CarteWheels-Caterers

Anniversary Extravaganza

2011-01-09T12:10:00.000-06:00

This had to be one of my all time favorite events in 2010. Not only were we helping to celebrate the 50th anniversary of some of our best clients, but all of our beautiful food was highlighted by the colorful decor provided by Brent Waldoch and David Ross. They even brought in a Hollywood set designer!

The original plan was to have the food served outside to give the feel of a mercado, but once we had it all set up outside it started to rain! Not good for paper flowers or food, so we quickly struck the station and re-built them in the ample tent.

I loved this Margarita Bar featuring Cactus Pear Margaritas, Mango, Lime Margaritas and Classic Margaritas garnished with magenta orchids.

Carnitas Gorditas and Smoked Chicken Quesadillas

This was the Mercado set-up before the rains began.

The clouds moved in fast ... it was quite dramatic!

Shrimp Campechanna Cocktails along with Layered Tex-Mex Dip with Tortilla Chips

This was a Photo Booth which was personalized with photos of the honorees.

This cute Paletta cart was used to dispense bottled Mexican Beer.

Mini Baja Fish Tacos

This displaced New Orleans band was brought in as a special surprise. The original plan was for them to arrive on a trailer/stage on the River below the event site. Due to the rain, they came in thru the kitchen tent.

Dessert was our Famous Pecan Pralines and Mini Bunuelos

Lisa and Tyler's Wedding

2011-01-09T09:53:00.000-06:00

It was such an honor to cater Lisa & Tyler's Wedding at the beautiful

Pearl Stable in San Antonio. The Bride and Groom had both worked for

us at CarteWheels so we were very excited when they chose us for their

special day.

The Vertical Crudities in the foyer worked well,

leaving more space for the guests to mix and mingle.

Bruschetta Bar

The Pan Asian Station was a fabulous way to display all of the tasty

Peppered Tuna, Pan-Asian Noodle Salad and Pot Stickers.

One of Lisa's favorites from events that she helped us cater was the

Shrimp and Grits Martini Station. Yum!

We also served Chef Carved Steamship Round of Beef with our

Housemade Dinner Rolls and Horseradish Sauce.

Fall Garden Salad Station

Gorditas and Smoked Chicken Quesadillas

How about the precious Hand Crafted Bride and Groom on the Groom's Cake?

It even included the couple's three legged dog, he is wearing a life jacket.

The cakes were done by a very talented family member.All of that

scrollwork was hand done and mirrored the pattern on the table runners.

Anne & JB Wedding at Hoffman Haus

2010-07-20T16:02:00.001-05:00

Check out this beautiful Bride in Boots! Better Images on the link.

At-Home Brunch Reception

2010-06-10T14:57:00.003-05:00

At-Home Brunch Reception

I had a great time creating the food for this photo shoot. I am always proud to be associated with Tricia Hamil of Viridian Designs and I am thrilled to know Wendy Poole, Denise Cornell,of Thompson Poole Photography and Sandy of PaperRoot.Please follow the link (At Home Brunch Reception) at the top of this post and make a comment to help us win!

Katie & Chris

2010-06-10T14:46:00.003-05:00

We had a wonderful weekend catering the Rehearsal Dinner and the Wedding for Chris and Katie. The Rehearsal was held at Zanzenberg which is in a historical building located in Center Point. This is a lovely venue for small groups (100-125) with a great outside space as well.

Viridian Designs provided quaint arrangements in ball jars and wooden boxes that were perfect for this venue.

In addition to Smoked Brisket we served Cornbread Salad, King Ranch Macaroni & Cheese, Assorted Relishes and Cole Slaw with Peach Cobbler Martinis with Vanilla Ice Cream for dessert.

The Wedding was at Riven Rock Ranch in Comfort. The bride chose a chocolate brown accented with green and white for an understated elegant palette.CarteWheels served a plated meal of Beef Tenderloin Medallions, Bacon Wrapped Shrimp Skewers, Jalapeno Mashed Sweet Potatoes, Baby Green Beans with Pancetta, and Dinner Rolls & Herb Butter.

The classic florals were of course from Viridian Designs and the cakes from Sophie's Choice Bakery.

Katie baked her famous Peanut Butter Chocolate Chip Cookies and offered Diet Coke and Lime as a parting gift for her guests.

Thirst quenchers included Peach Champagne, Sangria and Arnold Palmers all presented in glass barrels.

The Happy Couple

Jonathan and Cameron’s Wedding « Love and Lavender

2010-05-18T18:48:00.001-05:00

Check out this great blog about one of CarteWheels' Weddings this Spring!
Jonathan and Cameron’s Wedding « Love and Lavender

CarteWheels Caterers' Open House

2010-04-20T12:33:00.002-05:00

We celebrated completeing our 20th year in business with an Open House on March 27, 2010. With the help of Tricia Hamil of Viridian Design Studio our store was transformed into four main themes. Our Pretty in Pink Sweets Table featured a beautiful wedding cake by Sophie Lochte of Sophie's Choice Bakery along with pink and tan candies, housemade pink Marshmallows and French Nutella Macarons. This table also offered a Cactus Pear Lemonade in adorable small bottles with straws.

We had an Asian Station featuring Momofuku's Steamed Buns with Pulled Pork and Cucumber Pickle, a Pan Asian Salad served in Pink Takeout Boxes with Chopsticks, Coconut Chicken in China Spoons and Lemongrass Beef in Lettuce Leaves with Sticky Peanut Sauce.

At the Latin Station we served Beef and Sweet Potato Skewers w/ Chimichurri Sauce, Blac Bean and Corn Salad in Chile Lime Cones with Guacamole and Chile Pearls, and Shrimp Campechana in Martini Glasses.

My personal favorite of the evening was the Paris Cafe Station where we served a Wild Hibiuscus Champagne Cocktail, Frisse Salad with Lardons,Tiny Croutons and Quail Egg, Watermelon Cube with Feta Cheese and Balsamic Syrup, and Gaufrettes topped with Smoked Pork Tenderloin and Carrot Salad.

Wedding Trends

2010-02-19T10:44:00.002-06:00

I love weddings! I’m not talking about the weddings of my mother’s generation, where you served mints and nuts, punch and wedding cake. These days Brides are setting trends and creating unique events that reflect the personalities of the couple. The old style “formula” receptions are being replaced by ever changing tastes and fashion. Keeping up with these trends is a full time job which requires reading wedding blogs, magazines and anything else I can get my hands on to anticipate the needs of my clients.

One trend that has been around for a while but is still going strong is to provide a Sweets Table which features anything from apothecary jars to simple glass cylinders or compotes filled with color coordinated candy, with silver spoons or scoops and glassine or paper bags for guests to fill. In addition to the candy we are sometimes presenting Petite Desserts on trays, Truffle Pops, French Macaroons and Cupcake Towers all arranged in sophisticated but simple presentations. We are also seeing the traditional Groom’s cake being replaced by a favorite dessert of the Groom. Milk and Warm Chocolate Chip Cookies, Krispy Kreme Donuts, Star Crunch Cookies, Peach Pie and Cheesecake have all made appearances at recent weddings.

Wedding beverages have also evolved from Punch , Coffee and Highballs to Signature Cocktails that usually continue the color scheme and offer another design element to the reception. We love the Champagne Infusion Stations where guests can flavor their Champagne with a variety of Syrups, Fruit and even Hibiscus Blossoms. Non Alcoholic Beverages need not be relegated to the Punch Bowl or Pitcher. Lemonades, Fruit Juices and Teas allow for another fun presentation using large barrels and cute labels.

Comfort Foods are still strong especially in the new economy. We are taking familiar favorites, upgrading the ingredients and presenting them in out of the ordinary fashion. A childhood favorite Chicken Pot Pie can be updated to include Artichoke Hearts or even changed to Lobster Pot Pie and served in tiny individual ramekins, or demitasse cups. Macaroni and Cheese, Mashed Potatoes or Risotto can be elevated to “Party Food” status by serving in a Martini Glass and accompanied by an assortment of toppings for customizing by the guests. Sliders have been around for a while but they have grown to include Crab Cakes, Pulled Pork and Lamb. Any favorite food can become party fare as long as the presentation is fresh and unique.

Brides will often feature a variety of Ethnic Cuisines within the reception menu. This allows you to have a diverse menu that will keep guests interested and taste buds piqued. Some popular station ideas are Latin, Asian, American Graffiti, Paris Café, Mediterranean Tapas, Schnitzel, Whistle Stop Café, and New Orleans Jazz.

The fun thing about these stations is that they are usually interactive with foods being prepared at the station, which creates enticing aromas. At the Asian Station we utilize colored takeout boxes with chopsticks, china spoons and we can even order fortune cookies with customized fortunes. The Whistle Stop Café Station features Fried Green Tomatoes with Spicy Remoulade Sauce and Bacon along with Pulled Pork Sliders with Cole Slaw. American Graffiti Station combines Shoestring Potatoes, Sliders, and Milk Shake Shooters.

Another trend that we are seeing lately is the addition of Late Night Snacks. These can be anything from Beignets and Café au Lait to Corny Dogs, Sushi, or Breakfast Tacos. S’mores Stations have been very popular along with Ice Cream Sundae Bars. Again, anything goes, you are limited only by you imagination.

2010-01-29T09:00:00.002-06:00

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.

Pumpkin Whoopie Pies

2009-11-23T15:42:00.004-06:00

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.

On the Passing of Catering Great Don Strange

2009-11-17T11:00:00.004-06:00

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.

Trends .... Signature Beverage Stations

2009-11-09T15:25:00.011-06:00

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

Houston Grand Opera

2009-11-05T10:26:00.007-06:00

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

2009-11-05T08:09:00.011-06:00

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.

Vanessa & Travis Wedding

2009-10-13T15:08:00.012-05:00

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

Olive Harvest at Orchards of Santo Tomas

2009-09-23T09:19:00.017-05:00

This past weekend my husband, 3 year old granddaughter and I got to help harvest olives at my brother-in-law's orchard. They have over 200 trees but this harvest was from 13 trees and yielded almost 900 lbs of olives! I have to admit that I was not much help picking; I was worn out from 3 long catering days. But I did take lots of photos to share.

Madi got right to work!

It was easier for Madi to scoop them up from the tarp.

Everyone was involved, even the little ones. There was a real sense of community.

As you can see, some of the trees were tall, needing a ladder to get to the tops.

They did a demonstration on how to make small amounts of oil. First, the olives were ground in a gizmo made from a new garbage disposal, the ground olives were then placed in a ice cream mixer (sans ice) and left for about 30 min. From there the emulsified olive paste was put on filters on top of a plastic square with channels. They made a stack of the filters on the channeled plastic, which was on a sheet pan with a hole in one corner. The sheet pan with the stacks was then placed in a press. Once the press extracted all of the oil, the solids were removed from the bottom of the bucket.What remained was the pomace oil. I didn't actually see the final step, but I think you get the idea.

The bulk of the harvest ready to go to the processors.

ICA Regional Education Day

2009-08-25T10:49:00.026-05:00

I got away for an inspiring day of learning and sharing with caterers from the International Caterers Association. The workshop was held in Long Beach CA, hosted by Jay's Catering in Garden Grove and Good Gracious Events from LA. The day was so filled with information and ideas that it is hard to focus on any one aspect.
Good Gracious treated us to a "Cocktail" Breakfast with fabulous cocktail style breakfast foods!

How fun is that!

There was Yogurt with Granola, Fried Deviled Eggs, Bacon Wrapped Sausage, Mini Muffins, Nutella French Toast Bites, Smoked Salmon, Melon Skewers, Very Cute Doughnuts and the cutest Juice Bottles w/ Black Straws.

Jay's Catering facility was most impressive and awe inspiring. We were able to tour the whole space including their huge warehouse and wonderful kitchen. They are so busy that they have crews working 24 hours a day! They catered 17 events on Saturday; we were there on Monday and everything was back on the shelves, neat & tidy.

Right before lunch we were divided into teams and each team decorated a table. My team grabbed the gold chairs with orange velvet seats first, so from there we got a great green table cloth and it all just came together. It was great fun!

Jay's served us a delicious lunch.

I took over 200 photos in this one day, but many of them were of slides and did not turn out well. Needless to say there was plenty of creativity crammed into one day, and we were being fed every time we turned around. The afternoon break was catered again by Good Gracious Events, and consisted of a Black & White Quinoa Salad, BLT Soup Sip and Petite Strawberry Shortcakes.

The afternoon sessions included a trip to the pastry kitchen to learn from Joanne Purnell, ICA Chef of the Year, about French Macaroons, Gelees & Marshmallows.

The final session of the day was an over the top tented mixology event with ambiance provided by Rriver Davies of River Works Designs.

Summer Cocktail Party in Hunt

2009-07-06T11:03:00.010-05:00

The ultimate summer cocktail party, in Hunt Texas on a shaded patio with a view of the Cypress lined river below.We served a fun menu with cool summer favorites.

Texas Caviar

Offered w/ Tortilla Chips

Chicken Caesar Salad Cones

Peppered Tuna Skewers w/ Wasabi Aioli

Smoked Pork Tenderloin on Corn Biscuits

Accompanied by Green Tomato Chutney

Chef Carved Beef Tenderloin

Offered w/ Yeast Rolls and Horseradish Sauce

Mini Baja Fish Tacos

w/ Cilantro Crema Slaw

Bar Cookies and Pecan Tartlets

Stablewood Spring Resort Wedding

2009-06-15T11:32:00.014-05:00

CarteWheels catered a beautiful event at Stablewood Springs Resort despite the extreme heat! Food stations were placed in direct sun while the guest seating was inside a tent with fans. The resort is still very much a construction site where the staff had to traverse rock and dirt trails in order to service the stations and bus seating tables. Despite the difficult working conditions the guests were pleased to find fun food stations with something for everyone.

Waiter Passed

Caprese Skewers

Mini Crab Cakes w/ Spicy Remoulade & Apple Salsa

Sundried Tomato Risotto Cakes

Asian Delights Station

Shrimp & Vegetable Summer Rolls

offered w/ Ponzu Sauce

Asian Noodle Salad in Pink and Green Takeout Boxes

Assorted Sushi

Nuevo Lation Station

Smoked Brisket Quesadillas

w/Tomatillo Salsa

Gordita Bar

Featuring Blackbeans, Carnitas and Shredded Chicken Mole

Guacamole & Pico de Gallo

Chips and Salsa

Go Green Salad Station

Mashed Potato Martini Station

Midnight Snacks

Waiter Passed

Mocha Frappacino Shooters w/ Mini Biscotti

One of the Stablewood Springs Resort Pools

With a gorgeous view !

Mashed Potato Martini Bar with our cute Artichoke Lamp

The tent was lit with lacy gobo lighting
The Asian Delights Station

Viridian's Candy Bar

The Groom's Cake celebrated their dogs

The resort view was spectacular!

Signature Cocktail Station

Mashed Potato Martini Station

Hill Country Charity Ball

2009-05-11T15:09:00.010-05:00

The Hill Country Charity Ball was a beautiful event held at Camp Rio Vista. The only issue was the extreme heat we were experiencing as there was no air conditioning in the building.

Bruschetta Bar

Entrance to the party

Hand Rolled Cigars by Bobalu

Trisha Hamil of Viridian Designs did a fantastic job disguising the gym by the addition of lavish drapes, chandeliers and gorgeous florals.

Viridian Designs

Another shot of the Bruschetta Bar

Museum of Western Art Round Up

2009-04-28T15:41:00.010-05:00

CarteWheels catered three events for the 26th Annual Roundup at the Museum of Western Art, Some 300+ guests gathered to purchase works of art, eat, drink and support the museum.

A special catcus ice sculpture decorated the Titos Vodka Bar.The pavilion was surrounded on two sides by unique "out houses" that were works of art.

Our Mini Tacos w/ Mexican Chicken Salad

Wheat Grass Crudite Display

Wedding on Little Creek Exotic Ranch

2009-04-20T13:35:00.020-05:00

Utopia Texas was the location for this beautiful tent reception. Guests were bussed to the hilltop to witness the ceremony where the Bride made a dramatic entrance in a helicopter. The tent was positioned along a running creek which provided cool breezes once the sun set. The tent was fashioned with a clear top over the dance floor for starlit dancing.

Fresh Fruit & Cheese Display

Waiter Passed

Mini Crab Cakes w/ Spicy Remoulade & Apple Salsa

Grits Cakes w/ Shrimp & Jalapeno Jelly

Bandera Quail Sausage w/ Raspberry Chipotle Sauce

Crudites w/ Herb Dip

Gorditas

Quesadillas

Prepared at Station

Mashed Potato Martini Bar

Chile Glazed Pork Loin

Corn Biscuits

Broccoli Salad

Black Bean & Corn Salad

Panzanella

Buffet

Dance Floor

Beverage Station

Buffet

A walkway was fashioned from trees arching to form a tunnel where some 60-70 copper lanterns were hung to light the way for guest to enter the reception. It is hard to see the lanterns but once it was dark, they twinkled like a fairyland.

A first for us ... we had to guard the food tables from the pet Lemurs. The tent was well lit with beautiful wrought iron chandeliers.

Cheese & Fruit Display

The Signature Cocktail Julie's Rum Sunrise
Crudites w/ Herb Dip

Birthday Fiesta

2009-04-09T08:53:00.007-05:00

Enchiladas Verde

Black Bean Gorditas w/ Mango Salsa

Pollo Santa Fe

Bar

Weekend of Rehearsals & Weddings

2009-03-30T13:16:00.013-05:00

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

Brochettes of Proscuitto wrapped Chicken, Sage and Crouton

with Roasted Red Pepper Aioli

Cheese & Fruit Display

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

Chile Glazed Pork Loin w/ Corn Rolls

Waiter Passed

Bandera Quail Sausage w/ Raspberry Chipotle

Shrimp Cocktail Shooters

Robert Earl Keen Event

2009-03-14T14:05:00.008-05:00

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

2009-03-06T08:11:00.001-06:00

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

2009-02-06T13:05:00.000-06:00

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

2009-01-25T18:48:00.000-06:00

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

2009-01-19T12:30:00.000-06:00

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.

Shrimp & Crab Remoulade

Crisp Vegetable w/ Avocado Ranch Dip

Spinach Salad w/ Oranges & Avocado

Teriyaki Grilled Salmon

Coconut & Ginger Infused Rice

Steamed Baby Bok Choy

Banana Cream Tart in Macadamia Nut Crust

Topped w/ Coconut Caramel Sauce

Holiday Events

2009-01-16T09:20:00.000-06:00

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.

Allen Wedding at Waldemar

2008-11-26T14:04:00.001-06:00

Elements of a Beautiful Wedding

Location: Camp Waldemar, Hunt Texas

Designer/Planner: Trisha Hamil, Viridian Design Studio

Caterer: CarteWheels Caterers

Cakes: Sophies Choice

Fresh Fruit & Cheese Arrangement

Meditarranean Tapas Table

Bandera Quail Sausage w/ Raspberry Chipotle Sauce
Demitasse Autumn Bisque Soup Sip w/ Parmesan Crouton
Mini Focaccia w/ Chevre & Caramelized Onion Marmalade
*
Cider & Chile Glazed Pork Loin
*
Market Pasta Stations
Featuring Chefs preparing pasta to order from a variety of Vegetables, Grilled Chicken,
Alfredo Sauce, Marinara Sauce & Pesto Sauce
Big Bowls of Pasta Salad
*
Corn Pudding
*
Roasted Fall Vegetables
*
Mixed Green Salad, Dried Cranberries, Spiced Pecans & Gorgonzola
Dressed in a Blush Vinaigrette
*

Market Pasta Station

Floral Design by Viridian

Tejas Chapel

Mother and Bride

Tapas

Cheese & Fruit Display

Sophie's Choice

Kerrville Wine Share

2008-11-10T15:06:00.000-06:00

Kerrville has this informal group of wine lovers who get together on the first Friday of each month. Each month is hosted by a different business and it is a wonderful way to showcase whatever you do. CarteWheels hosted last Friday's event and there was a great turn out. Each couple brings one bottle of wine and their own wine glass and sometimes a snack. Since it was at a caterers this month we provided all of the food.

Calamari Fritto w/ Spicy Aioli

Baby Portabella Mushrooms Stuffed w/ Braised Short Ribs

Crab Stuffed Tiny Potatoes

Thai Peanut Sauced Meatballs

Avocado Hummus in Mini Martini Glasses w/ Pita Chips

Smoked Salmon Pinwheels

Asiago, Artichoke Dip

w/ Toast Points

Fresh Cranberry Salsa on Chevre

w/ Crackers

Pinecone Cheese Ball & Apple Cheese Ball

w/ Crackers

Brownie Bites

Caramel Ganache Tartlets w/ Fleur de sal

Pecan Pralines

Jenna & Bobby's Wedding

2008-10-13T12:50:00.000-05:00

Jenna & Bobby's Wedding

at Camp Rio Vista

This was one wedding where the Bride and Groom got to eat!

Fresh Fruit & Cheese Display

Accompanied by Crackers & Bread Sticks

Waiter Passed

Bandera Quail Sausage

w/ Raspberry Chipotle Sauce

Southwestern Caesar Salad

Hearts of Romaine, Avocados, Chile Croutons

Dressed in a Cilantro Caesar Dressing

Chile Glazed Pork Loin

New Potato Salad

Black Bean & Corn Salad

Wedding Cake

w/Peach & Cream Cheese Filling

*
They were blessed with perfect weather and a beautiful setting at Camp Rio Vista. The tables were decorated with white pumpkins and burlap resulting in a casual, elegant look.

Luckenbach Texas Where Everybody is Somebody

2008-09-30T14:46:00.000-05:00

Fall Wedding at Becker Vineyards

2008-09-28T13:12:00.000-05:00

Why I LOVE FALL!! We have such fun decorating even the simplest buffets. This is CarteWheel's take on a Market Salad Bar. We used bushel baskets for the vegetables and made signs to look like market signs.

Bruschetta Bar

Made to Order Pasta Station

YO Ranch Longhorn Pre Sale

2008-09-20T10:53:00.000-05:00

YO Ranch

Longhorn Pre Sale Event

CarteWheels provided a Texas Style menu of Smoked Brisket Tacos, Chalupas, Smoked Chicken Quesadillas, A Salsa Bar featuring an assortment of House Made Salsas, Chopped Confetti Salad w/ Red & Yellow Tortilla Hay, Mexican Rice, Pinto Beans and

Mini Bunuelos for dessert.

Everyone had a Boot-scootin Good Time!

Ana & Jimmy's Wedding

2008-08-10T10:45:00.000-05:00

CarteWheels was privileged to cater this celebration of family and tradition. The menu included several Italian items in honor of the Bride's maternal Grandmother as well as a nod to the Groom's Scottish roots. A round table was placed near the entrance loaded with a Fresh Fruit & Cheese Display on one side and a Bruschetta Bar on the other side for guests to nosh before the buffet dinner was served. Waiters passed Scottish Smoked Salmon Canapes and Chicken & Prosciutto Skewers w/ Pesto Cream in shot glasses.

Bruschetta Bar
Fruit & Cheese Display
Chef Preparing Scottish Smoked Salmon Canapes
Chicken & Prosciutto Skewers w/ Pesto Cream

Buffet Menu

Salad of Baby Field Greens, Watermelon, Blueberries & Queso Fresca,

Dressed in a Blush Vinaigrette

Roasted Pork Loin w/ Fig Marsala Sauce

Tuscan Shrimp & Rice Salad

Chilled Baby Green Beans w/ Tangerine Aioli & Toasted Pinenuts

The Mother of the Bride provided her special homemade Anise Biscotti
which we placed by the coffee in a three tiered wired basket.

We loved thier clever table number idea. Photos of the Bride & Groom at the age of each table number were placed with the numbers stamped above.

A beautiful five tiered cake was provided by Clark Family Barkey. Especially Yours designed the centerpieces and bouquets.

Emily & Gary's Wedding

2008-07-14T12:24:00.000-05:00

The Challenge..... Catering your daughter's wedding and still enjoy it!
I got to pull out some of my vintage wedding cake toppers as well as vintage linens & cake pedestals for this display above the coffee station. We also displayed the bride & groom's grandparent's wedding photos.

Maggie Gillespie provided beautiful florals arranged in urns and vintage ironstone china. She also arranged an outdoor church like setting for the ceremony complete with vintage wooden church pews and stained glass suspended from a huge shade tree.
The Bride and my husband were carried to the ceremony site in a horse drawn carriage, making a dramatic entrance.

Pinning my Mother's corsage on.

Cakes by Sophie Lochte
The Groom's Cake featured a Woodland design of ferns, acorns, mushrooms and leaves, to indicate his love of the outdoors. Ladybugs were added for the Bride. The Wedding cake was a beautiful creation with Monogram and presented on a vintage look cake stand w/ prisims and decorated with pale Hydrangas. Antique Spooners held cake forks.

Guests were greeted with an Apple Martini Station positioned on the porch of Alegria with a view of Wolf Creek.

The Menu
Waiter Passed
Mango Gazpacho w/ Skewered Shrimp
Peppered Tuna Skewers w/ Wasabi Aioli
*
Bruschetta Station
Featuring Caponata, Fresh Tomatoes & Basil, Hummus,
Crostini, Flatbreads and Bread Sticks
Skewered Tortellini accompanied by Roasted Red Pepper Dip
*
Fresh Fruit & Cheese Display
Offered w/ Crackers
*
Harvest Corn Station
Featuring Chefs sauteeing Corn Cakes
Accompanied by Shrimp & Avocado Salsa, Cilantro Crema, Tomato Chutney,
Black Bean Salsa, Pulled Pork BBQ
Fetticini Corn Salad
Mini Corn Muffins offered w/ Honey Pecan Butter
*
Field Green Salad w/ Watermelon, Blackberries & Queso Fresca
Dressed in Blush Vinaigrette
*
Roasted Beef Tenderloin w/ Port & Cherry Demi Glace
*
Sage & Sweet Potato Gratin
*
Roasted Fall Vegetables
*
Coffee Station
Featuring Candied Orange Peel, Cinnamon Whipped Cream, Chocolate Coffee Beans,
Flavored Syrups, Mini Chocolate Chips
*
Mini Mocha Vanilla Frappe Shots
Served to Guests as they departed

Happy Couple!

John Bayless Performance in the Pedernales River

2008-07-12T19:37:00.000-05:00

Catering gives us an opportunity to experience unique events. One such experience was a private performance by John Bayless in the Pedernales River. A stage with a baby grand piano was placed in the canyon and the music echoing off the bluffs just surrounded us. "Shall We Gather at the River" was the opening piece and it was spectacular! I still get goose bumps just thinking about it!

Baskets were filled with flip flops for the guests to wear in the river, and folks just found a rock to sit on for the concert. A few couples were brave enough to dance in the water.

CarteWheels provided a tasty picnic before the concert. Sandwiches and salads were packed for each guest in baskets tied with a bandana which served as a napkin.

MENU
Texas Caviar w/ Tortilla Chips

Pork Loin Sandwich on Kaiser Rolls w/ Spring Lettuces

accompanied by Cranberry Aioli

Antipasto Pasta Salad

Asian Cole Slaw

Fresh Fruit w/ Raspberry Poppyseed Dressing

Lemon Bars

Fudge Brownies

Intimate Wedding

2008-07-10T19:45:00.000-05:00

Linda & Alan June 2008
CarteWheels was honored to cater a beautiful wedding for Linda and Alan. Guests were treated to butlered Hors d Oeuvres presented on antique china platters and capiz on woven bamboo.

~ Mini Duck Pancakes with Plum Sauce

~Tiny New Potatoes with Creme Fraiche, Bacon & Chives

~ Summer Figs Wrapped in Prosciutto drizzled with Aged Balsamic Vinegar

One long table was resplendent with gold edged glass chargers, polished silver flatware and sparkling crystal stemware. The table was draped in ethereal linen table cloths and surrounded by Fruitwood Chivari chairs with decoratively tied shear rosettes. Linens and table settings were provided by Marquee Rents.

Lush floral arrangements in white and green tones were a stark contrast to the Texas Hill Country back drop. Especially Yours designed centerpieces using white Hydraengas,the palest of pink and white Roses, Queen Ann's Lace and Bells of Ireland. Attention to detail was especially evident in the creation of a floral arrangement for the children's end of the table. The addition of whimsical butterflies, bees, birds and a nest of eggs helped to entertain the young people during dinner.

Personalized gifts from the Bride served as place cards for the guests.

Dinner Menu

Roasted Lamb Chops w/ Mint Chutney

Buttermilk Mashed Yukon Gold Potatoes

Haricot Verts w/ Pancetta & Shallots

Salad of Mixed Baby Greens, Yellow & Red Watermelon,

Blueberries and Queso Fresco, Dressed in a Blush Vinaigrette

Dinner Roll w/ Herb Butter

This simply elegant wedding cake was created by Sophie Lochte of Fredericksburg. The Groom's cake was baked by Bride & Groom paying homage to his roots in England. The traditional English cake was loaded with currants and brandy and topped with rolled fondant. Cakes were served on glass plates with a golden beaded edge.

http://www.cartewheelscaterers.com