Compliments to the chefs, we’re diving into the latest and tastiest in local catering trends in this eye-catching editorial from our new Spring/Summer 2019 issue aptly titled Color Palate: Delicious Dishes in Craveable Colors. Shot at Brazos Hall by Cory Ryan Photography, Austin’s greatest chefs (and mixologists!) whipped up their very best and brightest plated creations, from fresh catch to cheeseboards and everything in between! Grab your fork and get ready to delight in these delectable dishes below! Cheers!
Photos // Cory Ryan Photography
From the chef: “We love the combination of freshness with bright colors.”
The Dish: Seared Gulf Redfish | Fava Puree | Summer vegetable succotash and fried beets
The Palate: Redfish, fava beans, summer squash, red peppers, corn, red onion, red beet
From the chef: “We wanted to showcase the first ingredients of the spring, and English peas are one of first things out. I love setting the brininess of calamari against these delicate spring flavors and textures. We knew it would create a great cohesive color palette and dimensional texture.”
The Dish: Crispy Saffron Risotto Cake
The Palate: Risotto arborio rice with garlic, chix stock, shallots, white wine and saffron, pea smash with English peas, roast garlic and parmesan, calamari and olive butter
From the chef: “While Ahi is popular as an appetizer, it is so rarely used as an entrée in catering, and we love to surprise our guests with something familiar but unique. The flavor profile also combines different food traditions into something you can’t find every day.”
The Dish: Blackened Ahi Loin Salad
The Palate: Blackened ahi loin, sautéed kohlrabi, baby radish, shaved jicama, pickled red onion, balsamic reduction
From the chef: “We craft custom menus and serve delectable and freshly prepared farm fresh food with outstanding service while creating incredible experiences.”
The Dish: Under the Sea
The Palate: Sous vide and seared scallops, beet puree, fennel dust, lemon foam, wilted kale
From the chef: “Inspiration comes from being a hunter and being able to harvest meat from the wild that can then be turned into eccentric table fare. Using an old cooking/preserving method such as smoking meat, which is what we do best here at Salt Lick BBQ to then bring an upscale plate with lots of color to the mouths and eyes of future food fanatics.”
The Dish: Smoked & Peppered Venison Backstrap with beet juice vermicelli and heirloom tomatoes
The Palate: Venison backstrap, heirloom tomatoes, vermicelli noodles, beet juice, radishes, fennel fronds, parsley and black pepper
From the chef: “The bright colors are visually intriguing, and the bold flavors of seasonal chilies and garden herbs mirror the visual. Paired with the decadent butter poached lobster, it’s a full spectrum dish from first look to last bite!”
The Dish: Butter Poached Lobster
The Palate: Butter poached lobster, blue corn grits, seasonal rainbow slaw, Fresno chillies, jalapeño, aji amarillo emulsion, toasted garlic and fresh garden herbs
From the chef: “We love the vibrant flavors and color of the dish, but it also pairs so well together – delicious!”
The Dish: Pistachio Crusted Halibut Filet
The Palate: Pistachio crusted halibut filet with fennel cream and beet gastrique, watermelon, heirloom tomatoes, avocado and baby arugula salad with feta and champagne vinaigrette
From the chef: “We love that this is a custom designed first course that is displayed at the guests’ tables to allow for mingling and enjoyment upon sitting.”
The Dish: Twisted Starter Board
The Palate: Bacon jam, pimento cheese, pickled okra, pickled beets, smoked sausage, prosciutto, smoked peppers, pistachios, dried cranberries, Texas pecans and crackers
From the chef: “Our wood-grilled vegetables are as delicious as they are colorful.”
The Dish: Family-Style Grilled Vegetables
The Palate: Grilled cauliflower with carrot, red cabbage, white onion, jalapeño, sherry shallot vinaigrette, grilled beets with chimichurri, cotija cheese, pepitas, saffron chili aioli and grilled sweet potatoes with poblano ranch
From the chef: “This dish is classic Launderette. The Beet Hummus has been on the menu since we opened and it continues to be a favorite for both restaurant guests and catering clients.”
The Dish: Beet Hummus
The Palate: Beet hummus with labneh, millet crunch and everything cracker
From the chef: “It’s both sweet and savory and can be served as an appetizer or alongside a dessert to add a little spice. It goes well with any menu.”
The Dish: Baked Brie Bites
The Palate: Warm brie and fresh berries wrapped in a flaky pastry, topped with habanero jelly and fried cilantro
From the chef: “Deep Eddy Vodka is unique in that our vodka looks and tastes the way it does because of real, natural ingredients. That is why it pairs so well with just soda water, or with fruit forward, honest ingredients that you can find in these three cocktails.”
The Cocktails South Side 75 | Summer Fling | Front Porch Sipper
The Palates: South Side 75- Deep Eddy Original Vodka, fresh lemon juice, simple syrup, fresh dill, Champagne | Summer Fling- Deep Eddy Lemon Vodka, watermelon-rosemary shrub, fresh lime juice, soda water, frozen watermelon ice cubes | Front Porch Sipper- Deep Eddy Sweet Tea Vodka, fresh lemon juice, lemonade
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Other Local Vendors: Salt Lick BBQ, Brazos Hall, Austin Catering, Royal Fig Catering, Pink Avocado Catering, Deep Eddy Vodka Distillery, Catering with a Twist, Rosemary's Catering, Crave Catering, Cory Ryan Photography, Whim Hospitality, Trudy's, Fresa's Chicken al Carbon, Launderette
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