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

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Brochettes of Proscuitto wrapped Chicken, Sage and Crouton

with Roasted Red Pepper Aioli

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Cheese & Fruit Display

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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

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Chile Glazed Pork Loin w/ Corn Rolls

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Waiter Passed

Bandera Quail Sausage w/ Raspberry Chipotle

Shrimp Cocktail Shooters

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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

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

Chamber of Commerce Ribbon Cutting

CarteWheels provided an Hors d Oeuvres Station for the Kerrville Area Chamber Of Commerce Ribbon Cutting last night. Since we only had one table and there were going to be other caterers providing food as well, we wanted to present an eye-catching presentation and show off the concept of mini plates or in this case martini glasses. This style of catering works well for large groups and the table never looked bad or "picked over". We added a vertical buffet to give us more service area in our alotted space. The robin's egg blue and brown color scheme worked well in the neutral room. We used a large coppertone tray filled with white rice to present Mini Corn Cups filled with Hill Country Venison Chile, setting on mini black plastic plates. Mini Martini Glasses held our Avocado Hummus with Mediterranean Salsa and Pita Chips.

Need a Chef

I just want to put this out there.....I am ready to hire another chef! We are busy and only getting busier. The right candidate is someone passionate about cooking, high energy with a "can do" attitude. This is a well established catering business, celebrating our 20th year in business. We need someone well rounded since we serve a wide variety of upscale events and custom design each menu. Resumes can be sent to cartewheels10@yahoo.com.

Show Place

CarteWheels has the opportunity to work in many lovely homes, but this is one of the most unique homes we have been in. The owner's personality is evident in every corner. This is one of those places that each time you visit you discover something new, there is just so much to see. My intention was to get photos of the tables and of the food as we plated, but in our haste to serve I forgot to take pictures of the food.

MENU

Shrimp & Crab Remoulade

Crisp Vegetable w/ Avocado Ranch Dip

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Spinach Salad w/ Oranges & Avocado

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Teriyaki Grilled Salmon

Coconut & Ginger Infused Rice

Steamed Baby Bok Choy

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Banana Cream Tart in Macadamia Nut Crust

Topped w/ Coconut Caramel Sauce

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Holiday Events

Now that the busy Hoilday Season is behind us I thought I should post some photos of the fantastic Hors d Oeuvres we created this season!

Roasted Fingerling Potatoes w/ Creme Fraiche and Caviar

Tiny Yorkshire Puddings w/ Shaved Roast Beef & Cranberry Horseradish Sauce

Phyllo Shells w/ Butternut Squash Risotto

Shrimp Congiglia

Tuna Skewers w/ Wasabi Aioli

All of our sweets were house made!
Mini Reuben Melts

Individual Crudite w/ Red Pepper Dip
Mini Chicken & Artichoke Pot Pie

Chicken Satay w/ Spicy Peanut Sauce

Sage Roasted Fingerling Potatoes

Prosciutto Wrapped Scallops w/ Basil & Red Pepper Aioli

Mandarin Beef Buns

More of our Housemade Sweets including Peppermint Marshmallows

to accompany Hot Cocoa.

We had the great honor to serve a reception for Governor Rick Perry in the Hunt Texas home of one of our clients'.

Waiters Circulated the packed crowd with Mini Grilled Ham & Swiss Sandwiches, and Peppered Tuna Skewers w/ Wasabi Aioli.

Guests were treated to homemade Caramel Corn which they scooped into paper cones as a parting treat.