Susan Gage Caterers

Team Gage Runs a Half Marathon

Chris — Tue, 03 Apr 2012 17:36:59 +0000

We are pleased to report that Team Gage successfully completed the Rock ‘n Roll Half Marathon. Led by Susan Gage herself, the SGC runners trained January and February weekend mornings in preparation for the March 17 footrace. Team Gage joined tens of thousands of fellow competitors on a fast 13.1 mile course that took them by some of Washington’s most celebrated sites. And while none of the Team Gage runners set land-speed records with their finish times, all reported having a really good time.

Cane & Abe Freshwater Rum

Susan Gage Caterers — Thu, 29 Mar 2012 20:23:06 +0000

We are pleased to announce that we are now serving Cane and Abe Freshwater Rum. Produced by Old Sugar Distillery, Cane and Abe is distilled in Madison, Wisconsin, from domestically-grown cane sugar and aged in American Oak barrels. This aging process imparts Cane and Abe with flavors that are both smooth and robust. Our in-house mixologists are gaga over the subtle hints of brown sugar and maple syrup the rum conveys, and they are especially thrilled with how well Cane and Abe mixes with a wide variety of cocktail flavors. Tried neat, on ice, or with a favorite mixer, Cane and Abe always refreshes. We are confident you will agree.

Winter Wonderland

Stacey — Sat, 21 Jan 2012 19:47:47 +0000

We had the opportunity to start off the 2011 holiday season with transforming the National Portrait Gallery into a winter wonderland. In the heart of Chinatown, the National Portrait Gallery provides a historic yet modern space perfect for large events. Cocktails, dinner & dancing were held in the Kogod Courtyard with tours available of America’s Presidents.

We used rich blue up-lighting to cover the walls and ceiling with snowflake washes on the cocktails & dancing areas. There were tall standing illuminated trees that divided the room for cocktails and dinner. During cocktails, guests enjoyed sipping on winter mojitos and bites of sushi & a Chesapeake raw bar while listening to a walking solo violinist in the background.

For dinner, we incorporated a mixture of illuminated and glass tables with lucite chairs. Jack Lucky provided the gorgeous arrangements that included white Manzanita trees with white carnation balls, groupings of floating candles with white birch branches & snow at the base and arrangements of white amaryllis, roses & ginestra.

The savory menu included a variety of seasonal fall dishes. The dessert menu included delicious holiday treats such as peppermint baked alaska, white chocolate mint pots de crème & of course the traditional Susan Gage nutcracker sweets. During dancing guests were offered yummy late night snacks such as gourmet popcorn, sliders & milk shakes.

We had so much fun planning this event and working with wonderful vendors such as Weddings by Pamela, Elan Artists, John Farr Lighting, Jack Lucky Floral Design, Bernie Tippet & Sons & Sushiko. Special thanks to the Smithsonian’s Emily Chamberlin. We are eagerly awaiting this party in 2012!

Stacey Benefield

Fall (Winter?) Harvest

Susan Gage Caterers — Sun, 04 Dec 2011 21:53:36 +0000

We have started to harvest some of our Fall/Winter veggies and we are pretty pleased with our results. I particularly love our heirloom carrots, they colors are just amazing, though not as amazing as the story of why we eat orange carrots. While I prefer just to roast my carrots with a little salt and pepper, here are some great ideas on how to use to tops to cut down on waste and try something new.

Brewmaster’s Castle Wedding

Stacey — Mon, 07 Nov 2011 19:34:45 +0000

We had the pleasure of working with Terry & Chris on their wedding over Labor Day weekend at one of Washington’s best-kept secrets- The Brewmaster’s Castle (also known as Heurich House). This late Victorian home provided a great city venue for the couple! The ceremony took place in the courtyard and cocktails followed in the house, with tours available.

Terry & Chris put so much effort into every detail of the planning and design of their wedding. From antique memorabilia to having their pets being included in the ceremony, it was truly a wedding that represented the couple! They collected every piece of china and fabric for their napkins so the wedding would reflect their style. The couple also made all of their escort cards and place cards.

The menu included:

PAN-SEARED CHICKEN WITH KALAMATA OLIVES & PRESERVED LEMONS

SUN DRIED TOMATO CRUSTED COBIA

ASIAGO, OREGON MOREL & WILD MUSHROOM TART

ROASTED YUKON GOLD POTATOES WITH ROSEMARY & SHALLOTS

BABY BRUSSELS SPROUTS

ARUGULA SALAD

COUNTRY BREADS

Instead of doing a traditional wedding cake, Terry & Chris opted for doing an assortment of pies from Dangerously Delicious Pies on H Street and milk displayed in shot glasses. Guests loved the unique treat!

We had so much fun getting to know Terry & Chris and being a part of their special day!

Stacey Benefield

*Special thanks to Scott Nelson at Heurich House & Eva Lampert Photography

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admin — Wed, 26 Oct 2011 09:05:39 +0000

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