Buffet Blowout 2009
"We All Play in the Same Sandbox"
The Vancouver Chapter of the International Special Events Society (ISES) played host to Buffet Blowout 2009 at CanAm Importique in Burnaby. Three of Vancouver's top caterers teamed up with three of the best design/decor companies in the city for the industry fundraiser benefiting the Jody Horn Fairy Wellness Foundation.
We were paired up with the dynamic duo of David Light and Maurizio Peta of Debut Event Design for our challenging theme of "playground". Truth be told, the other two themes of "carnival" and "beach" had captured our imaginations in the beginning, but we soon got into the playful spirit by channeling our childhood memories. Central to our display was a large sandbox filled with raw sugar that had guests digging for hidden treasures. Our signature Watermelon Bites sat on swings under a gorgeous and beautifully lit tree, and the rest of the "playground" menu featured upscale variations of childhood favourites.
David and Maurizio did a fabulous job with playful decor, artful lighting and vivid hits of colour. A video projection of carefree childhood days projected onto gossamer like curtains added to the ambience.
A heartfelt thanks goes out to Dorothy Semko, chef Tracy Lydster and her assistants Nick & Jeanne. A job well done!
Here's What We Served
"Cone Station"
Smoked tuna tartare in sesame cones, spicy Thai beef & noodles in cilantro cones, halibut fish & chips in paper cones with malt vinegar and flavored salts
"Boozy Lollipops"
Red, green & black "booze soaked" frozen sugared grapes
"The Sandbox"
A sandbox filled with sugar “sand” and filled with chocolate truffles, peanut coated rum balls, chocolate dipped citrus peel, candy lollipops on a stick and chocolate coated almonds
"Tree Station"
Watermelon bites swinging on wooden swings, spicy BBQ pork dogs & lemon-thyme eclairs filled with lobster and corn salad. Served with brightly colored root vegetable chips – beet, plantain, yam, taro, lotus root, parsnip and potato
"Sticks and Stones"
Tall, curly cheese straws with wild mushroom & Brie risotto balls
