Just a Taste: Ratatouille and Pita Points

This colorful ratatouille, served with pita points, was paired with a Sauvignon Blanc for a UNF Alumni Association wine tasting event. See the rest of the photos from this event here.

- Kellie Conboy

May 19th Prom

People are often surprised to find out that we do proms and weddings at the University Center, but with the help of the UC's event coordinators and our catering team we can work with schools and brides to transform our rooms into a fun atmosphere for a memorable party!

(click on photos to see them larger)

For this prom, the school brought in a balloon decor company to construct decorations and to set up a balloon drop for the end of the dance.

No prom is complete without a chocolate fountain -- almost every school that hosts a dance at our facility orders it! There are three types of chocolate to choose from and a wide array of "dippers" that can be included with this station. Not only does it make a tasty treat, but chocolate fountains also add a dramatic touch to an event's food display.

We hope that our prom-goers had a memorable evening!

- Kellie Conboy

Just a Taste: Berry and Cream Poundcake

A served dinner last week featured this dessert, assembled by hand in the kitchen. Whipped cream was sandwiched between slices of pound cake, then the whole thing was topped with a raspberry dessert sauce and fresh raspberries, blueberries and strawberries.

- Kellie Conboy

Just a Taste: Mini Crab Cake

Yesterday's World Affairs Council VIP reception included an action station featuring mini crab cakes that were seared and topped with a tropical salsa while guests watched.

- Kellie Conboy

World Affairs Council: Valentine Edition

In Any Event Catering got to express their inner Cupids last week for the monthly World Affairs Council VIP reception. Action stations have been very popular with this group so far this school year, and February was no exception. Dee and Nick whipped up fresh shrimp ceviche while guests waited:

On the buffet were gazpacho shots and a fruit kabob display that the kitchen staff assembled to look like a palm tree. To complement the bright, spring-inspired colors found within all of the food items, floral arrangements were created in-house with pink roses, yellow Gerbera daisies and pink alstroemeria, and our assistant director got crafty with a handmade heart garland that adorned the buffet table. The end result was a playful, romantic atmosphere where World Affairs members came together to network and meet the evening's speaker.

For more photos from this event, see the album on our Facebook page!

- Kellie Conboy