In mid-September we catered the biggest event in our 20 year history at the Mattatuck Museum in Waterbury. It was a seated dinner for 250, no 264, wait 270, one last time 275!
Taking on such a large event was challenging and complicated at this gorgeous museum and former Masonic Temple. It was stunning, beautiful, delicious, exhausting and stressful. However it came together with great finesse and a lot of humor by incredible staff.
This museum is gorgeous and has exquisite paintings, historical artifacts and an extensive button display, since Waterbury used to have an incredible button factory. It's definitely worth the trip to Waterbury to see this gem of a museum. Visit their website at www.mattatuckmuseum.org. The museum spans 3 floors with unique artwork to be hailed on all levels.
For us, all three floors presented "interesting" challenges. There is only one elevator in the building which is used by all guests, museum staff and us!
We had 4 Chefs, 2 Sous Chefs/Dishwashers and 19 Servers. And my husband Bill, who poured wine during dinner, non stop! Total of 26 staff and me!
Stationary and Butlered hors d'Oeuvres were served on the 3rd floor in their event room.
Dinner was served on the 2nd floor in three beautiful galleries. The kitchen, however, was on the 1st floor. We worked out of closets, hallways and utility rooms on the 2nd and 3rd floors. I've always called it 'adventures in catering' and it truely was. We had walkie talkies to keep in touch with the kitchen and key staff on timing, pace and flow of the evening.
Everyone worked extremely hard and a wonderful time was had by all.
Have you seen Pascual!?
Inside Joke!
Our Fearless Leader Chef David Tolly
Sous Chef Arthur...waiting in anticipation.
Holding Pattern!
Waiting for the dinner assembly line to begin.
My favorite and prettiest Gallery. I just love the colors. "Brass Buttons Awards" recipients,
Cathy and Jim Smith, President of Webster Bank, dined in this Gallery.
Stationary Hors d'Oeuvres on the third floor.
For the Display we used beautiful Wheat Grass, Champagne Grapes, Baby Vegetables and Flowering Kale.
Beautiful Lighting by "Power Station" created a wonderful feel to this Gallery.
Bill & Me
My sommelier husband
Salad Course
Stuffed Chicken Duxelles Entrée
Cannoli Cheesecake
Menu
Stationary Hors d’Oeuvres:
Mediterranean Board with Cheeses
(including our signature cheeses), Dips, Humus, Olives, stuffed Grape Leaves,
Carrot & Celery sticks, Crackers, Pitas & Flatbreads
Butlered Hors d’Oeuvres: (3rd floor)
Brie And Chardonnay Raisin Crostini
Seared Beef Tenderloin, Herb
Crostini, Horseradish Crème
Crab Cakes, French Quarter
Remoulade
Salad:
Cucumber wrapped artisan greens,
wedged tomato, gorgonzola crumbles, carrots, honey white balsamic vinaigrette,
foccacia bread, piped butter
Entrée:
Duxelles stuffed Chicken, Sherried Fond de
Poulet
Served with creamy Aligot Potatoes
(cheesy mashed potatoes) and Sautéed Haricot Verts
Vegetarian Option:
Grilled Vegetable Tower, Egg
Pasta, Tomato Coulis, Fresh Basil
Dessert:
Cannoli Cheesecake, Shaved Chocolate,
Crispy Cookie Garnish
Bon Appétit!
Louise
