Winter Solstice Wows with New Reception Menu Offerings

The annual gathering is an opportunity for the culinary team to showcase fresh, new ideas for upcoming events.

February 11, 2025
Crab Salad featuring heart of palm, avocado, gem lettuce, endive, frisée, asparagus, radish and topped with creamy cocktail sauce

Event Management treated clients and campus colleagues to its Winter Solstice reception on February 6, 2025. The annual event showcased new menu items from the culinary team and provided an opportunity to highlight new event ideas. 

Menus were impressively imagined and executed by Chef Leo Michel and Chef Jerome Charpentier. Features included an Arancini station, individually prepared Vol au Vant, Salad and Stuffed Plantain stations, as well as a trio of cold brewed teas, delightful desserts, and more. All items featured on the menu are available for event clients to consider at their next reception.

This year’s gathering was hosted in the Atrium at the Lee C. Bollinger Forum, a space with sweeping windows and open possibilities for events. Cheers to all who came, look forward to your next event!

Photos by Eileen Barroso for Event Management