August 2010

Between summer vacations and a very busy season here it's been awhile since I've posted to our blog. Now that Fall is upon us I want to be sure and catch you up with some of the events we've been a part of during the summer season.

We did back to back weddings at the beautiful Strong Mansion on Sugarloaf Mountain one weekend in July. Saturday and Sunday were outdoor events with gorgeous weather for both wedding couples.

The Saturday wedding began at 6:00 p.m.  We always enjoy when we can witness the actual ceremony after working so closely with the bride and groom for so many months beforehand.  The menu the newly married couple and their guests enjoyed began with a cocktail hour where we served the following:

Crudite Basket

Cherry Tomatoes, Cucumber Spears, Strips of Carrots,

Broccoli Buds, Cauliflowerettes Bell Peppers and Radish Roses

served with Lemon Dill Dip

Hot Crab Imperial Dip

with Back fin Lump Crab meat

served in a Hollowed Bakery Fresh Pumpernickel

Chef’s Selection of Classic Cheeses and Fruit Array

A Fine Selection of Cubed Cheeses accompanied with Fresh Cantaloupe,

Honey Dew Melon, Pineapple Pieces and Fancy Assorted Crackers

Passed Appetizers

Coconut Shrimp

with Tropical Fruit Salsa

Shiitake Mushroom Tartlets

After the appetizer hour the guests were seated and served:

Traditional Caesar Salad

with Artichoke Hearts, Julienne Provolone,

Herb Croutons, and Caesar Dressing

Once salads were finished the tables were invited up to the buffet by our Coordinator to enjoy:

Carved Top Sirloin au jus

Offered with Horseradish Sauce and Dijon Mustard

Chicken Bruschetta

Herbed Italian Chicken Breast Sautéed until Golden Brown then Layered with a Bruschetta Mix

Topped with Mozzarella Cheese and a Pesto Sauce

Herbed Rice Pilaf

Roasted Red Potatoes

Tender Baby Red Potatoes Spiked with Fresh Garlic and Rosemary

Grilled Vegetable Medley

A Variety of Colorful Squashes, Broccoli, Asparagus, Carrots

Along with the Wedding Cake the Bride and Groom offered their guests an additional dessert of Assorted Mango, Raspberry, and Lime Sorbets which were presented in individual martini glasses at their tables.

The following day we returned for the second wedding at Strong Mansion.  Interestingly enough both couples chose to serve sorbet as an additional dessert to their guests without us even suggesting it first!  Here is the menu their wedding guests enjoyed:

Stationary Appetizers

Crudite Basket

Cherry Tomatoes, Cucumber Spears,

Strips of Carrots, Broccoli Buds, Cauliflowerettes

Bell Peppers and Radish Roses served

 Roasted Red Pepper Dip

Chef’s Selection of Classic Cheeses and Fruit Array

A Fine Selection of Cubed Cheeses accompanied

with Fresh Cantaloupe, Honey Dew Melon,

Pineapple Pieces and Fancy Assorted Crackers

Baked Brie

with Black Raspberry Melba Sauce and Toasted Pecans

with Assorted Fancy Crackers & Baguette Rounds

Passed

Miniature Maryland Crab Cakes

Offered with Cocktail Sauce

Caramelized Onion Squares

With Bleu Cheese on Puff Pastry

Coconut Shrimp

Offered with a Mango Salsa

Salad

Spinach Salad

with Sliced Strawberries, Mandarin Oranges, Cucumbers, Sweet Onions and Roasted Almonds

Crumbled Bleu Cheese on the side

Topped with a Tangy Raspberry Vinaigrette

Main Course Selections

Sherried Chicken with Artichokes

Sautéed Chicken Breasts with Artichoke Hearts and Gruyere Cheese

In a Sherried Béchamel Sauce

Char grilled Steak Merlot

Grilled Sirloin sliced and topped with a Merlot Reduction with Mushrooms

Grilled Vegetable Medley

with a Variety of Colorful Squashes, Broccoli, Asparagus,

Carrots, and Red Onions

Roasted Red Potatoes

Tender Baby Red Potatoes Spiked with Fresh Garlic and Rosemary

with a Dash of Olive Oil

Dessert

Assorted Sorbets

Mango, Raspberry and Lime

Presented in a Martini Glass

Bloom Grocery Store Events

Recently the PR company for Bloom Grocery stores contacted us to do two events to help them promote and get out the word that they sell Angus Quality Beef in their butcher departments.  The first event took place the 2nd weekend in June at the National Harbor, Maryland.  If you haven't had a chance to visit this fairly new area it is beautiful!  There are water taxi's, restaurants, shops, and hotels.  On this particular weekend the National Harbor was hosting a Food and Wine Festival with many booths and one of them was Bloom's where we cooked on site and handed out various samples:

We fed almost 5,000 guests at the Festival over the two days and David and on call staff, Travis, Jason and Carolin, all felt like they had done a successful job for Bloom in accomplishing their goal.

On July 3 The Prime Choice traveled down to Fredericksburg, VA for the Fredericksburg Heritage Festival which was a one day event. Our Catering Director, Brian, and again Travis, Jason and Carolin tried to stay cool during the heat while handing out samples to the Festival participants.  We think the heat wave kept some of the crowd lower than we had experienced at the National Harbor.   Bloom was very happy with our wonderful presentation and professionalism!

You usually find us doing Weddings,  Bar Mitzvahs, Corporate Events, etc., so it was fun to do something a bit different!

Welcome to the PC Blog!

Welcome to the new PC blog! We are excited about this opportunity to communicate with our clients, friends, and family, on all of the happenings both new and some older going on at the Prime Choice.

This will be the perfect way to give you an inside look at the goings on here as well as pictures of events we've done lately and some exciting past events such as the World's Largest Flag Cake and the World's Largest Bloody Mary when New Orleans welcomed the new Millenium.

As usual the months of June and July have found us very busy. It also finds us with our own, (David and Amy's), daughter getting engaged and planning for her wedding in June 2011. I started a blog for anyone interested in following that journey at http://www.ouryearofthewedding.blogspot.com/ and you can become a follower for updates on what we deal with as parents rather than as caterers as this year goes by.  Meanwhile to follow the PC blog our address is http://www.theprimechoicecaterers.blogspot.com/

We've done some beautiful weddings recently. Here are a few pictures from one that Brian had the pleasure of working with the bride and groom on for many months.  It was held last month at St. Catherine's Catholic Church, in Silver Spring, Maryland.

The menu they chose had a classic flare with a regional specialty.

Stationary Displays
Chef’s Selection of Classic Cheeses and Fruit Array
Crudite Basket
Hot Crab Imperial Dip


Passed Appetizers

Chicken Satay
Offered with a Thai Peanut Dipping Sauce
Coconut Shrimp
Offered with a Tropical Mango Salsa

Caramelized Onion Squares
With Bleu Cheese

Salad Selection

Garden Salad
Offered with Vinaigrette Dressing


Main Course Selections
Maryland Crab Cakes
Offered with Cocktail Sauce and Lime Burre Blanc

Steak Merlot
Grilled to Perfection and Topped with a Merlot Reduction
Accompanied by Baby Bella Mushrooms

Roasted Rosemary Red Potatoes
Grilled Tuscan Vegetable Medley