Our First Annual Summer Soiree

We pride ourselves in not only creating unforgettable culinary experiences, but also fostering a sense of community among the remarkable professionals in our industry. We truly believe in the “Community over Competition” saying, because we can all learn and grow from each other, and there is enough business out there for all of us!

We had the honor of hosting our first annual Summer Soiree Culinary Showcase for Chef Rocco Catering on June 10th, at the seriously STUNNING Mision Lago Estate. This was an invite-only, exclusive event for 40 of the top wedding and event planning professionals in the Tampa Bay and surrounding areas.

The evening was a resounding success, serving as a vibrant networking opportunity and a celebration of our shared commitment to excellence.

Held at the picturesque Mision Lago Estate nestled on Lake Thonotosassa, the soiree embraced the essence of summer with elegant decor, twinkling candlelight, and bright florals that evoked the beauty of the season (made by the amazing Jen Halkias of Stay Gold Florals). The atmosphere was warm and inviting- creating the perfect environment to foster camaraderie.

We crafted a menu that highlighted some delicious seasonal produce, yet showed diversity in range of flavor. As guests arrived they were met with a beautiful raw bar display in Mision Lago’s Orchid Room (an orchid nursery greenhouse featuring one of the world’s largest orchids). The Raw bar was filled to the brim with jumbo shrimp cocktail, raw Hama Hama Washington oysters, and a colorful assortment of sushi rolls made by our Executive Sous Chef, Chef Cristhian Castrillon.

As guests enjoyed the food display and sangria bar, our team of servers were passing hors d’ oeuvres:

- Crawfish Etouffee Arancini
- Roasted Eggplant & Blistered Cherry Tomato Crostini with Whipped Goat Cheese
- Fried Buttermilk Chicken with Citrus Honey & Fleur de Sel
- Deviled Egg with Caviar
- Guava-Glazed Pork Belly
- Beef Tartare on Brioche with Pickled Onion & Horseradish Crema

Once we wrapped up the welcome reception, guests were escorted into the barn, where they were met with a dreamy floral tablescape.

FIRST COURSE
SEASONAL GREENS
BABY ARUGULA, WATERCRESS, COMPRESSED WATERMELON, DRIED CHERRIES, PISTACHIO, GOAT CHEESE, LUXARDO CHERRY VINAIGRETTE

SECOND COURSE
PEAR SACCHETINI
PEAR & CHEESE PASTA PURSE, GORGONZOLA DOLCE CREAM, GRANNYSMITH APPLE, CHIVE & BASIL OIL, PEAR-BRANDY REDUCTION

MAIN COURSE
HANGAR STEAK
HANGAR STEAK, PLANTAIN & Okinawan sweet potato HASH, ROASTED BRUSSELS SPROUT, AGED BALSAMIC DEMI GLACE

DESSERT COURSE
SUMMER BERRY SORBET
SUMMER BERRY SORBET, FREEZE DRIED RASPBERRY, TOASTED COCONUT, MACADAMIA NUT, LYCHEE SAUCE, FRESH BERRIES, & LYCHEE

Beyond the culinary delights, the true heart of the evening lay in the connections made and relationships built. As the night came to a close, we achieved our goal of showcasing our food, exhibiting our creativity, and creating a space for event professionals to connect and celebrate their shared passion. The feedback from the attendees was overwhelmingly positive, wth many expressing gratitude for the opportunity to network in such a beautiful-and delicious- setting.

We couldnt have pulled it off without our absolutely fantastic team of vendors!

All florals and candles by Jen Halkias of Stay Gold Floral

DJ services by DJ Kenwa

Photography by Elizabeth Baxter Photography

and a huge THANK YOU to The Simpson family, Karin Bearnarth, and Michelle Gilbert of Mision Lago Estate!

…until next time!