Sydney’s Forte Catering and Events, enthralled the taste buds of special guests last Thursday (April 29) at Forte’s Feast, a showcase of the company’s 2010 catering menu created by recently appointed Executive Chef, Anthony Sullivan.
Guests attending the event moved between numerous
food stations sampling the diverse range of the new menu
Held at Sydney’s CarriageWorks, where Forte is one of the three newly appointed exclusive caterers, and hosted by journalist and Lifestyle YOU presenter, Sarah Wilson, guests were greeted on arrival with one of Forte’s signature cocktails and a stylish apron to ensure that designer threads would not inhibit their feasting fervour.
Lifestyle YOU presenter and former
MasterChef host Sarah Wilson
welcomed guests to
experience Forte’s flavours
An elegant selection of canapés including soft shell mud crab with light palm sugar dressing, and celeriac soup with roasted chestnuts and cold pressed lemon oil, were served along with four feasting tables carefully positioned throughout the venue to showcase Forte’s finest offerings.
Armed with a feasting guide of the venue and Forte aprons ablaze, guests navigated their way around the array of mouth watering stations, with every detail specially designed to delight the senses.
A contemporary Japanese-inspired raw bar to start, with sashimi chefs preparing the freshest Atlantic salmon, yellow-fin tuna and hiramasa kingfish, in addition to delectable delights such as edamame and scallops with nashi pear and rice wine vinegar dressing. Guests were also offered the chance to sample a range of fruity to dry sakes to complement the Japanese delicacies.
The Japanese-inspired raw bar kept guests
coming back for sashimi, edamame and sake tastings
The second showcased a 100 percent organic antipasto and tapas bar. Each menu item was created in collaboration with Sydney’s finest organic providores, many of whom are regular stallholders at the adjacent Eveleigh Markets each Saturday. Guests were dazzled by an impressive mushroom station, which also overflowed with organic meats and sausages, zucchini flowers and olives, all set off beautifully with Krinklewood Biodynamic wines.
Guests moved through the room to find a range of cheeses at their perfect ripeness. All cheese styles were matched to a wine selected to tantalise the taste buds.
Aprons proved necessary when guests ventured to the art-inspired chocolate station. Chocolate lovers feasted their eyes on the grand finale station of hot, liquid white, milk and dark chocolates paired with strawberries, marshmallows, dried fruit, ginger, lollies and cakes, all fresh for the dipping.
And just in case there was room for a little extra something, Forte completed the night by serving up simple and beautiful fresh madeleines, served straight from the oven.
Forte’s Ross Mitchell with
Frances and Bruce Jamieson
Forte’s newly appointed Executive Chef, Anthony Sullivan believes Sydney’s catering scene is set for a revival. “At Forte, we’re setting new standards in catering and proving that special events are perfect playground to create dazzling fine food experiences,” he said, calling the event “a fantastic opportunity to show Sydney the breadth and depth of what we can design for their next event.”
For more information on Forte feeding your event guests click here.
