Monday, March 30, 2009

Weekend of Rehearsals & Weddings

Despite the cold spell that brought high winds we managed to cater two rehearsal dinners and one wedding this past weekend. The Wedding was at Becker Vineyards in Stonewall TX, where we moved the festivities inside the Lavender Haus, to avoid the issues we faced the night before.
These events were not related.
The rehearsal dinner was held at the Riven Rock Ranch in Comfort TX. This is a beautiful relatively new facility situated on top of a mountain, with fabulous panoramic views. A lovely location for an outdoor event...........most spring evenings. Friday the winds were 30 miles per hour and the temp was in the 40s. We had many challenges from keeping the linen tablecloths from blowing away, to trying to keep food warm. One of the stations was Fried Green Tomatoes which we ended up cooking in the garage because we could not get the skillets hot enough at the station.

Wedding at Becker Vineyards

Baby Portabello Mushrooms stuffed
w/ Braised Shortribs w/ Cranberry Horseradish Sauce

Crab & Tomatillo Gazpacho

Bruschetta Bar featuring Caponata, Avocado Hummus, Fresh Tomatoes & Basil,
along with Crostini, Flatbreads and Breadsticks

Seared Tuna on Seaweed Salad w/ Wasabi Aioli

Asian Noodle Salad in Takeout Containers w/ Chopsticks
Seared Tuna on Seaweed Salad w/ Wasabi Aioli served in China Spoon
*We also served
Grits Martini Station
with Creamy Shrimp, Pepper Gravy, Sausage, Cheese and Tabasco
Brochettes of Proscuitto wrapped Chicken, Sage and Crouton
with Roasted Red Pepper Aioli
Cheese & Fruit Display
Rehearsal Dinner a Riven Rock Ranch
The pavilion at dusk

Warm Peach Cobbler Martinis w/ Pastry Star

Fried Green Tomatoes w/ Spicy Remoulade and Bacon
The seating tables were decorated in a natural motif.
Also Served
Wild Mushroom Gorditas
Chicken & Tri-colored Pepper Quesadillas
Chile Glazed Pork Loin w/ Corn Rolls
Waiter Passed
Bandera Quail Sausage w/ Raspberry Chipotle
Shrimp Cocktail Shooters

Saturday, March 14, 2009

Robert Earl Keen Event

Black Tie & Blue Jeans Gala

This was our second year to cater this fun event. Robert Earl Keen preforms to benefit the Hill Country Youth Orchestra.

Robert Earl Keen visiting with fans.

Crab Remoulade in Mini Cones

Tiny Corn Cakes w/ Pulled Pork & Coleslaw

Chevre & Pistachio Grapes

Mini Tuna Tacos w/ Wasabi Guacamole

Friday, March 6, 2009

Catersource Conference

Please excuse the quality of these photos, they were taken from slides at the Catersource conference in Las Vegas. I have attended this annual conference for the last 12 years and I always come back inspired and anxious to implement ideas learned from all of the extremely talented professionals that share their expertise. It always takes me weeks to decompress from the energy at this conference.

This photo is of a signature cocktail station where the bartenders work behind this bookcase and the guests pick up their cocktail from the shelves. What a great idea! This presentation was from Abigail Kirsch's team in New York.
This table setting was presented by Meryl Snow from Feastivities Events in Philadelphia PA. The colors were red, pink and light blue. It is hard to see the red, but the table cloth and napkin were red. The blue strips were wrapping paper!

One of the evening events was a faux wedding reception, catered by Culinary Crafts from Utah. I can not imagine having to produce an event in another state for a discriminating group of fellow caterers. Talk about a challenge! It was a cute idea complete with the bride & groom, their parents and freaky friends, and all the "drama" that we see at real receptions.

Artichoke and Parmesan Chicken Bites w/ Sundried Tomato Pesto & Chive

We were met with waiters passing hors d 'oeuvres.
Smoked Rocky Mountain Trout on Wild Rice Pancakes w/ Lemon Creme Fraiche

Skewered Chorizo and Baby Bakers w/ Shallot Grand Marnier Glaze

This movable cupcake buffet was circulating the crowd.

This presentation was from the groom's menu. Hot wings & lager. I passed on this one. I was really there to get some good photos and study the presentations.

Chef Carved racks of Pasture-raised Lamb w/ Cider Vinegar & Mint Marinade served atop Mediterranean Couscous and Cumin Plantain Chips

A dessert station in the round.

Honey-soy Marinated Sable Fish pan-seared and served over

wilted Spinach and Parsnip Puree