The Cause 2018 ICA CATIE AWARDS - Signature Caterer for Best Event - "In a world of bland, this was thrilling!"
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“In a world of bland,
this was thrilling!”
- Alan
The Cause
Signature Caterer for Best Event
2018 ICA CATIE AWARDS
“Exhilarating”
- Kelly
SYNOPSIS
Fundraisers don’t have to be
boring. With an open mind,
an abundance of creativity,
and a fantastic team effort,
The Cause was indeed a
thrilling and exhilarating
event experience.
Concept
The Cause was a kaleidoscope of concepts and
designs converging to create a dynamic sensory filled
event that brought together special event industry
professionals to raise funds for the Search Founda-
tion; an industry based not-for-profit. The goal was
clearly laid out: create an event that brought imagina-
tion to life and celebrated our fellow professionals.
Naturally, when you have 100 event professionals
attending your event the pressure is high to create
new concepts with over the top presentation and an
exciting environment.
Our venue selection was the first intriguing element
for our guests. Held in a renovated night club with a
reputation for mischievous behavior from it’s former
patrons, the location had recently been turned into an
event venue and music recording studio. It’s edgy
underground vibe provided the perfect springboard
for our creative team. Inspired by the heat and thrill
of a pulsing night club, The Cause came to life in a
story that placed our guests directly in to the plot line.
Enter with us as we revisit what a long strange trip
it’s been....
A guests entered the venue they found a
black fringe drapery lined a tunnel-way
chapter one leading to the event floor. Suspended
from the drape were custom menu books
providing our guests with a teaser for
trust me
what was to come. Hidden within the
drapery, attendants in full black morph
suits handed our first bite; Down the
Rabbit Hole; to guests encouraging them
to enjoy. Their trip was just
beginning.
Within the venue guests found a lively party
dance with me
welcoming them. Modern club music filled the
space with our DJ spinning high above us
encased in the “Yellow Submarine.”
Heavily styled stations dominated the decor
concept and lead to an eclectic blend of colorful
yet understated linens and a collection of
modern design touches.
Mingling throughout the venue, servers passed
creative hors d’oeuvres with our focus heavy
on presentation. Savory Shrimp Churro
chapter two
suspended from a parasol, Beet and Cashew
Cream Terrine on a custom made spindle bar,
and a plethora of other delectable bites created
a buzz amongst the crowd. Our guests were
fully immersed into the “club” scenes we had
set for them.
chapter three the trip
Each of our stations was designed to bring
guests in to an immersive experience pulling
them directly in to our continued story. From
the presentation and design to the menu selec-
tions, and the interaction with our attendants,
every element was intentionally created.
Pushing the boundaries of traditional station
and buffet designs, we asked guests to get
outside their comfort zone and step into the
“trip” of a lifetime. Using custom created props
including grass rugs, costumed attendants, and
a small wading pool our over the top
detailing was key to our success.
Five food stations and two craft cocktail
stations were created, each with their own
story to tell...
“Hen of the Woods”
Within the stations we created craft cocktail
pairings that brought another layer to our
guest’s experience. Using modern techniques
and creative ingredients the cocktails delivered
an added detail that continued to push us
beyond expectations.
“Muddy Water”
“Not Detox Tea”
Design and guest interaction was an integral
part of each station. Costumed attendants
brought an excitement to our guests that was
palpable.
Decor elements were added to each station to
ensure the concepts were fully embraced.
Rental items paired with in house items com-
bined to create a one of a kind design.
“It’s In The Cards”
“The Magician”
“The Hermit”
“The World”
Adding to the experience we were bold with our
vision of guest interaction. Asking guests to
remove their shoes and socks to step into a dark
pool of water or to put on a blindfold and head-
phones that played a custom trance track while
being fed by a stranger was an extreme way of
bringing our vision to life.
It worked beautifully.
Guests jumped at the opportunity to immerse
themselves into the experiences we had created.
“Lady in the Water”
“Black Out”
Brined Salmon Small Plate
Brined Sweet Potato Small Platechapter Four
Waking Up
The last experience our guests had was “Getting Clean.”
Ending an evening of wow, we wanted our guests to take
home a reminder of their experience. After completing
our version of a medical form, guests were given a
prescription of herb and fruit powder capsules in a
custom labeled prescription bottle that instructed them to
take a capsule to induce general happiness.
What a long strange trip it was indeed.
“Getting Clean”Challenges
We encountered several challenges within this event and
faced each with a strong team approach to success.
With an aggressive menu and design plan we knew our
staff detailing would be invaluable come event day.
Several production run throughs were held with our key
staff members to ensure we had leaders powered with
knowledge. Each attendant had a menu and production
guide prior to the event providing them with key infor-
mation to set them up for success.
Two of our largest challenges would be faced once onsite.
With the stations being very interactive dietary restric-
tions were a concern from the beginning. All guests with
restrictions had a color coded symbol printed on their
name badges which allowed our attendants to visual
mark them when they were interacting at the station. It’s
in the Cards was a randomized serve; however; our
dietary notations provided the attendants the ability to
change their “fortune” to accommodate the restriction.
The venue itself brought us a logistical challenge as we
were more than two hours away from our commissary
location and the venue had absolutely zero back of house
space. A 20x20 area was draped off to allow production
inside the venue without removing significant event
space. We also staged on our truck with an entrance from
our draped area directly to our parked location.- Menu-
hor D’oeuvres
Watermelon, Diakon, Fermented Cherry Gel, Scotch Bonnet Marinated Cherry Tomatoes
Dried Spiced Watermelon, with Rose, Parsley, and Cucumber Dust
Cured Lemon, Pea Flower
Savory Shrimp Churro
Beet Terrine with Cashew Cheese with Coconut Curry Pipette
Lamb Carpaccio, Caesar Ice Cream, and Micro August Egg – Parmesan Custard
Romaine served on a Parmesan Crouton with Potato Frites
Performance Stations
IT'S IN THE CARDS HEN OF THE WOODS BLACK OUT
Beef Tenderloin, Roasted Celeriac, Confit Leek, Edible Soil, Roasted Mushrooms, Branded Potato Paper Strip,
Burnt Leek, Herb Gel, and Smoked Peppesr and Seasoned Back
Horseradish Espuma Beet Bubble Arugula Meringues,
Chesseur, Micro Greens Squid Ink Parmesan Ravioli, P
Mustard & Scotch Bonnet Confit Cabbage, armesan Cream Sauce
Honey and Squash Puree, Mushroom Bacon with Shaved Black Truffle
Duck Bacon Glazed with Mustard
and Edible Tea Blossoms LADY IN THE WATER GETTING CLEAN
Brined Salmon, Spiced Red Cabbage Coat, Fruit and Herb Capsules
Salt Roasted Beet Root, Roasted Corn, Scotch Bonnet Spiced Crab,
Salt Roasted Sweet Potatoes, Sweet Potato Parsley Oil White Chocolate Panna Cotta with
Ginger Caviar, Candied Ginger, White Chocolate Sponge,
Micro Greens Brined Sweet Potato, Spiced Red Cabbage Coat, Satsuma Fluid Gel,
Pickled Jicama and Pistachio Crumble
Carrot Salad, Parsley Oil and a trio of Gastrique IV's- Partners -
VENUE : 416 Wabash ENTERTAINMENT: Jim Cerone
416 E Wabash St 9939 Allisonville Rd
Indianapolis, IN 46204 Fishers, IN 46038
317-576-9643 317-845-0749
INFO@416WABASH.COM JIM@JIMCERONE.COM
RENTALS : Mauve Vintage LINEN : BBJ Linen
1501 E Berry St 6125 Howard St
Fort Wayne, IN 46803 Niles, IL 60714
260-627-9556 847-329-8400
maevevintage@gmail.com bmarino@bbjlinen.com- The Contract -
- key Recipes -
Brined Sweet Potato, Spiced Red Cabbage Coat, Pickled Brined Salmon, Spiced Red Cabbage Coat, Scotch Bonnet
Jicama and Carrot Salad, Parsley Oil - YIELD 50 Spiced Crab, Parsley Oil - YIELD 50
2 1/4 lb. Potato Sweet, Jumbo Brined, Smallest Disc Cutter 4 3/4 lb Salmon King 20#
150 g Coat, Spiced Cabbage 3g/Serving 158 g Coat, Spiced Cabbage
4 lb. Pickled Jicama and Carrot 1.25oz/Serving 3 lb Crab, Spiced
1 pt Oil, Parsley Tsp/Serving 1 pt Oil, Parsley
40 g Basil Crystals 1/4 Tsp/Serving 150 g Basil Crystals
Coat, Spiced Cabbage Method:
854 3/8 g Cabbage Red 1. Brine Salmon for 2 hours then bag and sous vide at 50C for 50 minutes.
23 3/4g Salt, Himalyan 2. Cut Salmon into discs and roll in Spiced Cabbage Coat
9 1/2g Spice, Chili Ancho Granulated Coat, Spiced Cabbage
9 1/2g Spice, Paprika SMK 900g Cabbage Red
Method: 25g Salt, Himalyan
1. Place Cabbage leaves in dehydrator at 125F for 12-16 hours. 10g Spice, Chili Ancho Granulated
2. Spice grind dehydrated cabbage leaves and stir in remaining spices. 10g Spice, Paprika SMK
Pickled Jicama and Carrot Method:
3 lb Jicama 5# Batonnet 2” long 1. Place Cabbage leaves in dehydrator at 125F for 12-16 hours.
1 lb Carrot Baby w/tops Purple, Julienne 2. Spice grind dehydrated cabbage leaves and stir in remaining spices.
2c Vinegar, White Wine Spiced Crab
2c Water 2 1/4 lb Crab Blue Lump
2 dry c Sugar, Granulated Extra 4 fl oz Lime, 110ct
20 g Spice, Cardamom WHL 4 fl oz Lemon 75 ct
20 g Spice, Coriander Seed 1 ea Lime, 110ct
2 dry tbl Salt Kosher 2 ea Pepper, Scotch Bonnet
10 g Spice, Celery Seed OZ Cilantro 1#
10 g Spice, Fennel Seed WHL 1 dry tbl Salt, Himalayn
10 g Spice, Cumin GRND 2 fl oz Oil Extra Virgin 4/3LT
Method:
1. Mix all ingredients except jicama and baby carrots in a sauce pot and bring to a boil. Method:
2. Allow pickling liquid to cool to 120F or less and pour over Jicama and Carrot in a half pan and vacuum in
vacuum changer while monitoring liquid to keep from boiling over. 1. Mix all ingredients in a large boil thoroughly.
2. Chill and reserv for service
Repeat the quick pickle process twice.
3. Chill and reserve until use. Parsley Oil
2/3 bunch Parsley 3ct Rough Chopped
Parsley Oil 7/33 fl oz Oil Soybn Salad
2/3 bunch Parsley 3ct Rough Chopped 2/3 tsp Salt Kosher
7/33 fl oz Oil Soybn Salad
2/3 tsp Salt Kosher Method:
1. Place all ingredients into a blender and puree until smooth. Remove and shock in ice bath.
Method: 2. Reserve for service
1. Place all ingredients into a blender and puree until smooth. Remove and shock in ice bath.
2. Reserve for service- key Recipes -
Mushroom Terrarium - YIELD 72 Beef Tenderloin, Roasted Celeriac, Confit Leek, Burnt Leek,
Edible Soil Herb Gel, and Horseradish Espuma Beet Bubbl - YIELD 50
2 3/8 lb Pumpernickle
1 1/4 lb Mushroom Portabella Cap 3 1/2”
1/3 oz Spice, Long Pepper 50 serving Seared Beef Tenderloin 2oz 75g Gel, Herb
1 1/qt Puree, Rosted Celeriac 1 1/2pt Espuma, Horseradish
2 3/8 lb Beets, Red 5# 100 piece Confit, Leek
9 5/8 oz Chocolate Dark Calleba .53% 3ea Leeks, 12ct
50ea Orb, Beet Sugar
1 /14 oz Salt Black Hawaiian Seared Beef Tenderloin, 2oz
1 1/4 tbl Oil Extra Virgin 4/3LT to coat beet 1/4dryc Salt, Kosher 1/2c Olive Oil Blend 90/10
1/4dryc Spice, Black Pepper 50round Beef Tenderloin Choice PSMO
Method:
1. Slice Pumpernickle and layout on sheetpans and bake on 150F until crisp Method:
2. Slice Mushrooms and place in a dehydrator on 125F for 12 - 16 hours. 1. In a large container, combine all ingredients until beef is evening coated.
3. Using smoking gun, smoke long pepper with cherry wood on a small sheet pan for 5 - 10 minutes, grind pepper 2. In a large pan over medium high heat sear beef on both sides until golden brown. Remove from pan and place on a
parchment paper lined pan and allow to cool. Chill and reserve for service.
fine.
4. Slice Beets 1/2“ and place on a sheetpan, coat with olive oil and hawaiian salt. Roast 350F for 20 - 25 minutes. Puree, Roasted Celeriac
Puree with stick blender adding war water until pulpy. Run through chinoise and squeeze pulp. Spread pulp 2 1/3 lb Celery Root 1 1/2 c Vegetable Stock
3/4 qt Cream, Heavy Whipping 12ct 1/4dryc Salt Kosher
on silpat and place in dehydrator at 125F for 12 - 16 hours. 1 1/2 drytbl Spice, Pepper White GRND
5. Rough chop chocolate off CAB block. Spice grind all ingredients and combine in a large bowl for service.
Method:
Arugula Meringue 1. Peel Celery Root and slice into 1/2” discs. Roast for 15-20 minutes at 350F.
2. Robot Coupe all ingredients until desired consisteny, using additional vegetable stock as needed.
2 1/8 fl oz Bean Garbanzo
1 1/2 oz Arugula Baby 4# Herb Gel 5g Thyme Fresh 1#
3/4 drytsp Spice, Cream of Tartat 500g Vegetable Stock 5g Rosemary, Fresh 1#
3/8 dryc Sugar, Granulated Extra Fine 5oz Tarragon 1# 5g Basil, Fresh 1#
2 7/8 oz Maltodextrin 5g Parsley 3ct 1.31g High-Acyl Gellen Gum
3/4 drytsp Xanthan Gum
3/4 drytsp Salt Kosher Method:
3/8 drytsp Spice, Pepper White GRND 1. Bring Vegetable Stock and High-Acyl Gellen Gum to 203F for 3 minutes. Remove from heat and pour onto silpat lined
sheet tray and place in cooler.
Method: 2. After 5 minutes sprinkle herbs and gently spread with an offset spatula.
1. Heat oven to 225F 3. Chill until gel sets and cut into strips.
2. In a stand mixer add Aquafaba and Cream of Tartar. Whisk on Med-High until it foams, about 1-2 minutes. Espuma, Horseradish
3. While whisking add in Sugar, Tbl at a time until fully incorporated and disolved. Add in Salt, Pepper, and 3/4qt Cream, Heavy Whipping 12ct
Xanthan Gum. Horseradish
4. Continue mixing until glossy and stiff peaks form, 7 - 12 minutes. 3/4floz Lemon 75ct
5. Prepare pastry bag and pipe onto silpat lined sheets, 1/2 dollar sized.
6. Bake at 225F for 25-30minutes 1. Bring heavy cream and horseradish to light simmer while stirring constantly.
2. Place in an ISI charger with lemon juice and charge with two NO2 cartridges and store on its side in the cooler until
service.
Mushroom Bacon
1 1/4 lb Mushroom Portabella Cap 3 1/2” Confit, Leek
6ea Leeks, 12ct 30g Garlic Peeled Fresh Jar
1/2c Oil Extra Virgin 4/3lt 1dtrytbl Salt Kosher
Method: 2oz Shallot, Fresh Peel on 5# 1drytsp Spice, Black Pepper
1. Slice mushroom 1/8” and place in dehydrator at 125F for 10 - 12 hours.
Method:
Gatherer Sauce (Chesseur) 1. Simmer leeks with tops removed for 15 - 20 minutes in a large saucepot.
1 1/8c Butter Solid UNSLT 1 1/8 c Brandy VSOP 2. Remove water from saucepot and add in oil, shallot, garlic, salt, pepper, and simmer on medium low heat for 10-15
3 3/8 lb Mushroom, Medium 10# 4 1/2 Vegetable Stock minutes.
3 3/8 oz Shallot, Fresh Peel on 5# 4 3/4 drytbl Parsley 3ct 3. Remove from heat and chill before slicing into 1/4” discs.
2 1/4 lb Tomato Roma 25# 2 1/4 drytbl Salt Kosher
2 3/4c La Grand Noir Chardonnay 1 1/8 drytbl Spice, Black Pepper Orb, Beet Sugar
1 1/8 ea Spice, Bay Leaves WH 2lb Sugar Isomalt
1/2c Water
2drytbl Powder, Beet
Method:
1. Heat a large saucepan over medium heat, add 2 tablespoons of butter and when hot add the mushrooms. Method:
2. Add the shallots and cook until they soften. 1. In a saucepan add Isomalt Sugar and cover with water until wet sand consistency. Head on medium until 168F.
3. Add the tomato, wine, and brandy and bring to a boil. 2. Pour onto silpat until cool enough to touch, working with Nitrile gloves. Fold in Beet Powder and begin pulling to
4. Immediately reduce the heat to a immer and continue cooking until most of the liquids have evaporated. remove air bubbles.
5. Add the reduced stock and parsley, continue to reduce for 5 minutes or until it has reached Nappe stage. 3. Using scissors, cut into squares about 1”.
Season with salt and pepper to taste. 4. Using hand pump, sugar lamp, and fan begin blowing the beet orbs.
5. Using a heated knife, carve filling hole into one side of bubble.
6. Using ISI charger, fill with espuma prior to service.You can also read
