This January, Susan Gage Caterers had the thrill of collaborating with the renowned VIDALIA restaurant and their celebrated Chef Jeffrey Buben. The menu was all Vidalia. The first rate service was all SGC. Together we created a milestone celebration for one our mutual clients at the National Museum for Women in the Arts.
The evening started with winter mojitos and passed hors d’ouevres that included petite Maryland style jumbo lump crab cakes, chicken fried quail medallions, artichoke beignets, foie gras parfaits and miniature Vidalia onion quiches. Buben’s reputation for original American cuisine with its subtle Southern influence was as delicious cooked on-site as it is in-house at the restaurant. Our chef’s and his made magic happen and the cross study of how each of us works was invaluable to all.
Each presentation was a complexity of textures and tastes. The buffet was set with Vidalia’s shrimp & grits, lobster boudin, butternut squash kebabs and crisp Berkshire pork belly. Lemon chess tartlets, cream puffs & eclairs, Georgia pecan diamonds, sable butter cookies and French macaroons were just a handful of delectable sweets that covered the dessert table in anticipation of being devoured.
Thanks all our vendors that helped make the evening a huge hit.
Floral – Urban Petals
Lighting & A/V – John Farr Lighting
Lounge Furniture – Syzygy
String Quartet – Bialek’s Music
Photographer – Pamela Leopold
Valet – MJ Valet