A Different Take on Raw Bars

On the Rocks with a Twist

Here’s a bright idea for New Year’s Eve events — an “On The Rocks” station by A Joy Wallace Catering with a twist on traditional raw bars. Rather than just set the seafood out on crushed ice, Corporate Executive Chef Elgin Woodman and the culinary team brought the heat up with design and concept! The result was a station which supported both hot and cold elements, centered around a glass and mirror theme.

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Raw items were presented on glass trays of ice, hot items were presented on white hot rocks inside mirror containers. Candles in silver and crystal accessories added more glitz to the design.

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Sauces were presented in candelabras with blinged out bowls. Raw Oysters were served with Spicy Cucumber and Horseradish Salsa, Sour Orange Mignonette, Red Onion Leche de Tigre. Shellfish was served with a choice of Pickled Pineapple Tartar Sauce, Warm Champagne Mustard Sauce, Asia Cocktail Sauce, and Mojo Ketchup.

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Other raw bar items included stone crabs and cocktail shrimp.

And on the hot rocks…

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Fresh Smoked Atlantic Cod Brandade with Roasted Tomato and Poblano Peppers

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Smoked Octopus, Pancetta and Caramelized Pineapple

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Scallops with Black Garlic Butter

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Black Pepper Tempura Calamari with Sweet and Sour Jalapeno

All we can say is this look and concept is hot, hot, hot!

Photos: Ryan Oswald

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Liese Gardner is a marketing and content strategist for top brands in the event industry and can be found at www.liesegardner.com. As a contributor to DesignDawgs, Liese generates original content and curates contributed articles from professionals in a variety of design fields.

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1 comment on “A Different Take on Raw Bars

  1. […] featuring this raw bar with both cold and hot rocks by A Joy Wallace Catering on DesignDawgs, we began to see ice everywhere as a theme and design element. As we head deeper into winter, here […]

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