NHL - Winter Classic
Venue & Entertainment: Emerald City Trapeze Arts
Catering | Decor | Planning: Blue Ribbon Cooking
Event Producers: Spark Bookings
Beverage Sponsors: Bud Light, Nutrl, Medea Voka, Elevation Cellars, El Bandido Tequila
Sponsor: NHL Alumni Association
A truly thrilling night at Emerald City Trapeze Arts! The event was a fabulous way to kick off the Winter Classic! Guests had the opportunity to hang out with hockey greats, past and present, while enjoying trapeze artists, acrobatics shows, silks performers, magicians, jugglers, comedians, champagne skirts, and more. It was a night of non-stop excitement! The event featured a Q&A panel hosted by NHL commentator Darren Pang interviewing NHL legends: Wayne Gretzky, Keith Yandle, Nick Olczyk and Eddie Olczyk along with guest entertainer and comedian Kelly Taylor.
The evening included unforgettable entertainment and delicious cuisine. The appetizers included some of our crowd favorites! From the umami braised short rib sliders with wasabi aioli, house-pickled vegetables & Asian inspired slaw to the grilled Bruschetta with port infused goat cheese, fresh figs, & ribbons of basil, there was something for everyone! The savory Chef attended carving station buffet dinner featured slow roasted Baron of beef with au jus and horseradish, herb crusted chicken with roasted grapes, slow roasted salmon with balsamic cherry chutney, and savory crepes with pesto infused ricotta, heirloom tomato jam, and wild mushroom duxelle with wild arugula. It was truly a night to remember! Thank you for allowing us to be a part of this magnificent evening!
Tray Passed Appetizers
Grilled Bruschetta with Port Infused Goat Cheese, Fresh Figs, & Ribbons of Basil
Bulgogi Beef Lettuce Wraps with pickled vegetables & Gochujang Aioli
Buttermilk Fried Chicken n’ Waffle with Melted Triple Crème Brie & Maple Glaze
Loaded Potato Bite with BBQ Pulled Pork & Deconstructed Slaw
Umami Braised Short Rib Sliders with Wasabi Aioli, house Pickled Vegetables & Asian inspired Slaw
Chef Attended Buffet Dinner
Slow Roasted Baron of Beef with Au Jus & Horseradish Cream Sauce (GF/DF)
Herb Crusted Chicken Breast with Roasted Red Grape & Madeira Pan Sauce (GF)
Slow Roasted Salmon with Balsamic Cherry Chutney & Smoked Almond Dust (GF/DF)
Savory Crepes with Pesto Infused Ricotta, Heirloom Tomato Jam, Wild Mushroom Duxelle and Wild Arugula (Veg)
Roasted Garlic Butter Mashed Potatoes (GF/Veg)
Yeasted Rolls with Whipped European Butter
Mini Desserts Buffet