Wedding Reception Showcases

To assist with the planning of your wedding celebration, University Catering cordially invites you to our upcoming wedding reception showcases.

At each showcase, our culinary professionals will prepare an array of hors d’oeuvres and delectable dishes for you to savor. In addition to tasting menu items, view a selection of sample floral arrangements prepared by University Catering’s in-house floral designers, and browse decorative displays by other local vendors. 

Please make your reservation for the showcase you would like to attend. You are welcome to attend as many of our wedding reception showcases as you would like. 

2018 showcase dates and details

All tastings are noon to 1:30 p.m. with a brief presentation at 12:30 p.m.

Saturday, February 24
I Hotel & Illinois Conference Center, Alma Mater Room

Hors D’oeuvres: Chicken Sliders with Swiss & Red Onion Marmalade, Bacon-Wrapped Chicken Medallions with Spiced Cheese, Shrimp Cocktail with Traditional Cocktail Sauce, Goat Cheese with Pesto Crostini

Meal: House Italian Salad with Italian and Buttermilk Ranch Dressings, Herb-Crusted Salmon with Pommery Sauce, Beef Tenderloin with Mustard-Tarragon Demi-Glace, Smoked Cheddar & Scallion Mashed Potatoes, Sautéed Seasonal Vegetables
 
Make your reservation for February 24

Saturday, March 31
I Hotel & Illinois Conference Center, Technology Conference Room

Hors D’oeuvres: Goat Cheese, Caramelized Onion, and Tomato Tarts, Domestic and Imported Cheese Display, Herb-Roasted Vegetable Stuffed Mushrooms with Fontina, Vegetable Samosas with Mint Chutney

Meal: Mixed Greens Salad with Seasonal Vinaigrette and Buttermilk Ranch Dressings, Herb-Roasted Turkey, Beef Tri-Tip with Rosemary and Garlic, Rainbow Carrots, Pesto Mashed Potatoes

Make your reservation for March 31

Saturday, April 28
I Hotel & Illinois Conference Center, Technology Conference Room

Hors D’oeuvres: Chicken Salad Profiteroles, Artichoke Ceviche on Belgian Endive, Mini Maryland Crab Cakes with Lemon Aioli, Baked Brie En Croute with Fruit Chutney

Meal: Mixed Greens Salad with Buttermilk Ranch & Seasonal Vinaigrette Dressings, Airline-Cut Chicken Breast Stuffed with Caramelized Onion, Spinach, and Smoked Gouda with Cherry Gastrique, Eggplant Involtini with Couscous and Light Tomato Sauce, Haricots Verts, Herb-Crusted Yukon Gold Potatoes

Make your reservation for April 28

Saturday, June 9 
I Hotel & Illinois Conference Center, Technology Conference Room

Hors D’oeuvres: Trio of Savory Tartlets, Blackened Ancho Beef with Smoky Tomato Crème Fraiche on Crispy Wonton, Sicilian Meatballs, Scampi-Style Shrimp Skewers

Meal: Mixed Greens Salad with Buttermilk Ranch & Seasonal Vinaigrette Dressings, Grilled Flank Steak with Peppercorn Sauce, Baked Cavatappi with Smoked Cheddar, Farro Pilaf, Broccoli with Lemon Zest and Roasted Garlic

Make your reservation for June 9

Saturday, June 30
I Hotel & Illinois Conference Center, Technology Conference Room

Special Hors D’oeuvres Tasting

Smoked Salmon Spread with Capers on Cucumber Rounds, Assorted Cocktail Sandwiches, Smoked Sea Scallops & Scallion on Rice Wafer, Thai Beef Satay with Peanut Sauce, Mini Veggie Arancini with Roasted Red Pepper Sauce, Mini Chicken Cornets, Mini Maryland Crab Cakes with Lemon Aioli, Bacon-Wrapped Chicken Medallions with Spiced Cheese

Make your reservation for June 30

Saturday, July 21
I Hotel & Illinois Conference Center, Technology Conference Room

Hors D’oeuvres: Antipasto Skewers, Parmesan & Rosemary Shortbread with Tomatoes and Feta, Seafood and White Cheddar Stuffed Mushroom Caps, Smoked Chicken and Sundried Tomato Beggar’s Purses

Meal: Caesar Salad with Parmesan, Croutons, and Caesar Dressing, Chicken Saltimbocca, Spinach and Ricotta Lasagna, Garlic Red Potatoes, Grilled Asparagus

Make your reservation for July 21