• Home
    • About
      • Our Story
      • Meet The Makers
      • Safety Guidelines
      • Sustainability Program
      • Giving Program
    • Catering
      • Menus
      • Venues
      • Dietary Considerations
    • Service Portfolio
      • Full Event Production
      • Venue Management
      • Bar Management
      • Gift Services
    • Galleries
      • Social
      • Food
      • Corporate
    • Sustainability
      • Lifestyle
        • Contact Us

          Buffet Stations

          Brunch Reception

          FRIED CHICKEN & BLACKBERRY WALNUT WAFFLE BREAD PUDDING
          waffles layered with blackberries and toasted walnuts, baked in maple custard, topped with crispy fried chicken bites, with warm Frangelico syrup on top

          SHRIMP ETOUFFEE & GRITS
          creamy cheddar cheese grits and shrimp etouffee with tomatoes, bell peppers, and creole spices

          SMOKED SALMON PLATTER
          sliced smoked salmon with fresh lemon, dill cream, capers, chopped egg, and red onion alongside sliced dark bread

          FRITTATA
          seasonal vegetables and creamy goat cheese

          CARROT CAKE YOGURT
          shredded carrots, chopped dates, toasted coconut, cardamom, cinnamon, maple syrup, and orange zest over sweetened yogurt

          OLIVE OIL ROASTED NEW POTATOES

          HOUSE MADE BACON CINNAMON ROLLS

          Buffet Stations

          Light Cocktail Reception Menu

          M I X
          A light and casual culinary experience featuring attended small plate & appetizer stations

          CRAFTED
          lemon zested salmon filet atop citrus arugula, parsley, and shaved parmesan salad garnished with grilled lemon wheel & toasted bread

          PRESENTED
          White Oak Pastures beef tenderloin stuffed with garlic, chives, and rosemary
          Sparkman Dairy compound butter, Duplin Winery mother vine red muscadine wine demi. with red potato & onion hash with garlic & peppers and a horseradish, brussels sprout & apple slaw

          PAIRED
          Includes your choice of TWO of the following pairings:
          charred date, house made labneh, chili oil & manchego chorizo skewer
          lobster arancini with creamed corn sauce & corn chowder shot
          chicken shawarma satay & chickpea salad
          mini beef empanada & plantain chips and salsa
          mini burgers & tater tots
          cheeseburger sushi & nori chips
          deep dish pizza & caprese skewer
          shrimp brochette & veggie spring roll

          Buffet Stations

          Seasonal Cocktail Reception Menu: Fall/Winter

          M I N G L E
          A bountiful culinary adventure featuring seasonal, attended small plate experiences

          COMPOSED
          citrus thyme chef’s cut breast of chicken,
          farro with fried cauliflower
          Mediterranean bread salad with Italian farm bread croutons, sun dried tomatoes, artichoke hearts, roasted garlic, basil, parmesan, toasted pine nuts, cucumber, grape tomatoes, and romaine tossed in house-made toasted oregano vinaigrette
          All served ambient

          PREPARED
          herbed Verlasso Salmon,
          roasted spaghetti squash
          sautéed local greens with a pistou

          DISPLAYED
          sliced feta + Sultani vinaigrette with raisins, capers, anchovies, pine nuts, parsley, lemon juice, and extra virgin olive oil served with crisp pita and crackers

          Buffet Stations

          Plant Based Menu

          G R O W
          A distinct plant-based menu with bountiful attended stations featuring fresh, local ingredients that are important for good health and a mindful ecosystem

          BEET WELLINGTON
          roasted beets and local mushroom duxelles wrapped in delicate puff pastry

          FRESH SPINACH SAUTÉ

          POTATO MASH FINISHED
          with cauliflower bearnaise sauce

          CARVED BALSAMIC PINE NUT TOFU
          tofu marinated in balsamic and spices, crusted with pine nuts and tahini, and carved to order

          BABY KALE SALAD
          tossed with shredded cabbage, shredded brussels sprouts, radicchio, toasted pumpkin seeds, dried cherries, and a poppy seed vinaigrette

          MAC NO CHEESE & FRIED BUFFALO CAULIFLOWER BITES
          cavatappi pasta tossed with our house made creamy “cheese” sauce made of cashews, oats, potatoes, carrots, nutritional yeast, and spices topped with breadcrumbs
          Guests may top with fried Buffalo cauliflower and our house made hot sauce

          Buffet Stations

          New Southern Menu

          C O N N E C T
          A New South journey featuring attended, small plate stations

          CARVED TOMATO GLAZED BEEF TENDERLOIN
          glazed with a house made tomato jam, sweet pea salsa, and horseradish cream

          MISS JOSEPHINE’S MACARONI AND CHEESE
          Affairs’ signature macaroni and cheese baked until golden brown

          SOUTHERN HARVEST SALAD
          air dried peaches, toasted pecans, and Sweet Grass Dairy asher blue cheese tossed with baby spinach, and red wine vinaigrette to the side

          ANSON MILLS GRITS AND FIRE ROASTED SHRIMP
          Anson Mills creamy cheese grits topped with plump shrimp poached in fire roasted tomato coulis, offered with braised collard greens, smoky crumbled bacon, and crumbled goat cheese

          ORGANIC BLUE CORN BUTTERMILK FRIED WHITE OAK PASTURES CHICKEN TACO
          with Refried purple hull peas, coriander sour cream, and jalapeno cabbage slaw

          HOUSE CUT OLIVE OIL ROASTED SWEET POTATOES

          COFFEE ROASTED VEGETABLES
          local beets, parsnips, turnips, and Romanesco are tossed with whole coriander, cumin, and fennel seeds, roasted with fresh coffee beans, drizzled with a caramelized fennel
          vinaigrette, and finished with pickled mustard seed caviar

          Buffet Stations

          Farm 2 Party – Locally Inspired Menus: Fall/ Winter

          Our Chef has designed this dynamic FARM TO PARTY stations style reception.
          A culinary creation from the freshest seasonal choice organic and/or local ingredients available.
          AFFAIRS to REMEMBER is committed to supporting our local farmers, and we are excited to source USDA Certified Organic products from local farms and purveyors.

          FARM
          grilled Tuscan Brasstown tenderloin with Italian Salsa Verde served over crispy parmesan
          roasted potatoes and a salad of seasonal radish, carne di Toro peppers, and local kale with citrus vinaigrette

          ROOST
          saffron and lime marinated Springer Mountain Farms Airline chicken breast with a Persian bruschetta & dill roasted seasonal summer squash

          FIELD
          organic baby arugula, local heirloom tomato halves, local radish quarters, spiced pecans, fresh dill, local heirloom carrot coins, and Scuppernong vinaigrette

          DAIRY
          locally crafted goat cheese ravioli made in-house with collard green pesto and shaved parmesan

          Buffet Stations

          Farm 2 Party – Locally Inspired Menus: Spring / Summer

          L O C A L

          FARM
          Brasstown salt & pepper seared beef tenderloin carved to order served over baby new potatoes from Crystal Organics farm, roasted mushroom medley from Crystal Organics farm and finished with a red tropea onion and corno di toro pepper marmalade

          ROOST
          southern fried Springer Mountain Farms Airline chicken breast carved to order served over braised shelled Lady Peas from South Georgia alongside a medley of braised collard, mustard, and turnip greens & finished with a buttermilk remoulade

          FIELD
          A mixture of Hydro lettuce and arugula from Crystal Organics tossed with oven roasted sweet peppers, baby fennel, beets, and toasted pepitas finished with a roasted garlic vinaigrette

          SEA
          herb seared Verlasso side of salmon topped with a salsa of local heirloom tomatoes from Signal Mountain farms. Served over sautéed green cabbage and sweet bi-colored corn from South Georgia

          Buffet Stations

          Persian / Eastern Middle Eastern

          I N F U S E D
          AFFAIRS MEZZE
          Persian walnuts, green olives, cut radishes, sliced feta cheese, fresh basil, fresh mint, & Persian flatbread with Affairs’ hummus and finely chopped Shirazi Salad

          SPICED YOGURT BONELESS LEG OF LAMB
          boneless lamb legs marinated in yogurt, turmeric, smoked paprika, and coriander, seared, roasted & accompanied with caper raisin sauce, brunoise shirazi, and flat bread

          EGGPLANT SOUFFLÉ
          fresh eggplants roasted and combined with onions, garlic, parsley, and eggs, baked & served with crisp pita

          CHEF AHMAD’S KABAB KOOBIDEH
          grilled ground beef laced with exotic spices served hot on a bed of pita garnished with grilled tomatoes

          DILL AND LIMA BEAN BASMATI RICE
          fragrant basmati enhanced with fresh dill & lima beans

          EGGPLANT AND CHICKPEAS
          summer eggplant and chickpeas cooked in olive oil until tender and finished with oregano and crushed red pepper

          Contact Us

          Please verify by checking the box above.

          2316 DeFoor Hills Road NW

          Atlanta, Georgia 30318-2206

          (404) 872-7859

          events@affairs.com

          • Home
          • About
          • Catering
          • Service Portfolio
          • Galleries
          • Sustainability
          • Contact Us
          • CoVid-19
          • Career Opportunities
          • Privacy Policy

          FOLLOW US ON:

          Copyright © 2023 Affairs to Remember.

          Website created by Hemispheres Unlimited.