The Maitland Art & History Center
In our 8 years of catering we still manage to find events to challenge us, the Maitland Art & History pARTicipation event was just such an event. The event by any caterers standard was a complicated event that normally would normally be planned over several months but as is not uncommon for us we had only a bit over 2 weeks to design, plan, and finally execute the event. The event was planned for 165 guests and begin in the Mayan Courtyard where hand passed appetizers and beer and wine would be served. When this portion concluded the event would move across the street and a 4 course meal with each course paired with one of seven wines that would be served throughout the night would begin.
The Maitland Art Center was established in 1937 by visionary American artist and architect André Smith
- The Art Center is one of the few surviving examples of “Mayan Revival” or fantasy architecture in the Southeast.
For the Hors d’oeuvres we selected 4 wonderful items; a sliced beef with herbed cheese on a toasted cristini, a Pacific rim duck breast on a Thai green papaya salad, roasted asparagus over white bean puree, and finally a grilled shrimp wrapped in Italian sliced prosciutto.
Our Hand Passed Sliced Beef with Herbed Cheese
Dinners first course was a spinach salad with toasted almonds and petite grape tomatoes drizzled with a tangerine balsamic vinaigrette and topped with Parmesan Fritas, which are like little chips made of toasted Parmesan cheese; this course was paired with a light Chardonnay. The second course was a Penna pasta in a butternut squash sauce topped with roasted walnuts and goat cheese crumbles; the pasta course was paired with a choice of Shiraz or Sauvignon Blanc wines.
The entree for this evening was a wonderful Chicken Saltimbocca served with Brocalini. The crowd loved the chicken and all worries from the staff of being served “rubber chicken” were put to rest when the crowd tasted this dish. The Chicken Saltimbocca was paired with a choice of Pinot Grigio, or Pinot Noir wines.
Lastly for dessert we created a Torta al Cioccolato Straberry a rich Italian cake topped with fresh strawberries and topped with White Chocolate Mouse. The dessert was to be paired with Moscato or a Sweet Red wine.
Finally to cap the night we ended with a coffee service.
While we unfortunately did not get a photo of all the foods we served the night will live in our memories, and hopefully the memories of those attending for a long time to come.
Please enjoy these pictures from the event. 
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