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Chef Heidi

Chef Heidi    |    Weddings

Inauguration Events

While I did watch all the events of this historic Inauguration Day, I also paid attention to the caterers of the Day.  There were many in Washington and we received some feedback from two.

One of the caterers, Ridgewells Catering of Washington, DC, had the privilege of catering one of the evening galas.  With an expected attendance of 10,000, they offered some insight into the impressive food quantities their team had prepared. “We’re preparing 95 gallons of guacamole, 400 pounds of crudites and we’ll be serving 200,000 pieces of dessert.”

Occasions Caterers, also of Washington DC and also involved in catering of the day, expected a long day with events running non-stop. Communications Manager, Davielle Shevitz was quoted as saying, “We’ll definitely be busy.  The biggest challenge of the entire day is logistics, especially relating to security. Our trucks have to stay overnight inside the security zone, so we have to be really aware of the perishability of our food and as a result prepare food that keeps well.”

Events of this nature and scale are a good opportunity for reflection.  According to Ridgewells, “We’re grateful to be here in the nation’s capital and grateful to have these events. Just grateful all-around.”     

Come to our Tasting in January

Four times a year Black Diamond Caterers opens its “doors” to potential clients to come and eat.  For the last two years we’ve held our tastings at The Batcheller Mansion here in Saratoga Springs.  Touring this amazing Inn is reason alone to attend.  With its incredibly perfect Victorian charm, the inn lends itself nicely to our quarterly tastings. 

Scheduled for Sunday, January 25, I’m not sure of everything I’m making for foods but I have some ideas.  What I like about these tastings as opposed to private tastings for clients is I can make many more foods and a much wider variety.  

One of the foods I know I will be making is our Italian Presentation available off our “Signature Hors d’Oeuvre Reception” menu page.  It’s filled with an Artichoke and Pancetta Antipasti, Gnocchi with Truffle Sauce, Shaved 24 month aged Parmesan Reggiano drizzled with the most incredible Chestnut Honey from Umbria (yum!), assorted Salumi, Fennel and Lemon Olives, my own Tapenade and my own Cannelloni spread (which I eat by tearing bread off and swiping big scoops) and lastly, my Goat Cheese and Pesto Torta.   

Now……. aren’t you hungry?  If you are in the market for a caterer, click on “Contact Us” for all the information and we’ll welcome you with open arms, a prosecco and some Torta! 

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