Friday, January 29, 2010






Got Candlelight?
With Valentine’s Day right around the corner I hope to inspire some advance “out of the box” thinking about how you approach this holiday. All too often this day sneaks up on us and we end up picking up a cute card, the ubiquitous boxed chocolates and a dozen roses at the last minute. This is better than nothing, but with a little forethought this Valentine’s Day you can create a more memorable experience.



Why not plan on a romantic dinner at home? Restaurants typically overbook on Valentine’s Day where your servers and the kitchen are stressed and may not provide the quality of service you are paying for. With minimal effort on your part you can enjoy a restaurant quality meal in the privacy of your own home.



The advantages to dining at home include:



*Economics, the cost of cooking at home or purchasing a meal to warm at home will be considerably less than if you go to a restaurant on Valentine’s Day. You can also afford to purchase a better bottle of wine or champagne for less than you would be paying if you went out.



*Avoiding the crowded restaurants allows for more intimacy with that special someone in a private setting.



*No need for a designated driver. Both of you can enjoy a glass of wine or champagne.



*Atmosphere, you can control the romantic setting at home. Make this evening special with table linens, flowers, candles and music. Some suggested artists, Chet Baker, Michael Buble or Diana Krall.



It is said that the way to a man’s heart is through his stomach and this adage holds true for women as well. Creating a romantic “home” cooked meal will show your sweetheart how much you care. This meal doesn’t have to be complicated and I would encourage simple preparations that can be presented elegantly. For instance, Shrimp Cocktail, this old standby can be given a new twist by placing the cocktail sauce in a Martini glass and hanging the succulent shrimp on the edge of the glass, tail out. Garnish with a lemon wedge and something green, either a frill of curly leaf lettuce peeking out of the sauce or a simple sprig of flat leaf parsley.



For those who are culinary challenged, consider dinners for two prepared for takeout. These offerings are designed to impress with minimal effort on your part.



Don’t forget dessert! Although chocolate is regarded as the ultimate Valentine’s Day dessert, my tastes favor non chocolate desserts. At CarteWheels, we are offering a variety of sweets for takeout to include Red Velvet Cake Pops, Caramel Ganache Tartlets w/ Fleur De Sel, Chocolate Dipped Stemmed Strawberries, Decorated Sugar Cookies and Red Velvet Cupcakes.












Monday, November 23, 2009

Pumpkin Whoopie Pies

I was inspired by TasteSpotting.com to make these Pumpkin Whoopie Pies. The recipe came from MarthaStewart.com. The only thing I changed was to sprinkle some Demerara Sugar on top before baking for a little sparkle and crunch.


Tuesday, November 17, 2009

On the Passing of Catering Great Don Strange

Don Strange, making last minute adjustments to a presentation in Houston.

In reflecting on the death of catering great Don Strange I am realizing just how much his life and business impacted my own life. My first memory of Don Strange is of his wedding to Frances some 48 years ago. I was 12 years old and I had never attended anything as grand as the reception at “The Party House”. My Mother tells me that my sister joined Frances’ little brother Ben in candle lighting prior to the actual ceremony, but my memories are only of the reception and the party atmosphere. I had no idea at the time how this relationship with Don Strange’s family would influence my own career, for it was while working for Don that I discovered my passion for catering.

Don was no stranger to the Hill Country. He is well known here for the Y.O. Social, where he would strive year after year to “WOW” the party goers. For one event I helped develop “Cowboy Bread” with yeast and buttermilk which was rolled out and cooked on a comal much like a tortilla. We cooked this bread at a station where costumed Indians served shish-k-bobs on real arrows. Don was all about showmanship and great food.

Prince Rainer of Monaco visited the YO Ranch and Don was called on to serve a Texas Style lunch fit for a King. We developed a special menu for the occasion. The day before, I cooked everything at the home of Charlie Schreiner III as a trial run to perfect the flavor profile and presentation. We spent the night at the ranch and started over in the morning to cook and serve the actual lunch.

Don's event staff would often travel to other cities and sometimes across the country to deliver Don’s Texas Style Hospitality. He developed the “station” concept long before it was a standard offering. His trademark vendor’s carts evolved into more elaborate pasta stations and much more. In 1985, I traveled with Don and crew to cater Henry Winkler’s 40th birthday party in Hollywood. We were unable to bring produce due to California law, so Don and I made a trip to the farmers’ market to purchase the ingredients. This event drove home Don’s theory that with proper planning, he could cater anywhere.

My move to the Hill Country started with a Don Strange catered event at Dos Arroyos Ranch in Mountain Home. There I met the owners of the ranch who were looking for someone to cook for them. At the time I was managing the restaurant at Marshal Fields in North Star Mall and would still work on the weekends with Don Strange if he needed me. I had reluctantly stopped working full time with Don after my divorce because the late nights and long hours were not conducive to being a single mother of three. The folks at Dos Arroyos Ranch put me on retainer and asked me to first check with them before I accepted weekend work from Don. Eventually they built me a new home on Dos Arroyos Ranch and I moved along with my children. After a time I could see that there was a need for upscale catering in the area and started CarteWheels Caterers with the blessings of my employers at Dos Arroyos. I continued to help Don Strange when I could, usually in the Hill Country even after CarteWheels was incorporated. I was helping Don Strange with a big event at the YO Ranch when I met my husband Mark. We were married in 1991 at Dos Arroyos Ranch.
I consider myself very fortunate to have known Don and to have worked for him. His innovative spirit was inspiring and he will be greatly missed.

Monday, November 9, 2009

Trends .... Signature Beverage Stations

It has been fashionable for some time now for Brides to include a signature beverage in addition to any bar service provided. A signature cocktail is a wonderful way to personalize your event. The cocktail you choose to serve can be a favorite of the Bride & Groom, or it could be something to match the color scheme of your event. Anything goes! Some couples have foregone the "full bar"in favor of serving wine & beer and one or two signature cocktails. This is a big help when you are working with a tight budget.Mojitos are very popular, at this event we served a Spiced Pear Mojito but we have also done a Pink Grapefruit Mojito, Traditional Mojito and Coconut Mojito.


At this summer event we served two blue cocktails. One with a straw and one garnished w/ a beach umbrella. Speaking of the straws, another beverage trend is to have waiters passing small bottles of water or french lemonade on trays with colored straws.

We love these presentations for non -alcoholic or punch beverages utilizing large glass barrels.

Apple Martinis are fun and fabulous! My personal favorite!

Tequila Sunrise was the perfect fit for their yellow & red color scheme.
White Sangria

Kir Royale Champagne Cocktail








Thursday, November 5, 2009

Houston Grand Opera

CarteWheels catered an intimate dinner party to friends of the Houston Grand Opera in the Cherry Springs Home of Harlan & Dian Stai. Guests were entertained before dinner with a concert given by talented voice students.Our Mini Tacos filled with Mexican Chicken Salad were a big hit as usual.
Always a favorite, Peppered Tuna Skewers with Pickled Ginger and Wasabi Aioli

David Ross and Brent Waldoch arranged the spacious
dining room with small tables draped in rich fall hues.


An assortment of petite desserts and coffee were set on their fabulous "well" table. This table is actually the original water well for the vintage German Farm House which the Stais added on to. They opted to build the addition around the old well and it is now a table. There is a light which allows you to see all the way down. Very Cool!


I didn't get any photos of the dinner plates, but here is the menu.

Waiter Passed
Peppered Tuna Skewers w/ Pickled Ginger & Wasabi Aioli
Mini Tacos w/ Mexican Chicken Salad
Tomatillo Gazpacho Shooters
Topped w/ Lump Crab
*
Salad of Butter Lettuce, Red Leaf & Curly Endive
tossed w/Granny Smith Apples, Caramelised Walnuts & Gorgonzola
Dressed in a Sherry Vinaigrette
*
Roasted Beef Tenderloin
w/ Roasted Shallot Aioli & Cranberry Horseradish
Sweet Potato Gratin
French Beans w/ Pancetta
Housemade Dinner Rolls and Chive Butter
*
Dazzling Dessert Presentation
Shards of Butter Toffee, Cappuccino Brownies, Petite Pecan Tartlets,
Raspberry Frangipane Tartlets and Truffles
Coffee
*






POPS Event at the Pioneer Museum

The Pioneer Museum along with Marquee Event Group hosted a showcase event to generate interest in the facilities for special events. CarteWheels was happy to participate along with a variety of vendors. Partnering with Viridian Design Studio was a natural fit to illustrate how event designers and caterers work in concert to produce beautiful results. We served a Seared Tuna Nacho with Mango Salsa and Wasabi Aioli. We also offered a refreshing Citrus Green Tea Punch presented in glass barrels elevated on vintage cake plates.
Viridian Design Studio adorned the space with simply elegant floral arrangements.


CarteWheels brought our vintage counter/bar which gave a feel of "furniture" to our presentation. This is a new acquisition and can be used as a buffet table or a bar and the galvanised top eliminates the need for linens.
Fresh Wheat grass gave an organic textural feel to our buffet table.
We often use this look to present three different beverages.






Tuesday, October 13, 2009

Vanessa & Travis Wedding

Another beautiful Wedding at Riven Rock Ranch, thanks to the combined talents of Viridian Design Studio, Marquee Rents and CarteWheels Caterers. The georgous tent was done by Marquee Rents of Austin, and the chandelier was provided by the Mother of the Bride along with many other decorative touches.
Smoked Turkey & Poblano Quesadillas
Shrimp Campechana Cocktail

Bruschetta Bar

Fruit & Cheese Display

Viridian Design Studio


The Menu
Fresh Fruit & Cheese Display
Accompanied By Crackers
*
Bruschetta Bar
*
Shrimp Campechana Cocktail
*
Mini Crabcake Station
w/ Spicy Remoulade & Apple Salsa
*
Chef Carved Beef Tenderloin
w/ Dinner Rolls and Horseradish Sauce
*
Tuscan Shrimp & Rice Salad
Caesar Salad
Chilled French Bean Salad
*
Smoked Turkey & Poblano Quesadillas
*
Coffee Bar
*
Wedding Cake
*