Wednesday, October 2, 2013

Rallying for the Kipp Schools

Last Thursday, we catered one of our largest events of the year: the Kipp School fundraiser. After tens of hours of planning and preparation the day of the event finally arrived. Among the selection of appetizers were thousands of mini samosas, Burmese-style fried chicken bites and arancini di riso perfectly prepared and ready to be served. 

In addition to the passed appetizers, we also ran four food stations that played a twist on casual street-fare. Whether guests were looking to spice up their night at the taco station with achiote marinated grilled chicken tacos with peppers and onions or savor an American classic by trying our Niman Ranch sliders topped with bacon onion jam and aioli, there was something for everyone. 

Throughout the night fierce rivalries came into play during the fundraiser's main event, the ping pong tournament . Tech companies from all over the Bay Area arrived fully decked out in their wackiest costumes all prepared to bring their A game. We had a great time working with everyone from the Kipp Schools and look forward to another successful fundraiser with them next year!

Passed appetizers
Arancini di riso filled with fontina, rolled in herbs and parmesan (risotto croquettes)
Roasted cherry tomato, fresh ricotta, basil, olive oil, bruschetta
Chicken and Calabrian chili meatballs, romesco sauce
Shaking beef, Thai basil sauce
Wild mushrooms, melted brie, truffle oil, asiago crostini, chive
Mini samosa, cumin scented potato and pea, mint chutney
Smoked trout salad, apple, tarragon, crème fraiche, potato chip
Burmese style fried chicken bite, sweet chili glaze

Live station: Mini hot dog cart
Mini all beef dogs served with beef chili on request and mini veggie dogs
Condiment bar: Ketchup, mustard, cheddar, red onion, relish

Live station: Tacos
 Carnitas with Mexican pickles
Achiote marinated grilled chicken with peppers, onions
Sautéed sweet corn, poblano chilies, zucchini, mushrooms with cojita
Served on soft corn tortillas griddled to order
Condiments bar: Tomatillo salsa, fire roasted salsa, citrus habanero salsa, crema, tortilla chips

Live station: Sliders
Niman ranch beef, bacon onion jam, aioli
Veggie slider, heirloom tomato jam, pesto aioli

Live station: Bao steamed buns
Pork belly with cucumber kimchi
Miso tofu with Asian greens
Korean miso chicken with napa cabbage slaw

French macaroons, Mocha cream puffs with chocolate glaze, 
Vanilla bean cream puffs with powdered sugar, 
Chocolate peanut butter brownie bites,
Mini caramel apple bread pudding bites, Mini chocolate and Mini carrot cupcakes

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