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Couldn't Make it to the Party?

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Couldn't Make it to the Party?

We’ve been busy and we know you have too! Did you miss seeing us at Catersource in Las Vegas? What about the New England Food Show in Boston?

We threw a great garden party in Vegas, because what else do you do when you are there? And we made a ton of new friends in Boston! We showcased some of our fantastic new offerings such as the latest in custom picks and our entire line of eco-friendly serve-ware for all of your indoor/outdoor events where fine china is not an option.


Catersource 2018 Highlights

Our garden party was a total hit with visitors! They were able to relax with a bit of bubbly and check out the latest trends in eco-friendly disposable serve-ware. Our table was set, under twinkling lights, with fresh flowers, champagne, and a variety of our fully compostable palm leaf platesbowls, and utensils. Guests enjoyed snacks served in our bamboo food cones.



Perhaps the most notable item this year was our incredible array of custom picks, used by some of the top chefs to extend their brand down to the burger on the plate! The fantastic chef and one of Catersource’s most famed presenters Chef Eric Levine, used our custom picks as business cards during the event – a brilliant use!

Some of our favorite moments of the show were when we were able to connect with new and old customers, both on and off the tradeshow floor.

President, Aaron Motola with chefs Duce Raymond and Eric Levine

President, Aaron Motola raising a glass with visitors


An Unforgettable Dinner with some of the industry’s Best:

Our team (and our friend Chef Eric Levine) was lucky enough to be the guests of the talented Chef Pawan Pinisetti, at the restaurant where he is Executive Chef, Fiamma Italian Kitchen in the MGM Grand. Chef Pawan treated us to a perfectly orchestrated dining experience, he personally introduced every course providing an explanation of dish and how he arrived at every ingredient included. It was hard to pick just one, however a fan favorite was the short rib raviolini with black truffle cream and a vegetable confetti, served with a Barolo wine reduction. Another noteable menu item was dessert.

One dessert in particular, the orange caramel semifreddo, left us all in awe, as it was served on dry ice for maximum effect, Chef Pawan shared that his personal favorite is his raspberry pistachio tartufo. Chef sat and chatted all evening, sharing that he is frequently asked to be on many of those infamous TV shows, but often declines, so that he can spend time in his happiest place, the kitchen. Thank you Chef Pawan for treating us, like royalty!



From Vegas to Boston- All about the picks!

Following our fun and festive week in Vegas, we flew directly to Boston for the New England Food Show, where we talked all things restaurants and PICKS. Our booth visitors were stopping in droves, to grab all of our decorative and holiday themed picks – with the St. Patty’s Day and Skull Picks being the fan favorites.

And of course, if we were talking about picks – we talked all about custom!

Our restaurant visitors loved the idea of branding their burgers (or sandwiches or cocktails) with a custom pick. They loved how much more of an impact their logo makes on their customer, than the frilly plastic topped toothpicks of the 90’s. We had fun sharing with them all the new ideas our chef community has brought to us and can’t wait to see what they do with their creations!


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