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

Dessert

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