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Ken Pak Photography

Here in the nation’s capital, for weeks after the supposed arrival of spring, we woke to frost making us wonder when warm weather would arrive. All week the temperature outside has been over 80 degrees! Today it was over 90 degrees! Feels like we’ve skipped spring all together and moved right into summer! Regardless, RSVP Catering is ready for the busy event season!

Ahi Tuna. Photo by Ken Pak Photography

To kick off one of the busiest times of year for many of our Account Executives, RSVP Catering hosted a Spring Open House on April 2, 2013. More than fifty corporate clients, wedding couples, and friends gathered at RSVP’s headquarters to experience our seaside New England nautical themed tasting event. Aye, like any themed event, there are a boatload of ways in which you can add some special little touches. The nautical theme was beautifully represented in the details and decor from the lush floral arrangements courtesy of Karin’s Florist, to the rope knots, lanterns, distressed boat, and more.

Ken Pak Photography

Upon arrival, guests enjoyed delicious passed hors d’oeuvres such as the Mini Crab Cake with smoked onion remoulade, seared Ahi Tuna, and the Mini Truffled Chicken Pot Pie. Many would say we went overboard on the New England Food Truck station with the delicious Mini Lobster Roll, and Cod Cake Slider. Can’t take a trip to the Northeast Coastline without either!

Fenway Frank. Photo by Ken Pak Photography

Guests were blown away by Chef Daniel’s imagery of being at Bahh-ston’s famous ballpark and enjoying our take on the “Fenway Frank” which was paired with a shot of Maryland Pale Ale and Black Salt Waffle Chips.

The rustic dinner buffet featured many new dishes from the spring/summer menu, such as the Red Snapper Ferrara with white wine sauce and smoked tomato basil tapenade, the Balsamic Glazed Tenderloin with Spicy Dill Mustard or the Green Beans with Roasted Grape Tomatoes.

Ken Pak Photography

On the Decadent Dessert Display, guests enjoyed our Mini Georgia Peach Vessel, Mini Raspberry & White Chocolate Whoopie Pies, Assorted Cake Pops, Mini Donut and Milk Shooter and Macarons. All of our pastry items, bread, and cakes are all made in-house with love! You will definitely taste the difference.

If you’re ready to eat, drink, and be merry, call RSVP Catering today at (703) 573-8700! One of our professional Account Executives will help you Chart the Course for your next big event!

Special thanks to BBJ Linen, Control Video, DJ Valentine, Ken Pak Photography, Karin’s Florist, L & A Tents, La Tavola Linen & Perfect Settings for making our spring open house a huge success!

The Carnegie Library is located in Mt. Vernon Square, across from the Convention Center, and is metro accessible. With 75,000 square feet, the building has nine rooms to showcase weddings, galas, holiday parties, and press events.  It really is the whole package when it comes to special events venues!

Tuesday will give our attendees an opportunity to explore the beautiful building, and see what an amazing place it can be to host events big and small! Hope to see you there!

For more information about our complimentary tasting please see send us an inquiry or give us as call at 703-573-8700

Some of our most popular healthy options are our Organic Almond Apricot Quinoa Salad, Oatmeal Ramekins with fresh toppings, and the Oatmeal Guava bars. Don’t see what you are looking for? Just ask! Here’s to a Nutritious + delicious New Year!

To help spread awareness, our bakery has created some sweet treats all decked out in pink. They include vanilla or chocolate cupcakes with breast cancer awareness sprinkles, and strawberry champagne cupcakes with a breast cancer ribbon garnish.  We also offer pink raspberry chocolate breast cancer ribbon lollipops.

This October add a little bit of pink to you next gathering in honor of all the men and women who have fought or who are fighting the brave fight against breast cancer.

At RSVP Catering we do it all! This year we have been asked to design a festive Oktoberfest with the works including beer pairings. Some of the items that we will be serving are the German Sausage Platter, the German Potato salad, and the decedent German chocolate cupcakes. Prost!

On this beautiful Tuesday evening we were able to set up both indoors + out.  An array of color schemes, floral arrangements, stations, + cuisine allowed us to exibited the diverse nature of events we execute on a day to day basis.

The night began with passed hors d’oeuvres including Seared Norfolk Sea Scallop Spoon, Spanish Gazpacho Shooter, + our Tandoori Chicken Samosa.  The favorites of the night were the Proscuitto Wrapped Monkfish + the Truffle Chicken Pot Pie.  At the bar guests could quench their thirst with one of our season appropriate signature cocktails: The Ginger Snap + The Raspberry Pearl Sparkler .

As guests mingled they could visit an array of stations which ranged from a Gastronomy Hot Rock Station to an Inaugural station.   All stations were manned by one of our talented Chefs who prepared + served the delectable dishes. The Inaugural station was inspired by the upcoming election and included Chicago Style Mini Hot Dogs, New England Mini Lobster Rolls + Inaugural short bread cookies. The Hot Rocks station is one of our newest Display Stations and included Guava Bbq Shrimp Skewers, Spicy Peanut Chicken Sticks, and Asian Pickled Cumber Salad all Warmed on black porcelain stones.

The Holiday Buffet offered a location for guests to serve themselves + taste some winter favorites including Mesquite Grilled Tenderloin, Winter Spinach Salad with Apple + Caribbean Sugarcane Turkey with Catus Pear Salsa. 

For guests with a sweet tooth, we offered a dessert display with a selection of sweets. There was everything from Mini Hand Pies, Mini Pumpkin Mousse Vessels, Holiday Cheesecake Lollipop Trio + even a Gourmet S’more Station.

As a thank you for joining us, we offered guests to take “S’more” of RSVP home with them with our Homemade take away S’more packs.

 Thank you to Blue Vanda Designs for the fabulous arrangements, the Decatur House, DC Music Entertainment, Perfect Settings, Fox Ventures Event Decor.  Also, a special thanks to Geoff Chesman VisualsStudio for sharing his amazing work with us! Cheers to an eventful year!

Our November 1st tasting hosted at the Carnegie Institute in Washington, D.C. was a huge success. Incase you were unable to attend we will recap the wonderful evening here. The night started off with guest enjoying passed hors d’oeuvres, specialty cocktails + interactive food stations.

The flower arrangements were fabulous, thanks to Morgan from Petals & Hedges! From the rotunda, to the boardroom + ballroom, the space flowed beautifully.

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Our executive pastry chef designed the delicious, three tiered wedding cake. 

As a “late night snack” option, we passed mini donuts with chocolate + strawberry milk shooters!

If you could not make it to our November tasting, be sure to rsvp to one of our 2012 events!

Again thank you to the wonderful vendors who helped us in our endevers to put on the best event possible. Special Thanks to Saskia Paulussen Photography for allowing us to share your beautiful photos

Serves 6

{ Ingredients }

4 Cups Milk
1 1/3 Cups Sugar
12 Large Egg Yolks
1/2 Cup Bourbon
1 Cup Chilled Heavy Cream
Grated Nutmeg – Garnish

Directions

In medium saucepan, whisk milk & sugar over medium heat until sugar is dissolved, 1 to 2 minutes. In a large bowl, whisk egg yolks. Whisking constantly, pour hot mixture into yolks in a slow & steady stream.Return mixture to pan; cook over medium-low heat, stirring often, until thick enough to coat back of spoon, 20 to 25 minutes; do not let simmer. Quickly strain into a bowl. Stir in bourbon, if desired & cream. Cool completely; cover with plastic wrap; refrigerate until chilled. Garnish with nutmeg, if desired.

Enjoy!

The venue that Sufia and Matthew chose was the Meridian House. This historic home is not only beautiful but it is the perfect space for an elegant wedding reception. The outside of the building was designed after 18th century French architecture and has the beautiful Latin inscription: “Quo habitat felicitas nil entret mali”  meaning where happiness dwells, evil will not enter.

Immediately off the back entrance of the foyer is a pebbled courtyard scattered with imported linden trees perfectly framing the space. These knobby trees give the courtyard a romantic aura especially during this winter months.  As guests entered the foyer of the Meridian House they could find their escort cards, which were  beautifully displayed on a cherry wood table with crystal candelabra.

The inside of the Meridian House has high ceilings, original wrought- iron railings, marble + wood  floors and glistening chandleiers. The creme colored marble walls were perfectly accented by the violet linens the couple chose.  The center table arrangement consisted of delicate flowering plum branches, plum calla lilies, and ivory roses giving height to the display of Indonesian Beef Sate, Creole Seafood Empanadas, and Brie en Croute.

After cocktail hour guest were called to prayer in the dining room. Once guests were seated a blessing and toast were made in honor of the newlyweds.  The linens in the dining room were a delicate ivory paired with our vivacious Adele Lamour napkins. The colors of the linens perfectly tied together the center piece of plum calla lilies and hot pink gerber daisies. Preset at the tables were spinach & romaine salads with gorgonzola, toasted walnuts and dried cranberries.

The entrees, which were preselected by the guests, were either the Honey Roasted Chicken with Sage & Walnuts or the Seared Atlantic Salmon with Lemon Dill Sauce. After dinner, guests were offered coffee and sugared dates which are traditionally served at meals during Ramadan. The real fun began when the mariachi band began to play in the library.  They played traditional Ranchera Music while guests danced along with the sounds of the trumpet, guitar, violin, and vihuela.

Once the guests got their fill of dancing and music an announcement for the cutting of the cake in the loggia was made. The custom cake was designed by our Executive Pastry Chef and included a variety of flavors such as, chocolate with buttercream filling, vanilla with vanilla buttercream, and a lemon cake with raspberry buttercream filling.

The beautiful three teired cake was decorated with swiss dot and scroll patterns, wrapped in violet ribbon and topped with plum cala lilies. Following the cutting of the cake was the traditional women’s party in the dining room and the men’s party in the drawing room.

The outcome of this wedding was elegant and fun. The influence of Sufia and Matthews cultures made this day unique and truly theirs. Special thanks to Martha FitzSimon Photography for sharing her beautiful photos and to Sufia and Matthew for letting us be a part of your special day! We wish you a life of love and happiness!

{ October 2011 }

Serves 3

{ Ingredients }

1  Cup  Fresh Cranberries
1/4  Cup  Sugar
3  Tablespoons  Water
1  (750-milliliter) Bottle Moonshine
2  (2- x 1-inch) Orange Rind Strips – Garnish

Directions

Cook cranberries, sugar & water in a saucepan over medium heat 5 minutes or until sugar dissolves, liquid begins to turn a light pink color & cranberries just begin to pop. Let cool slightly (about 10 minutes). Pour mixture into a large glass jar; stir in moonshine & orange rind strips. Let stand at room temperature 3 days. Pour through a fine-wire mesh strainer into a bowl; discard solids. Return moonshine mixture to jar. Store in refrigerator up to 2 months.

Enjoy!

{ Photo & Recipe: Southern Living }

Serves 2

~ Ingredients ~

2 Cups Apple Cider
1 Cinnamon Stick
2 Tablespoons H
1 Tablespoon Green Pepper Sauce
1/4 Cup Rum
Apple Slices - Garnish

~ Directions ~

In 1-quart saucepan over high heat, heat apple cider, cinnamon stick, honey & Tabasco green sauce to boiling. Reduce heat to low; simmer 5 minutes. Remove from heat; add rum.Pour into glasses. Serve warm; garnish with apple slices.

{ Photo & Recipe: Blisstree }

For the ultimate tailgate in which you will be able to enjoy the game as much as the food, RSVP offers an array of budget friendly and delicious options that will have you and your guests cheering until the last quarter!

On this balmy and beautiful Tuesday night we were able to set up both indoors and out. An array of color schemes and floral arrangements were displayed as well as different table settings and food stations. To fit the season, we offered two signature cocktails: Spiked Peach Iced Tea + Pomegranate Sparklers.

The night began with passed hors d’oeuvres including Roasted Yellow Beet Stacks, Figs Wrapped in Bacon, and Bite-size Korean Barbecue Tacos. The favorites of the night were the Lobster Orzo Bites, The Shrimp Croquette Lollipops and the Fish & Chips which were served with a shooter of Beer.

As guests mingled they could visit the Risotto Station, Churrascaria Station and a Vintage Buffet. Both stations were manned by one of our talented Chefs, who prepared and served the delectable dishes. The Risotto Station inspired by the season included Pumpkin Risotto, as well as Basil Infused Wild Mushroom Risotto.

The Churrascaria Station included Pink Peppercorn & Dark Rum Glazed Tenderloin, Pancetta Wrapped Chicken with Sage, Grilled Corn & Roasted Pepper Salad, Chipotle Mashed Potatoes and Asparagus Salad with Leeks & Grape Tomatoes. The Vintage Buffet offered a location for guests to serve themselves and included Pesto Parmesan Chicken Scallopini, Deviled Crab Stuffed Tilapia, Tortellini Alla Porcini, Couscous Pilaf with Apricot & Apple, and a fresh Haricot Vert Salad.

For guests with a sweet tooth, we offered a dessert display with a selection of sweets. There was everything from assorted Mini Whoopi Pies, White Chocolate Mint Truffles, Double Chocolate Demiline and even a Savory + Sweet Bacon Ice Cream.

As a thank you for joining us, we offered guests sweet Cranberry Morello Cherry Jam favors in miniature jars.

Thank you to Volanni Floral Design for the fabulous arrangements, the Decatur House, Chris Laich Music, and Perfect Settings. Also, a special thanks to Moshe Zusman Photography Studio for sharing his amazing work with us! Cheers to an eventful year!