Operakällaren Event at Friends arena
Here I am back at my old work place Friends Arena here in Stockholm, lots has changed, just two years after opening the arena is just completing a major refurbishment. What a difference, major refurbishments to public areas, especially the members areas and lodge areas.
This time around I'm working for Operakällaren Event AB, the contracted catering company.
|A view along the west side of the arena fourth floor, gold members area, on the right is one of three open kitchens serving 1200 guests, the open kitchens are supported by free standing hot and dessert buffets in the restaurant|
|A couple of old friends along to help out on our first event. Bobo and I both worked with Erik, many years ago, great to catch up and try and remember our glory days.|
The fish station set up, on this meny we had a fish and shellfish ragout
The meat station set up, carved roast pepper sirloin with gratin dauphinoise & red wine sauce
The carvery pass from the guests side
We served pasta from the wok station.
Testing the pasta station, logistics and coordination
Service area at the pasta7wok station
Fine tuning and training on the fish station
From the guests side, we're looking for a home feeling and interaction between the chefs and guests
Practicing on the tepan yaki, fresh grilled scallops server on top of the fish and shellfish stew.
Plate served starters, ready for service carpaccio of red deer with lingon berries, pickled wild mushrooms and winter salad
Fish and shellfish ragout served with aioli
Pepper loin of beef with gratin dauphinoise
Dessert buffet served direct from the buffet in teh restaurant
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