Third Annual "The Best"

Catering

The best special event we’ve held in the last year
We hosted our NACUFS Regional Meeting last March, and the Dining Services team turned our marketplace servery into an upscale catering area with multiple platforms. We had a shrimp and grits station, a cold seafood bar, a smoked brisket and barbecue station, and an incredible dessert station with a variety of selections and in-house produced candies. Add a great band and everyone had a wonderful time.
—Dee Hardy, director of auxiliary services, University of Richmond, Richmond, Va.

Location for a catered event
The Gerald R. Ford Presidential Museum in Grand Rapids, Mich. We did two holiday events there and the museum was decorated with Christmas trees. There is a large space and floor-to-ceiling windows overlooking the Grand River. The museum staff was great and they had the best receiving area as far as food goes. The atmosphere was what made it so special.
—Randy Sparrow, director of food, nutrition and environmental services, Indiana University Health, Bloomington, Ind.

The Best, Sneakers Catering event we’ve done
We held a Suits and Sneakers Gala, which was a benefit reception and dinner for Coaches vs. Cancer, with proceeds going to the American Cancer Society. The event was held on the basketball court of Stegeman Coliseum. It was a very formal event with the exception that everyone wore athletic shoes. The white-gloved servers circulated throughout the crowd of 400 guests with items like bacon-wrapped scallops with red pepper coulis, risotto cakes with lemon aïoli and beef bourguignonne in puff pastry. For dinner we served Maryland-style crab cakes with tarragon remoulade and petite filet mignon with red wine demi-glaze with roasted garlic mashed potatoes and asparagus bundles. The event was upbeat and fun despite it being very upscale.
—Jeanne Fry, director of food services, Bolton Dining Commons, University of Georgia, Athens, Ga.

Theme for a catered event
Food around the world. I attended an event that had a bunch of stations, and each station featured food from different parts of the world and the different cooking styles from those countries.
—Tim Prosinski, Director of food services, Berlin Public Schools, Berlin, Conn.

Specialty menu item we’ve created for a catered event
A compressed watermelon with basil salt. I loved this one because it was born from the mother of invention. I made it for a last-minute catering event from what we had available. It was the middle of summer and this little appetizer exemplified the bounty of the summer. It was unexpected and took people by surprise.
—Eric Eisenberg, executive chef, Swedish Health Services, Seattle

More From FoodService Director

Industry News & Opinion

Two chefs at Whitworth University in Spokane, Wash., are trying to help solve the Mars food dilemma, myfoxspokane.com reports .

Just outside the school’s cafeteria, Executive Chef Timothy Grayson and his partner, Christine Logan-Travis, are trying their hand at growing tomatoes, oregano, basil and other plants in Martian Regolith Soil, the closest soil on Earth to that found on the fourth planet from the sun.

All of the plants in the Mars-inspired garden are intended for human consumption.

“It is a reality that at some point, if man goes to Mars, they will need to...

Industry News & Opinion

Access to fresh produce just got easier for students at the University of Virginia.

The Charlottesville, Va., university’s dining service has partnered with Greens to Grounds , a student-run nonprofit organization that delivers locally grown produce to students. Though students could previously purchase Greens to Grounds produce, they can now use a portion of their meal plans to do so, thecavalier.com reports .

Students can choose between a snack box or produce box, the ingredients in which usually require no cooking, and can place their orders online. The base boxes cost...

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

FSD Resources