California Department of Parks and Recreation PDRQ-PK-26022916

Catering and Plated Dinner Service Procurement by California Department of Parks and Recreation

The California Department of Parks and Recreation, a state agency headquartered in San Clemente, California, issued a purchase order to SABOR CATERING AND EVENTS CO, LLC for catering services. The purchase includes a self-serve appetizer station featuring Asian glazed meatballs (sweet chili, orange honey blossom, toasted sesame), fruit skewers (assorted fruit with tamarind chamoy glaze and sweet & spice dust), and Wagyu beef sliders (Wagyu beef, Muenster cheese, garlic aioli, sweet onion). Additionally, a plated dinner service was procured for 221 participants, comprising three courses: a mixed green salad with strawberries and sweet champagne vinaigrette; a main course with chicken supreme, hanger steak and frites, and a vegan braised beef dish with various accompaniments; and a dessert of chocolate ganache with raspberries and chocolate shavings. Sweet yeast rolls, beverages like blush champagne cider, water, and iced tea were also served table-side. Furthermore, staffing services for the plated dinner—including setup, service, clean-up, and breakdown—were included for 10 staff members. The total award amount was $1,405,517. Notable contract requirements include comprehensive plated dinner service with course-specific menus and associated serving staff support. The vendor is SABOR CATERING AND EVENTS CO, LLC, and the buyer is the California Department of Parks and Recreation, a state agency in California, USA.

Description

SELF SERVE APPETIZER STATION ASIAN GLAZED MEATBALLS: SWEET CHILI, ORANGE HONEY BLOSSOM, TOASTED SESAME FRUIT SKEWERS: ASSORTED FRUIT, TAMARIND CHAMOY GLAZE, SWEET N? SPICE DUST WAYGU BEEF SLIDERS: WAGYU BEEF, MUENSTER CHEESE, GARLIC AIOLI, SWEET ONION INVOICE-2886 27780 L005 EHQ ASNS; PLATED DINNER SERVICE 1 ST COURSE: SANTA BARBARA MIX GREEN, JULIENNE RED ONION, SUNBURST TOMATOES, FETA, STRAWBERRIES, PAIRED WITH SWEET CHAMPAGNE VINAIGRETTE 2 ND COURSE: CHICKEN SUPREME, FINE HERB SAUCE, WHITE TRUFFLE GARLIC POTATO PUREE, BUTTER GLAZED RAINBOW FRENCH CARROTS (120 GUESTS) HANGER STEAK & FRITES: TRUFFLE FRIES, HERB BUTTER SPINACH, WITH A RED WINE SWEET REDUCTION (91 GUESTS) VEGAN BRAISED BEEF N? FRITES, RED WINE REDUCTION GLAZE, TRUFFLE BLACK GARLIC POTATO PUREE, CHARRED BRUSSEL SPROUTS (10 GUESTS) 3 RD COURSE: CHOCOLATE GANACHE, RASPBERRIES, DARK CHOCOLATE SHAVINGS, POWDERED DUST SWEET YEAST ROLLS SERVED TO TABLE, CHURNED SEA SALT-EVOO BLEND BUTTER BLUSH CHAMPAGNE CIDER WATER & ICED TEA SERVED TABLE SIDE; SERVING STAFF FOR PLATED SERVICE: SETUP, SERVICE, CLEAN-UP & BREAKDOWN