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Given that those of us here with Chef André Rochat have put on more than 3,000 parties over the last several years, it should come as no surprise that we love getting creative for our group dinners and parties.

Every now and then, someone comes along with a request for a “themed” party that really gets our innovation-mindedness rolling. Take, for example, a recent group dinner at Alizé when the clients asked for a “campy Elvis theme.”

Easy! With help from our Special Events Planner Jana Lane Southard, we customized the group’s menu for the evening, based on our Hors d’Oeuvres Menus and Group Dining menus. (Chef de Cuisine Mark Purdy added some interesting new touches to the plates, “a la Elvis.”)

Our “Master Mixologist” Patrick Trundle came up with two cocktails for the event – the Blue Hawaii,with light rum and vodka with Blue Curacao liqueur and tropical juices and the Devil in Disguise with Devil’s Cut bourbon, white creme de cacao, fresh lemon and orange juice and grenadine. Both fabulous favorites!

And, not to be outdone, Pastry Chef Tammy Alana created a trio of desserts: Peach Melba Macaroons with Red Raspberry, a Chocolate Chip Crusted Decadence Lollipop with Milk Jam, and a Macadamia Tartlet with Rum Caramel and Kaffir Lime Cream.

Even the famous Elvis album cover was an edible card.

There’s no end to the creativity our team can provide your group. Tell us what you want and we’ll make it happen in a bigger and better way than you even imagined! Call Jana Lane Southard today at (702) 798-7151 or get started on a quick online group request here.