Field To Table - Staff picture

Field to Table

 

It's the Super Bowl of the TC event calendar. 

We all look forward to it every year, eager to see the menu that chef has created and work with all of our friends at one amazing event.  We work really hard, but we have a great time doing it.

Field to Table has become the perfect example of our company culture coming to life to bring the best service and quality to our client.  

Check out the video to see why we love it.

 

Event Stats: 

Venue: Franklin Park Conservatory, Sculpture Garden
Attendees: 722
Courses: 5
Staff Members Working: 70
Years Catering: 7

We would love to help you create a memorable experience for your guests.

What's on the Menu:

Flatbread with Flavored Butters

Provided by: American Dairy Association Mideast & Minerva Dairy

First Course
Grilled & Pickled Vegetables with Heirloom Tomato Jam & White Balsamic- Honey Reduction
Polenta Fries with Tzatziki Sauce

Provided by: American Dairy Association Mideast, Jorgensen Farms, Tiger Mushroom Farms, The Kroger Company & Sanfillipo Produce

Second Course:
Turkey Terrine with Roasted Poblano Sauce & Ohio Corn Casserole

Provided by: Cooper Farms, Ohio Poultry Association & Rhoads Farm

Third Course:
Grilled Skirt Steak Bloody Mary with Roasted Seasonal & Root Vegetables

Provided by: Certified Angus Beef & The Kroger Company

Dessert:
Vanilla Espresso Tapioca with Local Porter & Gluten Free Oatmeal Chocolate Chip Cookie

Provided by: American Dairy Association Mideast & Ohio Poultry Association

*with various vegetarian options available