A is for asparagus, B is for Bliss

One of the best aspects of the catering business is that every event we do is different because every client, every location, every reason for celebrating is unique.  It's addictive, this unlimited variation, and it's what has kept the work we do interesting, and above all, entertaining over the years.  

Of course we think all of the parties we help create are great, but every once in awhile conditions conspire to turn a party into a truly special event. We were pleased to help craft one of these this past  weekend. Part reunion and part birthday party, former University of Utah Architecture Department faculty arranged for a surprise celebration in honor of Bob Bliss, who was Dean of the Graduate school of Architecture at the U for many years.   Bob was turning 90 and this occasion was a chance for former faculty to honor Bob, his friendship, professional legacy, and the way he influenced their careers.   People had flown in from across the US to attend the event and spirits were high-lots of hugs and hand shakes, cheek kissing, and clinking of glasses.  And when a very spry looking 90 year old walks through the door and gives a hearty fist pump in response to the surprise, you know the night is already a success.

We believe good parties are born from a sense of shared connection and celebration and this party had that in spades. It was moving to watch people relive old memories and embrace after 40 years and even more so to hear about the ways one person can play such a pivotal role in a room full of people's lives.  But let's not forget that a  party would just be a gathering without great food and drink! It is always amazing to see the way good food enlivens a crowd, and after sitting attentively for 15 toasts to Bob, this audience was definitely ready for a good meal.  The spread was healthy, fresh, and delicious. We love to let vegetables take center stage on our menu and two of the hit dishes were simple roasted asparagus spears with pecorino shavings and an assortment of  hearty roasted vegetables (sweet potato, carrots, brussels sprouts, button mushrooms) in a tangy and slightly sweet red wine reduction. We also served salmon with a lemon dill sauce and goat cheese mashed potatoes to round out the meal.   

In all our years at this, we've never received personal first name thank you's from an emcee!  Thank you Stanley for enjoying our food and service enough to tell the whole room full of people.  It was a fantastic event and we were very happy to have been an integral part of it. Our warmest birthday wishes go out to Bob Bliss....