Rock n Roll Bar Mitvah

Chef’s Expressions in Timonium, MD, won NACE’s Catered Event of the Year 2010 with a bar mitzvah designed around a rock ‘n’ roll theme. The goals of the event for 250 guests (130 adults, 120 young people) were:

•    To provide a high-end celebration that would entertain both adults and young adults.

•    To create several unique menus that fit the theme of each event area.
•    To design cutting-edge menus that exemplify the theme of each event area: There were five cocktail reception tents (Hip Hop, Guitar Hero, Jazz, Big Band, Latin) and a dinner tent—Rob’s Rock & Roll Room, for which executive chef Jerry Edwards created custom menus.


•    To create sophisticated wine and food pairings for a client who owns a national chain of beverage stores.


•    To create unique and fashionable food and service experiences.


•    To make certain that the company met the 13-year-old birthday client’s only two requests —sushi and Welch’s Grape Soda!

The party was held at the client’s home and included everything from interactive video to skateboarding. While most social catering events may be less ambitious—and less expensive, there are plenty of ideas in the details of Chef’s Expressions’ contest entry to spur other caterers’ creative efforts. In fact, this event was almost like six—or possibly seven—separate events, all of them quite impressive.



Cocktail Area
Guests entered through the driveway into a port cochere where there was valet parking, they then walked along the walkway to the Hip Hop Tent. Next along the driveway was the Guitar Hero Tent with a 16’x16’ large outdoor screen. The next tent guests approached was the Jazz Area, complete with a Mermaid Sushi Bar. Across the driveway from the Jazz Tent was a small tent dedicated exclusively to a bar area. The largest cocktail tent was a round structure that housed a 12-piece band for the Big Band Tent. The final area guests could experience for the cocktail reception was the Latin area, which was set over the client’s parking pad.



Dinner Area

Following a two-hour cocktail reception housed in the five separate tented areas, guests were welcomed into Rob’s Rock & Roll Room, aka The Dinner Tent, which was 60x120 feet and had to be set on a 64x122-foot leveled sub floor. Inside the dinner tent were two skateboard ramps where professional skateboarders delighted guests who were dining between the ramps.



Support Areas

Staged on the tennis court was Chef’s Expressions 60’x30’ catering tent, divided into two equal sections to prepare the adult and young adult courses.


Service & Food Station Design

Walking along the walkway between all of the Cocktail Reception Areas were five musical celebrity impersonators who interacted with the guests.

HIP HOP TENT

• Action Chefs delighted guests with customized pizza prepared to order.

• Servers in brightly colored “Hip Hop” ties butler passed corn dogs and Peanut Butter Triangles to a crowd of mostly young adults.

• Cocktail waitresses provided bottle service of Martinelli’s Sparkling Cider to VIP guests.

• Gourmet popcorn was set out within the lounge areas.



JAZZ TENT

• Jazz Music with a Mardi Gras feel gave guests the impression that they were experiencing a New Orleans vibe.

• A Mermaid Sushi Bar was the focal point of this room.

• Two Japanese sushi chefs in traditional Asian chef kimono jackets prepared made-to-order sushi and sashimi.

• The center table was decorated with a model dressed as a mermaid. Freshly made sushi was placed on the table for guests to enjoy.

• A hot action station with Braised Short Ribs allowed guests to enjoy the true flavor of New Orleans. 

• Servers with a musical jazz tie presented guests with Cajun Chicken Chopsticks served in martini glasses.

• The bar featured full cocktails and Gran Marnier and Mock Hurricanes. 


GUITAR HERO TENT

• The main attraction in this tent was a 16x16-foot screen where guests could play Guitar Hero.

• Freshly fried Yukon Gold French Fries were butlered on plexiglas trays that had holes to accommodate paper cones filled with the French fries.

• Bistro servers dressed in guitar-shaped ties butlered Kobe Beef Cheeseburgers with various condiments.

• Bartenders serviced a beverage station with chilled vitamin water and a selection of sodas (including Welch’s Grape Soda).

BIG BAND TENT

• Guests arrived to a large open arena tent with neon lights and a celebratory 12-piece Big Band that brought the guests into the Rat Pack era of suave and sophisticated food and service.

• Featured were suave comfort foods for this traditional musical era.

• Classic drinks (Martinis, shaken not stirred, Manhattans, Tom Collins, Cosmopolitans, Roy Rogers and Shirley Temples) were served at an impressive four-sided square bar with bartenders clad in classic bistro-wear.



LATIN TENT

• Festive and lively Latin music featured a female vocalist (think Gloria Estefan).

• Tropical colors: vibrant oranges, yellows, pinks, and greens draped the room.

• Our Latino servers within this area further enhanced the theme and ambience. They personally served guests Fresh Beef Empanadas, Corn Tamales, Seviche and Merguez—a traditional Latin meatball

• A bar featured fresh Strawberry Mojitos and Piña Coladas. 


MAIN TENT

• There was a narrow entry tunnel that led guests into the main tent. As they entered the event space, all senses were affected—lively rock ‘n’ roll music, the sound vision of skateboarders performing tricks on a custom built ramp, aromas from the adjoining catering tent filling the air with the anticipation of the first seated course.

• Young adult tables were elevated metallic banquet tables and guests sat on swivel bar chairs.

• The adult tables were decorated with an elegant yet modern décor with each table featuring a different rock artist.

• Service style was synchronized so all plates were placed in front of the guests at the same time.

• Young adults received a four-course menu with highly composed plates.

• Adults were treated to a five-course meal, which included a gourmet cheese course.

• Ten sommeliers provided wine service to the adult section, each wine paired to match perfectly with each course. 


DESSERT FINALE

• A la Minute Ice Cream Stations where guests could choose from three different ice cream flavors and various toppings. Through the use of molecular gastronomy, small pellets of dry ice were whisked with the house made ice cream base and toppings to create instant and personalized ice cream.

• Dual chocolate fountains with choices of melted milk or dark chocolate and jumbo marshmallows, pretzel sticks, large strawberries, banana slices, lemon pound cake and pineapple chunks for dipping on bamboo skewers.

• Freshly baked warm Chocolate Chip Cookies were at both the Ice Cream and Chocolate Fountain stations.

• Chef’s Expressions’ pastry chef created a custom Fender-designed guitar/torah cake.

• Professional baristas worked the Espresso and International Coffee Station.

• Four butler-passed desserts on white ceramic platters of various shapes and sizes.

FAREWELL STATION

• As guests departed the main tent, there was a area where they could enjoy hot chocolate or coffee in a stylized favor mug.

MENUS

HIP HOP TENT
[Casual finger food catering to teenage guests with upscale presentation and service style to keep with the sophistication of the event]

Custom Pizzas
Mini Pizzas Delivered Hot to Your Table
With Marinara and Freshly Shredded Mozzarella
Or White Pizza with Shredded Mozzarella and Provolone

Gourmet Popcorn
Butter, Caramel, Cheddar Cheese, and Glazed Popcorn with Almonds & Pecans

Silver King Corn Dogs
Housemade Corn Dogs Served with Bourbon Honey Mustard
On White Ceramic Platters

Mini Peanut Butter Triangles
With Homemade Grape Jelly Bursts of Flavor
On White Ceramic Platters

Bottle Service
Servers will be delivering Chilled Bottles of Martinelli’s Sparking Cider
in Silver Ice Buckets and Pimp Cups to the VIP tables

GUITAR HERO TENT
[Classic American Menu Items with focus on high quality ingredients from the meat, spices, buns, condiments and side items]

Kobe Beef Sliders
Mini House Ground Kobe Beef Cheeseburgers on New Mexican Chili Dusted Brioche Buns
with Smoked Tomato Chili Ketchup, Served on White Ceramic Platters

New Crop Yukon Gold Fries
With Asian Ketchup, Served on Plexiglass Trays
Sodas and Vitamin Waters

LATIN TENT
[Ethnic Latin Cuisine and Signature Drinks with fresh presentations]

Mini Beef Empanadas
A South America Turnover of Seasoned Ground Beef,
and Spices all wrapped into Short Crust Dough

Corn Tamales
Fresh Vegetables wrapped in Masa dough and Fresh Corn Husk

Seviche
Ruby Pink Snapper Seviche served in Cucumber Boat

Merguez
Crispy Lamb Meatballs with Cucumber Ras El Hanout Yogurt
Fresh Strawberry Basil Mojitos in Rocks
Glasses
Virgin Pina Coladas

JAZZ TENT
[Adult focused event area with a New Orleans Cajun Theme. With all the vibrant musical colors of Jazz Music, this area made the most sense for the Client requested Sushi Bar. An award winning Sushi Chef created this experience. A costumed mermaid model “garnished” the sushi station.]

New Orleans Style Braised Boneless Beef Short Ribs
Local Free Range Boneless Blade Beef Ribs filled with White Asparagus
with Pomegranate Barbeque Sauce
Served over Vermont White Cheddar Grits in White China Rice Bowls

Mermaid Sushi Bar
A Sushi Chef will be preparing a variety of Sushi Rolls to include;
Cucumber Rolls, Salmon Rolls, California Rolls, and Tuna Rolls,
Sushi and Sashimi made to order.
With Wasabi, Pickled Ginger, Soy Sauce and Chopsticks,
5x5 White Ceramic Plates and Small Rice Bowls

Cajun Chicken Chopsticks
Crispy Spring roll filled with Shredded Chicken Ragu and rolled into a chop stick form
Served with Golden Pineapple Dip & New Orleans Dust
Presented in Martini Glasses
Gran Marnier Hurricanes
Mock Hurricanes

BIG BAND TENT
[Old-Time elegant and traditional cuisine with classic ingredients and nouveau accompaniments]

Georgia Bank Cod Newburg
Georgia Bank Cod in a Rich, Elegant Sauce of Cream, Butter and Sherry
with Smoked Spanish Paprika and Tomatillo Spike on Cocktail Fork
Served in a Martini Glass

Scottish Smoked Salmon Bavarians with Tobiko
Mini Vodka Shot Glass filled a Creamy Smoked Salmon Bavarian and
Whipped Crème Fraiche with Wasabi Tobiko Roe,
Finished with a Fresh Green Snow Pea Shoots and served in a Tall Shot Glass
With Demitasse Spoon

Mini Brisket Sandwiches
House Smoked Brisket with Vermont Cheddar and Sweet Vidalia Onion Honey Mustard
on Mini Brioche Rolls, Skewered with Grape Tomato, Cocktail Onion, and Pickle
Served on White Ceramic Platters

Mac and Cheese on Asian Spoons

The Classic Chilled Martini, Roy Rogers, Manhattans, Shirley Temples, Tom Collins, Cosmos

Rob’s Rock & Roll Room
MAIN TENT - YOUNG ADULT MENU
[Young Adults treated to an upscale dining experience with menu that provided familiar items with sophisticated ingredients and presentations]

Specialty Drinks
Fruit Smoothies~ All Flavors, Sodas and Vitamin Water

FIRST COURSE DUO 
Baby Iceberg Lettuce
With Housemade Buttermilk Ranch Dressing, and Mini Brioche Croutons

Roasted Italian Plum Tomato Soup
Fresh Roasted Italian Plum Tomatoes infused with toasted Fennel Seeds with
Mini Grilled Cheese Garnish and Crème Fraiche Zig Zag

Basket of Freshly House Baked Breads
House Made Assorted American Artisan Breads
Vermont Creamy Butter Triangles with Red Sea Salt

SORBET COURSE
Rosemary and Pomegranate Sorbet
Infused with Australian Candied Ginger
Served in a Savory Gingersnap Tuille

ENTRÉE 
Le Plat de Resistance
Casquette de Bouef - Prime Rib Cappette
Finished with a Beef Demi Glaze

New Crop Yukon Gold Charlottes
Crispy Yukon Gold Fries surround Creamy Whipped Yukon Gold Potatoes,
Infused with Fresh Basil

English Green Peas
Seasoned Garden Fresh Peas served in Japanese Ramekins

DESSERT TRIO
Peanut Butter Cheese Cake Lollipops
Peanut Butter Cheesecake Dipped in White Chocolate

Mini Banana Bavarians
Mini Shot Glasses filled with Fresh Banana and Orange Bavarian Custard
finished with Sweetened Crème Fraiche

Strawberry and Lemon Grass Gelee
Fresh Housemade Strawberry Gelatin
Served with Tahitian Vanilla Bean Whipped Cream

ADULT MENU
[Upscale dining experience with multiple courses that focused on sustainable and unique ingredients and creatively sophisticated presentations]

FIRST COURSE TRILOGY

Salmon Terrine
Alternating layers of Scottish Smoke Salmon, Tomato Concasse, and Fresh Basil Chiffonade
With Candied Ginger Foam

Asparagus Soup
White Asparagus blended with Sweet Cream.

Tomato Brulee Tartlet
Caramelized Plum Tomato with Fresh Mozzarella topped with Micro Arugula and Walnut Oil Vinaigrette

Basket of Freshly House Baked Breads
House Made Assorted American Artisan Breads, and Mini Challah with
Vermont Creamy Butter Triangles and Red Sea Salt

SORBET COURSE
Rosemary and Pomegranate Sorbet
Infused with Australian Candied Ginger.
Served in a Savory Gingersnap Tuille

ENTRÉE
Le Plat de Resistance
Casquette de Bouef- Prime Rib Cappette
With Pearls of Organic One Straw Farm Mediterranean Vegetables
Finished with Sundried Black Mission Fig and Barolo Pan Sauce

New Crop Yukon Gold Charlottes
Crispy Yukon Gold Fries surround Creamy Whipped Yukon Gold Potatoes,
Infused with Fresh Basil

Leeks Tubes with Haricot Vert
Poached Organic Leek Tubes, filled with Fresh Haricot Vert
Finished with Italian Parsley Compound Butter

CHEESE COURSE TRILOGY
Nettle Meadow Kunik
A Triple Crème with a Bloomy, White Rind and Tangy
Buttery Flavor from Goat’s Milk and Jersey Cow’s Milk Cream at
Nettle Meadow Goat Farm in Thurman, New York

Valdoen
A Rich Creamy, Intensely-Flavored Cow and Goat’s Milk
Blue Cheese, Saltier than Stilton and Tamer than Cabrales

Firefly Merry Goat Round
A Playful Approach to a Goat’s Milk Brie. Texture is
Slightly Firmer and has the Sharpness of a Young Cheddar

Brillant Savarin
Cow’s Milk Triple-Crème Brie-Style Cheese from France
Served with Warm French Bread

DESSERT COURSE
Mini Tahitian Vanilla Bean Crème Brulee
Served in Ramekins and finished with Himalayan Red Sea Salt

Hazelnut Chocolate Soup
Served in a Vodka Shot Glass, Accented by Sweetened Crème Fraiche

Bete Noir
Mini Flourless Chocolate Terrine with Red Angel Sugar
and Finished with Morello French Cherry Glaze

DESSERT FINALE
Espresso and Cappuccino Station
Espresso, Cappuccino, Lattes, Mochas, Americanos, Hot Chocolate, and Hot Tea
Served by Baristas

Guitar Torah Cake
A Traditional Torah Shaped Cake with a Milk Chocolate Cake and Hazelnut Chocolate Mousse filling
Mazel Tov Rob
Displayed with a Custom Designed Fender Guitar

A LA MINUTE ICE CREAMERY STATION
[Use of Molecular Gastronomy to further enhance the guests’ culinary experience. Small pellets of dry ice are whisked with a house made Ice Cream Base to create instant ice cream]

Our Chefs will be Whisking Ice Cream before Your Eyes!
Double Dark Chocolate, Calvados Golden Raisin Tahitian Vanilla Bean,
And Morello Cherry White Chocolate
Toppings offered are
House made Marshmallows, Toasted Candied Walnuts, and Milk Chocolate Chips

Dual Chocolate Fountains
Milk and Dark Chocolate
With Jumbo Marshmallows, Pretzel Sticks, Large Strawberries,
Banana Slices, Lemon Pound Cake, and Pineapple Chunks for Dipping on Bamboo Skewers
Chocolate Chip Cookies
Freshly Baked Warm Chocolate Chip Cookies at Ice Cream and Chocolate Fountain Stations

BUTLERED DESSERTS
Cheese Cake Lollipops
Cheesecake Dipped in White Chocolate and

Truffle Caramel Sel Rose de Mer
Caramels with Red Sea Salt

Digustation aux Passions de Chocolat Blanc
Passion Fruit Cordial in White Chocolate Cup

Pistachio Chocolate Nougat
White Chocolate Nougat Accented by Lavender,
and Pistachio delicately wrapped in Lavender Rice Paper

FAREWELL STATION
Hot Chocolate in Take Away Mugs

Freshly Brewed Coffees in Take Away Mugs