Wednesday, February 25, 2015

First Wedding of 2015- What a Fun Menu!

We have our first wedding of the season coming up and we couldn't ask for a better way to start.  The happy couple are planning an incredibly elegant wedding in Williams, Oregon with a delicious menu to match:

Passed Before Ceremony
Hot Chocolate & Hot Cider

Available throughout event
Hot Chocolate, Cider, Coffee & Tea Bar

Appetizers - Passed
Roasted Tomato-Basil Bisque Shooters w/ Greyere Grilled Cheese Sandwiches
Endive w/ Sweet Chevre, Honeyed Pecans & Pomegranate Seeds
Crostini w/ Feta Parsley Pate & Shaved Radishes

1st Course- Plated
Organic Baby Spinach tossed w/ Roasted Garlic Olive Oil & a Balsamic Drizzle topped w/ Bosc Pears, Cranberries, Toasted Hazelnuts and Shaved Red Onions

Main Course- Plated
Deconstructed Boeuf Bourguignon
Cabernet Sauvignon Braised Beef, Mashed Potatoes, Roasted Crimini Mushrooms, Carrots & Pearl Onions & Crisp Bacon Garnish

Fresh Italian Loaf w/ Roasted Garlic Butter located on each guest table

Palate Cleanser - Plated
Lemon Sorbet served in Lemon Shell with optional float of St. Germaine Elderflower Liqueur 

Dessert – Buffet Style
Coconut Macaroons dipped in Chocolate
Chocolate Covered Strawberry
Mini Raspberry Cheesecakes

We will be working with a fabulous team of Rogue Valley professionals to help make this party one that the guests will never forget:  Event coordinaton by An Inspired Affair, DJ/lighting from Sights and Sounds Unlimited, bar service from Hidden Jungle, flowers by Penny & LuLu, photography by Lahana Marie Photography, cake by Sugar Rush Bakery, valet & limo by Main Street Tours, live music by Musica Melodia, hair by Troy Brown Hairstayling and videographer from Lotus Motion Pictures.

Congratulations to Savannah & Tyler on your happy day!  

PS..Photos of all our fabulous food to follow shortly!!

Wednesday, February 11, 2015

Planning a Wedding? Time to Snap Up the Caterer.

January and February are our busiest months for booking wedding clients.  While it is important to hire a caterer that fits the couple and the event, the search does not have to be painful.  We at AZ Catering like to sit down with a couple for an initial chat (it usually takes about an hour) with the bride and groom.

Here's what you can expect us to discuss.

  • We ask about the venue.  Is it in a beautiful winery?  A charming childhood home?  Off the grid, in the middle of a majestic forest?  AZ Catering can cater to any of these locations and so many more.   
  • We ask about style of service desired.  Buffet?  Family-style? Plated?  Whatever style suits the event and the couple works for us.  
  • Most importantly, we ask about menu ideas.  Every couple can tailor a menu to exactly what they want to eat on their happy occasion.   Fried chicken AND a fancy-dancy taco bar?  Of course!  A meal that is completely gluten-free or vegan?  Easy!  A couple wants Grandma's famous curry?  AZ Catering loves to take a favorite family recipe and fix it for a hundred people. 
We create a perfect recipe out of your answers and craft a delicious menu for your unique event.

There are still a few available weekends on the AZ Catering calendar and we look forward to discussing your wedding feast.

Tuesday, February 3, 2015

JPR Wine Tasting Only 9 Days Away

It is that time of year again- the 34th annual Jefferson Public Radio Wine Tasting & Silent Auction is just around the bend!  This is the eighth year that Chef Awna is involved in both planning the event and providing delicious food.  Platters of all sorts of yummy bites provided by AZ Catering will be circulating through two floors of fabulous wine vendors and live music.  Come on out to enjoy a great party and support public radio.  For more information check out this link: