|
|
Jai Girard Photography |
|
Jai Girard Photography |
|
Jai Girard Photography |
|
Your entrée to Chicago's most elegant events
|
|
DELECTABLE DISHES LIKE THESE are the hallmark of Blue Plate, renowned in the industry for bringing fine-dining cuisine to special events catering. Our award-winning chefs, hailing from some of the premier kitchens in the country including restaurants such as Alinea, Tru and Charlie Trotter’s and 5-star hotels such as The Peninsula and The Four Seasons, create culinary experiences your guests will never forget—using the finest ingredients and highly imaginative presentations to capture the unique flavor of your event and the season.
|
 |
|
|
|
Buffet Stations
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Caviar & Vodka Station
|
|
Ice Bar holding bottles of flavored Vodka paired with: Hackleback Caviar, Orange Tobiko, Salmon Roe, Wasabi Tobiko, Ginger Whitefish, and Vodka Infused Peppar. Served with Lemon Wedges, Creme Fraiche Sieved Egg, Red Onion, Crackers, Wafers, Pumpernickel Toasts and Blini |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Cavatelli Station
|
|
Chefs making Cavatelli and Gnocchi-shaped Dumplings, and adding ingredients to order such as: Basil, Roma Tomatoes, Pancetta, Garlic, Granna Padana, Woodland Mushrooms, Roasted Pepper, Asparagus, Peas, Pesto, Dried Tomatos, Rock Shrimp, or Sea Scallops |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Ceviche Station
|
|
Snapper with Chili Guajillo and Garlic, Scallop with Lime and Red Chili, and Shrimp with Lemon and Serrano. Ingredients such as Cilantro, Onion, Avocado, Jalapeno, Toasted Sesame Seeds, Pineapple, Mango, Orange Supreme, Grapefruit Supreme, Extra Virgin Olive Oil, Garlic, Lemon, and Lime Juice can be added |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Churrascaria Carving Station
|
|
Chefs carving large cuts of Herb-Marinated Lamb, Garlic-Rubbed Veal, and Pepper-Crusted Beef, sliced from Churrascaria-style Skewers, accompanied by Jus, Sauces, and Aioli |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Guacamole Station
|
|
Chefs preparing Guacamole of varying heats with mortar and pestle. Ingredients include Avacado, Onion, Garlic, Cilantro, Cumin, Lettuce, Jalapeno, Serrano, Guajillo, Chili de Arbo, Lemon and Lime. Served with Tortillas, Sopes, and Black Bean Cake. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Heirloom Tomato Station (July through September)
|
|
Various Heirloom Tomatoes accompanied by Mozzarella, Pecorino, Parmesan, Basil, Blue Cheese, Extra Virgin Olive Oil, chopped Herbs, Cilantro, Avocado, Onions, Salt, Pepper, Oil and Vinegars. Can be upgraded with items such as Duck Confit, Crab Salad, Lobster, Proscuito, etc. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Panini Station
|
|
Chefs preparing Panini with ingredients ranging from Roasted Pork Loin, Arugula, Red Onion, Mustard, Grilled Chicken, Smoked Gouda, Chive and Mesculun, Steak, Tomato, Mozzerella, Basil, and many other options. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Ultra Modern Raw Bar
|
|
30-50 ft. of Ice symmetrically lined with Oysters, Shrimp, and Crab Claws accompanied by Cocktail Sauce, Yuzu Aioli, Horseradish, and assorted Citrus. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Paella Station
|
|
Chefs stirring gigantic Paella (set on bricks and burners) with large wooden paddles. Ingredients include Mussels, Squid, Clams, Shrimp, Saffron, Rice, Tomato, and Tilapia |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Dessert Buffet
|
|
Miniature White Chocolate Cups filled with Passion Fruit Mousse |
|
|
|
|
|
| |
|
Pistachio and Lemon Parfait |
|
|
|
|
|
| |
|
Free Form Chocolate Parfait |
|
|
|
|
|
| |
|
Flourless Chocolate Cake Bites |
|
|
|
|
|
| |
|
Miniature Lattice-Topped Pies (Cherry, Apple, Blueberry) |
|
|
|
|
|
| |
|
Vanilla Bean Creme Brulee or Coffee Creme Brulee |
|
|
|
|
|
| |
|
Almond Flan with Summer Fruit |
|
|
|
|
|
| |
|
Cheesecake Lollipops |
|
|
|
|
|
| |
|
Miniature Fruit Tartlets |
|
|
|
|
|
