100 th Corporate Anniversary
Elegant, yet Over the Top
Task: Our client, a 100 year-old real estate company in D.C. asked us to plan their 100 th anniversary — with a focus on honoring their history. The catch? Make it very elegant, yet, WAY BEYOND the typical Washington cocktail party.
Result: If we say so ourselves, the client was elated. "Mindy's Catering provided an experience that the company could have never dreamed of in a million years. What a class act and the personal attention to our event was firs rate."
First step, locating the perfect site. The Woodrow Wilson House is the only Presidential Museum in the city and his presidency coincided with the era we wanted to highlight. The house is a Georgian revival townhouse and guests were able to view material from Wilson's presidency and life. The site has the advantage of period decorated indoor reception areas and a beautifully restored garden.
Atmosphere, Atmosphere, Atmosphere. Valet parking was a must, to start the evening off on the perfect foot. Guest were then greeted by the sounds of a period vocalist & pianist — her renditions of Gershwin, Joplin and Billie Holladay were enthusiastically received, as well as the fact that the music wasn't simply in the background — it was a key ingredient that kept the evening lively.
Classic Fare. We were researched every detail — from décor, to food — to insure that everything for the party was historically accurate to the era. The buffet was set with linens in Rose Damask accented with taupe. The food was set in the Dining Room where President Wilson actually hosted world leaders, family and friends following his presidency. The centerpiece of the buffet was a large silver urn overflowing with a garden style arrangement typical of that era. The menu follows:
Created in 1899 by Jules Alciatore, this rich shellfish appetizer became a fashionable way to begin a party throughout the century.
Tenderloin Croustades with Watercress and Green Goddess Cream
Life was good at the turn of the century and filet of beef was a staple of opulent dinner parties. Classic Green Goddess dressing was invented in the 1920s at San Francisco's Palace Hotel.
Chive and Cucumber Vichyssoise
Created in 1917 at the Ritz-Carleton New York, this chilled soup is still a classic and is perfect for spring parties.
Fresh and Smoked Salmon Mousse
French culinary arts certainly had their influence on upper crust America in the early part of the twentieth century. Molds were used to make food look as attractive as it tasted.
Deviled Ham Salad
Not all Americans were living the opulent life. As World War I began, the canning industry in America took off. The Underwood company, with its signature red devil, offered many spreads that are still part of American culture today.
Crudite of Vegetables and Creamy Caramelized Brie
The 18 th Amendment in 1920 brought us prohibition. Hostesses became quite accustomed to entertaining in the home and the cocktail party was born, featuring food quick and easy to make and to eat.
Before real men didn't eat it, Escoffier featured a recipe in his 1903 cookbook.
Macaroons, Fudge Buttons and Chocolate Dipped Strawberries