C A T I E A W A R D S

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Blaise Cody Greene
6 years ago
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2 WHISKEY EVENT

4 Description of Event Hennessy, the world s most superior and best selling cognac, was celebrating its 250th anniversary. It s a remarkable adventure that has spanned over eight generations and across five continents. The Hennessy 250 Tour was specially curated to celebrate this momentous anniversary: conceived as an unprecedented and hybrid cultural event. The Hennessy 250 Tour set out to give a 360 creative and artistic perspective on the legendary cognac brand s past, present and future. Four legendary locations around the world throughout 2015, including Guangzhou in China, Moscow in Russia and New York in USA were chosen for this event. Johannesburg was selected to represent the African leg of the tour and we were privileged to cater for the gala dinner for 150 high profile guests. page 1

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Our goal was to fulfill their exact vision and even exceed their expectations.

8 concept in creating the menu goals & objectives Our task was to work on the menu that would compliment the superior taste of the Hennessy cognac. A five course plated menu was designed in collaboration with the client as he was very specific on what kind of ingredients he wanted the menu to include. Our goal was to fulfill their exact vision and even exceed their expectations. This menu had to provide an unforgettable dinning experience for our very high profile client and guests from around the world attending this gala dinner. The goal was to create out of the ordinary food presentation that would be a visual as well as gastronomic journey for the guests. Fresh and clean flavors with exciting and unique plating were used. Aside from beautiful presentation, difficult to source in the South African market ingredients such as pigeon, saffron, were also used. Each one of five courses was perfectly paired to Hennessy cognacs. There were eight tastings done before the actual event to ensure that the menu was hundred percent perfect. Additionally, the molecular cuisine was created and each course was superbly polished as we paid extreme attention to every single item that was put on the plate. page 5

9 Qualities that make this menu appropriate for the event and quality of the presentation Presentation was absolutely paramount for us for this event with the link between unique menu and out of the ordinary plating. For these high profile events the attention to detail and creativity of the menu is of upmost importance. High gloss golden boxes were used to serve the first course Cocktail Bite Crab and Saffron Maki Cocktail Biter. This created a WOW factor as the boxes were only opened for each guest at the table. Other four courses were interestingly presented on the white ceramic plates for the maximum visual impact. The dressings that came with astonishingly impressive food were served from silver saucers. As expectations from the client and guests were huge, we had to create an exciting, innovative menu design. Hennessy cogniacs were the key influences in the design. All five courses were unique and relevant to the taste of Hennessy. The complex menu and impeccable service by experienced waiters, and the professionalism of the design team, made the event extremely succesful. page 6

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production of the menu at the event We were lucky to have a kitchen at the venue, however, some of the extra equipment such as ovens we had to bring in.

As the chefs were finished plating them, the waiters were required to take them and serve all 150 guests at the same time. Timing was crucial here.

12 production of the menu at the event We were lucky to have a kitchen at the venue, however, some of the extra equipment such as ovens we had to bring in. We have designated areas for each course from the start without any changeovers. Golden boxes were laid out from the start and ready for the plating. As the chefs were finished plating them, the waiters were required to take them and serve all 150 guests at the same time. Timing was crucial here. Each course was very labour intense as the plating was unique and complicated. A clear strategy was put in place before the event to ensure that each staff member knew their task and executed it timeously. page 9

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14 Challenges & Overcoming Obstacles The biggest challenge of this event was timing of each course as food had to be served to 150 guests at once. We needed lots of chefs to do the plating at the same time and lots of highly trained waiters to serve the food at the same time. The communication and timing was of the upmost importance. Each staff were handed a full brief of the event to ensure that they understand the high profile of the event and fully conceptualize the vision that we had. Silver service was required to execute this event. Waiters not only had to serve but also had to act as part of the whole performance. It was a challenge to find so many highly trained waiters in Johannesburg as a lot of them come from underprivileged backgrounds. However, with amazing teamwork we were able to create an exceptional experience that guests will never forget. Another challenge was to prep and produce Crab Soufflé and serve to 150 guests at once. This demanded a high expertise from our chefs as on the ordinary day we would not dare to serve soufflé for the party of 12 guests due to the complexity of the dish. The language barrier between us and the client was also one of the obstacles. The client only spoke French, therefore, all the food tastings had to be done with the translator which made it difficult to communicate. Finally, the all time low dollar and rand exchange made some of the ingredients very expensive and difficult to find in South Africa. Nevertheless, through our Food Service Network that we use we were able to source these rare ingredients such as pigeon and saffron. page 11

16 Plated Menu COURSE 1 COCKTAIL BITE CRAB AND SAFFRON MAKI COCKTAIL BITER AND A SAFFRON POULTRY COVER WITH A ROSE PETAL AND A DROP OF CREM FINISH WITH SAFFRON FILAMENTS COURSE 2 COCOA SALMON WITH CELERY CREAM AND OLIVE OIL - SERVED WITH A WHITE COCKTAIL ROLL COURSE 3 CRAB SOUFFLE FINISHED WITH LEMON FOAM AND SEAWEED POWDER COURSE 4 FOIE GRAS ON POINTU BROTH AND SMALL VEGETABLES COURSE 5 CHOCOLATE AND MANGO PIE WITH MANGO AND VANILLA SAUCE, JELLIFIED MANGO SAUCE AND VANILLA PANACOTTA

17 Recipes page 12

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21 Contract page 16

22 Contract page 17

23 Vendors Decor - Superior Choices Venue - The Polo Room page 18

BEST PLATED MENU. African Flavour

BEST PLATED MENU. African Flavour BEST PLATED MENU African Flavour Catie Awards 2017 SYNOPSIS A unique African menu for a high profile African client was required for a private year end Christmas event. The event was held in a small private