In celebration of Auburn University’s new football training facility, guests were invited to a VIP dinner, titled War Eagle!, on the indoor field. Seated on turf and surrounded by magnificent décor, guests enjoyed a fine dining experience (hosted by Proof of the Pudding) infused with the team’s war cry, team colors, and steakhouse cuisine.
The Auburn University blue and orange were balanced with white and gold, glass and velvet, and the 41 tables were spread out, each one its own island.
The event proved to be a touchdown success after being named Best Off-Premise Catering for companies above $2 million annual revenue during the ACE Awards ceremony (held during Catersource + The Special Event in February 2024 in Austin, TX).
Since the dinner experience took place on the stadium’s field, which was built for a very different purpose than events, the architecture of the space and the flow of the event presented Proof of the Pudding with a few catering challenges including:
- No kitchen available. Food was prepared in their off-site stadium kitchen, which is used almost exclusively for on-site events (Proof of the Pudding regularly provides concessions and catering at the stadium).
- No prep room available. Proof of the Pudding constructed two 20’ x 20’ field pantries on the floor of the playing field right next to guest seating, concealed only by pipe and drape. This meant that noise and order was a critical factor during the event, particularly during the speeches and entertainment at the beginning of the program, during which time the team plated in complete silence.
- Limited service access. Load-in took place front of house, through the reception foyer into the far end of the field.
- The brand new indoor turf had to be protected at all costs. Proof of the Pudding had to load in all equipment including hot boxes via a path of plywood panels along three-fourths of the field. During the event, wait staff were repeatedly reminded to exercise extreme caution to avoid spills. No glass was permitted on the field, so the team sourced premium, shatterproof drinkware made from recycled materials.
- Timing. Because the plywood flooring had to be removed before guests arrived, an early food load-in was necessary. This was an important consideration in menu planning.
The décor oozed luxury sports, with lounges, bars, and dining tables.
To satisfy guests’ preferences for familiar ingredients and preparations, the menu featured a dual entrée of braised short rib over chargrilled carrots and pan seared sea bass with wild mushroom risotto. The first course wedge salad was presented with a playful plate composition and the alternating pre-set desserts all hinted at the team’s colors (blue and orange): dark chocolate cake with orange mirror glaze, puffed rice crunch, and blue anglaise; and a spiced pecan caramel cheesecake with bourbon Chantilly cream. All dishes were served on branded plates provided by the client.
Deadline Extended: Submissions now being accepted for 2025 ACE and Gala awards
Submissions are now being accepted for the Catersource 2025 Achievement in Catered Events awards (ACE)! We invite you to submit your best work from the past year. Join in the excitement and the spirit of our industry as we celebrate the hard work and exceptional accomplishments of our peers.
Get your submission in now before the portal closes on October 31st!
To submit an entry to this year’s ACE awards, please visit our awards portal.
The hors d’oeuvres tempted guests with tiny forays into culinary adventure while remaining in their comfort zone. A dab of green harissa with the lamb lollipops, corn fritters spiced up with smoked corn, a mini lobster BLT instead of the game-day favorite lobster roll (check out the fall issue of Catersource for a deeper look at game-day favorites).
“Our service was seamlessly slotted into the evening’s program, which was precisely timed and executed just like a football game,” according to Proof of the Pudding’s award submission.
Congratulations to Proof of the Pudding and all of this year’s recipients! Check out the full list here.
All photos courtesy Eric & Jamie Photography unless otherwise noted
Each table was dressed in spectacular florals representing Auburn University’s colors: blue and orange.
Smoked corn fritters accompanied with tabasco aioli.
Branding included custom tiger and eagle print towels to match the décor, and the signature cocktail was an orange-colored vodka blend featuring an Auburn University logo wafer.
A white grand piano served as the room’s focal point.
The dual entrée consisted of braised short rib over chargrilled carrots and pan seared sea bass with wild mushroom risotto.
The wedge salad was presented with a playful plate composition featuring baby romaine, smoked cheddar, lardon, heirloom tomatoes, radish, and green goddess dressing.
Barbecue chicken skewer with Doux South mustard.
