Outdoor Food Festival Event
Our team in Exeter, NH, headed by Chef Laurie, and skillfully assisted by her Team, our Floating Chef Dan, and District Manager Steve, hosted an outdoor food festival event for their entire building population. Featured was our very popular menu package “Food Truck Rally – Without the Trucks.” These events not only include a wide variety of fun food, but also provide an interactive element that creates a “Food Fair” vibe, which adds an entertainment component and added value to our clients. Guests are encouraged to sample food from each station and portions are designed to enable that. These are always fun events for our chefs, teams, and customers. Every event boasts a completely customized menu, designed to offer not only familiar comfort elements, but also eclectic yet approachable menu items geared to bring guests to the fringes of their pallets. This creates an air of adventure, or at least a topic of conversation. The menu was composed of a Mediterranean Station with chicken souvlaki and falafel on pitas with tzatziki served with Greek tortellini salad, a Street Taco Station with pork carnitas tacos and Mexican street corn, a Smash Burger Slider Station, and a Pho Noodle Bowl Station that filled the air with the fragrant aroma of the simmering broth. The client supplied Boardwalk Games and an Ice Cream Truck along with a raffle and trivia contest. Good fun was had by all!
I’ve been born and bred corporate dining and corporate catering from the very beginning of my career in the Silicon Valley and now, since 2001 in the Boston Metro Area. While working my way up through the ranks, all the experience has led up to my current position as the Corporate Executive Chef for Café Services, based out of Manchester, NH. I have the privilege to be able to utilize creativity, research and technology to dream up our company’s new culinary programs and custom menus for corporate cafeteria clients and bring them to life. Café Services supplies the resources to ensure success of our ever-evolving companywide culinary initiatives and I’m very grateful for the opportunity. Seeing the success of new programs in the field is my motivation. It’s a win win.