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Idea Book: 24 Carrots, 2018 ACE Finalist

The Achievement in Catering & Events (ACE) awards honor those who have worked tirelessly to keep their clients thrilled and their companies on the cutting edge. Each year, caterers and event planners from around the globe submit their best work from the past year in hopes of being recognized as the best in the industry. Catersource’s annual awards show, also including the ICA CATIE awards, took place in Las Vegas at Caesars Palace on February 19, 2018.

Each company submitted two events for ACE consideration. Here is a look at the two events that elevated 24 carrots in the category of finalist, over $2 Million in revenue.

ONE: Huntington Bar Club Sneak Peek VIP Dinner

 

“We hosted this intimate al fresco dinner for an exclusive sneak peek of our newest venue, Huntington Bay Club,” said Laura Fabian, VP of 24 Carrots. “The guest list was comprised of our most valued planners and creative partners, giving them a ‘pardon our dust (and sand!)’ experience to encourage them to get excited about the possibilities and creative ideas for the space.”

By presenting an innovative menu, the 24 Carrots team was able to showcase its strengths in trend-setting flavors, while also receiving live feedback. How did they do that? By pairing each server up with a table of planners that they tend to work with the most, a personal connection was served up by way of a familiar face.

Though challenges occurred (such as being informed by their rental company the day before the event that their preferred tables and chairs were unavailable), the event was a delightful success!

Photos courtesy of the caterer

A favorite element of the event were the paper menus, designed and executed by a local calligrapher and watercolor artist.

Each guest was welcomed with a “24 Carrot Gold” peach bellini, with house-made peach puree and a gold sugar rim.

The tableset

Amuse bouche: crispy egg yolk, fried milk, caviar, petite chives in an abalone shell

On the waterfront

Interested in submitting an entry for the 2019 awards season? Stay tuned for details on the 2019 award program, opening in Q3. Click here for the latest information on the 2019 conference & tradeshow.

TWO: Huntington Bay Club Grand Opening

“Set up as an open-house style event, we knew that guests would be arriving at various times and enjoying food all through the evening,” said Laura Fabian, VP of 24 Carrots. “There were three savory stations and a dessert station, complemented with bountiful tray-passed hors d’oeuvres and rounded off with ample bar service.”

While heat caused a few blips, and learning to work in a new venue caused a few more, all of the issues were addressed in stride.

“This event was one for the books, with each detail carefully curated for the guest experience,” said Fabian. Let’s take a look!

Photos courtesy McCune Photography

An incredibly beautiful hanging floral is spot on trendy

“Tequiling Me Softly” included reposado tequila, mescal, charred grapefruit, and fresh lime

“Give ‘Em Something to Taco ‘Bout” carving station with a custom created swing to hang Leg of Lamb, House-Made Beef Chorizo, and Crispy Pork Shank over a wood-fired grill

Roasted Hachiya persimmon salad with burrata

Grilled prime rib with sesame leaf, gochujang, green apple and pickled onion

Savory stations were completed with a “Aw Shucks” Corn Station, with various salads, small plates, and even a corn whiskey cocktail that was styled festively

Mini cast iron corn breads with sorghum hot sauce glazed pork belly

The “Mussels on the Beach” station, offered steamed mussels in rosé wine with crusty bread, of course

Click here for information about Catersource and the Art of Catering Food 2019.

Kathleen Stoehr

Kathleen Stoehr is the Director of Community & Content Strategy for Catersource, which includes print and digital content, as well as live education at both Catersource, the Art of Catering Food, and Leading Caterers of America Executive Summit.