New Seated Meals Case Study
Case Study
Alleyn Court Preparatory School Summer Ball 2010
Southend-on Sea, Essex
Champagne & Canapé Reception, 3 Course Seated Meal for
224 Guests Saturday 19th June 2010
Alleyn Court Preparatory School was a new client to us, recommended by Castle Marquees who have worked alongside this prestigious school for many years. The organisers had chosen to use Magpie Catering as opposed to their previous catering supplier of four years.
Magpie Catering nurtured the whole event from initial enquiry to the choice of menu suitable for 224 Guests, we provided a menu tasting, also attended a site visit prior to ensure the logistics on the day were strategically planned. We had a team of staff complete the full laying up of the marquee, eg: clothing tables, napkins, cutlery, glasses and table decorations.
Client Feedback: “Magpie Catering exceeded our expectations; we didn’t expect the food and presentation to be identical to the meal menu tasting, especially for 224 guests!! Our guests were delighted with the restaurant style food they received for their seated meal.” We have been booked up already for next year’s ball.
Magpie Catering also donated a prize for the charity auction held on the night for a Pampered Chef Experience – a Fine Dining Experience which included a personal chef and waitress to create an exclusive evening within home highest bidders own home
DINNER MENU
Canapés Cold
Baby Prawn Cocktails with a Wasabi Infusion on Spoon’s
Cocktail Blini with Smoked Salmon, Cream Cheese & Fresh Dill
Mini Parmesan & Rosemary Shortbreads with Roast Cherry Tomato & Feta Cheese
Canapés Hot
Red Onion Confit and British Stilton Tartlets (v)
Mini Cumberland Sausages with a Honey and Sesame Glaze
Chicken Satay with Peanut Sauce
oOo
Hors d’oeuvre
Avocado with a Raspberry Vinaigrette, Mozzarella and Tomato Tower
with Fresh Basil, Balsamic Syrup and Extra Virgin Olive Oil (WF)
Mixed Breads, Butter and Balsamic and Olive Oil Dip
oOo
Main Meal
Pan-seared Chicken Breast White Wine & Sage Jus with Crispy Bacon Rasher
Dauphinoise Potato, Chantennay Carrots & Fine Beans
oOo
(v) Roasted Stuffed Peppers filled With Cous Cous, Roasted Vegetables, Fresh Mixed Herbs and Feta Cheese bound with Tomato Coulis
On a base of Rich Tomato Sauce with a Pesto & Balsamic Finish
oOo
Trio of Desserts
Warmed Chocolate Brownie with a Rich Dark Chocolate Sauce
Crème Brûlée
Lemon Mousse layered with Raspberry Coulis & Fresh Pineapple Leaves
Coffee Tea and Luxury Chocolates
