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Home > Blogs > The Leadbelly Blog > Archives > 2008 > June > 16 > Entry
Banquet food
Dinner at the Art Ball this year was dandy, even considering that Leadbellies don’t normally require such fine fare… But I find that over the years, I’ve found myself dining on a lot of gala food and found it to be of pretty good quality, overall — suprising especially considering the large-scale logistical difficulties of preparing and serving it.
I mean, take the Art Ball. Elegant Fare, the company that serves in the DAI’s Cafe Monet and which does nearly all of the catering for its special events, has the job of serving 700 to 800 meals all through the galleries of the museum. The place is VERY spread out, and they gotta get the food there hot. And it can’t be plain old gala chicken, either.
This year it was filet and tiliapia, and nicely done.
There is usually a pattern to the sort of dinner that ends up on a gala plate … a bit of beef, a bit of chicken, a smattering of mixed veggies lightly sauteed, and either mashed potatoes or brown rice. Elegantly arranged on the plate and following up a small salad.
Just enough to fill you without stuffing you.
Gala food? Yes or no? And if you say “I just go for the wine,” then that’s OK, too.
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