The Versorgungswerk der Rechtsanwälte in Berlin organised an evening with around 100 lawyers at Ballhaus Berlin. The evening began with a finger food reception consisting of three light summer themed appetisers: Caesar chicken cannelloni, bluefin tuna tartare and crispy baskets with sugar snap pea mousse. This was followed by a seated dinner, which was enriched by show interludes from the ‘Glamgirls’.
The starter was a honey-glazed king oyster mushroom, followed by two main courses: Beef or stuffed courgette flowers. Dr Rolf Schnitzler, Managing Director of the pension fund, praised the Wild & Wiese catering team and said: ‘Our expectations of the catering were far exceeded in every respect.’ Two desserts were served at the end: Coconut elderberry mousse and Choux cream puffs with almond cream.
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