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Special Events the Cleveland Museum of Art Table of Contents SPECIAL EVENTS THE CLEVELAND MUSEUM OF ART TABLE OF CONTENTS ROOM RENTAL RATES ...................................................................................................................... 3 CHEF PARTNER DOUGLAS KATZ .............................................................................................. 5 BREAKFAST Continental ............................................................................................................................................ 6 Buet ........................................................................................................................................................ 6 Enhancements ..................................................................................................................................... 7 LUNCH Buet ......................................................................................................................................................... 8 Boxed ....................................................................................................................................................... 10 Plated ........................................................................................................................................................ 11 Morning and Afternoon Snacks ................................................................................................... 13 High Tea .................................................................................................................................................. 13 RECEPTION Passed Hors d'oeuvres ..................................................................................................................... 14 Station Hors d'ouevres .................................................................................................................... 16 Small Plate Stations ........................................................................................................................... 18 Dessert Stations .................................................................................................................................. 19 Party Favors ........................................................................................................................................... 19 DINNER Buet ....................................................................................................................................................... 20 Plated ....................................................................................................................................................... 22 BEVERAGES Hosted Bar Service ............................................................................................................................ 24 Cash Bar Service ................................................................................................................................. 25 Bar Enhancements ............................................................................................................................ 26 Non-Alcoholic .................................................................................................................................... 26 EVENT INFORMATION Guidelines ............................................................................................................................................. 28 Frequently Asked Questions ........................................................................................................ 29 Approved Vendors ............................................................................................................................ 30 Preferred Vendors .............................................................................................................................. 31 Cover image: Jennie Jones Photography [email protected] | (216) 707-2141 | 11150 East Boulevard, Cleveland, Ohio 44106 ROOM RENTAL RATES 20% Non-Profit and Corporate Partner discounts are available. SPACE CAPACITY RENTAL Atrium 900 seated $10,000 | $15,000 2,000 reception Portion of Atrium 120 seated $3,500 200 reception Banquet Room 100 seated $3,500 150 reception Private Dining Room 60 seated $2,000 100 reception Gartner Auditorium 683 $2,200 452 floor seating 231 balcony seating Recital Hall/ 150 $750 Lecture Hall auditorium seating Space: Atrium | Pricing includes standard dinner and buffet tables, china, glassware, flatware, and banquet chairs for up to 400 guests. Specialty linens and napkins are available upon request. [email protected] | (216) 707-2141 | 11150 East Boulevard, Cleveland, Ohio 44106 3 Howard Agriesti Howard Agriesti 4 CHEF PARTNER DOUGLAS KATZ Douglas Katz is the innovative Chef Partner of Provenance, Provenance Café, and Catering by Provenance at the Cleveland Museum of Art. Chef Katz utilizes traditional pieces of equipment from around the world, such as the tandoor oven used in India to create delicious dishes with quality and fla- vorful ingredients. Chef Katz is also the owner and executive chef of Fire Food and Drink at the historic Shaker Square and CEO of Fire Spice Company, a rec- ipe and spice company launched in 2015. His creations employ a renowned food system that is sustainable, healthy and local. He serves as a Chef Ambassador for the Monterey Bay Aquarium’s Cook- ing for Solutions program, which promotes environ- mentally responsible fishing and farming. In 2006 he was selected to attend Slow Food’s Terra Madre con- ference in Italy. The conference brought more than 150 members nations together to share ideas for keep- ing alive small-scale agriculture and sustainable food production. Chef Katz served as the President of Cleveland Independents, an organization of 90 locally owned restaurants, which nurtures and promotes local independent restaurants. Previously, he was a board member of Positively Cleveland, and currently, sits on the board of The Countryside Conservancy in the Cuyahoga Valley National Park. He frequently consults with media and civic leaders on local food initiatives. Chef Katz was named a Champion of Sustainability in 2011, by Entrepreneurs for Sustainability. The prestigious James Beard Foundation nominated him for Best Chef of the Great Lakes Region in 2014. In 2010 he was recognized by Crain’s Cleveland Business “Who’s who, 150 names to know in Northeast Ohio.” Chef Katz is a graduate of the Culinary Institute of America and holds a Bachelor of Science from the University of Denver School of Hotel and Restaurant Management. Prior to opening Fire, he served as executive chef for the restaurant, Moxie and worked at other acclaimed restaurants in- cluding The Little Nell in Aspen, Colorado and Wildwood Restaurant in Portland, Oregon. [email protected] | (216) 707-2141 | 11150 East Boulevard, Cleveland, Ohio 44106 5 CONTINENTAL BREAKFAST 25-guest minimum Menu includes freshly squeezed orange juice, freshly brewed coffee and hot tea TIER I sliced seasonal fresh fruit, assorted breads, pastries, mu¬ns, whipped butter, seasonal jam TIER II sliced seasonal fresh fruit, assorted yoghurts, granola, assorted breads, bagels, pastries, mu¬ns, whipped butter, whipped cream cheese, seasonal jam BREAKFAST BUFFET 25-guest minimum Menu includes freshly squeezed orange juice, freshly brewed coffee and hot tea TIER I seasonal vegetable egg scramble, breakfast potatoes, sliced seasonal fresh fruit, assorted breads, pastries, mu¬ns, whipped butter, seasonal jam TIER II seasonal vegetable three-cheese frittata, breakfast potatoes, turkey sausage, sliced bacon, sliced seasonal fresh fruit, assorted breads, pastries, mu¬ns, whipped butter, seasonal jam, yoghurt, granola bar Pricing does not reflect Service Charge (24%) or Tax (8%). Menu is subject to availability of ingredients. Please inform your sales manager of any allergies or dietary restrictions. [email protected] | (216) 707-2141 | 11150 East Boulevard, Cleveland, Ohio 44106 6 BREAKFAST ENHANCEMENTS 25-guest minimum SEASONAL PARFAITS vanilla and berry local yoghurt, assorted dried fruits, granola, nuts, seasonal fresh berry compote, local honey BREAKFAST SANDWICHES and WRAPS bacon-egg-cheese croissant chorizo-egg-pepper jack cheese wrap vegetarian scramble quesadilla STEEL-CUT OATMEAL BAR brown sugar, toasted almonds, dried and fresh fruit, local honey, maple syrup, cinnamon, whipped butter, steamed milk OMELET STATION cage-free eggs, egg whites, assorted cheeses, seasonal vegetable medley, smoked ham, turkey sausage, bacon BEVERAGES sparkling water still water Naked Juice juice tea soda fresh-brewed coee hot tea iced tea lemonade Pricing does not reflect Service Charge (24%) or Tax (8%). Menu is subject to availability of ingredients. Please inform your sales manager of any allergies or dietary restrictions. [email protected] | (216) 707-2141 | 11150 East Boulevard, Cleveland, Ohio 44106 7 LUNCH BUFFET 25-guest minimum Menu includes freshly baked bread, freshly brewed coffee, hot tea, iced tea CLEVELAND MELTING POT SOUP tomato bisque, parmesan SALADS mixed greens, picked peppers, grape tomato, fennel, feta, Champagne vinaigrette SANDWICHES roasted turkey, local cheddar, mixed greens, caramelized onion aioli, multigrain bread honey-glazed ham, giardiniera, provolone, crème fraîche, arugula, radicchio, asiago bread marinated mushrooms, sweet peppers, fennel, basil pesto, spinach wrap roasted garlic and white bean spread, carrot, kale, eggplant, olive tapenade, baguette SIDES broccoli-peanut-dried cranberry salad, assorted
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