Black Stripe) Imprinted Sushi Napkins (Oki) 4oz. Hot Cups (Coffee) Stirrers Disposable Demi Spoons (Mousse) Fry Baskets (Burger) Disposable Demi Forks (Scallop) Glass Cake Pop Holders
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Black & White Grand Opening Mariano’s Fresh Market Wheaton Hosted By Mr. and Mrs. Bob and Nina Mariano Monday, October 28, 2013
ADDENDUM CONTINUED DISPOSABLES CONTINUED 190 Black & White Stripe Mini Straws (Dessert) 250 Black Check Tissue Liners 400 Black 5” Square Disposable Plates 400 Black/White Personalized M&M’s 150 Black Mustache Lollipops (Welcome Drink) 300 Mason Jars with Personalized Tops (Eggplant) 400 White French Vanilla Jelly Bellies (Welcome Drink) 300 Black/White Picks (Burger) 350 7” Black and White Aqua Wave Plates (Dessert) 250 Pipettes (S’mores) 20 Black Skinny Ties (Servers) 20 White Skinny Ties (Servers) DECORATION
For Reception: Kehoe Design will provide Skirting for Band Stage, Draping behind Stage, Highboy Tables and Bars
For Dinner: Kehoe Designs will Provide Buffet and Guest Tables, Passing Trays and Risers,
Hawker Boxes, Fresh Floral Blooms, Greenery, Buffet Centerpieces and Sculptures with Fishing Line for Cake Pops
MISCELLANEOUS - $250 Additional
Designed Cuisine will provide: 12 2
Radios Amenity Baskets for Bathrooms
VALET PARKING SERVICE
Provided and Billed through “VIP” Valet TRUCKING CHARGE - $100 Additional
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Black & White Grand Opening Mariano’s Fresh Market Wheaton Hosted By Mr. and Mrs. Bob and Nina Mariano Monday, October 28, 2013
ADDENDUM CONTINUED The Menu and Addendum above have been approved. ___________________________ on _________________________ (Host's Signature) (Date) **Please note this is NOT the final invoice. Any changes made to the BEO as well as final counts will be reflected on the final invoice. The final invoice will be presented at the end of the evening, showing all payments, any adjustments made after this BEO is issued, and all final counts. ALL balances are due at the end of your event. Any refund due will be issued within 5 days following your event.
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