Being lauded as one of the finest wedding, corporate and special event caterers by clients is an incredible honor. But, to be named the winner at an event hosted and judged by our catering and special event peers is the sweetest reward! And, that’s just what happened at last week’s NACE (National Association for Catering and Events) Taste & Trends Competition.
Talk of the Town was honored to take home the top prize from this prestigious event with a lot of tough competition from some of the area’s most celebrated catering companies.
Our winning culinary team, lead by TOTT Owner and Executive Chef Andrew Brackner, Chef de Cuisine Trey Gunning, and Chefs Fabienne and Jean all worked tirelessly to not only develop just the perfect menu items but to deliver them in such an eye and palette-pleasing way to capture the evening’s biggest honor!
The TOTT team served:
Forged Mushroom Stuffed Quail Roulade
with Balsamic Bird shots and Sweet Potato Puree
Pickled Quail Egg with Arugula Pesto in a Sweet Potato Bird’s Nest
According to our very own Danielle Fogg, TOTT Special Event Coordinator, who helped present and serve our gorgeous fare at the Taste & Trends Competition:
“It was new, fun, creative and beautiful. I have to say my favorite item of the night was the Pickled Quail Egg with Arugula Pesto in a Sweet Potato Bird’s Nest. A great vegetarian accompaniment to the quail!”
Cheers to our fantastic team who always rises to the occasion and is enjoying this delicious win!