About Us
Timothy Seeberg, Senior Event Planner at BG Events & Catering
Timothy Seeberg
Apr 14, 2015

Event Spotlight: Worldwide Financial Banking Event in Partnership with C3

We partnered with the creative event planners at C3 to host an unprecedented Boston experience for 380 guests at this client appreciation event.

A Stunning Corporate Event with Boston Pride

Setting the Boston Scene

1In September 2014, beams of purple light and a “Framing Boston” banner welcomed guests to a most exceptional worldwide financial event. From framed city pictures to dinner menus and table numbers, the Boston skyline was elegantly weaved throughout the event décor. This business theme was perfectly contrasted by natural elements like smooth stones, gorgeous bouquets and wooden tables. Leather couches and small tables with modern stools also contributed to the contemporary yet authentic “framing Boston” atmosphere.

Innovative Hors d’oeuvres

2Guests began their dining experience with small tastes of divine food. The tomato caprese water sphere displayed in the trendy shadow box was a guest favorite. But we made sure to offer options to match every drink and taste.

  • Black pepper shortbread beef tenderloin cherry compote smoked salt
  • Maple glazed duck in petite cone with sweet potato mousse and citrus confit
  • Seared salmon cake with parsnip mousse and celery leaf
  • Mini smoked corn custard tartlet sweet local cranberry

Specialty Cocktails

3Many enjoyed hors d’oeuvres with a specialty cocktail highlighting Boston’s fantastic drinks. We offered a New England Harvest of apple cider, bourbon and crushed cranberries as well as a Crantastic made with cranberry infused vodka, ginger liqueur, white cranberry juice and thyme.

Local and World Renowned Drinks


In addition to specialty cocktails, local beers like the Sam Adams Lager and Seasonal Brew showcased Boston pride. We also served drinks from around the world including Weihenstephaner Hefe Weissbier from Germany, Veuve Elise Blanc de Blancs from France and Bacardi Rum made in the Caribbean.

Fall “Caprese” Carvery

4Beautiful fall signs called guests to this appetizer station of house roasted butternut squash medallions, grilled local apples and fried sage leaves. Guests watched a chef smoke mozzarella in an encased Lucite chamber, while other chefs hand carved their order. Guests further personalized these tender small bites with toppings, such as port-braised cranberries, confit of duck and truffle salt. Enjoyed on clear Lucite small plates. With the aroma of the smoking chamber in the air, this station immersed guests in the New England fall.


Seasonal Plated Dinner

Guests sat down to enjoy a touch of fall and BG cuisine with traditional Boston favorites in mind.

  • First course: we featured local lobster and corn flan with sides, such as sweet potato straws and pumpkin leaf


  • Intermezzo: cranberry sorbet with hints of pumpkin and ginger were the perfect transition to the main dish.


  • Main course: we offered guests their choice of a duo of petite grilled filet with demi-glace and striped sea bass or the vegetarian alternative of polenta napoleon with late summer vegetable ratatouille, grilled asparagus, wilted Spinach and charred tomato brood.


Dessert Trio

6No Boston culinary experience would be complete without some local favorite desserts. Guests savored Boston crème pie cheesecake, s’mores brownies with graham ice cream and petite apple pie with cinnamon pulled sugar.

After Dinner Dessert Stations

7The end of dinner did not mark the conclusion of guests’ dining at this spectacular Boston event. After dinner, dessert stations encouraged guests to mingle and socialize among their worldly company.

  • Boston whoopie pies: we displayed these old time Boston favorites in a shadow box to put a contemporary twist on a classic dessert.

Cheese and Port Station

1502539_10152707661218418_5069459512882559884_nWe knew guests would enjoy drinks throughout the evening, so we made sure complimentary snacks were also available by the main bar. Guests savored the finest cheeses from Vermont and Massachusetts with local honey, fig jam, nuts, fresh fruits, dried fruits, crackers, flat breads and crostinis. Although this station may seem less significant than the main fare, it is vital because it helps guests stay engaged and social throughout the event.

Our Awesome Partners:

Overall Design, Event Production and Event Management – C3
Audio Visual – AV Presentations
Lighting: ALPS
Entertainment: Acro Arts Productions
Photographer: Ken Richardson Photography


Timothy Seeberg, Senior Event Planner at BG Events & Catering
Timothy Seeberg

Timothy Seeberg is the Director of Major Events at BG.

Brought to you by BG Events & Catering, Boston area catering and event producers.

About Us

It all started as most events do—with a vision. From the very beginning, we’ve challenged ourselves to go bigger, do better, and create more from less. Every day for us is a new chance to blow your mind with a spectacular new visual setting, a wildly outstanding venue, and a uniquely flavorful and inventive menu. This is the BG Way—working with you, calling on your imagination, and making every event magical. The next great event idea starts here.

We believe there is magic in every event, and there are no limits to where it can be found.

The BG Way

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