Bringing our Farm-to-Table style to the Philly ‘n’ Roll Half with ‘Hip-n-Healthy’ breakfast and lunch displays.
We are still rocking out from catering the Philadelphia Rock ‘n’ Roll Half Marathon in the VIP tent! We served breakfast for 100 guests and lunch for 400 guests. Gorgeous black peak style tenting providing by Select Event Group gave guests tons of room to nosh and mingle.
“We wanted to offers the runners healthy but hearty options, with a modern flare,” said Melissa McDevitt, Managing Partner. “We are mindful of our vegetairan, vegans, and gluten free clients, so we need to be sure to craft menus that are all-inclusive.”
Laura Kidwell, Managing Partner agrees. “This is our second run on the festival scene this year, with the first being the Phila. Flower Show. We concentrate on clean, delicious foods with varied diets in mind, as opposed to lots of bulk.”
Breakfast: Hand-Crafted Banana Oat Energy Bars, Homemade Muffin Pop-ems, Assorted Breakfast Breads & Scones, and Yogurt Parfait Bar with Yogurt, Fresh Berries, Granola, Chia Seeds.
Lunch: Vegan Chick Pea Grain Salad with Tomatoes, Kalamata Olives, Cucumbers, Fresh Parsley (GF), Edamame Hummus (VGN, GF), with Toasted Naan Triangles, Carrot & Cucumber Chips (VGN, GF), Classic Roast Beef with Gruyere Cheese, Creamy Horseradish Aioli, Tasty Caramelized Onions, Chicken Pesto with Grilled Chicken Breast, House Pesto, Fresh Mozzarella, Red Peppers, Spinach, California Wrap with Avocado, Plum Tomato, Pickled Red Onion, Marinated Vegetables, Cilantro-Lime Aioli (V).