What happens when you assemble 250 wedding professionals, 12 speakers, and a full morning of learning? You get a crowd of hungry people who need a break and badly require refueling. Such was the case at The Knot and Wedding Wire “The Pro Experience SoCal”. You’ve already seen what these amazing pros had for breakfast, now let’s dive into lunch in Part 2 of our 3 part series.
Crafted At The Port of Los Angeles as we’ve already shown is a versatile venue with multiple rooms of event space. For this event both of their large spaces were sectioned off, one for learning and one for enjoyment. Little did anyone know what was to greet them behind the curtain that separated the two spaces. After a morning of honing their business skills, they were ready for lunch. The curtains were opened and everyone was welcomed to a beautiful dining experience. Our dear friend and partner Marni Farmer of So Smitten Events designed a bright, cheery and whimsical room that transported you to the tropics. The island theme was exactly what everyone needed to relax and unwind.
Behind the scenes during the morning sessions our staff was working hard prepping, cooking, and setting up our food stations. Summit Team Members were standing by to greet and serve with smiles on their faces. This is how we do it! First up was our Salad Wall with three delicious and healthy options, served in individual mason jars, because choice is important to folks these days. And since we’re talking about choice, the idea of “dressing on the side” prevailed here. Everyone was talking about how much they loved being able to choose their own dressing. Too often you are provided a salad already dressed. Who are we to impose a dressing when the world loves options?
Salad Station: Chopped Wedge with Baby Iceberg, Blue Cheese, Cherry Tomato, Chopped Bacon; California Strawberry Salad with Mixed Greens, Fresh Strawberries, Goat Cheese, and Black Pepper Almonds; SoCal Caesar Salad with Petite Leaves of Romaine mixed with Baby Kale,Spiced Garbanzo Beans, and a Focaccia Finger; Watermelon Feta with Persian Cucumber, Olives, Feta Cheese and Watermelon with Baby Spinach, Pine Nuts, and Red Onion.
Home-Made Salad Dressings: Creamy Bleu Cheese, Creamy Caesar, and Oregano Vinaigrette
After a refreshing salad guests were off to the SLIDER STATIONS. With a guest count this large we never want lines and log jams. Trust us, when people are hungry waiting in line is the last thing they look forward to. Being able to walk up to three separate stations with the same food makes for smiles and full bellies, and we’re really into that. Were there options you ask? Of course there were and they were widely hailed for oh so many reasons. Some comments we heard were ooh and ahhh. But seriously guests loved the spicy kick on the chicken sliders, and many were grateful to have a satisfying vegetarian option. All were hearty and the crowd kept coming back for more.
Nashville Hot Chicken Sandwich with Dill Pickle Chips on King’s Rolls; Animal Style Beef Slider on a Brioche Bun; Open Face Baby Bella Slider with a Balsamic Glaze on Wheat Roll.
Is your mouth watering yet? Hold on to your hat, because it just keeps getting better. What pairs best with sliders? French fries of course! Our Fry Station was a resounding winner. The station was two sided and piled high with an abundance of fries. You’ll notice that we wanted to emphasize choice for this event and we achieved it yet again by offering three.
Sweet Potato Fries, Steakhouse Cut Fries, and Seasoned Curly Fries with Artisan Dipping Sauces including Chipotle Ranch, Gochu Ketchup, and Bourbon Mustard.
It’s a good thing our Chef, JT Walker always makes plenty because it had to be replenished several times.
It’s always great to get positive feedback about our food, but we take it a step further and ensure that our staff exceeds all expectations. On this day we heard many comments about or team as well. They always shine and make us look good. From the event producer, to the chef, to the servers, all worked their hearts out to make this event one of our best of the year. And it’s not over yet! Stay tuned for PART 3 where we created a cocktail hour that’s going to visually blow your mind.
Creative Partners: Planner/Designer: So Smitten Events | Venue: Crafted At The Port of Los Angeles | Event Branding + Stationery: Meldeen Inc. | Event + Headshot Photography + Videography: F/8 Studios | DJ + AV: Tempoe Entertainment | Florals: GingerSnap Florals | Rentals – Lounge Furniture: Adore Folklore | Rentals – Tabletops + Others: MTB Event Rentals | Rentals – Tables, Lunch Chairs, Backdrops, Stage + More: Del Rey Party Rentals | Linens: Nuage Designs | Desserts: Mr. & Mrs. Creamery | Bar Service: Sunseri’s | Favors: Gourmet Wedding Gifts | Hair: Domenica Beauty | Makeup: Diamond Beauty Hair and Makeup | Photo Booth: The Booth And Bus Company | Signature : B.Toffee | Swizzle Stick: Delovely Details | Accommodations: Doubletree San Pedro | Notebooks: Minted.com