Event | Cocktails and Conversation with Media Link


We love repeat clients (for obvious reasons) and one of those is Matt Spiegel from Concept Corridor who hosts a quarterly networking event through Kapow Events for marketing, advertising and tech executives and likes to have Big Hatt Gourmet make sure event guests are well-fed while connecting over conversation and cocktails.


New menu items inspired by the Fall season were introduced, like Apple Roasted Pork Loin Skewers with Garlic Roasted Baby Potatoes, Sweet Potato Cayenne Puff Pastry Bites and Corn Fritters while event guests sipped on one of two signature cocktails — a Spiced Pear Bourbon Cider and a Cherry Apricot Gin Fizz made with apricot brandy.


The usual suspects of Bacon Brittle, Pulled Pork Sandwiches and Bacon Seared Scallops were served alongside some of our newer creative items: Guajillo Chicken Bites on a Fried Guacamole Chip (yes, fried guacamole), Lobster Tempura with Cucumber Gratin and Candied Blowtorched Beef Tenderloin Bites. Chef Craig really uses a blowtorch to make them.


See more photos from the event, by Michael Durr on the Kapow blog, too.

We’d love to have you host your next networking event or happy hour with Big Hatt Gourmet.