New York Event for your favorite Eco Caters’ Team.

On May 2nd, Eco Caters Catering Washington DC drove up to New York to cater a breakfast and a lunch for Details Magazine. Twenty people were attending the event, waiting on the delicious food your favorite catering company from Washington DC had been cooking…

So, the menu featured some of Eco Caters’ favorites; such as the Seasonal Market Fruits served with some organic vanilla yogurt and granola. Also, a nice selection from Great Harvest Bakery (Alexandria, VA) was made by our client and chefs, featuring some blackberry cream cheese scones and Chocolate walnut scones, as well as fine assorted bagels with whipped cream cheese. As for the hot dishes, Eco Caters Catering Washington DC had prepared some delicious breakfast quesadillas with jack cheese, black beans and local free-range scrambled eggs on whole-wheat tortillas. To complete this wonderful breakfast, a seasonal market fruit platter was put out and accompanied with a raspberry yogurt dip. To go with all these elements, organic orange juice, coffee, tea and water were available for all guests.

As always, it looked like the whole room was clearly enjoying the moment. Both, food and service were highly appreciated. This breakfast surely helped everyone to go on through their morning…

In fact, after the catering team spent the entire time getting everything ready to go for lunch, all guests came back from their respective meetings to share some great organic food with their colleagues.

Our client and chefs decided on serving a freshly-made sandwich platter, featuring the chicken Panini, with roasted chicken breast, fresh mozzarella cheese, roasted tomatoes and pesto mayonnaise on a ciabatta roll; the roast turkey on whole grain wheat, served with herb marinated, roast turkey breast, some American style white cheese, lettuce, tomato and tarragon mayonnaise; the grilled vegetable baguette, including some grilled zucchini, yellow squash, marinated eggplant, tomatoes and fresh mozzarella with a delicious tomato vinaigrette on a French baguette; and at last, the grilled blackened chicken Caesar, with herb marinated, blackened chicken, romaine lettuce and a creamy Caesar dressing on a whole-wheat tortilla.

Then, the catering staff set up some platters of all-natural organic peanut butter and market preserves on local whole grain bread.

Also, guests could enjoy one hot main dish which was the farmer’s market vegetable stir-fry with brown rice. Along with a seasonal house salad, including some organic mixed field-greens, European cucumbers, grape tomatoes, radishes and julienne carrots, served with a lemon-herb dressing; and a seasonal market vegetables platter accompanied by some buttermilk ranch dressing.

Just as always, Eco Caters Catering Washington DC had a lot of fun working on such an event in such a place that is New York!

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