PC and C’s Summer Instant Replay


While we still have a few more weeks of summer, kids are going back to school and the season seems to be wrapping up.  As we look forward to Harvest season, we reflect on the fun we had this summer grilling at company picnics, delivering pre and post-game meals to the San Antonio Missions baseball team, and catering beautiful wedding receptions.

Popular Summer Menus in 2019

All American Picnic

Our All American Picnic was created to satisfy your grill out desires.

All Beef 1/3 Pound Burgers and Hot Dogs

Molasses Baked Beans, Country Potato Salad, Bakery Buns, Condiments, & Cookies

Passed and Station Hors D’ Oeuvres

Having a station of Hors D’ Oeuvres while some of the menu is passed, creates an inviting atmosphere. Ask your caterer which way each item is best served.

For a July engagement party we passed beef tenderloin tartines, bacon wrapped meatballs with bourbon glaze, bacon wrapped water chestnuts with teriyaki sauce and jumbo shrimp with cocktail sauce.

A fresh fruit platter, brie en croute with toasted almonds and apricot filling and an assortment of dessert bars were displayed at a station. The customer ordered a sushi boat to add to the fun!

July Blog 1

Mayors Dinner

For this outside event we started the evening passing Radish and Goat Cheese Canapes and a Mocktail created for the event.

Dinner Menu:

Chicken Skewers with Pineapple, Peppers, Onions, and Teriyaki Glaze

Sirloin Steak Skewers with Mushrooms, Zucchini, Tomatoes and a Roasted Red Pepper sauce

Roasted Sweet and russet Potato Medley seasoned with Garlic and Fresh Rosemary

Layered Fresh Mozzarella, Tomatoes, and Basil Salad Drizzled with Pesto and garnished with Chopped Avocado and Bacon Crumbles

Christmas Salad topped with Raspberry Vinaigrette

Fresh Baked Rolls, Sliced Baguettes, and Butter

And for Dessert:

Snickerdoodle Dessert Bar with Caramel Sauce

 SA Missions

Our catering crew loves a new challenge. We learned about pre-game and post-game meal requirements by menu planning for a visiting baseball team.

Tailgate during CWS at the Slowdown

Guests enjoyed a beautiful tent, TV Screens with the CWS games, a summer breeze, sounds of baseball fans and tourists soaking in the downtown vibes while eating heavy Hors D’ Oeuvres.

The menu:

Seasonal Fresh Fruit Skewers

Mango Summer Salsa with Fresh Fried Tortilla Chips and Corn Chips

BBQ Sliders and Mini Burgers with relishes and condiments on the side

Potato Salad and Coleslaw cups

Antipasto Picks, Salad Wedge on a Stick and Fresh Vegetables and Herb Dip

July Blog 2

Wedding Reception at Falconwood Park

After the Spring’s devastating floods, the Falconwood Park crew was able to recreate the atmosphere couples have been falling in love with over the years just in time for some Spring and Summer weddings.

The Menu this couples said “I do” to:

Roast Beef au jus with and Horseradish Sauce on the Side

Demiglace for beef gravy on the side

Country Fried Chicken with hot sauce on the side

Pecan Encrusted Tilapia with Citrus Glaze

Mashed Potato Bake topped with Crispy Fried Onion Straws

Roasted Vegetable Medley of Carrots, Zucchini, Green Beans

Quinoa Salad (seasoning spices similar to tabbouleh)-with tomatoes, cucumber, basil chiffonade, and topped with crumbled feta cheese

Autumn Salad of greens with sliced apples and pears, shredded Havarti cheese, sugared walnuts, and topped with citrus vinaigrette

Fresh Baked Rolls, Sliced Baguettes, and butter

Favorite House Made Drinks

Signature drinks add a personal touch to your bar or beverage station. Signature drinks can tie in a theme or use a guest of honor’s favorite liquor. Whether it is adding a House Made Margarita to a taco bar birthday party or a Pina Colada to a Caribbean themed wedding.

July Blog 3

Watermelon Margaritas

Our House Made Margaritas with a summer twist of Watermelon

Raspberry Hard Lemonade

Looking to switch it up? Change your fruit of choice and don’t forget to add a fresh garnish!

Summer Sangria

House wines

Favorite juices – a great way to customize to your taste

A glug glug of Brandy

Cut up fresh Fruit

Stay tuned for our next blog where we will discuss our harvest of organic non GMO veggies and canning tips.

This entry was posted in Events. Bookmark the permalink.