We recently catered two dinner meals for the Freightliner Chassis Owner's Club at River Bend Resort.
The FCOC had 160 members in attendance and Food Captain Jeanne Wheeler arranged to have dinners served on consecutive nights. Together we chose a Mexican Fiesta for the first night and followed it with a Marsala New York Steak!
Their goal was to have the entire group through the serving lines in 30 minutes or less. We had them through in 18 minutes the first night!
Here's what Jeanne had to say: "Working with Kim was a delight. We were able to decide on menus, times, color schemes and every detail in a couple of phone calls and the rest by e-mail. The proof came when our meals were served. Everything was well done. Presentation, timely service, delicious food and professional service made Kim's company an excellent choice." It was a pleasure to serve this great group of people!
The Menus
Mexican Fiesta
Sour Cream Chicken Enchiladas
Steak Fajitas with freshly made guacamole, salsa and all the extras
Mexican Caesar Salad
Black Bean Dip
Blueberry Lemon Bars, Chewy Carmel Bars and Chocolate Chip Cookies with Vanilla Ice Cream
and Warm Carmel Sauce for dessert
Marsala Steak
New York Steak with Marsala Wine Sauce and Fresh Mushrooms
Red Potatoes with Rosemary and Garlic
Fresh Green Beans with Bacon
Green Salad
Dinner Rolls
Blackberry Cobbler with Vanilla Ice Cream for dessert
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