Every year our most lavish Holiday Party of the season takes place in North Jersey for a Titan of Industry. He is a remarkable individual with exceptional taste and a very sophisticated palet. His extraordinarily elegant affairs are legendary and always the Toast of the Town. Last September he hosted a 60th Birthday for his mother inspired by the grand Gala in the final scene of the movie "Meet Joe Black." This milestone reception was stupendous and flawlessly executed by Provence Catering in a stylish tent during a Hurricane.
Our client's Holiday Party is actually ten parties at once. There are seven different groupings of incredible Hors D' Oeauvres, a regal raw bar, a spectacular dinner buffet and a dessert extravaganza. Every hour the selection of appetizers change. Here is a sampling of the first three hours of Provence Holiday magic.
In the tent from 5:30 -12:00
SEAFOOD & VODKA LUGE A custom ice luge offering chilled natural and flavored vodkas, Osetra, Paddlefish and salmon caviars, toast points, sieved egg yolks, whites, brunoise onion, capers and lemon and fruits of the sea to include poached Jumbo Shrimp, Alaskan snow crab claws, lobster, Little Neck clams and oysters on the half shell accompanied by Bloody Mary cocktail sauce, Meaux moutarde, Tabasco, lemon, mingionette sauce, and dill remoulade.
HORS D’OEUVRES - Butlered from 6:30 p.m. – 7:30 p.m.
ADRIATIC SHRIMP Jumbo Gulf shrimp grilled and tossed with sweet
Garlic, Italian parsley and lemon.
ARGMAGNAC SOAKED PRUNES Prunes soaked in aged Argmagnac, filled with foie gras wrapped with bacon and baked until crisp.
HORS D’OEUVRES - Butlered from 7:30 p.m. – 8:30 p.m.
MELON, MIDORI AND POP ROCKS Honeydew melon, Midori and pop rocks…a sensory explosion.
CHICKEN ESCARGOT Strips of boneless breast of chicken wrapped around escargot, sautéed in garlic and parsley butter.
GRILLED CHEESE & TOMATO Petite grilled cheese sandwiches served warm with a
BISQUE side of a tomato bisque shooter
LOBSTER ROLLS Cold water Maine lobster blended with a dice of
WITH MICRO GREENS celery and mayonnaise served on a mini roll.
HORS D’OEUVRES - Butlered from 8:30 p.m. – 9:30 p.m.
SHORTS RIB WITH CARROT PUREE Slow simmered short ribs offered atop carrot and potato puree
with a touch of demi glace offered on individual demi spoons.
BEEF TENDERLOIN AND BRIE Charred tenderloin of beef and creamy, smooth warm brie served on a toasted ficelle with pepper chutney.
LIQUID MOZZARELLA CAPRESE A liquid mozzarella pipette injected into a baby cherry tomato with chiffonade of basil, olive oil and fleur de sel.
SEARED SESAME TUNA Ahi tuna coated in sesame seeds and tagaroshi spices, quick seared and sliced served atop a crisp wonton with a “slaw” of radish, cucumber and watercress in a rice wine vinaigrette topped with wasabi cream.
