Blue Angels 80th Anniversary

“Good morning, David.

I am writing this morning simply to say thanks to you and your staff for the Herculean effort you put into making the 80th Anniversary of the Blue Angels a culinary success.
We can make the plan, pick the venue, pray for good weather, and invite the people, but we cannot cook the food. For an event to be successful, we must rely on the best to provide the culinary delights that put smiles on our guests’ faces.
Classic City, in my opinion, is simply the best ever when it comes to completing the event circle for the BAA. From seminar breakfasts to gala dinners, you and your staff could not have been better.
Thanks again, David.”
V/r
Bernie
“GTBH”

~Event Professionals~

Catering: Classi City Catering
Decor: Paper flowers and lanterns decor by Blown Away By Balloons
Signage: Aluma Designs

~Menu~

~Passed Hors d’oeuvres~

Pot Stickers and Spring Rolls with Sesame Sweet & Sour | Spicy Peanut Sauces

Blue Crabcakes with Marinated Garlic Remoulade

Tuna Tartare | Seaweed Salad | Pickled Ginger | Wasabi Aioli | (no Caviar)

Wonton Crisp | Cusabi Cucumbers

Shrimp Wrapped in a Snow Pea with Creole Honey Mustard

~Crostini~

 Spinach and Artichoke | Pimento Cheese with  Hot Pepper Jelly | Goat Cheese and Sundried Tomato

 

~To Be Preset~

Water with Citrus Slices, Salt and Pepper, Flatware

Wine Glasses

Red Wine | White Wine

~Dinner Buffet~

Moser Salad of Wild Greens with Red Onions, Sliced Strawberries,

Toasted Walnuts, Blue Cheese and Crostini with a Raspberry Vinaigrette

Slow Roasted Beef Short Rib with Tomato and Wild Mushroom Ragout

Tuscan Grilled Chicken

Piccata, Mango Currant Chutney and Au Poivre Sauce

Rosemary and Parsley Roasted Fingerling Potatoes

Julienned Zucchini and Carrots with Brown Sugar and Thyme

Market Breads and Rolls with Butter

~Bread Pudding Bar~

Classic Bread Pudding with Lemon Sauces | Chocolate Bread Pudding with Crème Anglaise

~Beverages~

Water with Citrus Slices

Fresh Brewed Iced Tea with Lemon Wedges, Sugars and Fresh Mint

Coffee with Cream, Sugars and Chantilly