What a great week visited and catered to 5 different venues for one conference in three days, it was great moving around. Logistically we had to dot our i’s and cross our t’s to make sure everything was on time but we thrive on these challenges (I say now after the fact!!!)
Our week started with our regular monthly NZ Automobile Association 2 course delivered dinner. Main course leg ham with relish and pickle, steamed veg and roasted pumpkin & potatoes and for dessert selection of sweet bites … always good to pick up these boxes the next day and they are light because they are empty … people enjoying Chef’s food
Then we moved onto a 3 day conference for OCTA & Associates which was also celebration their 40th Anniversary …. wow I am amazed how many building projects OCTA has been involved in around Dunedin let alone around New Zealand great to see a Dunedin company reaching out over NZ
So we started the conference with some morning tea, lunch and afternoon tea to their Dunedin office in the Old National Bank building and again back to Garrison Hall … they were treated with apple and cinnamon muffins, savoury scones, hokey pokey biscuits, freshly make filled baguettes, hoki fish bites and chicken pillow pies to name a few … then we also served a light dinner for the group of tender slow roasted beef with pickle, breads and salads before they moved to the Dunedin Public Art Gallery for canapes and drinks.
Around 150 guests and clients of OCTA attended the canapé evening with a lot of rave reviews regarding the food and service … pork and shrimp shaomai, venison pies, chicken skewers, mini chicken burgers, pea and cauliflower pakoras … mmmmmmm. The next day we had a bit of a break and served morning tea before they went to another venue and then we meet them again at Toitu for their Gala Dinner …. Toitu was the perfect venue dressed in black and orange (OCTA colours), and beautiful centre pieces of woven harakeke set the mood well …. back to Garrison Hall … they were treated with apple and cinnamon muffins, savoury scones, hokey pokey biscuits, freshly make filled baguettes, hoki fish bites and chicken pillow pies to name a few … then we also served a light dinner for the group of tender slow roasted beef with pickle, breads and salads before they moved to the Dunedin Public Art Gallery for canapes and drinks.
Much to the delight of the guests table nibbles included chef gordons delicious homemade dips of pea & feta and beetroot hummus alongside titi (muttonbirds) and marinated mussels in the half shell …. then onto their entrée of Mediterranean roasted vegetable stack while they were entertained by an awesome kapa haka group who sang about the connection between Parkihaka and Dunedin. The group got the guests involved; it was great to see so many people enjoying the performance …. then we headed into the main course buffet bbglazed ham on the bone, salmon steaks on tatsoi with kikkoman glaze and roasted lamb leg with greek flavours, delicious salads and platter styled mini desserts of banoffee pie, cheesecake, brandy snaps … but that wasn’t the end of this conference ….
Saturday seen us at the Dunedin Ice Rink serving a well-deserved luncheon after some great games of curling …. what better than a hot dish of chicken curry and sticky rice accompanied with some finger food delights.
aaannnddd as always Chef and Fia cooking and serving to our Zentech trials AND preparing our bbquick meals for delivery … whew big week!!!
Another great week ticked off the calendar!!!