It’s the biggest annual event on Frog’s catering calendar, and one of the nation’s oldest and most comprehensive science galas. The Awards Ceremony Dinner, to be held this year on May 4th, always promises spectacular food, live music and honors for the greatest minds in the fields of science, engineering and business. “The Franklin Institute has been bestowing the awards in various iterations since 1824. It’s always a hugely meaningful event for all of us,” says Marci Generose, director of donor relations at The Franklin Institute.
With more than 800 guests in attendance this year from around the country and across the globe, the event demands the highest levels of creativity and precision from the Frog team. Having catered many Awards Ceremony Dinners over the years, Frog’s team readily rises to the occasion. “It is an all-hands-on-deck night,” says Senior Account Manager Connie Rhynes. “We all come together to make it a beautiful night.”
The party’s color theme is “greenery,” with a range of greens, accented by violets blues and purples. After the ceremony, guests will enjoy cocktails (like the Scarlett Sour made with hibiscus-infused bourbon) and butlered hors d’oeuvres such as mini lobster rolls, grilled scallop and bacon-wrapped Brussels sprouts. Cocktail stations will be devoted to little toasts of all kinds (avocado and shrimp toast; pimento cheese biscuits), crudité, and salads of both the Mediterranean and poke variety. Then the sit down dinner will commence with an asparagus and blue crab salad, followed by braised short ribs or a vegetarian stuffed pepper, and finally, desserts both passed (mango shooters) and pickup (classic carrot cakes and mini key lime pies). “We know that we have to meet very high expectations so we work really hard to create original ideas with great, seasonal flavors and attractive presentation,” says chef Chris Greway.
The new recipes Greway and Pastry Chef Diem Truong develop every year for this event will then be offered to other catering clients throughout the spring and summer. “Some even end up on the regular menu,” Rhynes says.
This year, the event will also include live music and a “party within the party,” a reception for The Young Friends of The Franklin Institute with small plates and a lounge atmosphere.
“It’s a wonderful collaboration between the co-chairs and vice chair of the event, the planning and corporate committees, Frog and myself. No matter what happens the catering is always excellent, and I know we are in great hands—this team goes above and beyond,” Generose says.
With the menu in place, Greway is gearing up for the big night. “It’s always a challenge but one we really look forward to pulling off every year.”
As always, if you are interested in hosting your event at this beautiful space, please contact the Franklin Institute sales office.
Read other Spring 2017 Newsletter articles