Hello All!
We've been incredibly busy lately with large, incredible events! We have to give major thanks to our amazing Serving & Bar Staff who know how to get the job done. They pushed through three long days and nights with us to make these fabulous events happen. It all began the last week of February.
Thursday, February 26, 2015
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| Appetizer Station |
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| Curried Cashews, Almonds & Peanuts |
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| Hoppin' John of Carolina Gold Rice, Field Peas, Sorghum Bacon & Preserved Peach Vinegar |
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| Fox Hollow Farms Ground Beef Empanadas with Citrus & Blackberry Mole |
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| Fox Hollow Farms Ground Beef Empanadas with Citrus & Blackberry Mole |
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| Four Roses Bourbon Balls |
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| Coconut Water Ceviche of Big Eye Tune, Jalapeno, White Soy & Kaffir Lime on Shrimp Crackers |
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Sous Chef Zachary Tackett plating up the Coconut Water Ceviche |
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| Plating up the Hoppin' John |
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| Four Roses Rose Julep Recipe Contest |
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| Four Roses Rose Julep Recipe Contest |
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| Kentucky Derby Festival 2015's Princesses |
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| KDF Merchandise |
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| KDF Merchandise |
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| Ready for their Close Up! |
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| Crushed Ice Events' Executive Chef, Laurence Agnew, with the Ale-8-One Team |
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| The Signature Cocktail: Kentucky Kick |
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| The Ice House |
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| The Ice House |
Friday, February 27, 2015
Visually Impaired Preschool Services ReVision
We had the pleasure of catering Visually Impaired Preschool Services (VIPS)'s ReVision, presented by Brown-Forman, at The Ice House. It was a great night of food, art, and giving! . The menu included an Entree Station of Sorghum & Gingersnap Crusted Spiral Cut Ham, Creamy Weisenberger Mill Grits, Vegetable Medley, a Build Your Own Pasta Station, and Bourbon Smoked Sundaes. Can't be beat!
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| The Appetizer Station included Local Cheeses, House Made Garnishes, Chickpea Hummus Smoked Feta, Olives & Pita |
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| The "Build Your Own" Pasta Station included Farfalle & Orechettie Pastas, Pecorino Cream, Basil Pomodoro, Pesto, Lemon Rosemary Grilled Chicken, Meatballs, Parmesan & Bleu Cheese |
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| Chef Attended Dessert Station with Smoked Bourbon Sundaes of Comfy Cow Bourbon Ball Ice Cream, Cardamom Caramel, Sorghum Cookies, and Cherry Wood Smoke |
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| The Ice House |
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| The Ice House |
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| Live Artist at Work |
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| The Mezzanine's Art Auction |
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| VIPS Children's Artwork |
Saturday, February 28, 2015
St. Xavier High School Annual Gala of Giving
We were absolutely thrilled to cater the St. Xavier High School Annual Gala of Giving on the last day of February. We served up an incredible meal to 600 guests and had a blast doing so! The guests enjoyed a very special night at the school. The menu included a Duo of Slow Braised Beef Short Rib & Apricot Glazed Shrimp with Butter Mash, Brined Brussels Sprouts & Bourbon Jus.
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| St. Xavier High School |
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| Plated Salads |
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| Locally Sourced Lolla Rosa, Arugula & Spinach with a Tarragon Bread Ring, Sorghum Pickled Carrots & Radishes, Hazlenut Crunch, Pear & Kentucky Mead Vinaigrette |
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| Plating Up Salads |
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| Our lovely servers, William & Taylor |
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| Our lovely servers, Alex & Bobby |
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| Apricot Glzed Shrimp |
On a sad note, our longtime server, Eran, has left Crushed Ice Events and made his way back to his native North Carolina. We will miss you dearly, Eran. Thanks for all the hard work, the laughs, and the serenades. We're so proud of you!
Spring is just around the corner and that means Derby & Wedding Season. We are looking forward to the sunshine, warmer weather, and wonderful spring events! We can't take credit for the photo below - We found this awesome Derby Decor on Pinterest!
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