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The New Year – Ringing in 2014

by Abbey Duke, Founder & CEO

Hello Everyone!

My name is Hannah, I am the Event Coordinator here at Sugarsnap. Jillian (event manager) and I work together in the events department, along with our bar manager Jason.

I help to work on the planning process and execution of the events, I also have a background in graphic design and work on in-house projects. Throughout the events, I take a lot of pictures for us to use on our website, blogs, and in-house display boards at our Tech Park retail location. Check out our new display board “What’s Cooking?” organized by Gabrielle, next time you’re in! If you are interested in hosting an event through Sugarsnap, ask to check out our Catering Look Book as well!

HAPPY NEW YEAR 2014!

Our latest event was located at Echo Lakeside Aquarium on New Year’s Eve for their Ice Ball and Last Night Dance Party.

Guests rang in the new year with style with VIP access to a wide selection of passed appetizers, a plated dinner, and wine service all provided by Sugarsnap, as well as access to the Dance Party Downstairs.

Kat Wright and the Indomitable Soul Band kept everyone dancing. Top if off with special concoctions from Magic Hat Brewing and Whistle Pig Rye Whiskey, a wide selection of awesome desserts and a champagne toast.. and you have a great party.

Appetizers featured for the VIP Ice Ball:

Tuna Tartare with Fennel Puree

Raw Sushi grade tuna with candied ginger, cilantro, fennel puree, fennel pickles and meyer lemon segments, served on a spoon.

Zombie Oysters

Local oysters (Wellfleets, Cape Cod) and (Blue Points, Long Island) garnished with beet puree, basil oil and blood orange segments.

Poached Pear and Brie Tartlets

Bosc pears poached in red wine and thyme, Blythedale Farm’s Brie, egg custard in a phyllo cup. Garnished with lightly dressed micro basil greens.

Chicken and Waffles

Pecan crusted Misty Knoll chicken breast fried to golden brown, atop a buttermilk waffle, with a black pepper and whipped creme fraiche mousse topped with thyme infused honey and candied pecans.

Twice Baked Fingerling Potato with Salmon Mousse

A crispy fingerling potato filled with creme fraiche, smoked salmon puree, chives, and potatoes, with a zesty smoked salmon salad. Garnished with crispy smoked salmon chip.

Jamaican Pork Tenderloin on Crispy Plantain Chip

Cumin, brown sugar and spiced rubbed VT Family Farm’s pork tenderloin grilled and sliced thin, atop a crispy plantain chip with cucumber raita (cucumber and yogurt relish) with house made bread and butter pickles, adorned with a zesty cumin and brown sugar sauce.

Happy New Year 2014 Dessert Display

Cupcakes

Lemon Cupcake with Lemon Filling and Lemon Frosting, garnished with Candied Lemon Zest

Vanilla Cupcakes with Cranberry Filling and Vanilla Frosting, garnished with Sugared Cranberries

Red Velvet Cupcakes with Cream Cheese Frosting, garnished with Red Sanding Sugar and Chocolate Curls

Chocolate Display

Flourless chocolate cake with Peppermint Ganache, finished with Crushed Peppermint and White Chocolate Curls

Hazelnut Pots de Creme served in chocolate cups, garnished with Hazelnut Teardrop and Candied Orange Zest

Candied Ginger and Apricots with White Chocolate, Milk Chocolate with Dried Fruit and Nuts

Frangipane Tart with Apple

Macaron with Chai Spice Ganache, Macaron with Pistachio Filling

Maple Pumpkin Pie Bites

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