The evening started with guests arriving at the Estate Ballroom at 6.30pm. In the Ballroom, the guests enjoyed a selection of canapés served by the GCCC chefs and cocktails, specially designed by our beverage manager for the Showcase evening.
Our guests had the opportunity to learn more about the Gallagher Convention Centre preferred supplier network by visiting each supplier’s stand whilst the beautiful background music performed by the Divine Touch Piano, Lynette Kruger, filled the room.
The guest was invited by the master of ceremonies, Jason Goliath, to proceed to the Auditorium where the rest of the evening’s proceedings took place.
The Auditorium was strikingly decorated in black and gold by Unlimited Events Décor. The tables were set cabaret style on the tiered levels in the Auditorium.
On the tables, guests found their pre-set starters, a Cured Ostrich millefeuille (Ostrich and Cape gooseberry served with a cucumber, micro green and tomato salad. Served on a bed of couscous with a honey shallot dressing).
Also on the table was a platter of artisanal bread and fresh butter for the enjoyment of the guests.
The second course, a mixed berry sorbet on a lime and rooibos infused bed, was served after the welcome by the CEO, Charles Wilson.
During his speech, Charles reiterated the Gallagher Convention Centre team’s commitment to service excellence and attention to detail as well as our devotion to reinvesting in the property to better serve our clients.
The main course was a fillet of beef with braised oxtail, grilled lamb cutlet feta and olive tapenade and chicken roulade served with broccoli, cauliflower and courgette layered on a polenta gateau and herb jus. During the main course, guests were surprized and delighted to learn that the meal was to be plated in front of them whilst executive GCCC chef, Gordon Fraser, talked them through the process.
In a dramatic reveal, the stage curtain was raised to show the serving stations on the stage. On the impressive screen provided by DNG presentation staging, guests could watch their dinner being plated.
After dinner, the guests were entertained by the talented Sterling EQ.
The fourth course, charred Camembert with caramelised pecan nuts and fig jam, was served after the entertainment concluded. After enjoying the fourth course, the guests had the opportunity to win the eleven exciting prizes up for grabs. The prizes varied from Glenfiddich and Ballentine hampers to décor vouchers and coffee machines.
The evening’s formalities came to an end with the serving of the dessert-baked Cheesecake, chocolate brownie and mini Brulee, served with fruit coulis and sugar stick.
The Gallagher Showcase dinner 2019 was a wonderful evening spent with our clients and suppliers. We look forward to seeing the GCC PCO Network grow in 2019. The success of the 2019 Showcase has us excited for our 2020 Showcase.
