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Health & Fitness

"2013 Brass Button Award" Dinner at Mattatuck Museum

In mid-September we catered the biggest event in our 20 year history at the Mattatuck Museum in Waterbury. It was a seated dinner for 250, no 264, wait 270, one last time 275!

Taking on such a large event was challenging and complicated at this gorgeous museum and former Masonic Temple. It was stunning, beautiful, delicious, exhausting and stressful. However it came together with great finesse and a lot of humor by incredible staff. 

This museum is gorgeous and has exquisite paintings, historical artifacts and an extensive button display, since Waterbury used to have an incredible  button factory.  It's definitely worth the trip to Waterbury to see this gem of a museum. Visit their website at www.mattatuckmuseum.org. The museum spans 3 floors with unique artwork to be hailed on all levels.

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For us, all three floors presented "interesting" challenges. There is only one elevator in the building which is used by all guests, museum staff and us!

We had 4 Chefs, 2 Sous Chefs/Dishwashers and 19 Servers.  And my husband Bill, who poured wine during dinner, non stop!  Total of 26 staff and me!

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Stationary and Butlered hors d'Oeuvres were served on the 3rd floor in their event room. 

Dinner was served on the 2nd floor in three beautiful galleries. The kitchen, however, was on the 1st floor. We worked out of closets, hallways and utility rooms on the 2nd and 3rd floors.  I've always called it 'adventures in catering' and it truely was. We had walkie talkies to keep in touch with the kitchen and key staff on timing, pace and flow of the evening.

Menu

Stationary Hors d’Oeuvres:

Mediterranean Board with Cheeses (including our signature cheeses), Dips, Humus, Olives, stuffed Grape Leaves, Carrot & Celery sticks, Crackers, Pitas & Flatbreads

Butlered Hors d’Oeuvres: (3rd floor)

Brie And Chardonnay Raisin Crostini

 Seared Beef Tenderloin, Herb Crostini, Horseradish Crème

Crab Cakes, French Quarter Remoulade

Salad:

Cucumber wrapped artisan greens, wedged tomato, gorgonzola crumbles, carrots, honey white balsamic vinaigrette, foccacia bread, piped butter

Entrée:

 Duxelles stuffed Chicken, Sherried Fond de Poulet

Served with creamy Aligot Potatoes (cheesy mashed potatoes) and Sautéed Haricot Verts

Vegetarian Option:

 Grilled Vegetable Tower, Egg Pasta, Tomato Coulis, Fresh Basil

Dessert:

Cannoli Cheesecake, Shaved Chocolate, Crispy Cookie Garnish

Bon Appétit!

Louise

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