Wisconsin Union Catering unveils new playful, interactive menu
By Francesca Bonifacio
The Sett teemed with excitement and anticipation on Thursday, April 11, as guests of Downtown Madison, Inc.’s “New Faces, New Places” event were among the first to witness the unveiling of Wisconsin Union Catering’s latest menu items. Guests were treated to a quirky, engaging display of bite-sized delectables and playful drinks made to defy the norm and push the boundaries of creativity.
“Everything we’re doing on this menu coincides with new ideas that we’ve learned, come up with, and created for the new menu, so it’s a great opportunity to show what the Union can do beyond the average pizza, buffets, and plated dinners,” said Billie Bach, from Wisconsin Union catering.
Mini meatball sliders with ratatouille sauce
The menu featured an array of mini sliders, creamy polenta with roasted mushrooms, sweet potato fries with spicy ketchup, Badger Market popcorn, and buffalo mac & cheese. Drinks were paired with each menu item and erred on the side of whimsy. Bartenders served up açaí cotton candy cosmopolitans, white hibiscus and red sangria to complement the polenta, and Black and Tans that paired wonderfully with the mini sliders. Desserts also were also highlighted in this creative lineup. Mini banana splits with bourbon-soaked cherries, piña colada push-pops, and milk & cookies satisfied the sweet tooth of guests looking for something fun yet familiar.
Presentation was just as much a factor in setting the tone for this menu. Circling the room, it was almost impossible not to stop mid-stride and gaze in wonderment at the rich colors and complexity of “the fresh vegetable garden.” Packed with wheatgrass in small baskets, rows of asparagus; orange, yellow and purple carrots; cauliflower and more were speared by long wooden sticks, for guests to dip these olive oil-coated vegetables in herbs and smoked salts.. A complete re-imagining of the standard vegetable platter and mayonnaise-based dip, the vegetable garden was easily the highlight of the event and was a testament to Wisconsin Union Catering’s boundless creativity and adaptability.
Fresh vegetable garden with infused dipping salts
Eco-friendly design inspired the catering team to adopt a new line of recyclable, compostable, and reusable mini serviceware. They used palm tree leaf plates and forks, all compostable, to limit the event’s negative environmental impact.
“We’ve found a lot of inspiration beyond what’s trending in the catering world,” said Billie. “We want to think about being green, making things interactive and fun, and presenting things well.”
Moving forward, the catering department has adopted a vision of openness and versatility to meet the needs of members looking to partner with the Wisconsin Union to host all types of social gatherings.
“We want to create events for anybody in any situation, whether it’s for ten people or 10,000 people,” said Billie. “Ultimately, all it comes down to is that they walk away happy and that we did that for them. That’s where the gratitude and all of this comes from.”
For more information on Wisconsin Union Catering, click here.
Check out new photos from the new menu below in full screen.
