BANQUET
Stations with
pizzazz Action stations are commanding a strong presence as chefs unveil their latest offerings for banquet season. By Pamela Brill, Contributing Editor
MOVE OVER, PRIME RIB. Sayonara,
CUSTOMIZED CULINARY
standard stir-fry. Action stations are getting a makeover, just in time for wedding season. As chefs enhance their repertoire with fresh takes on classics and a crop of brand-new concepts, they are busy dishing out crowd-pleasing dishes that are bound to become member favorites— and memory makers.
At The Polo Club of Boca Raton (Fla.), stations that speak to a diverse palate is the goal of Executive Chef Samantha Cavaciuti (pictured, left). “We are focusing heavily on new dessert action stations and stations that are personalized,” she says. Ensuring that members have plenty of choices, Cavaciuti has been expanding her banquet stations with a variety of creative options. To get a jump on the action, stations are preset with the necessary equipment and as many shelf-stable items as possible in advance of a an event. Presentation is another important aspect; stations are outfitted with props and special lighting to accentuate culinary stations. When designing new concepts for her action stations, Cavaciuti draws upon her past trips to Canada, the Bahamas and around the U.S. for inspiration. She also focuses on seasonal ingredients locally sourced to further elevate flavor profiles. “We make use of our pickling and preservation program to offer fruits and veggies yearround,” she adds. For this season’s roster of dessert action stations, The Polo Club will be offering madeto-order donuts, along with dipped ice cream pops with ruby chocolate and Callebaut Gold. Meanwhile, a ‘torched’ dessert station adds a
Among its diverse stations, members of The Polo Club of Boco Raton get a taste of Middle Eastern flavors with a build-your-own shawarma bar (right). 30
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Club + Resort Chef
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May 2022
www.clubandresortchef.com
