Anthology

Tuesday March 9
8:00pm - Midnight

Two award-winning and distinctly different chefs, Cade Nagy (Catering By Design, Denver) and Domenic Chiaromonte (Match Restaurant & Event Venue, Toronto) will put their best works forward in an event that will ignite your imagination.

Enter the party and be greeted by Molecular Mojitos - smoking glasses of wildly flavored Mojitos for your drinking pleasure. Flavors like Peanut Butter and Apple will be a whole new taste sensation.

Then move into the party to be greeted with an amuse bouche of “Dragon’s Breath!”

Next, make your way to the Anthology Gallery to view creative and intriguing ideas for plated presentations. Meander through the Starters, Entrées and Desserts Galleries, which each feature a collection of 10 plated presentations: See Dom and Cade’s interpretations of Buffalo Wings, Caprese, Spaghetti & Meatballs, Surf & Turf, Cheesecake, Apple Pie and more. The three tabletops in the gallery will showcase the hottest new trends in design and technical elements.

Enjoy the picturesque flatbreads while you peruse the concepts and take home the inspiration to create your own catering works of art! Plus you will also experience a brand new technology called Pixel Paint, where you can participate in an artist’s creation of a digital painting.  Don't forget your camera!

Catch the roving Disco World Taco Carts with soft tacos sparkling like diamonds after being dusted with "magic powder." Choose from:

Chilean Duck Duck
Ginger Pulled Duck Confit, Duck Cracklin’s, Garlic Bella Gento Mascarpone Cream, Chilean Mango and Micro Lemon cress 


Korean Black Garlic BBQ
Braised Short Ribs, Korean Black Garlic, Kim chi, Chili Soy Vinaigrette, Cilantro Green Onion Lime Relish and chopped Romaine

The West Coast Tree-Huggers Delight
Roasted Yellow Tomatoes, Grilled Eggplant, Rondele Vegetable Spread, Micro Arugula Fennel Salad, Brown and Red Rice and Sour Cream Powder

New Zealand Bound
Sea Salt Brined New Zealand Mussels, Lemon and Dark Ale Poached New Zealand Oysters, Artichoke Spread, Toasted Red Peppercorns, Lemon Tossed Romaine and Tabacco Onions

The room’s centerpiece is an enormous round buffet that sprouts a living centerpiece in the middle: a combination of larger-than-life design and live performers.

This will be a traditional buffet— chafers, carving stations and all—divided into three different looks with the same menu to give you multiple presentation ideas. It’s a full buffet meal taken into the modern age, what we call the NEW Traditional Buffet!

S A L A D S


The Beet Down
Roasted Golden Beets, Candy Cane Beets and Bull’s Blood Beets with Wilted Beet Greens, Poached Chilean Plums, Goat Cheese Crumbles, “Killer Cashews” and Candied Prosciutto, tossed with Absolut Peppar Vinaigrette


Asian Spaghetti & Meatballs
Buckwheat Soba Noodles, Asian slaw and Crushed Peanuts with Galileo Meatballs and Mirin Sake dressing

Caesar Salad Spring Rolls

B R E A D S


Mini Silver Dollar Bread Baskets
Filled with Little Pearl Caviar and Precious Ricotta Dip served with Assorted Breadsticks

Brioche Buns with Lipstick Butter

Hominy Bread on Honeycomb Platters

S T A R C H E S

Un-Tator Tots
Risotto and Parmesan Croquettes with Squirt Bottles of Fried Green Tomato Ketchup


Roasted Sweet Potatoes

with Chilean Grapes, Maple and Cognac Glazed Black Walnuts, Fresh Scallions and Sweet Soy Vinaigrette

V E G E T A B L E S


Twisted Medley
Black Carrots, Purple, White and Pumpkin Bell Peppers, Baby White Eggplant, Fire Roasted Tomatoes and Fennel tossed with Pernod Anise Butter 

Karen’s Fried Creamed Corn with Bacon Crisp


Peas and Carrots
Fava Bean Pods filled with Gingered Carrot and Kahlua Mousse and Wasabi Salt Edamame

P R O T E I N S

Carved Roulade of Top Round Beef and Smoked Pork Loin 

With Smoked Provolone Served with a Sauce Trio of Acai Berry Veal Jus, Galbani Gorganzola Cream and White Peppercorn Chilean Nectarine

Braided New Zealand King Salmon Wreath
With Foraged Mushroom Cream served over Uncle Ben’s Garlic Butter Rice

Lamb Fryers
Superior Farms Lamb Ribs with Chilean Kiwi BBQ, served with Sea Salt and Powdered Vinegar Chip in miniature Fryer Baskets

Cupcake Chicken
Roasted Corn, Almond, and Brown and Red Rice with Quinoa Stuffed Chicken Cutlets, served with a Tomato Basil Goat Cheese Icing

E X T R A S

Reversed Salt and Pepper
Black Hawaiian Lava Sea Salt
White Ground Pepper

Move around the room to visit the Torched Station where you will be treated to chefs wielding precision brûlé tools to “torch” your food on the spot. Sample treats like:

Kiss My Lips
New Zealand Green Lip Mussels—“The Sweetest Lips You’ll Ever Kiss”—on A Seaweed Salad Cushion, Chilean Grape and Soy Barbecue and Sugared Scallions


Smoke ‘Em if You’ve Got ‘Em
New Zealand King Salmon Cigars with Cheddar Jalapeno, Lobster Mousseline, Micro Arugula and Little Pearl Yukon Gold Caviar

Oysters and Pearls
New Zealand Cultured Oysters on the Half Shell with Pernod Anise Cream, Micro Fennel, American White Sturgeon Caviar and a bed of Pickled Jicama


T-Bone Steak
Micro Superior Lamb T-Bone Steak with Sugared Mint Sea Salt Rub, Black Garlic Fondue and Gold Bedazzled Micro Greens


Enjoy the industrial feel of this club-like area with bar tables, a dance floor, high tech video mapping and a DJ spinning great music with the aid of live drummers. The entertainment transforms into a live dance band, Maggie Speaks, at 10:00pm!

Make your next stop the When It Rains area where umbrella bars hold a multitude of delicacies served up on plates and vessels made of pressed leaves. On the menu:


Lumpy Crab
Colossal Lump Crab with Tomato and Basil Cheese Fondue and Chive Woven Lotus Root Chip


Buffalo Wings
Fried Buffalo Wing Spring Rolls, Blue Cheese Crumbles, Celery Mixed Greens and Sweet Rum Dressing served in individual metal pails 


Sweet Shrimp
Pecan and Molasses Powder Encrusted Shrimp on Black Willow Skewers with Grilled Chilean Pear, Arugula, Jicama and Scallion Salad tossed with Vermont Pure Maple Butter Dressing served in individual metal pails


Layer Cake
Balsamic Compressed Watermelon and Goat Cheese Layer Cake with a Toasted Pistachio Crust, Plum Vinegar Reduction and Micro Chive

Relax in the lounge seating under market umbrellas in a rainy-day environment as you enjoy the Cirque du Soleil performers and the Living Champagne Chandelier - suspended showgirls who will entertain and pour champagne from above. Sip as you sample from the Caviar Bar featuring three varieties of caviars: American Sturgeon, Trout and Gingered Whitefish, served with European, Buckwheat and Swedish Blinis as well as assorted flatbreads of Lemon-seed, Cracked Pepper and Natural.

And make sure you stop at the Nitro Bar where, through a fog-filled environment, "mad scientists" will conjure up salad dressing pearls and mix them with tasty treats like:

Rubies & Pearls
Roasted Turkey, Israeli Beet Cous Cous, Valbreso Sheep’s Milk Feta with Mirin Balsamic Dressing Pearls


The Roppongi
Baby Arugula Greens, Roasted Honey Powder, Sweet Potatoes, Asiago and Wasabi Peas served with Sweet Soya Dressing Pearls


Not Your Mother’s Pilaf
Golden Harvest Long Grain and Wheat Berry Pilaf, Gorgonzola and Pulled Short Ribs served with Hoisin Sake Dressing


Fruit Cocktail
Assorted Chilean Fruit Salad and Twix Croutons with White Chocolate Balsamic Dressing, sprinkled with Peanut Butter Powder


Enjoy your salads while keeping an eye on the lab assistant performers on the runway!

Don’t forget to come back after 10:00pm to witness the magic of Freeze 321 as nitrogen liquefies to instantly freeze fresh ingredients into the world’s smoothest and best tasting ice cream, gelato and sorbet.

Leave room for more dessert and experience the Pyramid of Chocolate Dreams, where you’ll find a few unexpected sweet surprises. 

Of course there will be a full bar and specialty cocktails—plus plenty of time to learn, network and unwind.

E N J O Y !

Get Event Solutions
Meeting and event industry magazine Event Solutions will bring the ‘wow’ factor to Anthology with stunning entertainment and decor as they once again co-locate their annual conference with Catersource 2010. Catersource attendees have full access to the complete Event Solutions educational schedule!

This event takes place at Bally's Event Center adjacent to the Paris Hotel Las Vegas.

Sponsored by:

Some of the photos above are from the finalists of the 2010 Catersource ACE Awards. Get the chance to see more of their work at the Awards Viewing Area on the Tradeshow floor.