Gin, Maraschino Liquor, Fresh Lemon Juice Garnished with Red Maraschino Cherry

Whiskey Sour with Lemon Garnish

Blue Hypnotiq and Vodka, Splash of Sprite Garnished with Blue Berries

In addition to these specialty drinks the guests also enjoyed an array of wine and some local Colorado beers including O’Dell Brewery’s 90 Shilling and New Belgium Brewery’s Sunshine Wheat Beer.

Upon arriving the guests were presented with passed hors d’oeuvres including:

Pistachio Crusted Goat Cheese “Truffle”

Hudson Valley Smoked Duck Breast & Watercress atop Endive topped with Lingonberry Sauce

Maryland Crab Cake with Citrus Aioli

Also, beneath a contemporary ice carved vase full of fresh spring flowers the guests enjoyed an array of fresh sushi and seafood:

Jumbo Gulf Shrimp and Crab Claws

Shake (Salmon), Hamachi (Yellowtail) & Maguro (Ahi tuna) Sushi

Accompanied with a Selection of Rolls:

Vegetarian California Rolls, Japon Roll & Spider Rolls, Ginger, Wasabi & Soy Sauce

After the guests were officially welcomed, the dinner buffets were opened.  At each of the two buffets uniformed Bistro Boys Catering Chefs we posed behind carving stations and offering guests their choice of either:

Herb & Black Pepper Encrusted Beef Tenderloin, Roasted to Perfection,

Served with Creamy Horseradish and Rosemary Glace de Viande

Or

Agave Glazed Roasted Turkey Breast Served with Sherry Gravy

The rest of the buffet offered:

For our vegetarian guests:

Portabello Mushroom Napoleon composed of

Balsamic braised caps layered with Mozzarella, Roasted Pepper, and Spinach

And for all of our guests:

Composed Salad of Fresh Arugula, Baby Kale and Radicchio, Candied Walnuts, Sundried Cranberries, and Parmesan Cheese with a Champagne Vinaigrette
Fontina & Wild Mushroom Mini Twice Baked Potatoes

Yeast Rolls and Butter

Ratatouille with Grilled Polenta Cakes

Platters of Grilled Asparagus and Carrots

Baskets of Artisan Breads and Garlic Parmesan Bread sticks with Sweet Butter

After dinner a dessert buffet was set out complete with:

Vanilla Crème Puffs

Assorted Swiss Truffles including Champagne Truffles, Chocolate Truffles and White Chocolate Truffles

Individual Chocolate Ganache Cakes garnished with Cinnamon Whipped Cream

Coconut Macaroons

Individual Mini Blue Bell Ice Cream Cones

It was a wonderful event and all the guests left with happy faces and satisfied appetites!  Bistro Boys Catering was so pleased to be a part of the event and hope that during future trips to Denver, Jack Morton Worldwide will include us in their plans.

Baked Polenta Rounds garnished with Goat Cheese, Roasted Tomatoes and Chives

Individual “Shots” of Vegetable and Mango Rice Paper Wraps with Chili Sambal Sauce

Pacific Rim Pork and Julienne Vegetable Skewers Brushed with Jalapeno Lime Glaze

Mini Beef Wellingtons with Taragon Aioli

In addition to the bar which offered beer, wine, sparkling water and sodas, the guests were offered a Watermelon and Basil Infused Water provided by Bistro Boys.

After the cocktail hour, the guests were seated at elegantly placed tables and served a family style salad.  An especially charming and unique detail was seen during the salad course, for each guest was placed with a different style of crystal salad plate.  The family style salad was composed of:

Spinach Salad with Green Apple, Sun Dried Cranberries, Gorgonzola Cheese, Candied Walnuts

And a Sherry Wine Vinaigrette

The salad course was accompanied with baskets of Seeded Rolls and ramekins of Whipped Honey Butter.  The guests also received a Warm Vegetable Fritter served with a Cranberry Ginger Compote.

After the salad course, the guests were introduced the the main event: The Buffet.

On the buffet the guests were offered:

Roasted Herb Crusted Airline Chicken Breasts with a Rosemary Demi Sauce

Oven Roasted Beef with Bleu Cheese, Wild Mushrooms, and Sauteed Onions

Cracked Black Pepper and Sea Salt Rosemary Roasted New Potatoes

Red, Yellow and Orange Peppers Stuffed with Balsamic Glazed Roasted Diced Asparagus, Zuchinni,

Sun Dried Tomato, Yellow Squash, Mushrooms and Spinach

Since there were several younger kids at the event, Bistro Boys provided a separate kid’s buffet which offered:

Home Made Breaded Chicken Tenders with Honey Mustard Dipping Sauce

Grilled Cheese Triangles

Carrot and Celery Sticks with Ranch Dipping Sauce

Individual Applesauce

Lemonade

Each child was served on a colorful paisley print plate with green handled flatware.  This was another person touch that made the reception unique and special.

When it was finally time to cut the cake, no guest left the cake table unsatisfied.  The guests were given seven different choices of cake flavor, all of which were provided by Whole Foods Market.  Needless to say, each cake looked fabulously delicious.  With their cake the guests were also offered their choice of coffee, herbal teas and, to the kid’s utmost delight, hot chocolate.

This wedding was an evening to remember, and Bistro Boys was honored to be a part of it.  We wish the couple all the happiness in the world and hope they look back on their reception as a success.

Congratulations and thank you for choosing us to be a part of your big day!

The store had been transformed into a retail wonderland, with Christmas decorations twinkling, a live band playing all of their favorites, and gourmet fare galore!  To the tune of foot tapping beats and familiar lyrics, guests either immediately or eventually found their way to the second floor, where uniformed chefs served a Dou of Soup and Petite “Haute Pockets”. Two tables hosted a choice of:

Carrot Fennel Soup Sip with Grilled Gruyere
Colorado Root Vegetable “Haute Pocket” Puree in Square
&
Split Pea Soup Sip with Grilled Prosciutto
Braised Beef and Spices “Haute Pocket” In Cresant Shape

This, the annual Nordstrom Holiday Party, was the third in a string of four in the Denver area this year, to be handled by Bistro Boys Catering. Tucked in the store room, out of sight from the guests, Bistro Boys staff churned out tray after tray of hours d’oeuvres that never stopped flowing from busy chefs to those who enjoy the finer things in life.

Shoppers engaged in retail therapy with Nordstrom staff ready to assist, asking “who are you shopping for?”, “can I help you find anything?”, “would you like that gift-wrapped?”. And while they waited for a shoe in another size, or for their wives to try on a holiday dress, the Hors D’Oeuvres were passed, with new flavors delighting taste buds at every turn. They included:

Warm Polenta Cakes topped with a Winter Ratatouille*
Black Sesame Seed Tarts with Marinated Feta and Diced Tomato
Bistro Style Bacon Wrapped Scallop*
Savory Profiterole topped with Smoked Salmon & Chive Crème Fraiche
Rolled Smoked Ham Crepes with Tarragon and Mustard Cream
Lemon Marinated Tortellini and Sun Dried Tomato Skewer*
* Gluten Free

Complimentary bars were located at every mall entrance (closed for the special event) on the second floor. Trapped in by beer and wine service, guests helped themselves as the catering staff queued another beverage for the next happy guest. Although this service was limited to 21+ aged guests, the kids food table, located in the kids department, was ‘all ages’. Bistro Boys Catering served dishes for taste preferences, 12 and under which included:

Macaroni and Cheese
Pizza
Fresh veggies with dip

Kids and their chaperones equally indulged in the mouth-wateringly cheesy dishes. Many adult guests commented on how long it had been since they’d had mac ‘n cheese, and it was apparently good enough for seconds, as staff hustled in with steaming hot, new servings regularly.

Just as guests were beginning to consider calling it a night, passed desserts made their rounds. Hard to refuse or impossible to resist, shoppers gravitated toward trays filled with these sweet delicacies:

Heavenly Hash – Milk Chocolate, Marshmellow and Pecan Bites
Vanilla Cream Puffs
Berry Tarts-Fresh Berries atop Pastry Cream in Sweet Pastry

It was a successful night for all. Holiday shoppers checked items off of their lists and left with satisfied appetites and a deeper love for their favorite department store.