Jack Milan

Innovative Raw Bar

An example of being inspired for us was when we transformed an otherwise boring and mundane raw bar into a cutting edge work of art.

The typical raw bar is a slab of steel or plastic connected to hoses (Which are impossible to hide), filled with ice and topped with various shell fish and condiments. We were approached by a bride who was concerned with two criteria. The first was that her husband-to-be was not a person with a developed palate but who LOVED an INTERESTING raw bar!  Secondly, the bride was a designer very concerned with ‘the look’.  She wanted something clean and contemporary.

Our challenge was to create that raw bar that didn’t look like one, that offered interesting food items and was extremely pleasing to the eye.

The food part was easy! We simply took the same ingredients that are offered on every other raw bar and presented each of them with a ‘twist’. We presented the quintessential cold poached shrimp with cilantro cocktail sauce instead of the usual cocktail sauce.  Oysters were offered grilled and presented on ‘short plates’ with an apple vegetable mignonette sauce, fresh horseradish and lemon rind.  Grilled shrimp balanced on a gazpacho shooter.  Lobster was offered in unique martini glasses atop roasted red pepper and white corn salad, finished with wasabi caviar.  Scallops were served as ceviche with mango, chili and pineapple served on house made lemon poppy seed Asian spoons.
For the less adventurous, the rest of the buffet filled out with cherrystones and little necks accompanied with cocktail and mignonette sauces, horseradish cream, freshly ground black pepper and lemon wedges.  For sushi, we offered California rolls, salmon, crab and spicy tuna.

I’ve always liked clean lines, different colors and design. I asked the client what her favorite color was.  She replied that it was green. Due to the fact that I wanted this raw bar buffet to be a centerpiece for the event, I decided to design a two-sided buffet to keep the lines at a minimum.  I needed vehicles that could hold ice and yet would not contribute to any messiness on the buffet.

Since square is the latest trend in shapes for trays, I focused on square trays but with a deep lip.  I purchased the square trays with a deeper lip, 2 planters, 2.5” and 4” votives, all in lime green.

To put the bar together:
• Join two 6’ banquet tables to form a 6’ x 5’ rectangle.
• Cover with two conference cloths for that flat fitted look.
• Place the two planters down the middle of the table lengthwise.
• Finish the design with roping of leaves topped with green and white orchids (We also like to use hydrangea).
• Fill the planters three quarters with crushed ice (it lends towards more stability).
• Place the 4” votives in the ice.
• Fill with the appropriate condiments
• Place cocktail forks in the small votives.
• Place square trays with crushed ice and place cherry stones and little necks.
• Place Asian spoons on square trays, without ice.
• Artfully arrange the shooters, short plates and martini glasses around the square trays of seafood.

NOTE:  For a more rustic look, consider replacing the resin trays and planters with galvanized aluminum.

PROFILE

Company Name: Different Tastes Catering

City: Boston, MA

Owner and President: Jack Milan

Type of Company:  Off-Premise Caterer

Experience: Twenty nine years in the catering business – Thirty five years in the food business

Facility description: 7000 sq. ft. facility in Chelsea, MA – Double brownstone with five apartments (all used for the business) and kitchen

Annual sales: $1.5 million

Employees: 5 full-time

Awards and recognitions: •  Winner –2009 - The John Mossman award to Jack Milan– The highest award given by the International Caterers Association in recognition of his contribution, service and dedication to the catering industry •  Finalist – 2009 ACE award – Catersource Magazine •  Winner – 2006 ‘International Catering Company of the Year” – Event Solutions Magazine SPOTLIGHT award – 7-Time Finalist •  Winner –9-Time CATIE (Catered Arts Through Innovative Excellence) award winner – ‘2003 through 2007 – 22-Time Finalist •  Finalist – 2005 ‘Samaritan of the Year’ – Event Solutions Magazine SPOTLIGHT award •  Finalist – 2004 ISES Crème De La Crème – Off-Premise Caterer of the Year  •  Winner – 2003 International Caterers Association Gala Award  •  Winner – 2002 International Caterers Association Gala Award  •  Winner – 2000 - ‘National Catering Company of the Year’– Catering Magazine  •  Finalist – ‘Best Wedding Caterer’ – WBZ-4  •  Winner – ‘Best Chocolate Dessert’ – Planned Parenthood Gala •  Recognition – ISES REC 2003  •   Recognition – National Register 2005 •   Recognition – Habitat For Humanity – 2002-2004

Websites: www.differenttastes.com, www.ediblesbyjack.com,  www.bostonspicniccompany.com, www.thefastrepast.com

Company Description: The Different Tastes repertoire includes a range of social gatherings and corporate events from formal to casual, elaborate to intimate, corporate deliveries to picnics.  We strike the perfect balance between tradition and innovation, featuring creative menu choices that endure time and trend.  ‘A sophisticated sense of simplicity’ is the phrase that best describes a Different Tastes ‘experience’

Among peers, Different Tastes is known for innovation, creativity, attentive service, attention to detail and their unique presentation of foods and for always being at the cutting edge of the catering industry, usually introducing something new and innovative with distinct and original presentation.

The difference between ordinary and extraordinary is that little ‘extra’ – Different Tastes.