It was a beautiful day at the Embarcadero for our event; 1,400 guests were able to join in the experience with Culinary Concepts that day. The venue was set up with six buffet stations, all equipped with two points of service to ensure each guest was able to taste Chef Donald’s delicious Farro & Quinoa Salad, Carved Tri Tip with Chimichurri Sauce, Goat Cheese & Spinach Campanile Pasta and much more.
The serving staff was suited up in Hawaiian shirts to accent the décor and the tables were dressed in bright linens to enhance the ambience; it was a perfect summer evening! Culinary Concepts always enjoys making their clients vision a reality.
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