catering

Thomas Caterers of Distinction executive chef Rachanee Keovorabouth presented many examples of unique garnishes during her presentation, including this ginger miso butter salmon accompanied by a lemon nori-dusted salmon skin chip and forbidden black fried rice and broccoli puree.

Edible flowers are another decorative garnish that can be used with meats or served with desserts, like this key lime fruit tart topped with strawberry hibiscus fruit leather, and garnished with strawberry sauce painting, lemon sauce, and micro edible flowers.

Carrot-chip ribbons are a popular and easy-to-make garnish, as seen here atop a roast tenderloin of beef with horseradish cream and brandied mushrooms.

Each year, a local caterer in the host city sponsors the evening party on the second day of the conference. This year, at the Capitol Fare party held at Dock5 on August 16, Occasions Caterers served a variety of dishes via buffet tables, food stations, and its new revolving ferris wheel of appetizers, such as caprese salad and gazpacho shooters.

In addition to the ferris wheel, Occasions Caterers provided a Washington-theme buffet of savory bites such as crab cakes, beer-braised short rib and cheddar sandwiches, Iberico spare ribs, and corn souffles.

Further emphasizing the popularity of the food station, sponsor Sterno set up s'mores stations as part of the event's luncheon on August 15. Guests could roast their own marshmallows over the Sterno flame, and then build their s'mores with the graham crackers and chocolate provided.

North Carolina-based B&B Inc. chefs demonstrated how to make pork-belly pot stickers served with sriracha mayo during the caterer's five 30-minute sessions, which were part of the round-robin tasting series held on August 17.

Purple Onion Catering demonstrated how to make aburi—or torched—sushi at a catering station for events during its session of the round-robin series. Attendees sampled options for salmon, beef, and tuna.

Occasions Caterers pastry chefs Meena Purushothaman and Sara Hancock demonstrated how to make various chocolate desserts, including budino bites and bon bons, as well as how to decorate them with cocoa-butter color spray and edible paints.

Chef Peter Rosenberg from Certified Angus Beef spoke for an hour about the uses and preparation methods for different cuts of beef, including his note that clod heart is the most underused and affordable cut.