woah.
Did school really just start? Is it already football season? What a summer it has been. As sad as we are to see summer come to an end… boy are we ready for fall {and a few cold fronts, please!}. Here are just a few of the things we have been up to this summer:
LOLLAPALOOZA
Chicago. It’s definitely one of our favorite cities to be in. Lucky for us this was our 9th year to be a part of Lollapalooza Music Festival. We stayed busy this year…. We had an Artist Catering Tent, Gyro Cafe vending booth, and ran Artist Hospitality. We can’t praise our team enough for all of their hard work.
AVON
Our Avon Walk for Breast Cancer tour took us to Washington, D.C., Boston, Chicago, & San Francisco. Although it is our 3rd year being part of this event, we are still in awe at every stop. It is simply amazing to see the dedication of Avon and the countless men and women that raise money and participate in the journey to end breast cancer. We are lucky to be able to serve the walkers and visit such beautiful cities. We are about to hit the road for part 2 of the 2014 Avon season.
NUTRABOLT | GRAND OPENING
If you are in Brazos County and have not had the chance to see the amazing new Nutrabolt building in Bryan, Texas you are missing out. We were teamed up with our friends at Ashely & Company to host their grand opening. Let’s just say it was amazing – every. single. detail. We were excited to try some new summer foods {all gluten free!} and they were all a huge hit. We teamed up with Chef Peter Madden, Chef Tai, and Chef Wade for the entrees and couldn’t have asked for more creative or delicious results.
On the Menu: watermelon + feta + mint + balsamic glaze skewers | artisan farm to table cheese and meat display | prosciutto stuffed brussels sprouts | wagyu beef carpaccio + potato wafer + micro greens | voo-doo shrimp
WEST TEXAS | PRIVATE PARTY
Mid-August we headed to West Texas with our friends from Encore Live for a private party. We spent about 2 weeks feeding crew leading up to the event, putting on the event, and breaking down the event. We survived the Texas heat and the party was flawless.
On the menu: summer sausage + fresh fruit display | cedar planked salmon | asparagus + roasted tomatoes + carrots | smoked beef shank | campfire shrimp | asiago mac & cheese | fresh corn + honey butter chili lime | fried pies + blue bell ice cream | late night wood fire flatbreads | late night nacho bar
TEX AGS KICKOFF
We were lucky enough to squeeze in one last event at The Zone Club at Kyle Field for our friends over at TexAgs. We are sad we won’t be able to enjoy the view catering above Kyle Field any longer but we did go out with a bang!
On the Menu: loaded mexican caesar salad | campfire shrimp | smoked beef shank + tortillas + red onion + cilantro + queso blanco | verde pork tamales | black beans | cilantro lime rice | nacho bar | tres leches
Well, that is a small snapshot of what we have been up to. We were also excited to be a part of countless weddings, Texas A&M events, and many more grand openings this summer. Our tenth anniversary is flying by and we are blessed to be so busy!
Now, bring on the fall weather and Fightin’ Texas Aggie FOOTBALL!
not just another caterer 