Thank you to Eric Stocklin for taking these wonderful photos.
The sleet and hail did not stop Baltimore event planners from networking at our Hippodrome Catered event last night. We invited Maryland and DC-metro event planners to join us for a night full of delicious food and drinks, before attending the Tony award-winning show, Annie. Thanks to our friends at the Hippodrome Theater, we had the perfect Baltimore venue to host our guests. Event planners’ networked and discussed their upcoming events, while trying some of our new menu items that we can’t wait to create for our catered weddings and events this year.

We created a unique and rustic table display with our wine barrels and box crates. The box crates add the perfect rustic touch and is great for adding varying levels for our food displays. For our stationary appetizers, we served a charcuterie platter with glazed walnuts, marinated olives, dried fruits and thinly sliced Italian meats served with a spicy fruit mustard and beet preserves. We also served my personal favorite, the chicken liver mousse. It is seriously to die for and perfect for dipping pita, crostini’s, and thin bread sticks with. To add some big flavors we had pickled vegetables and house smoked salmon topped with dill sriracha aioli. The smoky flavor was out of this world. To keep it classic, we served our olive tapenade, babaganoush, and olive oil and garlic hummus.

We also had small plates for guests that included General Tso’s pork belly slider with wonton crisps, a smoked cauliflower soup with a cheddar cheese pastry straw, a phyllo cup with diced braised beets, blue cheese, and lemon and chive vinaigrette, and  an Old Bay lemon crostini topped with lump Maryland crab, eastern shore remoulade and micro greens.

For the main course, we had two stations. A braised veal short rib small plate, which included veal short ribs, braised for 18 hours, with a sweet and smoky red wine pan sauce over Yukon gold and pearl onion hash. The other was a pan seared sea bass topped with Thai basil butter, toasted sesame, crispy lotus root and Chengdu peanut salad. Honestly, the salad by itself was so outstanding, but paired with the sea bass was unbelievable.

For dessert, we served an assortment of macaroons including pistachio, passion fruit, chocolate caramel, strawberry, mocha espresso and vanilla. The perfect sweet treat, after a lovely meal.

We want to thank the event planners at the Hippodrome, especially Kady for allowing us to host this great Hippodrome Catered Event. Also thank you to all of our lovely event planners that came to this event on such a dreary night. We look forward to more events of this nature in the future!