Our catering team has the good fortune of coming into work every day where the primary objective and passion is to help people celebrate. Through the year we are planning, executing and serving hundreds of celebrations, each special in their way. On the evening of October 17th, Frog Commissary had reason for an important celebration of our own as we honored six remarkable individuals on our team for their extraordinary length of service: Doug Howard (31 years), Diem Troung (28 years), Tim Aubry (27 years), Connie Rhynes (25 years), Jill Davis (25 years), and James Dobbins (25 years).
Hosted by Christina Sterner and Steve Poses, the cocktail reception took place in Franklin Hall at The Franklin Institute. Guests included friends and family of our honorees, current and past Frog employees, as well as many from The Franklin Institute team who have worked closely with these individuals through the years. The room was elegantly decorated with shimmering champagne, gold and olive linens. To top the tables, the sales team arranged florals in white, green and burgundy tones, surrounded by votive candles.
The evening began with mingling over drinks and butlered hors d’oeuvres, including the very popular rosemary and Dijon-crusted lamb chop
. Once all of the guests had gathered with drinks in hand, Steve and Christina took to the podium to salute the honorees, speaking about their individual achievements and presenting them with a personalized recognition award (pictured).
Once the recognition portion had concluded, guests were treated to food stations featuring an eclectic mix of the honorees’ favorite foods. The “Monday Night Football” themed station displayed some comfort favorites in hammered copper chafing dishes, including meatball subs, house-made guacamole and salsa, and house-made wings in flavors such as honey lime and teriyaki. Lobster mac and cheese, served up in oversized martini glasses, was one of the biggest hits of the night. Individual ahi tuna poké bowls were served in cosmo glasses alongside shrimp fried rice. A more traditional lamb station featured a tender, slow cooked lamb with creamy polenta and braised greens.
Of course, no meal would be complete without a station of miniature desserts crafted by Frog Commissary’s bakery team—of the many seasonal selections, the chocolate pumpkin cupcake with cinnamon frosting was an undeniable favorite.
In all, it was a warm evening that brought us together to salute the people that have helped make Frog a success all of these years.
Read other Winter 2016 Newsletter articles