Madame Tussaud’s Hollywood “NFL Rookies”

June 1st, 2014 | Posted by Marketing in Events


On May 31st, 2014 the NFL Rookie Symposium was held at Madame Tussaud’s Hollywood.  Premiere Events was a part of the closing party and provided a full bar, which featured Keel Vodka founded by Matt Light, a former New England Patriot.  Keel Vodka is the first “premium light spirit” with 0 Carbs and 58 calories per shot.  Two cocktails that were served were the ’72 & Sunny’ and the ‘Keelito’.  ‘Sunny & 72’ is a mix of vodka, soda water, lemonade and fresh mint.  The ‘Keelito’ is a mix of vodka, sugar, muddled lime and muddled orange.

The menu included a variety of dishes ranging from Asian to Italian to Sports Stations.  In the Asian station there were Veggie Spring Rolls with Sweet Chili Dipping Sauce, Garlic Noodles in Chinese take out Boxes with Scallions, Teriyaki Chicken, and Asian Chicken Salad with Wonton Crisps. Staff was dressed in Asian attire.

In the Italian Station Insalata Antipasto was served, which included Mixed Greens with Marinated Artichokes, Peppers, Mushrooms, Olives, Pepperoncini, and Balsamic Vinaigrette Lemon Chicken Picatta, Penne with Meatballs and Marinara, Farfalle Alfredo with Shaved Parmigiano, and Garlic Bread.  Staff was dressed in Italian attire.

The Sports Station offered Pigs in a Blanket with Honey Mustard Dipping Sauce, Red Hot Chicken Wings with Blue Cheese Dipping Sauce, Angus Sliders with Cheddar, Pickles, Ketchup, Classic French fries with ketchup and roasted garlic aioli, and Cole Slaw. Staff were dressed in sports and football jerseys.

There were also trays being passed on the second floor, which offered Grilled Skirt Steak Skewers with Herb Chimmichurri, Mini Breakfast Sandwich with Ham, Cheddar, Egg, Pulled Pork Slider on a Brioche Bun with Red Cabbage Slaw, and Mini Crispy Potato Skins with Applewood-Smoked Bacon Bits, Sour Cream and Scallion. The desserts trays being passed were on the third floor with brownie bites and berry fruit tarts.  The next trays that were passed were later on in the evening on the rooftop and included Ahi Tuna Tartare on a Wonton Crisp with Wasabi Aioli, Artichoke Fritters with Lemon Aioli, Grilled Chicken Skewers with Bourbon BBQ Sauce, and Mini Braised Short-Rib Sliders with Horseradish Aioli.  The dessert trays that companied the food on the rooftop were Mini Oreo Cookie, Cheesecake Squares, Mini Apple Pie Bar, Vanilla Mini Cupcakes, and Chocolate Mini Cupcakes.

-Karlie Gurela Premiere Events Intern

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