26 Nov The Physician Awards at PPH
In Escondido, a new facility is being constructed to be a state of the art hospital of the future, and the amazing architecture of this project was the center of attention for this evening. The construction site was used as the location for the event, and the awards ceremony was on-site in a large tent, with tours of the new hospital being given to the guests throughout the night.
The area accommodated the doctors and their guests for a lovely service from The Abbey Catering and Event Design. The grand layout made it easy to set the room up, with enough space for over 200 guests, two bars and a martini tree, seated salad service and a personal presented buffet station. The night started with cocktails and tours, with a large selection of appetizers freshly made on-site from a portable, yet capable kitchen. Our fabulous chefs created treats for our guests with health in mind, and as our fresh and healthy ingredients are the source of our great taste, we could create an outstanding flavor unique to The Abbey, while customizing and catering to the particular needs of our guests. The beautiful tray passed platters full of appetizers came from the kitchen, and immediately the guests could smell aromas of delicious goodies and cleared the platters, asking for more.
We served our ahi poke on a thin sliced cucumber round, with mango salsa tossed in a soy glaze, coconut shrimp lightly crusted, with a dab of sweet chili sauce, and our delicious tri-colored Bruschetta on baguette slivers. Another great middle-eastern taste from the chefs was the multiple variations of our homemade hummus on baked pita. Some of the guests’ favorite tastes of the night had to be from the main course, and the delicious sauce creation from Chef Matt’s private collection of recipes. They had a choice of The Abbey’s Chianti braised Black Angus beef, panko crusted grilled chicken topped in a Gorgonzola cream sauce, or a Portabello mushroom Ravioli with freshly shaved Parmesan cheese in a tomato basil sauce. All of these dishes are served on a vegetable risotto, in a red bell pepper with grilled asparagus and zucchini. The feast ended on a sweet note with a delightful array of chocolate goodies; freshly dipped chocolate strawberries, lemon bars with gram cracker crust, brownies, cookie bars, chocolate nut wedges and chocolate fudge treats – a sweet tooth’s heaven! The night was a great success. Many thanks to Tina Pope and her staff for picking The Abbey Catering and Event Design. It was my pleasure, yours truly Warren Carlyle.