19

Nov

Drink on arrival

Sparkling Christmas tree cocktail – Gin and cranberry juice cocktail with sugared rosemary and cranberry branches for garnish

Canapés to be passed around – please select 3 options

We will garnish the plate with Christmas balls, Christmas ribbon, and Christmas tree leaves or alternatively we can do a modern white Christmas – platters to be garnished with white ribbon, fairy lights, Perspex plates and touches of silver

Warm pecorino croquettes with glazed gammon and brie topped with fresh herbs

Crispy fried butternut ravioli with sage cream sauce in a mini white toity pot topped with fresh herbs

Christmas tree shaped peppered shortbread topped with fluffy parmesan mousse and red pepper marmalade

Chilli and pernod-spiked tomatoes with feta and black charcoal prawns served in a glass bubble pot topped with a tortilla shard and lime wedge

Pear, biltong carpaccio, herbed boursin cheese bite with fig preserve garnish with baby arugula leaves served on a gold spoon

Asparagus risotto pop served in a mini dish with a minted pea puree and spiked with a black prism skewer with a lemon hollandaise sauce

Plated Starter (please select 1 option)

Fifteen Christmas salad – Mozzarella, parma ham, radicchio, rocket, clementine slices topped with parmesan shavings and drizzled with balsamic reduction

 Or

Stacked salad of beetroot, sliced green apple and marinated red onion sprinkle with caramelized pecan nuts drizzled with balsamic reduction garnish with a crispy bacon shard

 Or

Merlot roasted beetroot with figs and goat’s cheese garnish with baby rocket leaves drizzled with a honey dressing

 Or

Griddled asparagus with five herb ravioli drizzled with a sage cream sauce garnish with parmesan crisps and beetroot micro herbs

 Or

Herb roulade with beetroot mousse, balsamic roasted beetroot, beetroot hummus, boursin cheese and beetroot macaroon

Plated Main (please select 1 option)

Honey roasted duck breast and confit leg beignet served on orange parsnip puree, heirloom carrots, grilled baby leeks, cherry chutney, potato dauphinoise and cognac cherry jus

Or

Turkey wellington with mixed wild mushroom stuffing served with roasted honey baby stem carrots, buttered Brussel sprouts, roasted new potatoes topped with fresh thyme

Or

Cured pork belly with rosemary roast potatoes, butternut with thyme, honey and nutmeg, fine beans and mange tout and served with a cranberry jus

Or

Herb crusted seabass with cauliflower puree, wild mushroom and butternut quinoa drizzled with creamy lemon butter sauce topped with beetroot coral shard

Or

Salmon with a cranberry and thyme crust served with buttered mash potatoes, pan fried asparagus drizzled with a sage cream sauce

Or

Stuffed fillet with spinach, feta and sundried tomatoes served with caramelized onion mash potatoes, roasted beetroot wedges, pea puree garnish with fresh herbs

Vegetarian – we will do 10% vegetarian

Griddled asparagus with five herb ravioli topped with sage cream sauce topped with parmesan shavings and fresh rocket

Plated Dessert – please select 1 option

Deconstructed tiramisu – Mascarpone mousse, coffee soaked sponge, espresso gelee, cocoa macaroon, cocoa nib couli and chocolate soil

Or

A creamy vanilla pod pannacotta, sprinkled with freshly made homemade honeycomb and drizzled with a berry compote garnish with a flower chocolate shard

Or

Warm Christmas mince pies topped with toasted almonds and fluffy brandy butter garnish with fresh cherries and mint

Or

Plated cheese and baklava – strawberries, poached pear, rocket, baklava, gorgonzola, brie, edible flowers and poppy seeds

Tea and coffee served with our famous mini mince pies finished with a Xmas brandy butter and flaked toasted almonds

 

Facebooktwitterpinterestmail

R450 per person excluding vat

Drink on arrival at R12 per person excluding vat – (alcohol to come from the bar)

White Christmas coconut margarita punch garnished with cherries and rosemary 

Canape served on arrival – please choose 3 options @ R65 per person excluding VAT

We will garnish the plate with Christmas balls, Christmas ribbon, and Christmas tree leaves or alternatively we can do a modern white Christmas – platters to be garnished with white ribbon, fairy lights, and touches of silver

Mini Blue cheese, beetroot and caramelized pear tart topped with micro herbs

Mandarin and duck rice paper rolls with spring onion, cucumber and coriander

Roast beef, horseradish cream on Yorkshire puddings with cranberry sauce 

Crisp bruschetta topped with Parma ham, torn buffalo mozzarella and figs, garnished with fresh basil and balsamic drizzle 

Mini star shaped parmesan shortbread topped with parmesan mousse and red pepper marmalade 

Mini smoked salmon roll-up topped with caper and tomato salsa and wholegrain mustard sauce and lemon tapioca pearls

Pear, biltong carpaccio, herbed boursin cheese bite with fig preserve garnish with baby arugula leaves served on a gold spoon

Mini black chicken taco topped with mango and chilli salsa served off fresh limes

Mini square new age tart – artichokes, leeks, pear, avocado, caramelized onion and gorgonzola

Chilli and pernod-spiked tomatoes with feta and black charcoal prawns served in a glass bubble pot topped with a tortilla shard and lime wedge

Mini pea salad with chilled pea mousse, herbed crème fraiche, slow roasted tomatoes and toasted bruschetta shard

Cold Buffet main course

We will do a display using different levelled plinths incorporating different plates and loads of fresh herbs

Choose 3 protein option

Stick whole gammon topped with pomegranate seeds

Hot smoked salmon with cucumber ribbons, thinly sliced radishes, baby herbs drizzled with a horseradish dressing

Seared and marinated salmon skewers served on baby spinach leaves drizzled with a lemongrass dipping sauce 

Balsamic beef fillet topped with a reduced balsamic cream sauce, roasted vine tomatoes and fresh herbs

Chilli chicken topped with tomato, cashew nuts and spring onion

Accompanied by – choose 4 salads

Orange, fennel and wild rice salad drizzled with a dijon mustard dressing

Baby spinach, strawberry and peanut brittle salad

Roasted vegetable cous-cous salad served with a harissa dressing

Pile of asparagus topped with hollandaise sauce and red pepper salsa

Chunky roasted butternut salad with rocket, feta avocado, toasted pine nuts and pomegranate seeds

Star shaped watermelon, feta and olive salad topped with marinated red onion 

Caprese salad drizzled with a basil pesto dressing topped with fresh basil

Bread on the table 

Xmas tree garlic bread topped with chopped flat leaf parsley

Or

Assorted bread served with beetroot hummus, butternut hummus and chickpea hummus

Buffet Desserts – choose 5

We will do a display with different levelled cake stands for guest to help themselves

Traditional Christmas Yule log dusted with icing and finished with a sprinkling of red seasonal berries and garnished with holly

Mini Christmas mince pies dusted with icing sugar served with fluffy brandy butter 

Large Pavlova topped with whipped cream and fresh berries

Large lemon tart topped with mini meringue kisses, fresh berries and holly

Nutmeg crème Brule, topped with festive spiced nut praline and garnished with sweet fondant holly

Homemade panna forte squares, dusted with “snow” and finished with fondant stars

Cheesecake topped with cherries and strawberries

Tea and coffee served with ginger bread cookies and shortbread

Cheeseboard display @ R65 per person excluding VAT – we recommend to cater or 50% of the guest

Opulent cheese display – trio of gourmet cheeses served with homemade preserves, fresh seasonal fruit, plump grapes dusted with edible glitter, assorted biscuits and sliced fresh breads with vases of crispy phyllo shards, crunchy honeycomb and our famous brownie bites dusted with icing sugar and garnished with plump blushing strawberries

 

 

Facebooktwitterpinterestmail

By Word of Mouth has been voted the Best Caterer in Johannesburg in the 2018 Best of Joburg Readers’ Choice awards for a record 19 years in a row.

Now in its 20thyear, the Best of Joburg awards are a barometer of the city’s “best of the best”, with winners selected by the people who matter most: the public. Leisure Options magazine readers vote for these awards which cover over 100 categories.

By Word of Mouth founder and chairperson Karen Short was thrilled with the accolade. “A huge thank you to all our clients and friends for trusting us with all their special occasions,” she said. “It’s a privilege to do these events and we are so grateful for their loyalty and support.”

It’s one thing to be recognised for excellence, but to do it consistently for almost two decades is what makes this achievement exceptional. Since 1993, By Word of Mouth has perfected the art of putting on the most talked about events in South Africa. 25 years later, the catering and events company has become synonymous with innovation and quality – whether it’s catering a private dinner for the King of Ghana, or providing unique designer menus at large events such as the ABSA Champagne Festival, the Vodacom Durban July or the Nedbank International Polo.

Beyond offering exquisite food, By Word of Mouth also curates entire events, pulling various elements together like layout and floral design, hiring, décor, beverages, front of house managers and waiters. In this way, guests are treated to a cohesive experience that stays with them long after the last champagne cork has been popped.  Some recent examples of these events include the SingularityU South Africa Summit, the JP Morgan Corporate Challenge and the Investec 20 Years Celebration.

With an impressive client list By Word of Mouth has proven once again that it leads the way when it comes to catering in the City of Gold, and fully deserves its most recent accolade.

Facebooktwitterpinterestmail

Drink on arrival

Christmas spritzer with prosecco and peach schnapps garnished with pomegranate seeds and rosemary sprig

We will garnish the plate with Christmas balls, Christmas ribbon, and Christmas tree leaves or alternatively we can do a modern white Christmas – platters to be garnished with white ribbon, fairy lights, Perspex plates and touches of silver

Star shaped pepper shortbread topped with brie and cranberry jelly garnish with caramelized pecan nuts

Mini cheese scones topped with glazed gammon and sweet mustard sauce topped with chopped chives

Chicken liver pate pots with blueberry and balsamic glaze served with twisted bread sticks

Stylish charcoal black prawn cocktail served in a designer glass pot topped with a petit lime wedge, baby sprouts and mini skewer

Mini potato rosti topped with herbed crème fraiche, gravlax and beetroot relish

Mini duck and cherry pot pie topped with a flaky pastry lid and fresh rosemary

Parma ham, mozzarella and figs skewer, garnished with fresh basil and balsamic drizzle

Golden baked artichoke gratin served on a Chinese spoon, topped with slivers of tangy red pepper marmalade and pink peppercorns

Crispy slow cooked pork belly on a mini dish with an apple puree 

 A mille feuille of pear and gorgonzola drizzled with a balsamic reduction served on a mini plate

Something sweet

Xmas chocolate brownie dusted with icing sugar garnish with holly and berries

Mini white chocolate Christmas rocky road with gold dust

Mini fridge cake Christmas pudding dusted with icing sugar

Mini pots of vanilla bean pannacotta topped with mulled wine jelly and finished with fresh summer berries

Apple mince pies, served warm and accompanied by fluffy brandy butter topped with toasted flaked almonds

Tea and coffee served with millionaire shorbread @ R18 per person excluding VAT

Cheeseboard display using different layered stands and slabs incorporating the theme on the display @ R65 per person excluding VAT

Opulent cheese display – trio of gourmet cheeses served with homemade preserves, fresh seasonal fruit, plump grapes, assorted biscuits and sliced fresh breads with vases of crispy phyllo shards, crunchy honeycomb and our famous brownie bites dusted with icing sugar and garnished with plump blushing strawberries

Facebooktwitterpinterestmail

05

Sep

The Achievement in Catering & Events (ACE) awards honor those who have worked tirelessly to keep their clients thrilled and their companies on the cutting edge. Each year, caterers and event planners from around the globe submit their best work from the past year in hopes of being recognized as the best in the industry. Catersource’s annual awards show, also including the ICA CATIE awards, took place in Las Vegas at Caesars Palace on February 19, 2018.

Each company submitted two events for ACE consideration. Here is a look at the two events that elevated By Word of Mouth in the category of finalist, International.

ONE: Wild, Wild West

“JP Morgan is one of the largest and most successful investment companies around the globe, and we’re privileged that they call on our event planning expertise for the VIP tent at their annual Corporate Challenge series, year after year,” said Karen Short, chairlady and founder, By Word of Mouth.

All photos courtesy of the caterer

“Organizing this event pushes us to be extremely creative, as we have to come up with unique elements that will surprise and delight our guests, many of whom have been attending for years. It’s crucial that we create something exceptional in South Africa to stand out from the rest,” she continued.

JP Morgan supplied the theme, “Wild West” and as with previous years, we had free reign to design the entire event. We’re all about details when it comes to curating the entire experience: from the very first moment our guests caught sight of the specially sourced red Bedouin tent that was reminiscent of a saloon, we wanted them to feel as if they had been transported straight into an authentic Western movie.

Costumes and catering go hand-in-hand: the BWOM staff

A stunning ‘chandelier installation’ custom-made out of straw hats hung above a bucking bronco, providing a dramatic talking point

Galvanized buckets were filled with ice cold “cowboy” beers

A variety of designer “cactus” cupcakes were served on wood carnival trays

The team struck gold when, after months of searching, they found a striking red Bedouin tent, which looked exactly like saloons of old. With its installation, guests were transported to a dusty one-horse town, with swinging saloon doors, giant cut-out cacti and the chance to spot a cowboy around every corner.

To see a full article click here:

https://www.catersource.com/event-solutions/idea-book-word-mouth-ace-int%E2%80%99l-finalist

 

Facebooktwitterpinterestmail

01

Aug

The annual By Word of Mouth Festive Market & Workshops will be hosted at The Polo Room at the Inanda Club in Sandton on Saturday the 6th and Sunday the 7th of October 2018.
 
The popular, high-end, festive outdoor market will run alongside The Edible Gifting and The Art of Icing Biscuits Workshops.
 
Workshop times:
Saturday
9:00am – 11:30am (The art of icing biscuits by The Biscuit Studio, Beginners Christmas Class)
1:30pm – 4:00pm (The art of icing biscuits by The Biscuit Studio, Beginners Christmas Class)
 
Cost of this workshop is R500 pp. This is a basic class, no previous icing experience is needed. Come learn to decorate gorgeous iced biscuits. You’ll be icing 6-8 Christmas themed biscuits.
 
Sunday
10:00am – 11:30am (Edible Gifting Workshop by Karen Short)
12:00pm – 2:30pm (The art of icing biscuits by The Biscuit Studio, Beginners Christmas Class)
2:30 pm – 4:00pm (Edible Gifting Workshop by Karen Short)
 
The cost of Edible Gifting class is R280pp.
 
For those visiting the market only, an entrance fee of R70 will be payable at the door.
 
Market will be open from 10:00am to 6:00pm on Saturday and 10:00am to 5:00pm on Sunday.
 
To book your tickets
email Zelda.Nhapi@bywordofmouth.co.za or phone 011 553 7600
Facebooktwitterpinterestmail

17

Jul

R320 per person excluding VAT

All cutlery and crockery to be included until the end of July

Drink on arrival

Gluwein garnished with cinnamon sticks, star anise and an orange slice

Canapes passed around on designer plates incorporating your colour scheme

Butternut soup sip topped with a swirl of crème fraiche topped with twisted cheese straws

Mini falafel served in a mini glass dish with bamboo skewer presented with a beetroot hummus

Warm stilton fritters skewered with a curly bamboo skewer served with a marinara sauce

Smoked salmon roll with red onion and coriander salsa drizzled with a mustard dressing  

Mini black chicken taco with sour cream, mango and chilli salsa

Marinated beef fillet skewer finished with spicy prego dipping sauce

Mini deconstructed beef wellington served in a mini glass pot topped with a phyllo shard

Something more substantial

Homemade pasta topped with our famous oxtail sauce, parmesan shavings and fresh herbs

Ultimate chicken shawarmas wrapped with in greaseproof paper

Mini silver bucket with goujons of fish, shoestring fries and watercress tartare

 Vegetarian – we will cater for 10% of the guest

Spinach and cheese balls topped with a creamy sage sauce, parmesan shavings and fresh rocket 

Dessert passed around for guest to help themselves

Pear with gingerbread and white chocolate mug crumble topped with homemade vanilla crème anglaise

Mini orange and chocolate cake with caramelized orange zest

 

 

 

 

 

Facebooktwitterpinterestmail

26

Jun

Assorted hummus including:

Beetroot hummus
Butternut hummus
Kale, spinach and pine nut hummus sweet potato and turmeric hummus

 

Carrot, orange, ginger and walnut dip

Pomegranate and aubergine salad with harissa and sundried tomatoes

Heirloom tomato and olive salad with z’atar drizzled with a buttermilk dressing

Black eye bean salad with diced peppers, spring onion dill and parsley

Quinoa pattie with pomegranate molasses and yoghurt

Roasted portabella mushroom with pine nuts and halloumi

Zucchini fritters with tzatziki

Served with homemade flat breads

Facebooktwitterpinterestmail

18

Jun

Special winter plated menu @ R400 per person excluding VAT

Cutlery and crockery included in the menu – valid until 31 July.

On arrival included in the menu price

Gluwein garnished with cinnamon sticks, star anise and an orange slice

Served with:

Warm cheese gougers

 Plated Starter – please select 1 option

Panko asparagus with charred orange segments, hollandaise and baby rocket leaves

Trio of slow roasted pork belly served on a mustard mash and drizzled with rich apple sauce

Butternut pancakes with a lentil and chickpea ragout topped with a burnt sage butter sauce, parmesan shavings and fresh rocket

Homemade butternut and mushroom ravioli topped with sage cream sauce, garnished with toasted pine nuts, basil pesto and parmesan shavings

Courgette and mint soup served with a swirl of herbed crème fraiche topped with a large bread shard topped with freeze dried flowers, pearls and micro mint leaves

Creamy cauliflower soup with crumbled blue cheese and poached red wine pears garnished with cracked black pepper topped with a cheese twist

 Plated Main course – please select 1 option – (if you require a choice main course we will charge an additional R75 per person excluding VAT)

Homemade fettucini pasta topped with oxtail sauce, parmesan and fresh herbs served in a fluted white triangular bowl

Deboned lamb shank served on mustard mash potatoes and sautéed wild mushrooms, accompanied by roasted winter vegetables, carrot puree, topped with phyllo pastry shard

Moroccan fish served on a spread off hummus, herbed cous-cous topped with green tahini and matbucha and fresh coriander leaves

Marinated beef fillet served with cauliflower puree, ratatouille vegetables drizzled with a bordelaise jus topped with battered onion rings

Caprese stuffed balsamic chicken breast served on lyonnaise potatoes, drizzled with a balsamic reduction, pan fried asparagus topped with deep-fried basil, sundried tomato oil

Vegetarian – we will cater for 10% of the guest

Pan-fried polenta topped with wild mushroom ragout, slow roasted vine tomatoes drizzled with a basil pesto dressing

Stuffed sweet potato with chickpeas topped with broccoli pesto served on pan fried mushrooms, sautéed asparagus

Plated Dessert – please select 1 option

Individual apple tarte tatin served with honeycomb, cinnamon ice cream drizzled with caramel sauce topped with thinly sliced dried apple disc

Caramelized banana crepe soufflé with mint crème anglaise topped with spun sugar

Red wine poached pears served in a fluted plated with mascarpone cream topped with cinnamon sticks, freshly picked mint and pistachio crumbs

 

 

Facebooktwitterpinterestmail

16

Apr

Join By Word of Mouth (voted Johannesburg’s Best Caterer for 18 consecutive years in a row) for their 4th annual Wedding Trend Showcase at the Polo Room on Sunday, the 20th of May.

Not only will the Wedding Trend Showcase exhibit the latest in wedding trends and culinary delights, but also re-create these trends in an elegant, timeless manner with elements that will appeal to every bride. A curation of 13 internationally inspired wedding décor designs; 6 bespoke wedding cakes as well as an exquisite display of tailor-made menu choices. Attendees can indulge in By Word of Mouth’s extraordinary tasting stations and wine bar as they make their choices for their own wedding day.

The Polo Room, 1 Forrest road, Inanda club, Sandton at 10:30am till 3:30pm. Tickets are at R220 per person. To book your tickets email Zelda.nhapi@bywordofmouth.co.za or phone 011 553 7600.

Facebooktwitterpinterestmail