Subscribe and receive the latest catering news, recipes, tips, essential content.
Yes, it's completely free
International Caterers Association
October 11, 2022
6 Min Read
Every year, the International Caterers Association (ICA) awards talented, passionate caterers with the celebrated CATIE Awards. And every year, the decisions seem to get more difficult as chefs, designers, and operations teams bring their A-game to each submission. This year was no exception. We received so many entries that combined distinctive flavor profiles catered to unique audiences and plated and displayed with artistic ability. So, these three that we’re sharing with you today are absolutely the best of the best caterers in the nation. Ready to feel inspired?
Finalist: “Concours d’Elegance Aston Martin Experience” by Schaffer
Inspiration
The inspiration for this stellar four-day multiple event experience was modern English luxury–they were hosting for Aston Martin, after all. They channeled traditional English hospitality and flavors into creating an experience that transported guests from the 18th hole of Pebble Beach to the links of Queenwood Golf Club in London.
Photos courtesy International Caterers Association
All of the food and beverage menus and services were designed to reflect and support the image of Aston Martin. Curated ingredients and beverages were selected carefully, as they were crucial to the brand’s identity.
Challenges
Concours d’Elegance is one of, if not the, largest event to take over Pebble Beach annually. Described as “the largest, single most important date on the global collector car calendar,” you know there is big money and big expectations. But, for a small seaside town, the infrastructure is lacking for large events, and competition for rentals and staffing becomes fierce—so much so that all staffing agencies, rental companies, and trucking services within a 100-mile radius are booked eight to 12 months in advance.
To avoid this, the team brought up support from Los Angeles and absorbed lodging costs and per diem for each employee rather than relying on local agencies. This allowed them to control their talent and cultivate an incredible service-based experience that strengthened the client relationship for years to come.
Photos courtesy International Caterers Association
Featured Menu Items
Fish and Chips: Nordic cod, wheat beer tempura, salsa verde mayonnaise, thrice fried chips, Maldon sea salt
Sticky Toffee Pudding: Guinness date cake, butterscotch sauce, and creme fraiche
Summer Salad: Persian cucumbers, heirloom tomatoes, tarragon, watercress, thyme, chive goat cheese, watermelon radish, lemon, and mint vinaigrette
Mini Meyer Lemon Waffle Skewers: Served with honey, blueberries, pineapple, mint
Tea Sandwich #1: Watercress and cashew nut "cream cheese," cucumber, Meyer lemon, country white
Tea Sandwich #2: Rosemary ham and English cheddar—cultured butter, Coleman's mustard, wheat bread
Specialty Mocktail: Strawberry Rhubarb Cooler
Bowmore Cocktail: 9th Ward—Bowmore whiskey, St. Germain, lime juice, falernum, bitters
Finalist: “An Artist at the Table” by LUX Catering & Events
Inspiration
Each year, the Sundance Film Festival takes over the city of Park City, Utah, celebrating arts and culture in an elevated way. The opening of the event is always an event named An Artist at the Table, and this year, LUX Catering & Events was the mastermind behind it. Naturally, they wanted to make this dinner an artful experience with spectacular presentation, not just another meal.
Photo courtesy International Caterers Association
What began as a push for sustainability, and a reduction in their carbon footprint while highlighting their eco-conscious processes turned into an innovative and forward-thinking menu concept. This, paired with the high-end guest list peppered with dietary restrictions, became the reason behind cultivating an entirely vegan menu!
Challenges
The dinner was a three-course menu for 650 guests, and it was completely vegan. Talk about an innately challenging event! Plus, getting the meat eaters in the crowd to actually want to eat vegan was a unique situation. To overcome this, the menu design was centered on creating the perception of heartier protein-filled options—with no meat protein at all.
Photo courtesy International Caterers Association
Featured Menu Items
Eggplant & Zucchini Moussaka: Eggplant, zucchini layers, lentil, mushroom, tofu, potato mousseline
Curried Cous Cous: Served with roasted butternut squash
Trumpet Mushroom “Scallops”: Served with truffled English pea puree, garnished with pea tendrils
Pickle Bar: Homemade dill, sweet and spicy pickled vegetables
Local Grazing Board: Chef's choice of cheese from local artisans, local honeycomb, wholegrain mustard, nuts, marinated olives, fruit, pickles, housemade artisan sliced breads
Vegan Caramel Budino: Chocolate ganache, caramelized puff pastry, cookie crumble, layered caramel, served in a stemless wine glass, topped with a chocolate disc, garnished with a gold leaf
Winner: "Age of Aquarius" by Catering by Design (CO)
You have to save the best for last, they say. So, without further ado, the CATIE Awards Best Catered Event 2022 goes to “Age of Aquarius” by Catering by Design based in Denver, Colorado.
Inspiration
Each year for this gala, the client desires an above-and-beyond design and concept that’s never been done before. This year, the goal was the ‘60s/’70s flower child vibe—so more influenced by the musical Hair than by astrology, though they still wanted some astrological elements in the decor. The Catering by Design team took those themes and interwove groovy colors with the four elements of the zodiac: Water, Fire, Air and Earth. Those four elements inspired stations throughout the cocktail hour, and the colors inspired the décor!
Photos courtesy International Caterers Association
Thinking back to the ‘60s and ‘70s, they were able to put a modern spin on traditional dishes to pull the menu together. Beyond that, the team is known for its fresh, local approach to cuisine. So, they ensured that they were able to locally source the bison, striped bass, peaches, and corn to highlight the delicious harvests from Colorado while catering to the client’s mission simultaneously.
Challenges
There were a few challenges this group overcame.
The space they transformed is not your average event space. A dusty, sprawling horse arena was seemingly effortlessly converted into a ‘70s-themed oasis for this groovy gala. So, how did they do it? They laid subflooring over the entirety of the arena floor to cover the equestrian footing and set the stage with tie-dye draping, luxe rented wooden farm tables and chestnut cross-back chairs.
Next, the attendees and expectations of the client were a challenge. This event, which they’d catered before, is an exclusive fundraising gala that well-traveled individuals fly in for just for the night. They’re there for an experience, not just an average event. So, they worked hand-in-hand with the founder of the organization to ensure that the event was wow-worthy and never done before.
Photos courtesy International Caterers Association
Featured Menu Items
Earth – Carving Station: 60-ounce bone-in tomahawk steaks
Fire – Woodfired Woodstock Pizza Oven: Fresh wood-fired pizzas
Water – Crudo Station: Scallop, hamachi, and watermelon crudo
The Flower Child Cocktail: Citron vodka, culinary lavender buds, butterfly pea tea simple syrup, Cointreau, lavender liquor, and a lemon wedge
Bison Short Ribs: Served with corn tomatillo relish
Charcoal Grilled Colorado Lamb Chops: Served with smoked carrots and snap pea salad
Grilled Goat Cheese in the Husk: Served with a drizzle of honey and grilled crostini
Quinoa & Palisade Peach Salad: Chopped parsley, tomatoes, mint, onion, quinoa, and freshly sliced Palisade peaches
Late-Night Ambrosia Ice Cream Station: Marshmallow fluff ice cream served in cute pinkish purple hue ice cream cups, with toppings including mandarin oranges, maraschino cherries, crushed pineapple, multi-colored marshmallows, and coconut flakes
Toasted S’mores Lollipops: Chocolate ganache interior with a toasted marshmallow fluff, and graham cracker crumble exterior
Save the Date for the CATIE Awards at Next Year’s Catersource + The Special Event
Phew, feeling inspired? Or just hungry? We’re a little bit of both! Congratulations to all the winners of this year’s CATIE Awards!
While submissions aren’t open quite yet for next year, in true fashion, the 2023 CATIE awards will be presented LIVE during Catersource + The Special Event, hosted March 27–30, 2023 at the Orange County Convention Center in Orlando, FL.
Learn more about Catersource + The Special Event and sign up for notifications to be in the loop when submissions for next year open. And for more information on how to join the ICA and to be notified of future catering industry webinars, events and education opportunities, visit internationalcaterers.org.
Read more about:
CATIE Awards
