After eight years in business, and showing sales grow steadily over the years, Masterpiece Cuisine owners Scott Mahan and Tim Welc decided to thank some of its best trade clients with a fine dining experience, hosted at the company’s kitchen in Henderson, just outside Las Vegas.
“We hosted this appreciation dinner to let these folks know that we valued their help and services,” Mahan said. “These are the people who have helped make us one of Las Vegas’ go-to caterers and we wanted to thank them for their unwavering support.” Las Vegas companies represented at the intimate dinner included Scheme Events, Mob Museum, UNLV Event Services, Current Events, MEET Las Vegas, and Opportunity Village.
No expense spared
Masterpiece Cuisine spared no expense for the appreciation dinner, and made sure not to use any item from its standard menus, wanting instead to make a one-of-a-kind food presentation available only for that single occasion. Three chefs prepared five courses plus a “final blend” of Brazilian coffee with Italian coffee liqueur, and Swiss truffles, in keeping with the “International” theme of the dinner. Each course highlighted a specific country, including Spanish Andalusian Gazpacho, Italian leaf and herb salad, American entrée of petit filet mignon, scallops, red potatoes, and asparagus, a Mediterranean entrée of chicken roulade with celery purée and vegetable couscous, a Japanese palate cleanser of fresh pear and lime juices, and French cherries jubilee for dessert. The three-hour dinner started with an inventive amuse bouche, a bite from the kitchen, to whet the appetite. Each course was enhanced by a wine from the highlighted country.
The appreciation dinner, which was the idea of marketing director, Lynn Capehart, ended with a champagne toast and Mahan’s announcement that the company was moving in the fall to a new 7,000 square-foot facility and would be greatly expanding its catering operations. Capehart said about the dinner, “You can go further in business if you remember to thank those responsible for helping you along your path to success.”
The courses started with a specialty from the imagination of head chef. Jason Reynolds: chopped avocado, tomato, and onion balls, panko breaded deep fried, and nestled on a bed of chorizo jam with cilantro-infused olive oil garnish.
Left to right: Josh Strickland, kitchen manager; head chef Jason Reynolds; and Cain David, lead event chef prepared the client appreciation dinner.
Andalusian Gazpacho topped with small pieces of chopped cucumbers and toasted sourdough crumbles.
The Mediterranean entree featured chicken roulade with a stuffing of crimini mushrooms, sautéed spinach, sundried tomatoes and feta cheese, wrapped in prosciutto crudo de parma, served with celery root puree, and vegetable couscous.
Ricardo Griego, classical flamenco guitarist, entertained the diners.
MPC server, Chris, welcomed all guests with a choice of signature cocktails.
Head chef Jason Reynolds prepares the final course of cherries jubilee, spooned over vanilla ice cream.
MPC owner Scott Mahan
Get Fresh June 2015