On Friday, Hog Roast Crovie travelled back to a simpler time in history: 2002! Not really, of course (we own a catering van, not a TARDIS), but it certainly did feel that way, thanks to the lengths our client had gone to, to make the experience feel completely authentic.
The guests’ attitudes made everything better, as they had each dressed the part by donning funky outfits from that era. The girls, for instance, chose to sport velour tracksuits and dresses over denims, while the guys wore baggy jeans, polo shirts with popped collars or oversized white tees and caps.
There was, of course, a very special reason for the early 00s theme – and it wasn’t just about missing the simplicity and crazy fashion trends of yesteryear. Our client was actually celebrating 20 whole years of business, and to mark the milestone anniversary, they had planned an entire party based on the year the company launched.
Hog Roast Crovie was so excited when the owner of the business, Ross, had asked us to take part in this spectacular celebration and working hard to impress, our catering manager spent time going over our most popular catering solutions with the client until he discovered the most suitable option for the occasion.
It didn’t take long for Ross to decide on our Southern Slow Roast Menu, which presents a trio of southern-cooked meats with four freshly made sides and a delicious veggie/vegan option. He automatically had a great feeling about the menu and placed a booking immediately. And with that, Ross had nothing else to worry about. All there was left for him and his staff to do was wait for the event, which, as you know by now, took place last Friday.
Preparing to feed the group of 64 people, Hog Roast Crovie had arrived at the site at 2 pm, which allowed them time to work their magic. Whilst the pork ribs, Cajun-spiced chicken and beef brisket were being grilled on the HogMaster, the team quickly prepared the coleslaw, salad, chips and macaroni side dishes, as well as the vegan-friendly BBQ pulled jackfruit rolls.
Ross and his staff were so pleased with the results and happily munched their way through several platefuls of the delicious food while rocking out to club classics from 2002.