Garden chich: caterinh by michaels

Garden Chic from Catering by Michaels

Contributed by Jeffrey Ware, Catering by Michaels

For a 70th birthday party at a private home, Catering by Michaels in Chicago, created a “Garden Chic” soiree. The guest of honor, Doug Cohen, an avid art collector and enthusiast wanted to create a rustic, yet romantic atmosphere, showcasing his love of art throughout the event. Every detail – from the décor and floral to the food and cocktails – was carefully conceptualized and constructed to echo the celebrant’s passion for art.

Garden Chic: Catering by Michaels

Our goal was to create inspired dishes that were not only delicious and beautiful, but memorable. We based the concept for our menu around the themes of garden and art. We wanted to use seasonal, high quality ingredients to create dishes that were visually stunning. They needed to be simple yet intricate, textural and colorful.

Garden Chic: Catering by Michaels

To achieve this, each course went through a detailed development process, beginning with the testing and documentation of the recipes in our kitchen. Over several weeks, we designed and evaluated each dish and sent it back for changes until we were satisfied.

Garden chic: Catering by Michaels

The dinner took place in the tented backyard of the family home. Unique place cards directing each person to their seat, featured a Saul Steinberg print. Long, rustic farm tables and chairs adorned the patio, topped with vintage dinnerware and flatware and bountiful orange, pink, and green bouquets of flowers tucked inside tin vases. An abundance of candles further accentuated the romantic atmosphere. Every course of the meal, from the passed hors d’oeuvres to the plated dessert, was visually enticing and embodied the artistic theme. Color, texture, and shape was all part of the food presentation. In the end, we were proud to add one more event to our collection of catered art!

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Seared Scallop: Martha’s Vineyard Day Boat Scallop, Belladonna Orange Supreme, Mint Chiffonade, Micro Greens, Saba Drizzle and Red Sea Salt.

catering by michaels

Summer Peach Salad: Boston Lettuce with Red Oak and Belgian Endive, Grilled Fresh Peaches, Apple Carpaccio, Toasted Pecans, and Sundried Cherries tossed in Blended Peach Nectar Champagne Vinaigrette garnished with a Tall Toasted Pecan Wafer Folded Over a Warm Brie Heart Shaped Profiterole.

catering by michaels

Herb Marinated and Grilled “American” Filet Mignon wrapped in Swiss Chard atop Horseradish Cream Sauce with Sautéed Shimeji Mushrooms, Miniature Slow Braised Boneless Short Rib Guinness Stout Reduction Cebolita Pearl Onion Chip Garnish Herbed Roasted Heirloom Fingerling Potatoes Linear Sautéed Purple and Green Fresh Asparagus and Poached Red Pearl Onion.

catering by michaels

Artistic Palette of Colorful Petite Desserts.

Every course of the meal, from the passed hors d’oeuvres to the plated dessert, proved to be visually enticing while embodying our artistic theme. The garden setting was the perfect backdrop for a night of chic, celebratory fun.

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