
Galas
Frog has been a part of the citys cultural life for thirty years. We have planned and catered dozens of successful Galas raising money for countless cultural organizations. Whether youre hosting an intimate fundraiser in a Rittenhouse Square apartment, or planning for several hundred guests at The Mann Center for the Performing Arts, Frog Commissary has the experience to make your next gala a success. Years of partnership with organizations like The Franklin Institute, Independence Seaport Museum, Mann Center for the Performing Arts, and The Philadelphia Orchestra, have helped to deepen our experience in this very special area of the off-premise catering market.
One thing our experience has taught us is that you have to keep it new. Our chefs and event managers are constantly striving to push the culinary and party planning envelope while paying proper deference to traditions of taste and style. Getting people excited about cutting edge menus, bombastic entertainment and electrifying decor are often keys to raising money for a good cause. At Frog we strive to meet these challenges with each new opportunity. In the summer of 2002 we hosted the Mann Centers 26th Anniversary Gala with a culinary homage to the South Pacific that was one of the Centers most successful fundraising events ever. In addition, each year, we cater the Rosenbachanal, a series of dinners hosted in private homes near Rittenhouse Square. One of the most unique fundraisers anywhere, guests enjoy cocktails and hors douvres together at the museum before dispersing to the nearby homes for dinner then returning to the museum for a nightcap, a bit of cheese or something sweet. The event(s) benefit The Rosenbach Museum & Library at 2010 Delancy Street in Philadelphia.
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Sample Menu
An Intimate Dining Adventure in a Rittenhouse Square Apartment
Fund Raiser for Cultural Organization
Ten Small Tastes, Tastefully Served
Chilled cauliflower soup with caviar and chervil
Sashimi Trio
Tuna with sake-wasabi vinaigrette
Salmon with champagne-mint vinaigrette
Sea bass with blood orange vinaigrette
Radish sprouts and edamame
Lobster risotto with saffron
Roasted red pepper broth
Frizzled leeks
Seared duck breast with ginger and Thai basil
Herb and crisp chili salad with lime vinaigrette
Pan-seared striped bass
Wilted greens
Sweet potato sticks
Coconut curry
Asparagus, fava bean and morel salad
Lemon-thyme dressing
Grilled baby lamb chop
Eggplant marmalade
Soft polenta
Arugula puree
Fruit, cookies and truffles
Coffee service
Individual chocolate souffles
Butlered miniature cones
with fresh raspberry sorbet and candied citrus praline
Sample Menu
Mann Center for the Performing Arts
Summer 2002 Gala
Butlered hors doeuvres
Artichoke fritters with roasted garlic aioli
Grilled miniature Reubens
Miniature crabcakes with chervil mayonnaise topped with frizzled carrots
Sugarcane skewered shrimp with mango-mustard salsa
Tamarind swordfish on pappadams with roasted peppers
Spiced duck cigars in phyllo
Crisp sweet potato cakes with sour cream and salmon caviar
Miniature turkey tostados with chipotle creme fraiche and guacamole
Plated dinner served at room temperature
Homage to South Pacific
Roast filet of beef
Grilled pineapple chutney with honey, lime and rum
Roast salmon filet over grilled tomato and polenta
Dried mango and coconut salsa
Grilled asparagus with creole-crab mayonnaise
Jicima slaw
Served on banana leaf lined plate
Assorted rolls and butter
Dessert Buffet
Chocolate deluxe sour cream cake
Warm blueberry brioche bread pudding
Strawberry ice cream
Miniature layered carrot cupcakes
Grilled pineapple with fresh ricotta sweetened with rosemary syrup
Warm fresh cherry-apricot crisp
Fresh raspberries, strawberries and blueberries
Mint-scented sabayon
Fresh whipped cream
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