Crushed Ice Catering Station Ideas

By far, Crushed Ice Catering’s most popular option. Stations offer a wide variety to you and your guests. A combination of three to four stations is filling enough for your next event. Stations can be interactive and entertaining! The most popular station in all of Lousiville: The Bluegrass Station – the fried chicken biscuits are a crowd pleaser.

The Kentucky Catering Station

  • Kentucky Hot Brown: Roasted Turkey, Cheddar Mornay, Crispy Bacon & Grape Tomatoes
  • Kentucky Bibb Salad, Praline Pecans, Cornbread Croutons, Grape Tomatoes, Bourbon Pickled Pears, Cured Lemon & Mint Vinaigrette
  • Benedictine Dip, Crispy Bacon, Cucumber & Rye Crisps
  • Sweet Tea Brined Bone-In Chicken, Sorghum & Rosemary
  • Red Pepper Jam Greens

Upgrades:

  1. Fried Chicken, Spicy Sorghum, Cheddar Herb Biscuit
  2. Mac n’ Cheese with Cheddar, Fontina & Cavatappi
  3. Cornbread Zucchini Casserole
  4. Country Style Green Beans
  5. Sorghum Roasted Carrots

“The Home Sweet Home” Catering Station

  • “Wedge” of Iceberg, Applewood Smoked Bacon, Sun Dried Tomato, Blue Cheese, Smoked Tomato Ranch
  • Chicken Pot Pie, Puff Pastry, Creamy Veloute, Carrots, Peas, Fresh Herbs
  • Broccoli & Cheese
  • Parker House Rolls & Butter

The Carving Station

  • Roasted Striploin with Fresh Thyme, Rosemary & Garlic: Cooked to Preferred Temperature; French Baguette & Yeast Rolls,
  • Horseradish Cream, Beef Jus & Stone Ground Mustard
  • Cider Brined Pork Loin: French Baguette & Yeast Rolls, Red Pepper Jam, Stone Ground Mustard & Garlic Aioli
  • Tandoori Leg of Lamb: Marinated in Yogurt, Lemon & Indian Spices Served with Flatbread, Mint Chutney
  • Turchetta: Rolled with Crispy Skin, Cranberry Mojo
  • Sorghum & Gingersnap Glazed Ham: Served with Apple Butter
  • Fruits of the Sea
  • Louisiana Style Boiled Shrimp served with Lemon, Fresh-Made Remoulade & Cocktail Sauce

The BBQ Catering Station

  • Carolina Style Pulled Pork
    OR
  • “Old Fashioned” Brined & Smoked Pork Shoulder, Sour Cherries & Blood Orange Barbecue
  • Bone-In Chicken Thighs
  • Smoked Sausage
  • Ev’s Potato Salad with Boiled Egg, Mayo, Relish & Yellow Mustard
  • Texas Toast

(Substitute Smoked Beef Brisket for Pork)

The Latin Catering Station

  • Fresh Guacamole, Minced Red Onion, Cilantro & Lime
  • Crispy Tortilla Chips
  • Ranchero Beans
  • Build Your Own Guajillo & Honey Adobo Marinated Chicken Fajitas
  • Build Your Own Slow Roasted Pork Carnitas Soft Tacos
  • Condiments: Hand-cut Pico de Gallo, Cholula Hot Sauce, Chopped Cilantro, Radish,
    White Onion & Lime Juice

The Pasta Station

Choose 2 —Choose 3

  • Beef Shoulder Bolognese with Potato Gnocchi Alfredo with Angel Hair & Parmesan
  • Penne or Spaghetti Pomodoro with Local Tomatoes & Basil, Add Italian Fennel Sausage
  • Orecchiette with Snow Peas, Corn, Butter & Grana Podano
  • Farfalle with Wild Mushrooms, Spinach, and Pecorino Cream
  • Cavatappi with Pencil Asparagus, Pancetta, Lemon & Walnuts
  • Pork Ragout with Fennel Seed, Tomatoes, Swiss Chard & Rigatoni Cajun Chicken Spaghetti
  • Bucatini with Brown Butter, Sage, Butternut Squash & Spinach (Available in Fall/Winter Seasons)
  • Served with Housemade Garlic Bread, Parmesan, Extra Virgin Olive Oil & Fresh Italian Herbs

The Italian Catering Station

  • “Sunday Gravy”: Homemade Tomato Sauce, Sweet Italian Sausage, Meatballs, Pork Shoulder, Cavatappi, Pecorino
  • Broccoli Rabe, Garlic, Crushed Red Pepper, Extra Virgin Olive Oil
  • Prince Edward Island Mussels, Fennel, White Wine, Garlic, Parsley
  • Ciabatta & Garlic Olive Oil

The Salad Bar Catering Station

Choose 2 —Choose 3

  • Canton Noodles, Asian Vegetables, Fresh Cilantro, Mint, Basil, Peanut Chile Dressing
  • “Cobb” Salad, Boiled Egg, Applewood Smoked Bacon, Diced Herb Marinated Chicken, Cheddar, Buttermilk Herb Dressing
  • Baby Spinach, Sweet ‘n’ Spicy Almonds, Dried Cherries, Capriole Farms Goat Cheese, White Balsamic & Honey Vinaigrette
  • Mediterranean Pasta Salad, Artichokes, Roasted Red Peppers, Olives, Extra Virgin Olive Oil & Fresh Basil
  • Chop Salad of Romaine Lettuce, Edamame, Fresh Corn, Green Beans, Fresh Marjoram, Red Peppers, Sesame Ginger Vinaigrette
  • Tomato, Fresh Mozzarella, Arugula, Sea Salt, Cracked Black Pepper, Pesto Vinaigrette
  • “Wedge” of Iceberg, Applewood Smoked Bacon, Sun-dried Tomato, Bleu Cheese Crumbles, Smokey Tomato Ranch
  • Winter Chop Salad, Bourbon Smoked Paprika & Honey Vinaigrette (Available October thru April)
  • Spinach & Arugula, Mandarin Oranges, Capriole Farms Goat Cheese, Candied Beets, Toasted Almond Vinaigrette
  • Kentucky Bibb Lettuce, Grape Tomatoes, Cornbread Croutons, Bourbon Pickled Pears, Cured Lemon & Mint Vinaigrette
  • Sweet n’ Sour Kale, Honeycrisp Apples, Lemon Verbena, Eggplant Bacon

The Mediterranean Catering Station

  • Hummus, Chickpeas, Lemon, Tahini & Extra Virgin Olive Oil, Flatbread
  • Fattoush, Toasted Pita, Romaine, Sumac, Pomegranate Molasses, Mint, Locally Grown Tomatoes, Feta
  • Build Your Own Chicken Shawarma, Lemon Verbena, Flatbread, Lettuce, Tomato, Toum & Aleppo Pepper
  • Fire Roasted Asparagus, Duqqa, Charred Lime, Olive Oil

Upgrades:
Grilled Chermoula Shrimp, Cumin, Cured Lemon, Herbs