Three venues, three nights, and not just any guest list. Funky’s Catering Events (soon to be DelightMore) hosted the Leading Caterers of America Executive Summit, a prestigious group of some of the top companies in catering and events, in November 2022. From the first night, a reception at the Cincinnati Reds Hall of Fame, to the second night at Transept—once a German gothic church, now an unforgettable four-story event venue—to a final night of celestial Cincinnati panoramas combined with impeccable cuisine at The View, it was a whirlwind of exceptional gastronomy in extraordinary venues. Here’s a look.
The Reds
A casual welcome reception at the Cincinnati Reds Hall of Fame offered an open bar, passed appetizers, and fruit, cheese, and charcuterie spread. The Hall of Fame was beautifully executed, and the company and light appetizers delightful.
Cute baseball-themed centerpieces set upon tiny pieces of Astroturf dotted highboys on tables set within the Hall of Fame museum area. Photo courtesy Kathleen Stoehr
Fruit, cheese, and charcuterie tables were refreshed often during the two-hour event. Photo courtesy Kathleen Stoehr
Transept
At Transept, nestled on a corner in the OTR neighborhood of Cincinnati, the theme was Renaissance Masters – Art of a Different Palate. The food: small plates divided amongst six stations, plus local beers, a bourbon flight tasting, and cocktails at bars on every floor.
The “Porkopolis” station, including Vonderhaar’s roasted whole pig, was the centerpiece of the Assembly Room, where congregants once gathered long ago for Sunday service. Photo courtesy Shae Huth (Gameday) and the caterer
In the basement commissary, meat and potato bites featuring Angus Beef New York Strip, American Wagyu Beef Tenderloin, and twice baked potatoes with house made steak sauce were flanked by a “Garden Art” station to the right and a raw station to the left. Photo courtesy Shae Huth (Gameday) and the caterer
In the basement commissary, meat and potato bites featuring Angus Beef New York Strip, American Wagyu Beef Tenderloin, and twice baked potatoes with house made steak sauce were flanked by a “Garden Art” station to the right and a raw station to the left. Photo courtesy Shae Huth (Gameday) and the caterer
Be-wigged, costumed beauties welcomed guests and mingled amongst them, adding to the fun of the event. Photo courtesy Shae Huth (Gameday) and the caterer
The View
With a 25-foot ceiling, incredible crystal chandelier, 18-foot bar, and natural parquet flooring, one might think that food would take second place to the venue. Not so! It was a three-course plated meal to impress, with passed appetizers to begin, and wine pairings throughout that delighted with their surprising companionship.
Cured egg yolk petite scotch egg passed appetizer. Photo courtesy Shae Huth (Gameday) and the caterer
House lox, quick pickled cucumber, pink peppercorn spread passed on spoons.
Funky’s Event manager Denise Higgins passed a delicious Sakura Farms Wagyu slider with Amish cheddar with tomato jam and pea shoots. Photo courtesy Shae Huth (Gameday) and the caterer
Red and gold tablescapes with lush florals befitted the guests’ elevated attire. Photo courtesy Shae Huth (Gameday) and the caterer
It’s inevitable. Caterers can’t help but step in and help out. Here, Jonathan Jennings of CT Wedding Group—a guest no less!—helps pour one of the wine courses. Photo courtesy Shae Huth (Gameday) and the caterer
Duck confit rillette on rustic French baguette with Rohn black currant relish passed appetizer. Photo courtesy Shae Huth (Gameday) and the caterer
