Wedding season is upon us!  That means we need to be at the top of our game to make sure we are giving our clients the best service possible.  At this team-building meeting, we will brush up on our management skills including budgets, working within a theme, table design, "playing nice in the sandbox" (we all need trusted vendors to help us create gorgeous and successful events!), time lines and more.

Our fabulous NACE floral partners will walk us through some simple floral designs and talk to us about what techniques they use to make our events stand out as award-winning masterpieces!  Speaking of awards, we will be giving prizes to the teams that display the best management and design skills.

You will not want to miss this interactive event!  It will be unlike any other!

Catering Works has designed an amazing menu for this event.  Check it out...

Passed Hors d'Oeuvres

Corn Cakes with Duck Confit in Sweet Pepper Sauce

Whole kernel corn cakes topped with citrus spiced confit of duck leg and a sweet and spicy sauce with fresh cilantro.

Eggs with Caviar

Classic deviled style eggs topped with salmon roe.

Crab & Corn Salad in Mini Tostada

Crisp miniature tostada shell filled with our Backfin crab and Yellow corn salad mixed with a cream cheese, cilantro ,green onion and cumin dressing.

New Moon Brie & Strawberry Salsa Crostini

Chapel Hill Creamery New Moon Brie topped with field fresh local berry salsa on a crisp baguette crouton.

First Course

Mixed Greens with Strawberries and Candied Almonds

Mixed greens gently tossed with candied almonds, strawberries, chevre in a light raspberry vinaigrette.

Entrée

Coffee Braised Beef Short Ribs

Boneless beef short ribs slow roasted and braised in coffee served with roasted root veggies and creamy polenta.

Rainbow Swiss Chard with Smoked Onion Marmalade

Rainbow Swiss Chard with a smoked Onion Marmalade.

Farmhouse Cheese Potatoes

Idaho Potatoes mashed with a local Farmhouse Cheese.

Carolina Bread Basket

A bountiful basket of bishops rolls, corn muffins, buttermilk biscuits and sweet potato biscuits. Served with whipped honey butter.

Dessert

Banana Bread Pudding with Caramel Bourbon Sauce