What’s for lunch?

According to Douglas Adams “The History of every major Galactic Civilization tends to pass through three distinct and recognizable phases, those of Survival, Inquiry and Sophistication, otherwise known as the How, Why, and Where phases. For instance, the first phase is characterized by the question ‘How can we eat?’ the second by the question ‘Why do we eat?’ and the third by the question ‘Where shall we have lunch?”

Knowing the importance of food for the development of a civilization, catering was not something we could just “get” for Bulgaria PHP Conference 2019. We wanted THE BEST! This is why we hired Rene Catering to handle this important task for us. They did not let us down!

On your attention we would like to present the menu for the conference days lunches!

Menu for 09.11.2019

  • Salads
    • Mix of green salads, parmesan, cherry tomatoes and roasted nuts, served in an individual bowls.
  • Garden salad with tomatoes, cucumbers, roasted peppers, olives and oregano 
    • Carrot salad with roasted sunflower seeds and lemon dressing
  • Hot Meals
    • Fillet of perch with mix of Italian rusks, variety of garden spices and white wine 
    • Marinated chicken skewers with homemade yogurt and garden vegetables.
    • Selection of traditional mini wurst served with ketchup, mayonnaise , mustard and BBQ sauce
  • Veal neck meat with mushrooms and pepper sauce
    • Vegetable spring rolls with rise crust  / suitable for vegans and vegetarians /
  • Garnishes
    • Steamed with butter and dill vegetables / suitable for vegans and vegetarians /
    • Potatoes rösti / suitable for vegans and vegetarians /
  • Selection of freshly baked bread
  • Desserts
    • Tiramisu served in a cocktail shot.
  • Candies truffles of natural Belgian chocolate and dessert wine
    • Chocolate mini cakes with logo sign of the conference

Menu for 10.11.2019

  • Salads
    • Classic Greek salad with tomatoes, cucumbers, peppers, onion, white cheese with oregano and olives “Kalamata”
    • Original interpretation of tabbouleh salad with turkey smoked fillet.
    • Marinated beet salad with raisins, pumpkin seeds and sesame oil.
  • Hot Meals
    • Mini fillet of sea bass with Japanese green beans “edamame”
    • Crispy chicken bon fillets with  parmesan and oregano.
    • Slow cooked pork knuckle prepared  with apples.
    • Mini beef meatballs on tomato sauce with ricotta
    • Bulgarian white cheese with tomatoes sauce and fresh eggs / suitable for vegetarians /
  • Garnishes
    • Вaked cauliflower/ suitable for vegans and vegetarians/
    • French-style potatoes with garden herbs / suitable for vegans and vegetarians /
  • Selection of freshly baked bread
  • Desserts
    • French provincial cake
    • Carrot cake
    • Mascarpone with raspberry served in a cocktail shot

We are going to keep the party menu a surprise, but I hope by now you have gotten the idea 😉