For those of you who couldn’t join us for this year’s Charlotte Bridal Showcase, we would like to highlight some of our new plating designs, as well as some of our exquisite food.
Best Impressions Caterers welcomes back Andrew Donner to our Culinary Team as Chef de Cuisine. Andrew returns after a two year stint in Napa Valley, serving as Entremetier chef, and later Rotisseur chef for the Michelin starred Auberge Du Soleil. Andrew is a great addition to the Executive Kitchen Staff here at Best Impressions Caterers. [...]
We wanted to take some time this month to highlight a great venue. A secluded three hundred and fifty acre vineyard located in the heart of Piedmont North Carolina. This private vineyard offers gazebos, a strong running creek, and a historic farm style house.
Venue: Byron’s SouthendPhotographer: Critsey Rowe PhotographyCatering: Best Impressions CateringCake: Polka Dot Bake ShopFlowers: The Place for FlowersHair/Makeup: Lindsey Regan Thorne, Be PrettyPhoto Booth: Shutterbooth
The chefs here at Best Impressions are always looking for new ways to present classic dishes. In doing so we produced Nitrogen Poached Blood orange and Port wine Meringue. These small but delectable deserts leave our guests with a phenomenon we like to call Dragons Breath.
As a proud partner of Daniel Stowe Botanical Gardens we would like to invite you to the Daniel Stowe Wedding Showcase. The showcase will be held on Sunday February 17th from noon to 5pm. This event is free to all brides and members.
Best Impressions Caterers welcomes back Andrew Donner to our Culinary Team as Chef de Cuisine. Andrew returns after a two year stint in Napa Valley, serving as Entremetier chef, and later Rotisseur chef for the Michelin starred Auberge Du Soleil. Andrew is a great addition to the Executive Kitchen Staff here at Best Impressions Caterers. Our staff looks forward to serving the Charlotte Metropolitan Area in 2013.
(From left to right) Chef De Cuisine Andrew Donner, Executive Chef James Fox, Executive Sous Chef Joseph Martin
Photographs taken by Critsey Rowe.
Alinea style dessert, with one small twist…….. 500 Guests!!!!!!
Up and coming Commis Chef Benjamin Reardon serves guests a variety of Avant-Garde desserts
Nitrogen Poached Cherry Meringue
Almond Brittle Bark
Coconut Cream Anglaise
Cherry Vodka Foam
Special thanks to the girls at TCG Events for sparking our creativity and challenging our culinary team.
We are very honored one of our clients is featured on the cover of this quarters Carolina Bride. Congratulations Erin Gibson and Taylor Parks!VENDORS USED:
Cake: WOW Cake Factor
Flowers: Carey Roberts
Music/Entertainment: The Reality Band, East Coast Entertainment
Photography: Critsey Rowe
Ceremony&Reception location: Daniel Stowe Botanical Garden
Caterers: Best Impressions Caters
Specialty gifts/favors: Heart Shaped Dunkin Donuts
Wedding consultants/planners: Britt Kirkley and Jenny Cook
November marks a time of reflection and thankfulness. So in the spirit of Thanksgiving we will be posting several of our events from this past year. We would like to thank the many great venues and venders we have had the pleasure of working with this last year and look forward to working with you all in the future.
To start our look back over the year we decided to begin with the event Local Flavor; Taste of the New South. This years theme required our firm to design a menu that focused on local products.