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ACE finalist: Epicurean Group's Colorado Symphony Battle of the Bands

Mid-March, winners of the ACE awards took the stage at the Ernest N. Morial Convention Center in New Orleans. To enter, each contender was asked to identify the two events the company completed that it felt best represented the company, as well as challenges and favorite aspects.

Throughout the year, has been profiling the winners and finalists of the 2017 ACE awards—now in anticipation of our 2018 competition, now open for a few more weeks (click here to enter).

In the next installation of our series, we are highlighting 2017 ACE finalist Epicurean Group.

Colorado Symphony Battle of the Bands: Rematch

All photos © 2016 Allée Photography

This party was one Epicurean Group was very excited to win the business for. The venue (a music and concert hall) provided challenges, but also the opportunity for a very unique dining experience. “We used every ounce of space we had to our advantage,” said Amanda Hutchinson, sales and marketing assistant, “and quickly flooded the room with plates of freshly plated food.” Because the event is so unique (celebrating the outstanding Colorado Symphony, followed by a duel with a rock band), it provided plenty of opportunity to have fun with the food and the theme. The who's who of Denver come out to play for the Battle of the Bands, wearing funky and fun garb to celebrate this evening of rock music performed by the Colorado Symphony Orchestra.


“This party was one where we were really able to execute restaurant quality food and thematic events in a very difficult and hard to maneuver setting,” Hutchinson said. “It called upon exceptional experience and collaboration from our entire team, top to bottom to collaborate on logistics, layout, menu, decor, staffing, and kitchen locations. We ended up flipping the setting for the cocktail hour immediately after guests were seated, and we transformed it into a second satellite kitchen. This way, we were able to feed 800+ guests in less than 22 minutes! We met all clients’ requests for braised beef that was unlike traditional short ribs, hand painted last minute treble clefs onsite for the dessert plates, and topped our competitors’ previous menus in all aspects of flavor and presentation...but with a lower price!”


Favorite aspects

To kick off the night, stations were situated in tents flanking either side of a glorious prosecco bar. Two live action stations were featured. For one, guests enjoyed chef-pulled warm mozzarella, passed on spoons.

The second station featured griddled street tacos, with a nod to seasonal local flavors.

Epicurean's roaming oyster shocker station was a huge hit with guests, likely to make an annual appearance at this event in the future.

The menu was focused on healthful, local Colorado-inspired items, almost all of which were gluten-free.

The salad was an elegant and cheeky take on a fresh spring salad with a sassy tomato gazpacho.

“Chocolate hazelnut dome cake with candy and flowers, chocolate pop rocks, and a handwritten treble clef decoration highlighted just exactly why we were all there to support the Colorado Symphony” said Hutchinson.

Time is running out! Enter your best catering and events into the ACE awards, how open to accept your entries! Click here for more details.


Kathleen Stoehr

Kathleen Stoehr is the publisher and executive editor for Catersource magazine as well as all of its digital products. 



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