“This event’s set-up took about three days to transform the gym into a dining room,” says Adam Bradberry, catering chef. Decorative highlights included handmade stone coasters depicting four campus landmarks and hybrid rose centerpieces with tabletop trees and glass candle holders. A grand piano and risers for singers and musicians was a focal design element. The meals were prepared in Evans Hall under the supervision of Bradberry and his culinary team and transported to the gym in bulk in hot boxes. “Service was intense,” Bradberry says. “We used all members of dining services to set up eight lines of cooks to plate up the meals. Plating 400 meals without a proper kitchen was a challenge, in addition to keeping food hot and cold.” ADVERTISEMENT
Chef Adam Bradberry supervises staff as they prepare pan seared petite filet of striped bass, Asian autumn slaw with butternut squash and ginger puree, Parmesan bruschetta (left). For dessert, pastry chefs created deconstructed Black Forest cake: vanilla bean panna cotta, Bing cherries, and chocolate sour cream cake (above).
C AT E R I N G
Washington & Lee University’s dinner to kickoff a $500 million fundraising campaign for the university’s buildings and programs was a night to remember. Held in October 2010 at Doremus Gym, the 400 guests included alumni, faculty, staff, students, and friends of the university.
On the menu was pan seared petite filet of striped bass, Asian autumn slaw with butternut squash and ginger puree, Parmesan bruschetta, ale-marinated, coffee-tomato braised beef short ribs, locally produced Wades Mill grits, and apple and cabbage compote. For dessert, pastry chefs created deconstructed Black Forest cake: vanilla bean panna cotta, Bing cherries, and chocolate sour cream cake. Beverages included non-alcoholic drinks and Huntley’s whiskey punch, a signature drink. u
95 C A M P U S D I N I N G TO DAY
C A MPA I GN KICK-OFF GALA EVEN T AT WASHINGTON & L EE UN I VERSIT Y