Compliments to the Chef | Austin Catering Editorial – Part 2
by Dana Padgett October 19
We’re continuing on with more incredible tasty appetizer trios from Austin’s top culinary creatives! Shot at The Vaughn Event Venue by Amanda Pomilla Photography, we’re craving each of these delicious compilations from our catering editorial shoot. Take a look the incredible trios our caterers created below, and click through to each caterer to get the deets on what they have to offer. Be sure to check out this catering editorial featured in the current Fall/Winter issue of Brides of Austin on page 170, and if you missed Part 1 – view it here!
Pink Avocado Catering was created in 2006 out of a passion for amazing food and service. Pink Avocado has become one of the most beloved catering companies in Austin. They believe that using the freshest ingredients produces the best results and are tireless in staying abreast of the latest food trends. Their team is obsessed with creating customized menus and culinary masterpieces for clients.
Beet Tartare Canapé – Roasted beet, feta, pepita, citronette on seeded flatbread
Lobster Canapé – Lobster, avocado and grapefruit canapé
Bison Tenderloin Canapé – Bison tenderloin canapé with toasted garlic and citrus gremolata
At Catering with a Twist, you get the best of both worlds — fresh-seasonal-local cuisine they call Third Coast Fusion and the design and artistic element brought to life with the displays-team-attire. They specialize in artistic plating techniques, stylized food displays and interactive creative stations. Catering with a Twist’s reputation for an unparalleled gastronomic journey is only superseded by their reputation of creating a true exceptional experience.
Brie Savory Cheesecake – Creamy brie cheese, herb buttery cracker crust with hints of strawberries and candied Texas pecans
Twisted Pickle Shrimp – Shrimp pickled with Texas Vodka brine atop jalapeno watermelon
Mexican Corn Polenta Bite – Tempeh based soy chorizo, roasted farm fresh sweet corn with a splash of lime
At Royal Fig Catering, they start with only the freshest ingredients that come from sustainable and organic farms throughout central Texas. Each menu is created with seasonality in mind, so guests will be eating food at the peak of freshness.
Butternut Squash Biscuit – Roasted butternut squash, chévre goat cheese and fried beets
Short Rib Biscuit – Shiner braised short rib tomato jam and gremoulade with olive oil with orange zest, parsley, salt and pepper
Shaved Ham Biscuit – Shaved ham and maple gastrique
Deep Eddy is distilled in a state-of-the-art column still. Not only does column (or continuous) distillation allow them to distill the vodka many more times than they could using a pot still, but it also gives us a much purer distillate. This process creates a cleaner, smoother and better finished product.
Cuvee Libre – Lime wheel at the bottom of the glass (crucial), Deep Eddy Vodka, Cafecito Coffee Liqueur (revolution spirits), Mexican Cola, garnished with a lime wheel
French #5 – Deep Eddy Lemon Vodka, Deep Eddy Vodka, Yellow Chartreuse, lemon juice and dandelion extract
Click here for a full list of Austin’s finest caterers!