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Sydney Wunder

A Red Carpet Culinary Experience: SeriesFest at Asterisk Denver

On May 3, 2024, we at Occasions Catering had the honor of catering SeriesFest at the stunning Asterisk Denver. The evening was nothing short of spectacular, and we are thrilled to share the highlights of this unforgettable event.

A Star-Studded Affair

SeriesFest, a celebration of the best in television, brought together 300 guests, including some of the most beloved VIPs from the TV world.

A TV-Themed Culinary Journey

Our team took the TV series theme to heart, creating a menu that was both fun and classy. We started the evening with a variety of themed hors d’oeuvres, each served on custom platters that paid homage to iconic TV moments. Guests enjoyed:

  • Los Pollos Hermanos Jerk Chicken: A spicy nod to “Breaking Bad.”
  • No Soup For You Soup Shooters: A playful tribute to “Seinfeld.”
  • The Original Beef of Chicagoland Italian Beef Sliders: Inspired by “The Bear.”
  • Big Bang Theory Dim Sum Cart: Featuring takeout containers reminiscent of the show’s famous takeout scenes.

As the evening progressed, our guests were treated to a meticulously planned plated duet for dinner. Our chefs and servers executed this complex service with precision and grace, presenting:

  • Bistro Short Ribs and Golden Stuffed Chicken: Served with spring vegetables and roasted garlic whipped potatoes, inspired by “Friday Night Dinner” from “The Gilmore Girls.”

A Sweet Finale

Dessert was where our creativity truly shined. We transformed the space into a delightful array of TV-themed stations, each offering a unique treat:

  • Central Perk Coffee Station: For late-night coffee lovers, a nod to “Friends.”
  • Ted Lasso’s Locker Room: Featuring his famous shortbread cookies.
  • I Love Lucy’s Chocolate Factory: Complete with attendants dressed like Lucy and Ethel.
  • Stranger Things Build Your Own Waffle Bar: Aptly named “Elevens Eggos.”

An Immersive Experience

The decor was an event highlight, with each table named after a different TV series, immersing guests in a world where their favorite shows came to life. Photo ops with iconic TV scenes were scattered throughout, providing endless entertainment and memories. The live music by The Remotes kept the energy high, culminating in an awards ceremony that honored some of television’s most influential figures.

A Testament to Dedication

SeriesFest 2024 was a testament to our dedication at Occasions Catering. Our team, from designers to chefs to service staff, worked tirelessly to create an event that was as immersive as it was enjoyable. We take pride in our ability to bring themes to life, using our creativity to craft experiences that our guests will remember for years to come.

This event was not just another catering gig; it was a celebration of our craft and our passion for creating unique, memorable experiences. We are grateful for the opportunity to showcase our skills at such a prestigious event

Sydney Wunder

Elevate Your Event: The Irresistible Allure of Interactive Food Stations

Interactive food stations at catered events offer more than just a meal—they create an engaging experience. These stations redefine dining by offering diverse culinary options, from DIY taco bars to live cooking stations. They encourage guests to mingle, fostering a lively atmosphere while sparking conversations about flavors, techniques, and preferences. With each station boasting its unique menu, attendees have a world of tastes to explore, ensuring everyone finds something delightful. Beyond satiating appetites, these stations become social hubs where guests interact, share their culinary adventures, and bond over their favorite bites. From the sizzle of a grill to the creativity of a build-your-own dessert station, interactive food setups transform events into dynamic, flavorful gatherings that leave a lasting impression on everyone’s taste buds and conversations.

Here at Occasions Catering, we take interactive food stations to the next level. Our culinary team prides itself on creating immersive dining experiences that captivate and delight guests. One of our newest additions, the hand-pulled mozzarella station, offers guests a behind-the-scenes glimpse into the cheese-making process. Watch as our chefs expertly craft fresh mozzarella cheese right before your eyes, using a special technique with warmed milk. It’s a feast for the senses and a true crowd-pleaser.

Another fan favorite is our hand-torched bruschetta station, where guests can indulge in a variety of tantalizing flavors. From a more unique mushroom, asiago and prosciutto bruschetta to a classic heirloom tomato and mozzarella bruschetta finished with balsamic glaze, each bite is a burst of flavor. But what sets this station apart is the showmanship—our chefs torch the bruschetta on-site using a hand torch, offering guests a fun display of fire and adding an extra element of excitement to the dining experience.

And for those with a sweet tooth, our affogato station is a must-try. Treat yourself to a late-night pick-me-up with espresso poured over hand-churned ice cream, creating a decadent and indulgent dessert that is sure to satisfy. Or why not try our Fudge Carving station, where guests are treated to a variety of hand “carved” fudge flavors.

Whether you’re planning a wedding, corporate event, or social gathering, our interactive food stations are guaranteed to impress. So why settle for ordinary when you can elevate your event with Occasions Catering? Contact us today to start planning a culinary experience that your guests will never forget.

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Deluxe smørrebrød at the classic Restaurant Schønnemann, featuring cured salmon, creamed spinach, and a poached egg.
Jeremy Bronson

LOKAVOR HEROES: LESSONS FROM DENMARK

Occasions President Jeremy Bronson joined a delegation of 150 Denver community leaders visiting Copenhagen, Denmark, on the UrbanEx program of the Downtown Denver Partnership. He shares learnings from the local food scene and the culture of sustainable living. 

A poorly kept secret: I absolutely love Denmark. Studies show Danes are the happiest people in the world, and that’s easy to understand. Denmark has plentiful natural resources that support a healthy economy, a rich cultural history and arts community, and a universal commitment to protecting the environment. 

And the food! Since multiyear Best Restaurant in the World Noma opened in 2003, the culinary scene in Copenhagen has exploded. Large indoor and outdoor food halls have flourished, offering authentic cuisines from traditional Danish to Filipino street food to ocean fresh sushi. Fine dining can be found throughout the city, with a decidedly casual vibe and a penchant for tasting menus and organic wines.

In Denmark, it’s all about local. Menus all over are constructed with the same handful of market fresh ingredients. The week of our visit (early June), the items being harvested and served in virtually every restaurant were white and green asparagus, young spring peas, baby new potatoes, rhubarb, unripe mini peaches, baby shrimp, and a variety of lettuces and herbs. Strawberries were just arriving at street markets and hadn’t made their way onto menus yet, but most likely would by the next week.

In a country just a sixth the size of Colorado that is committed to eating locally, everyone knows exactly what’s in season and loves to discuss creative preparations of available produce. Ever had a dessert truffle made from potato skins and potato starch? We tried one at Amass, then one of Copenhagen’s hottest sustainability-focused restaurants. Or complement your green vegetable with gently pickled white asparagus discs, like they do at Palægade.

Another part of the rich Danish culinary tradition is now one of the hottest food trends in the U.S.: tinned fish. We had tins of marinated sardines, baby squid and chopped octopus. Eaten with a little Danish rye bread, called rugbrød, these specialties are simply to die for. You can find them at Restaurant Gorilla, one of an impressive collection of food-forward restaurants in the buildings that previously housed the city’s meat packing industry.

Speaking of bread, the most traditional Danish food is smørrebrød, an open-faced sandwich literally translated to “schmear on bread.” Whether it’s shrimp salad and hard boiled eggs, freshly cured gravlax with dill fronds or shaved beef and asparagus, the popular Danish smørrebrød lunch can be found everywhere.

The conversion of this once-industrial city to modern, livable community is something to behold. Bikes outnumber people, and the city is being reengineered to minimize car travel. New apartment buildings filled with young professionals and families line the coveted canals near downtown. Transit includes a metro system, buses and even a harbor taxi that traverses the waterways around town.

Looking for a taste of Scandinavia on your next event? Try Occasions’ house cured gravlax or our lingonberry and brie kiss.

Planning your locavore menus for this growing season? Find out when Colorado produce is harvested here.

Did you know that potatoes and apples are two of the top items produced by Colorado farmers?

Danish rye bread, also called black bread, at Amalie
White asparagus spear with cured egg yolk and fresh flowers, at Amass
Dressed radish and radish greens on hummus, at Manfred’s
Raw peas in cold green broth with white asparagus and smoked scallop, at Amass
Baby new potatoes with crushed hazelnuts and basil, at Manfreds
Fresh lettuces, parmesan, crushed walnuts and rye bread at Manfred’s
Braised bok choy, dill, chive blossoms, at Manfreds
Green asparagus, crispy onions, poached egg, at Manfreds
Danish strawberries by the 0.5kg, at a street market

Steamed white asparagus, baby shrimps, hollandaise and cress, served at Palægade
Spring peas in the pod, at a street market
Sardines marinated in oil and tinned, at Restaurant Gorilla