Lon Lane's Inspired Occasions

A Creative Retreat

Corporate Offices, Overland Park, KS

This was a corporate retreat for artists.  The client wanted to "unveil" the evening in stages.  First, guests had cocktails.  Next, a curtain was pulled back revealing the anti-pasta table and a vertical crudite in ice.  Later, guests were treated to a seafood station, a made-to order kobe-beef cheese steak station, an Asian display, and finally miniature desserts and a custom coffee bar.

 

Bar & Beverages:

WINE, BEER, SOFT DRINKS
Featuring Boulevard Pale Ale and Wheat from Kansas City’s own Boulevard Brewery

FLAVORED LEMONADES
Orange, Raspberry, Mango, & Kiwi

SPECIALTY MARTINIS
Mandarin Orange, Pomegrante, Green Apple, and Mango Mini “Tinis.”

Tantalizing Tid Bits:

NUTS AU TROIS
Cumin & Cayenne Pecans, Chinese Five-Spice Cashews, and Hot & Spicy Walnuts
All served on Bamboo Small Plates

First Course—“Reveal #1”

VERTICAL CRUDITÉS IN ICE
Fresh and blanched vegetables including: green beans, asparagus, carrots, grape tomatoes, celery, cucumber strips, and drunken cherry tomatoes with peppered vodka and kosher salt.  Served with roasted red pepper humus and curry horseradish dip

AN ANTIPASTO TABLE
Roasted red, yellow and green peppers;
Beet pickled deviled eggs with beet horseradish garnish;
Herbed olives with orange peel; and pickled pearl onions;
Spring white cheese board;
Mortadella and Capicola ham;
Hot crab and artichoke dip with toasted pita wedges;
Greek Isle Cheesecake;
Salt & pepper grissini, herbed French bread crostini, grilled pita, and peppered lavosh

Second Course —“Seafood Au Cones”

A MARGARITA SHRIMP DISPLAY
Fresh Gulf shrimp marinated in a roasted garlic vinaigrette, then tossed with roasted red and yellow peppers, roasted corn, diced tomato, black beans and chopped red onion. Dressed with an avocado and lime vinaigrette. Served in plexi glass cones dipped in lime juice and finely chopped cilantro. Garnished with thin baked tortilla strips.

THE SUSHI MARTINI
Squatty martini glasses filled with white rice noodles a slice of California roll, wasabi and pickled ginger. Chopsticks are stuck into the rice noodles completing the presentation.Soy is served on the side

SMOKED SALMON IN WON TON CONES
A “scoop” of dilled cream cheese wrapped with smoked salmon on a mini won ton cone and topped with crème fraiche and caviar.

MINI LOUISIANA STYLE CRAB CAKES
Bite sized crab cakes served with lime remoulade on mother-of-pearl shells with black cocktail forks.

Third Course —“Grill Station” with 2 grill chefs

KOBE HANGAR STEAK MINI HOAGIES
Grilled to-order tableside with peppers, onions, and cheese; served hot on mini hoagie buns

Fourth Course —“A Stop in the Orient”

CASHEW SESAME ANGEL HAIR PASTA WITH GRILLED CHICKEN
Angel hair pasta and grilled chicken with a dressing of soy, garlic, rice wine vinegar, sesame oil,crushed red pepper, roasted cashews, and chopped cilantro. 
Served in colorful Chinese “Take Out” Boxes.

Fifth Course —“Indulge your Sweet Tooth”

CAKES AND PIES IN A GLASS
Caramel apple cake, carrot cake, German chocolate cake, & lemon meringue pie.
Served in mini glasses with small tasting spoons.

FRUIT & CHOCOLATE
Asian spoons filled with a fruit puree then topped with a house made chocolate truffle.
Purees to include mango, kiwi and raspberry.

I SCREAM, YOU SCREAM, WE ALL SCREAM FOR ICE CREAM

Mini cones filled with the following fun, house made ice creams:
Chocolate habanero with lime, strawberry with balsamic syrup, and lemon with lavendar petals.<

THE “EXPRESS YOURSELF” ESPRESSO BAR