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Boston College Dining Services has earned a major peer award for its performance at one of the University’s signature events, the 2014 Pops on the Heights Barbara and Jim Cleary Scholarship Gala benefit.
BCDS won the Grand Prize for Catering-Special Events from the National Association of College and University Food Services (NACUFS), the largest professional organization for higher education-based food service operations.
Marking its 23rd year, Pops on the Heights – which this year will take place on Sept. 25 – has raised some $25 million for financial aid and has provided scholarships for more than a thousand BC students. The gala, held in Conte Forum, features the Boston Pops Esplanade Orchestra and BC student performers.
“I’m very proud of our team for what they have accomplished,” says BCDS Director Beth Emery. “It’s a perfect example of the collaboration of our entire dining and catering team. In addition, Advancement, Bureau of Conferences, Transportation and Parking, Athletics, Facilities – all of us were working together to present this beautiful event that raises all this money for student scholarships.”
Adds Associate Vice President for Auxiliary Services Patricia Bando. “This award speaks to the excellent teamwork and talent that BCDS exhibits, contributing to the ‘Ever to Excel’ mission that we practice each day at Boston College.”
The scale of Pops on the Heights, and the timing, precision and creativity required to make logistics work, challenge BCDS and other BC partners to be at their very best, Emery says. Besides providing food and beverages for an audience of 7,500, BCDS also caters a pre-event reception for about 1,000 high-level donors, which last year was moved from Power Gym in Conte Forum to Alumni Stadium.
After the reception, the donors were served meals in bento boxes – a container with small compartments that could be used for the main dish along with sides and condiments. The meals were organized in Lyons Hall prior to the event by a team of cooks and chefs and stored in a refrigerated truck; temperatures were constantly checked to make sure they met food safety guidelines.
“The bento box created a more upscale presentation and gave us the ability to offer more sides to the menu without it mixing the flavors,” says Emery. “I think the menu was very innovative and the bento box is fairly original but also worked well for the style of the event.”
Last year’s event also saw the debut of specialty drinks – including “Pops on the Rocks” and “Maroon and Gold” – and desserts served in boxes sporting a Pops on the Heights logo.
“We have such a talented team,” says Emery. “We continue to come up with fun, new, and exciting details to make sure this event is one of the best we do during the year. We’re looking forward to another wonderful event this year.”