Hinman Dental’s Big Night Out

at the tabernacle


March 18, 2022

Catering Sales Manager

Megan Robertson


Jack Parada Photography


The Tabernacle

Bold Catering had the opportunity to cater Hinman Dental’s “Hinman’s Big Night Out” event this year! Hinman hosted 1,300 people at The Tabernacle, a mid-sized concert hall located in downtown Atlanta with four floors and featured one of the top party bands in the Southeast, The Rupert’s Orchestra. Bold Catering served dessert on all four floors and savory dishes on two floors, The Cotton Club and the Main Concert Level.

Gouda fritters with red pepper jelly, seared filet with blue cheese truffle aioli on a crispy potato cake, bacon wrapped dates with manchego cheese and ahi tuna tartare with citrus ponzu and wasabi aioli in a corn taco shell were the passed hors d’oeuvres during the VIP Reception. Bold also provided a petite dessert display, which is always a crowd-pleaser! This had five various treats – salted caramel tartlet, red velvet whoopie pie, tiramisu and key lime pie trifles and raspberry macaroons.

The main reception featured Bold’s “Stack Station” – this is where the chef attendant assembles the perfect mix of southern ingredients in a bowl and the guest chooses from the following: braised short ribs over Yukon Gold mashed potatoes topped with crispy fried onions or sautéed shrimp with garlic gravy over logan turnpike grits, topped with smoked tomato jam and a kale salad or strawberry field green salad.

Bold’s signature “Taste of the South” station along with a Pasta Bar were also served…who doesn’t love a pasta bar?! Bold also brought out the ‘big guns’ with the “The Donut Went Down to Georgia” in the Cotton Club Room. This comprises of sautéed Krispy Kreme donut holes served warm with Maker’s Mark Whiskey, vanilla ice cream, Coca-Cola syrup and candied pralines – how delicious!

The always satisfying, “Taste of the South” station features buttermilk biscuits with cheddar pimento spread, cornbread with honey butter, South City Kitchen’s fried chicken with black pepper gravy, creamy mac and cheese and sautéed pole beans in garlic and olive oil. The pasta bar had three pasta options: penne with classic Bolognese sauce, gemelli with La Tavola’s mushroom ragout and tortellini pasta with chicken in a basil pesto cream sauce. The Bold team loves going big when catering events and this one was no exception.

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