Hey everyone!
My name is Jillian DelVecchio, and I’m the event manager here at Sugarsnap. If you are a frequent or long time customer of Sugarsnap, we might have crossed paths while I was working at any of our past and present retail stores, chatted with me over the phone to place your drop off catering order, or you also could have seen me driving around our orange Element (“Snappy” is its technical and official name) taking deliveries! With the increasing growth of Sugarsnap, I have recently focused the bulk of my time and efforts towards our event catering.
I’m excited to use our new blog feature to keep you all in the loop on the exciting and busy world of Sugarsnap Events. Hannah, our event coordinator, and myself will be posting here to update you on new and interesting events we have in store, and to give you a behind the scene look at what goes into planning your special occasion or corporate event!
The Wedding Affair
As summer came to an end, we have been switching gears from on-site execution to planning, menu creation, and meeting with prospective clients! However, we did have a busy weekend here last weekend, and now are gearing up for our holiday parties (which we’ll tell you more about in a later post. Think: Raw Bars, Brazilian Churrascaria Style Beef Carving for a Slider Station, Sushi, Lobster Rolls, passed miniature chicken on waffle, and many many more. Mouth watering yet? Mine too!)
The weekend started with the Vermont Wedding Affair at the Coach Barn at Shelburne Farms on Saturday 11/16. Sugarsnap was so thrilled and privileged to have the chance to be at this event among so many other vendors that we respect and admire. We shared the table with ECHO – where we are the exclusive bar service and caterer. Many of you had questions about the closing of our Riverside location, what was in store for us, and where you can visit us. We brought a few food items to share with you that day – Flank Steak Chip (Boyden Flank Steak w/ Horseradish Creme Fraiche, Pickled Red Onion on a housemade potato chip), Butternut Squash Sage Ricotta Dip (which we provided a recipe for!), and Poached Pear and Brie Tartletts. (Yes – it is a fact that every post I write will make you hungry).
Here’s a couple of pictures of our display!
And BACON, anyone?
Right when the bridal show was ending, we started off a party at Echo to celebrate Nutty Steph’s 10th Anniversary! We were so thrilled to be a part of this joyous occasion as Nutty Steph’s celebrated with a roaring 20s-themed Anniversary Ball at the beautiful Echo Lake Aquarium and Science Center on the Waterfront! The evening included 150 Lbs of Vermont Smoke and Cure Bacon, cooked at varying levels of crispiness – which was passed and served with dipping chocolate and Fat Toad Farm Goat’s Milk Caramel. We also served a ton of cheese from the Cellars at Jasper Hill, housemade pickled veggies, and some more of that yummy Butternut Squash Sage and Ricotta Dip. We had three bars located throughout the building serving a local beers (Heady Topper and Lawson’s Finest Liquids), East Shore Vineyard wines and Citizen Cider. The night also included a live auction, and fantastic 20s style tunes from the 18 peice VT Jazz Ensemble, and the Mint Julep Quintet. It was a really fun and exciting party that we were thrilled to be a part of – and I must say, we were blown away by the great 20s themed garb! If you are interested in learning more and getting in on some of this bacon, check out Nutty Steph’s at their weekly Thursday night Bacon Night held at their Middlesex flagship store.
Here’s a picture of one of our servers about to pass another round of bacon!
Stay tuned for more exciting and delicious updates on some of the parties we will be at this December!