C3’s “Framing Boston” 380 person recognition event
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Partnered for SuccessBG partnered with C3, the creative company tasked with planning something extraordinary for a collection of important international guests who are also scheduled to attend three other events during their time here. This one has to stick out beyond anything else they would see throughout their Boston visit!
A True New England Culinary ExperienceHeading up the catering, food and beverage equipment, rentals and service staff, BG would work closely with C3 to plan the ultimate New England and Boston culinary experience. The menu would have to perfectly mirror the immersive Boston experience called for by the ambitious event concept, so it went through a number of edits until it reflected the perfect blend of authentic and modern New England/Boston.
Unique Food PresentationThis very “autumn in New England” interactive appetizer display, labeled “Fall Caprese Carvery,” would let guests watch BG chefs smoke mozzarella in an enclosed Lucite chamber while other chefs would offer hand-carved-to-order house roasted butternut squash medallions, grilled local apples, smoked mozzarella and fried sage leaves.
The Five-Sense ExperienceThe Caprese Carvery display alone would hit nearly all five of the senses: the smoking chamber (smell), the smoking process (sight), an assortment of textures (touch) and rich, intense flavors (taste). Fitting into the “Framing Boston” theme, the display allowed guests to add their own artistic flair to each plate via garnishes, added flavors, spices and more.
Unique Hors d’OeuvresIn addition to the carvery display, guests would whet their appetites with black pepper shortbread beef tenderloin, maple glazed duck, seared salmon cake and a tomato caprese water sphere (on display).
More Exclusive Boston MenusThe first course included butter poached local lobster and corn flan. The cranberry sorbet intermezzo cleansed palates for the main courses for the true tastes of New England: a duo of petite grilled filet with striped sea bass and polenta Napoleon with late summer veggies.
Tableside Dessert TrioServed tableside, BG would bring out Boston crème pie cheesecake, s’mores brownies with graham ice cream and petite apple pies.
After Dinner Dessert StationDessert wouldn’t stop with tableside service. Guests would be able to venture around the venue to enjoy Boston whoopee pies and a cheese and port station featuring five of New England’s finest cheeses ranging from sharp to complex in flavor.
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