Mid-March, winners of the ACE awards took the stage at the Ernest N. Morial Convention Center in New Orleans. To enter, each contender was asked to identify the two events the company completed that it felt best represented the company, as well as challenges and favorite aspects.
Throughout the year, Catersource.com will profile the winners and nominees of the 2017 ACE awards. In the next installation of our series, we will place a keen eye on Cartewheels Catering, who took the ACE award for Operations under $2 million in the West region.
Catering • West region • Operations under $2 million • Cartewheels Catering
Wanderlust Wedding: A Globally Inspired Evening
The culinary focus of this event was a lavish charcuterie presentation spanning 20 feet, coupled with waiter passed hors d'oeuvres. The focal point showcased a magnificent display of culinary delights, including pomegranates, blood oranges, honeycomb, figs, pickles, coarse mustards, cherries and grapes, along with a variety of imported and locally cured meats and cheeses, caperberries, pickled onions, house made crackers, flatbread, and baguettes that guests could nosh on throughout the evening. The eclectic travel-inspired design of this event presented a distinctively unique experience, especially notable because the company is located in a small Texas town.
The design of this event was unusual because the client wanted the event to exude a more residential feel with minimal seating tables. To achieve this look, a plethora of furniture, personal treasures, and art were brought in and arranged within a small window of time. The charcuterie display had to be completed at the last minute to maintain freshness.
“We loved the residential look and feel of this event,” said Cartewheels director of operations Emily Simpson. “It was staged in our venue—which is a blank canvas—so the designer moved in props and furniture to create vignettes that showcased the client's eclectic taste.”
The intimate and inviting vibe was created by scattering meaningful, personal items that the couple had collected on their world travels. The ambiance was further enhanced by carefully placed lighting and travel photos revolving on three large screens. The bountiful charcuterie display was discreetly replenished by servers so that it looked fresh all evening. Dishes of bar snacks and nuts were scattered on the tables and waiters circulated with trays of Quince and Manchego Skewers and Thyme Roasted Grape and Chèvre Crostini.
[table and floral]
Guests were greeted with specialty cocktails created for the couple by Cartewheels’ mixologists. The Groom's drink, a Kyoto No. 2, was made with muddled mint and lime, gin, passion fruit juice, and tonic. We designed the Bride's “Sunflower” cocktail, was made with Vodka, St Germaine, Yellow Chartreuse, fresh lemon, and rhubarb. “We used vintage highball glasses with 24 carat gold bases, which complemented the gold tones of the décor,” said Simpson. “Special touches made a meaningful impact as well, such as the hankie display, atlas sign-in book...
...and the gold relief world map cake.”
Simpson noted that the Mother of the Bride requested “Pie and Mash” be made, which was delivered to the British groom in the Groom's Quarters prior to the ceremony.