The Holiday Party
Well.
It's all set.
The location of my company's holiday party has been announced and I can finally tell you about it.
(I realize you've been waiting, breathlessly, to read this.)
After visiting and enquiring at:
1. The private club at which my boss is a member.
2. The very fine restaurant he enjoys several times a month.
3. Five or six local restaurants/hotels.
4. A very sexy 5000 square foot loft space.
5. The commercial catering kitchen of the restaurateur who owns the restaurant at which my boss dines several times a month....
We (and by "we" I mean myself, my pal at work, KT, and my boss) chose....THE COMMERCIAL KITCHEN OWNED BY THE FAMOUS RESTAURANTEUR.
I know what you're thinking...you're thinking what? and, believe me, I thought that too - AT FIRST.
KT and I had seen/talked about/discussed so many venues. As it turned out, I went alone one day to see number four and number five. I very nearly dismissed number five and, in fact, went back to my boss and said: it really just IS a kitchen. But then I went with The Boss and KT to see this kitchen and we had time to think and talk and we realized that it would be an amazing place to have a cocktail party.
And so, we are!
This is from a local magazine...
You ever notice how at most parties, guests always gravitate toward the kitchen? USHG’s first annual Kitchen Party helped revelers cut to the chase by transforming the massive production facility of a catering company into an event space. I headed to the eighth floor of the warehouse. Inside, the kitchen’s fluorescent lighting had been replaced by mood lighting, orchids decorated the walls, and guests chose among absinthe, wine and suds. All the while, the kitchen was running full throttle: chefs forked over free-form durum wheat pasta in a creamy mushroom sauce, pork saltimbocca and a polentina soup (chicken broth, polenta, vegetables) A pit master presented a smoked pig along with beef and pork ribs; and the executive chef oversaw the remainder of the edibles, including foie gras with kumquats, and massive cubes of tuna cru topped with caperberry slices.
It's nearly all arranged and I've had a great time doing it.
KT and I have giggled over menu choices and had a wonderful time contemplating "signature cocktails."
There are just a few small details (the packaging of the takeaway chocolate)(the guest list) left to arrange - and then we will be free to celebrate.
Perhaps we will be fortunate enough to have me take pictures.
It's all set.
The location of my company's holiday party has been announced and I can finally tell you about it.
(I realize you've been waiting, breathlessly, to read this.)
After visiting and enquiring at:
1. The private club at which my boss is a member.
2. The very fine restaurant he enjoys several times a month.
3. Five or six local restaurants/hotels.
4. A very sexy 5000 square foot loft space.
5. The commercial catering kitchen of the restaurateur who owns the restaurant at which my boss dines several times a month....
We (and by "we" I mean myself, my pal at work, KT, and my boss) chose....THE COMMERCIAL KITCHEN OWNED BY THE FAMOUS RESTAURANTEUR.
I know what you're thinking...you're thinking what? and, believe me, I thought that too - AT FIRST.
KT and I had seen/talked about/discussed so many venues. As it turned out, I went alone one day to see number four and number five. I very nearly dismissed number five and, in fact, went back to my boss and said: it really just IS a kitchen. But then I went with The Boss and KT to see this kitchen and we had time to think and talk and we realized that it would be an amazing place to have a cocktail party.
And so, we are!
This is from a local magazine...
You ever notice how at most parties, guests always gravitate toward the kitchen? USHG’s first annual Kitchen Party helped revelers cut to the chase by transforming the massive production facility of a catering company into an event space. I headed to the eighth floor of the warehouse. Inside, the kitchen’s fluorescent lighting had been replaced by mood lighting, orchids decorated the walls, and guests chose among absinthe, wine and suds. All the while, the kitchen was running full throttle: chefs forked over free-form durum wheat pasta in a creamy mushroom sauce, pork saltimbocca and a polentina soup (chicken broth, polenta, vegetables) A pit master presented a smoked pig along with beef and pork ribs; and the executive chef oversaw the remainder of the edibles, including foie gras with kumquats, and massive cubes of tuna cru topped with caperberry slices.
It's nearly all arranged and I've had a great time doing it.
KT and I have giggled over menu choices and had a wonderful time contemplating "signature cocktails."
There are just a few small details (the packaging of the takeaway chocolate)(the guest list) left to arrange - and then we will be free to celebrate.
Perhaps we will be fortunate enough to have me take pictures.
Comments
that is going to be some party!
Good find, you.
By You.
jbhat
Paola
ErinH
Ours is at the local Italian meatball and spaghetti place down the street at 1:00.