Feast your eyes today on part two of our Culinary Creatives editorial series featuring the very best Austin wedding caterers in the metro! Captured by The Bird and The Bear at Austin wedding venue The Grove, this inside look at the incredibly talented chefs and the delicious dishes they prepare is such a treat and will definitely leave your mouth watering. If you haven’t already, be sure to take a peek at part one to see the other half of this talented crew featured in the new issue. Cheers to Austin’s top caterers!
Photos // The Bird and The Bear
The Chefs: Chefs Rene Ortiz and Laura Sawicki (pictured)
The Style: We love serving beautiful dessert displays. They are stunning to look at, and it’s fun to see the guests discovering the various goodies, whether it’s Jasmine Panna Cotta, Lemon Bee Hives or an array of macarons. We bring the Launderette experience to you. No matter what the event may be, we deliver a food experience that is inspired, inventive and unforgettable.
Tasty Tip: Above all, do what YOU love! Don’t worry about all the ideas, likes/dislikes or opinions that everyone else may have. It’s your day!
The Dish: Mixed Passed Desserts – Lemon Beehives, Jasmine Panna Cotta, Old Fashioned Cake Donuts
The Chef: Chef Adam Muehling
The Style: The diverse culinary team at Crave Catering flawlessly delivers fresh, custom and creative menus with an unparalleled focus on the details that fit the couple’s unique needs.
Favorite Dish: Surf and Turf is always a crowd pleaser. The impressive presentation will leave your guests wowed.
The Dish: Grilled Seafood Salad – Lobster, shrimp and scallops – marinated in an olive oil, lemon juice and herb vinaigrette, then grilled and tossed with the dressing, radicchio and arugula – served in a seashell
The Chef: Chef John Bullington
The Style: Trudy’s world famous Tex-Mex, mouth-watering BBQ and delicacies offer guests a perfect taste of Austin and Hill Country.
Tasty Tip: Celebrate with the food and drinks you love. Book catering for the rehearsal dinner and the reception to save!
The Dish: BLT Sliders – Candied bacon, arugula, balsamic roasted plum tomatoes and cilantro aioli on grilled sourdough toast
The Chefs: Brenton Schumacher, Executive Chef (right) Timothy Maloney, Chef de Cuisine (left)
The Style: We feel that using the freshest, most seasonal ingredients produces delicious and memorable results. We’re always staying ahead of food trends and are obsessed with creating individualized, custom menus and experiences for our clients.
Favorite Dish: For spring and summer months, we love light and bright fare like seared Gulf red snapper with summer succotash, and a bright citrus butter sauce. For the fall and winter months when the temperatures drop, we love a grilled Texas ribeye with classic red wine demi-glace or béarnaise served with nothing other than our truffled mac and cheese.
The Dish: Seared Seabass with finger limes, pineapple sambal beurre blanc
The Style: Austin Catering offers truly scratch-made food with vibrant flavors and quality ingredients. Our menus always reflect the season and focus primarily on upscale Southern, Southwestern, French and Mediterranean cuisine. We also specialize in creating custom menus encompassing a wide range of cuisines.
Tasty Tip: Add anything unique and personal to the couple, such as “his” and “hers” appetizers or a fun, action station where the guests can customize the dish to their preferences. This creates a memorable food experience for the wedding guests.
The Dish: Fried quail on pimento cheese grits, drizzled with Bourbon barrel-aged honey
The Style: Authentic Austin! Our range of offerings with everything from wood-grilled meats and vegetables to tacos and guacamole offer a taste of traditional Austin fare with a modern twist.
Food For Thought: Above all, pick food that is delicious! Of course these days everyone wants the presentation to be “instagrammable,” but you deserve to have it all. Our philosophy is that the food should taste as good as it looks.
The Dish: Two bite tostaditas – Blue crab with jicama, apple and avocado, ceviche with citrus, avocado, white fish and green chiles, and shrimp coctel with salsa bruja