Menu Maker Catering

Educational Events

noreply@blogger.com (Menu Maker Catering) — Sun, 03 Apr 2011 23:10:00 +0000

As a catering company, part of our role in the industry is to help educate the public on some things they may not know about the event planning. For many Brides, their Wedding and Reception is their first attempt at planning and organizing a large event. Our owner Mary Weary, with her 36 years in the food industry, successful catering business, and vast experience in the bridal industry is a natural fit for mentoring and teaching newcomers. She loves to share her knowledge, brainstorm on innovative new ideas, and spend time talking with others about what she loves best, Food!

This March, She taught this very type of class at the Brentwood Library. In "How to Plan Your Wedding Reception," she covered things such as budgeting, venue selection, menus, and how to pick a caterer. Wedding Receptions are the biggest part of the event budget and as such, require detailed planning and preparation. At the Library, the class participants shared many of their ideas, problems and questions they had encountered while planning their big day. Mary brought some appetizers for everyone to try including a Cheese Display and her Homemade Spinach Dip.

Mary looks forward to doing a few more of these classes this year. If you have any questions or topics you'd love to hear Mary speak on, please feel free to send us a message. We'd love to hear from you. Be sure to watch for our next event!

Friends of Brentwood Library - Volunteers Lunch - 05-19-10

noreply@blogger.com (Menu Maker Catering) — Fri, 21 May 2010 21:23:00 +0000

We recently catered a lunch for the Friends of the Brentwood Library. These volunteers put in hundreds of hours to make our library run efficiently.

This was my first visit to the new children's library. It was just amazing. I was impressed with the beauty and overall layout of the facility. Our event was held in the Story Book Room.

The menu featured our Mixed Green Salad with Feta, Red Onions, Grape Tomatoes and Home-made Balsamic Dressing, Grilled Chicken Florentine, Rosemary Roasted Potatoes, Vegetable Medley and our Mixed Berry Trifle.

Mixed Green Salad with Grape Tomatoes, Feta and Home-made Balsamic Vinaigrette

Grilled Chicken Florentine

Rosemary Roasted Potatoes

Vegetable Medley

Mixed Berry Trifles

The Brentwood Library is a great facility for your non-profit or educational meeting. We would love to cater for any occasion there. Please keep us in mind to assist you in your non-profit events. 615-791-9779

Asheley and Eric - Wedding at The Parthenon - 4-25-10

noreply@blogger.com (Menu Maker Catering) — Wed, 19 May 2010 21:00:00 +0000

The Parthenon is a stunning location for any event. It was just the venue that made Eric and Asheley's wedding a memorable one. The marriage ceremony took place at the base of Athena.

The afternoon buffet featured Carved Sugar-Cured Ham, Mini Beef and Cheddar Sliders, Seasonal Fresh Fruit Display and our Gourmet Fresh Vegetable Display with Herb Dip.

Two of our specialty items included Sesame Chicken Satay and a Sun-dried Tomato Pesto Torte.

Torte with Goat Cheese, Pesto and Sun-dried Tomatoes

Currently, many brides are choosing a variety of cupcakes instead of the traditional wedding cake. Usually, a small cake is added on the top for cake cutting photos. The cupcakes and stand were provided by The Cupcake Collection.

Menu Maker Catering can provide ABC Licensed bartenders for any event. Complete bar set up, ice and glassware can be provided as well. The client must provide the alcohol, making it more budget friendly.

Gail Vandygriff of VandyWed directed and coordinated the wedding. The wedding photographer was Derek Lee of Affordable Wedding Photography.

Contact Menu Maker Catering today to prepare for your wedding. And yes, we can work with any theme, any budget and any vision you may have. 615-791-9779

Hilary Ratliff Wedding - Marathon Village - 5-15-10

noreply@blogger.com (Menu Maker Catering) — Tue, 18 May 2010 17:54:00 +0000

Marathon Village was the setting for this lovely wedding reception. The bride chose a color scheme of Fuchsia and Orange. Bright paper lanterns were hung from the ceiling. The bride and groom's love of music was displayed by the guitar pick confetti on each of the tables.

Hilary selected a variety of "hearty" appetizers and salads. This included Home-made Mini Bacon and Sausage Quiche, Baby BLT's, Tea Sandwiches and Beef and Cheddar Sliders. A Custom Salad Station with assorted toppings completed the buffet.

Mini Bacon and Sausage Quiche and Assorted Tea Sandwiches

Full buffet display of Assorted Tea Sandwiches, Mini Bacon and Sausage Quiche, Baby BLT's and Salad Station.

Salad Station with assorted toppings

Instead of the traditional wedding cake, Menu Maker Catering featured Hilary's Grandmother's recipe for Mini Blueberry Muffins and Mini Chocolate Strawberry Trifles. Also included in the delicious display were their favorite "Twinkies".

Mini Blueberry Muffins, Mini Chocolate Strawberry Trifles and Twinkies

Menu Maker Catering specializes in making each wedding a unique, special event and aspires to make each special day unforgettable. Please contact us today to start planning for your wedding or spread the word to those you know getting married soon! 615-791-9779

Engagement Party - April and Jonathan - 5-15-10

noreply@blogger.com (Menu Maker Catering) — Tue, 18 May 2010 15:26:00 +0000

Many weddings begin with the parents hosting an engagement party. This is a time for friends and family to meet the groom-to-be. It is a great way to begin the "celebration".

April's "Toast" party featured the bride and groom's favorite cocktails. The menu included our Creamy Spinach Artichoke Dip with a Cracker display of Pita Chips, Home-made Crostini and Tortilla Chips.

Creamy Spinach Artichoke Dip

Home made Crostini, Pita and Tortilla Chips

Also, included was a Fresh Fruit and Cheese Display, Shrimp with a Spicy Cocktail Sauce and our decadent Brie wrapped in Puff Pastry with an Apricot Glaze.

Shrimp Cocktail with Spicy Cocktail Sauce and Fresh Fruit Display with Domestic Cheeses

Brie topped with Apricot Glaze with fruit garnish

The mini-dessert assortment included Double-Chocolate Brownies, Lemon Squares, White Chocolate Chip Macadamia Nut Cookies and Chocolate Mousse in Chocolate Cups.

Mini-Dessert Assortment of Double Chocolate Brownies, Lemon Squares, White Chocolate Macadamia Nut Cookies and Chocolate Mousse Cups

We specialize in helping you plan any type of celebration, from the private party in a private home to the buffet luncheon at a corporate office. Contact us today to help you make your event memorable! 615-791-9779

Baby Shower Season is Here!

noreply@blogger.com (Menu Maker Catering) — Thu, 13 May 2010 20:27:00 +0000

Social Parties are one of our favorite events to cater. It is great to share the excitement with our clients. We like to help our customers make their event memorable as well as delicious.

This is the season for Baby Showers and this past weekend, we were able to celebrate a gorgeous baby shower with delectable food items.

The Main Course featured Grilled Chicken Teriyaki, Fruited Orzo Salad with Spinach and our Special Mixed Green Salad with Strawberries, Spiced Pecans and Homemade Raspberry Vinaigrette.

Mixed Green Salad with Strawberries, Spiced Pecans and Home-Made Raspberry Vinaigrette

Fruited Orzo Salad with Spinach

Seasonal Fresh Fruit and Domestic Cheese Display with Crackers and Crostini

The desserts included mini Chocolate Tartlets and individual Banana Pudding bowls.

All attendees were happy with the food and presentation. "Thanks again for a fabulous party! You were wonderful!" - Christina, hostess.

Southern Events provided Chocolate-Brown accented with Pink Pintuck Linens to adorn the food tables.

Be expecting some Wedding Blogs coming up soon! It's THAT time of year!

Call today to customize a menu for your private party. 615-791-9779

Go Ethnic!

noreply@blogger.com (Menu Maker Catering) — Wed, 07 Apr 2010 16:02:00 +0000

Today's clients have a much more sophisticated taste than just twenty years ago. The Food Network has opened a new world of foods. Ethnic menus can reflect your heritage or your favorite foods. Your event can be planned around the Country you select. What makes Ethnic Food so interesting is the variety of foods selected, food preparation, and spices included in each dish.

At Menu Maker Catering, we specialize in customizing each event to the needs of the client, which includes, many times, ethnic foods.

Consider a themed station, complete with a Pasta Bar, Shrimp and Grits Station. Or choose a selection of ethnic appetizers, such as Potato Latke, Chorizo Manchego Bites, Asian Potstickers or Tomato Mozzarella Skewers with a Balsamic Reduction. Don't forget that a buffet meal can also be selected, such as Cuban Beans and Rice with Pork and Fried Plantains.

Southern Style Theme: Shrimp and Grits

German Theme: Potato Latke

Spanish Theme: Chorizo Manchego Bites

Asian Theme: Asian Potstickers

Italian Theme: Tomato Mozzarella Skewers

Cuban Theme: Black Beans and Rice, Pork and Fried Plantains

The possibilities are endless. Don't forget to select a decor to compliment your menus. Check out party websites such as Oriental Trading or Shindigz for suggestions. We like to use candles, linens and natural elements to complete the ambiance of a setting.

Contact us today to schedule your next themed event. 615-791-9779

2nd Annual Bridal Show and Tasting - 2-20-10

noreply@blogger.com (Menu Maker Catering) — Mon, 08 Mar 2010 20:44:00 +0000

On Saturday, February 20th, 2010, Menu Maker Catering hosted a Bridal Show and Tasting at the Homewood Suites in Brentwood, TN. The show vendors list included: Homewood Suites, Dove Wedding Photography, Music City Tents and Events, Spangler Entertainment, Chase Rivers Flair and Susie's Sweets.

This was a small, intimate show. We were able to spend time with each bride and answer their questions regarding catering and how to make a wedding run smoothly on all aspects.

The food served included a delicious Shrimp and Grits Station manned by our own chef, Callie Cottrell.

The Orzo Pasta and Vegetable Skewers were enjoyed by everyone, including vegetarians.

Thai Chicken Skewers is our personal favorite item. Tender chicken pieces were served on skewers with a Spicy Peanut Sauce drizzled on top.

As always, our Imported Cheese Display did not last long. The display included an assortment of Baked Brie with Blackberry preserves, Walnut Cheese Logs and Marinated Fresh Mozzarella, along with our fresh Crostini and Crackers.

This show was a great success. This will be a semi-annual event. Watch out for our next Bridal Show and Tasting in the fall.

Durego: Valentine Event - 2-14-10

noreply@blogger.com (Menu Maker Catering) — Fri, 26 Feb 2010 22:31:00 +0000

On Valentine's Day, Menu Maker Catering created an intimate candlelight dinner menu for Cool Spring's newest venue, Durego. Durego is a new, high end special event space with 8,400 square feet that accommodates up to 350 guests. It is located in the old Copeland's restaurant on Westgate Circle in Brentwood.

The evening included live jazz music as couples enjoyed a delicious meal from Menu Maker Catering. The menu included a 4 course meal consisting of an appetizer, salad, entree and dessert.

MENU:

Appetizer
Artichoke Gratin with Fresh Crostini

Salad
Mixed Baby Greens with Toasted Walnuts, Dried Cherries, and Crumbled Gorgonzola Cheese with Champagne Vinaigrette

Main Course
Chili Brown Sugar Rubbed Beef Tenderloin and Dijon Salmon, served over Wild Mushroom Gemelli with Fresh Asparagus

Dessert
Chef's True Love Inspired Assortment

The lovely flowers were provided by Elaine McCord Designs and Jimm Wright Designs.

Comfort Foods: Have fun with your menus

noreply@blogger.com (Menu Maker Catering) — Thu, 04 Feb 2010 20:29:00 +0000

Your party menus do not have to be plain and boring. They need to reflect your taste and style.

Comfort foods are a recent trend. People want foods that look and taste good. Comfort foods are familiar, simple foods that are often related to memories of childhood. Today's comfort foods feature up-to-date presentation and high quality, fresh ingredients.

My favorite comfort food is mashed potatoes. They can be served as a potato bar, complete with all the toppings. Try serving them in a martini glass. Mini-Twice Baked Potatoes are also popular as well.

Other comfort foods include: Beef and Cheddar Sliders, Baby BLT's, Pork Loin with Corn Pudding, Pineapple Chutney and Green Beans, and of course, the All-American Favorite, Three-Cheese Macaroni and Cheese.

Menu Maker Catering on Youtube!

noreply@blogger.com (Menu Maker Catering) — Thu, 03 Dec 2009 22:40:00 +0000

Don't forget to maximize the screen!

How NOT to go crazy at your own holiday party

noreply@blogger.com (Menu Maker Catering) — Tue, 24 Nov 2009 16:29:00 +0000

The holidays are upon us. As a caterer, I see people panic over the task of entertaining. However, entertaining CAN be fun and easy with proper planning and preparation. Here are 5 tips to make this holiday season stress-free for any host or hostess.

1. Start planning now

The first step is to create a master plan. Advance planning prevents a mad rush at the last minute. After deciding the event details and guest list, start working on your menu. The food and drink are your party’s most important ingredient. Be sure to plan a menu that your kitchen equipment can handle. For example: DON’T cook all hot food items for 50 people if you only have one small oven.

2. Keep the menu simple

Try to pick a variety of colors and textures. Don’t make things too hard. If you have complicated main dishes, choose simple appetizers and side dishes. Also, keep in mind the number of people you are serving, don’t make too much food, but also, make sure there is enough. Also, Remember that not everyone will eat everything. (Except for Uncle Bud, maybe).

3. Shop smart

Shop for your party in stages. Buy all the non-perishable items early. Organize and plan for all of the equipment you will need for cooking and serving. Don’t let the food be the only important thing… and most importantly, don’t forget the presentation.

4. Set a gorgeous table

Pre-set the table ahead of time on the day of the event. Label all serving pieces for your menu. A beautiful table makes food elegant and inviting. Be creative. If you have limited serving pieces, use decorations to compensate. Tablecloths and color add drama to your party. Search for old linens at antique and thrift stores. I have used patterned sheets, scarves and even old quilts to enhance a table setting. Your centerpiece can be flowers, fruits, vegetables, or even a bowl of Christmas Tree ornaments. Use greenery, leaves or candles. Candles work well in apples, pineapples or glass containers of different heights.

5. Don’t try to do it all yourself

Prepare as much as you can ahead of time. Use foods such as peeled carrots, sliced cheeses and pre-baked breads. Also, ask friends or family to help cook or bring their own favorite dishes. The idea is to minimize your efforts so you haven’t exhausted yourself before the party even begins.

If all else fails, you can always pick up prepared items from your favorite caterer or local grocery store.

Holiday Menus Now Available!

noreply@blogger.com (Menu Maker Catering) — Wed, 21 Oct 2009 22:10:00 +0000

Menu Maker Catering is pleased to announce that we now have our Holiday Menus on our website. With the Holiday Season quickly approaching, Menu Maker brainstormed ideas for tasty selections and Holiday Meals for Corporate Holiday Parties, Private Holiday Parties and other Social Holiday Events. Our calendar is filling up quickly, so if you would like Menu Maker Catering to service your Holiday Event, send us an inquiry, TODAY!

Below are some pictures of past Holiday Parties that Menu Maker Catering has served.

Menu Maker Catering is a part of Wedding 101: (615) 791-9771

2nd Annual Trey Gray Tee Off for a Cure: September 25th, 2009

noreply@blogger.com (Menu Maker Catering) — Thu, 01 Oct 2009 19:44:00 +0000

On September 25th, Menu Maker Catering provided dinner for a fundraiser for Huntington’s Disease. Trey Gray is an award-winning drummer for the country music duo, Brooks and Dunn. The purpose of this event was to raise money and awareness for HD, a heredity and incurable neurological disease that affects over 14,000 Tennesseans, including Trey. This event raised over $50,000 for research, education and support services for HD.

The morning showers did not dampen the spirit of the event. The scenery contributed to the euphoria of the evening. The dinner overlooked a lovely garden.

The meal began with passed appetizers, including Spicy Tomato Bruschetta and Cucumber Rounds, topped with Capers and White Bean Hummus. The appetizers were cool, yet refreshing after a full day of golf.

The dinner buffet included an Oriental-Style Mixed Green Salad with Mandarin Oranges, Red Onions, Crisp Rice Noodles and Homemade Sesame Soy Vinaigrette. The Grilled Chicken was served with Tomato Mushroom Au Jus. We also served Orzo Salad with Fresh Spinach, Pesto and Craisins. The dessert was a Carolina-Style Bread Pudding with a Bourbon Custard Sauce.

Menu Maker Catering was thrilled to be a part of this worthwhile event. We hope that the awareness of this disease and others like it will continue to spread. We will look to participate in other fundraiser events throughout the year.

Our Tasting at Homewood Suites on 8-19-09

noreply@blogger.com (Menu Maker Catering) — Wed, 02 Sep 2009 17:24:00 +0000

On August 19^th, 2009, Menu Maker Catering partnered with the Homewood Suites Hotel in Brentwood to have our first annual food tasting event. This was a way to show our products for both new customers and old friends. We had 75 guests that joined us for this event.

The Homewood Suites is a very lovely and convenient setting, perfect for our event. The staff was friendly and accommodating to our needs. They have several meeting rooms for up to 50 people.

The attendees enjoyed a Mini-Slider Station with many toppings, most popular was the Caramelized Onions and Special Sauces.
Stuffed Mini-Red Potatoes with Gorgonzola and a Balsamic Glaze were had by all and their richness savored.

As always, the Imported Cheese Display with Brie and Blackberries did not last long.

The Mozzarella and Tomato Kebobs were a show-stopper.

We also included Vegetarian and Vegan options for some of new clients. Those delicacies were raved about by our non-vegetarian attendees surprisingly, along with our Vegan/Vegetarian Clients. Cucumber Rounds with Rosemary White Hummus and Capers were a favorite.

Rounding out the menu was an assortment of in-house made Pastries and Desserts. The Vanilla Mint Tea Cakes were unconventional, but hard to resist. And the Chocolate-Covered Strawberries were just right for a satisfying, yet light dessert.

Overall, the event was a success with the number of guests higher than we expected. Everyone enjoyed a delicious lunch and made some new friends and business acquaintances as well as catching up with old friends.

Jill and Zachary Loman: Our First Vegan Wedding Reception 8-15-09

noreply@blogger.com (Menu Maker Catering) — Thu, 27 Aug 2009 20:07:00 +0000

Weeks of preparation went into Jill and Zac’s wedding dinner. It was a special occasion being both animal and planet friendly. The menu consisted of vegan options, containing no meat, eggs or dairy products. Vegans use protein substitutes such as tofu, beans, and lentils in their diet.

The buffet highlighted the life philosophy of the bridal couple. The wedding reception was set in a tent with an amazing backdrop of a lovely lake in the backyard of a private home.

The reception began with a refreshing beverage bar, including strawberry lemonade, fruit tea, and sweetened iced tea.

Our staff passed trays of tomato bruschetta, grilled tofu kebobs with a sesame glaze, and cucumber rounds with white bean hummus and capers.

The dinner buffet included a variety of fruits, vegetables and pastas. We received great praise for our grilled vegetable kebobs over orzo pilaf. The customized penne pasta with fresh vegetable marinara and vegan mozzarella was a hit. Most guests could not tell that the mozzarella was not a dairy product. The oriental salad was full of fresh veggies with toasted peanuts and rice noodles.

Most people think that vegan food lacks taste, but the key is to use proper preparation and seasoning. For example, the tofu kebobs are cooked twice to give proper carmelization and to improve texture.

We loved working with Jill’s event coordinator, Susan Poteet. Our chef enjoyed creating the menu for this reception and looked upon the challenge as fun. In fact, we have added a complete vegan and vegetarian section to our menu. Below is an excerpt from a wonderful letter of recommendation from Mari Wussow, the mother of the bride.

"From the beginning, you were not only willing, but enthusiastic. Your suggestions, time, research, quick availability to answer questions, willingness to listen, and the time you dedicated to our planning meetings were very professional.

We had guests from 19 states that enjoyed the fruits of your labor, none of whom had ever experienced a vegetarian (let alone a vegan) reception prior.

Susan Poteet, our planner/coordinator, mentioned on numerous occasions during the months prior to the event the ease of working with you and your staff.

On the wedding day, many of our dear meat-eating friends, and men who can't fathom a meal without meat, were well satisfied!

Our thanks to you for a memory-making presentation and deliciously unique array of dishes; and our gratitude to you and your staff for your part in putting the happy smiles on the faces of the bride and groom!"

Amanda (Rambo) and Alexandre Sckorohod Wedding at Belmont Mansion - July 18th, 2009

noreply@blogger.com (Menu Maker Catering) — Fri, 07 Aug 2009 00:56:00 +0000

Menu Maker Catering recently catered a wedding reception for Amanda and Alexandre Sckorohod, at the historic Belmont Mansion in Nashville. Our new assistant manager, Jessica Toomey, shined leading the event. Jessica has extensive catering experience and a culinary degree with baking and pastry emphasis. We are thrilled to have her as part of our team.

The menu was straight forward with our Chocolate Cheese Ball being the exception.

The bride specially requested it, and we served it with Cappuccino Thins and Chocolate Graham Crackers. It was a big hit, as well as the Chocolate-Dipped Strawberries and our Brie with Special Blackberry Sauce.

The Belmont Mansion is such a lovely venue for a wedding. Built in the 1800's, the mansion is rich in history, as well as rich in its decor. Beautiful hues of red and gold are lavishly displayed throughout its decorations.

The house boasts a beautiful spiral staircase, which is perfect for a bridal portrait. Also on the grounds, there is a pretty, lighted fountain and a rose arbor. Belmont Mansion is best suited for smaller weddings, corporate events and holiday parties, which we are very anxious to host.

We look forward to working with the folks at Belmont Mansion for many years to come, as we are on their preferred caterer list.

2009 Food Trends: Smaller CAN be better

noreply@blogger.com (Menu Maker Catering) — Wed, 15 Jul 2009 22:54:00 +0000

Small plates, small plates, small plates. That seemed to be the theme.

In February, I attended the Cater Source Conference in Las Vegas, a convention for continuous education in the catering and service industry.

I had a great time watching fellow culinarians cook and discuss the newest ideas in the food industry. When my boss and owner of Menu Maker Catering, Mary Weary, and I returned to Tennessee, it was hard for us to decide where to start. We had so many new ideas for weddings, for reception dinners and new ways to play with our food.

Throughout all of the classes, there was definitely a theme of small intricate plates of food – all of your favorites, but in mini-form. Behind all the talk of dazzling small food was the gloom of the economy and its effect, and in these times, we could all use some comfort.

The thing so great about food, I thought, is its power to comfort us. Think about how nostalgic we become when we think about grandma’s home-made blueberry pie or our dad’s famous grilled ribs. So, I propose we combine these ideas when preparing fun foods for our family and friends. There is no reason you cannot take comforting classics and turn them into gourmet appetizers to please guests at your next get-together. Why not try getting an idea for a dish by simply going to the produce market and using the freshest local ingredients in a family favorite recipe.

At the conference, I saw beautiful food that had a new take on every day meals, such as Mini-Cheeseburgers, Macaroni and Cheese Bites with Green Chilis and even Mini Ice Cream Cones of every flavor.

Think about one of your favorite dishes – How can you transform that into a small plate? Maybe display it with a whimsical presentation to “wow” your guests as well as feed their need to be comforted.

You will find that there are many readily available containers for your new creations. At many retail food wholesalers, you can purchase small cups and saucers to compliment the size of your foods.

I have included a couple of recipes here to try. Remember, don’t forget to “Play with your food” and have fun experimenting. Try out new combinations – you might be surprised what you come up with and you may start a new tradition with your family and friends.

Scallion Goat Cheese grits with Sweet Molasses BBQ Pork topped with Summer Cucumber Salad

Grits

1 cup quick cooking grits

3 cups water

1/3 cup fresh sliced green onions or chives

1 cup cream or half and half

2 tsp salt

1 tsp white pepper

4 oz goat cheese

Directions: Boil water. Add grits. Cook until smooth and creamy. Add Cream. Simmer 10 more minutes. Take off heat and whisk in remaining ingredients.

BBQ Pork

2 to 3 lbs – Pork Shoulder or Pork Butt Roast – Rub outside of meat with the following

4 tbsp Brown Sugar

2 tbsp Dijon Mustard

2 tbsp Smoked Paprika

1 tsp Kosher Salt

1 tsp Black Pepper

2 tbsp Tomato Paste

2 tbsp Minced Fresh Garlic

Directions: Put into slow cooker crock pot on low for 7-9 hours until meat easily pulls apart. Remove meat and shred by hand. Reduce liquid by 2/3 and add ½ cup dark molasses to create sauce. Pour back over meat.

Cucumber Salad

1 ½ cups diced seedless cucumbers

Half of one small red onion diced

2 tbsp rice or cider vinegar

2 tsp sugar

2 tbsp fresh Cilantro minced

1 tsp salt

To taste – fresh cracked black pepper

Directions: Combine all ingredients.

Article Written by Chef and General Manager, Callie Cottrell, of Menu Maker Catering - to be featured on the Isurf Brentwood Website.

Menu Maker Catering is a part of Wedding 101: 615-791-9771

What is the difference between a full service and self service buffet?

noreply@blogger.com (Menu Maker Catering) — Thu, 25 Jun 2009 18:03:00 +0000

Buffet
A buffet is a meal where guests generally serve themselves. It has become popular for less formal meals where the guests can choose their own portions. You are able to feed a larger number of guests with fewer wait staff. With buffets, the food generally keeps the heat for a longer period of time. Buffet meals allow for more mingling and tend to be more popular in the South.

Self Service Buffet
A self-service buffet is set up so that everything is self-served. This includes beverages, salads and desserts. The silverware is on the buffet line.

Full Service Buffet
Full service buffets are seen when more services are required. We try to accommodate your special requests. Popular add-ons for full service buffets include preset-salads, breads, and desserts. The tables can be set with silverware, glasses and condiments, such as salt, pepper and lemon. These add-ons can dress up a meal, but not be as formal as a plated "sit-down" meal.

Menu Maker Catering is a part of Wedding 101: 615-791-9771

Jennifer and Jeff Earwood Wedding - May 30th, 2009 - West Meade Mansion

noreply@blogger.com (Menu Maker Catering) — Wed, 10 Jun 2009 17:26:00 +0000

This historic site was built in 1886, as a sister plantation to the better known Belle Meade Plantation. It has always been a private residence. It was a great location for this special event. The wedding was set in a shaded area by the stone guest house. The string quartet was set up next to the pool.

After the wedding, the guests moved to the patio to sample our Fresh Fruit and Domestic Cheese Displays.

We also featured Baked Brie with a Fresh Blackberry Sauce and our famous Bacon Cheese Dip with Home-made Garlic Crostini.

After the wedding pictures were completed, the guests had a fabulous dinner. The dinner buffet included Carved Roast Beef, Chicken Cordon Bleu, French Green Beans with garlic and almonds, Garlic Mashed Potatoes, Steamed Vegetable Medley, Mixed Green Salad with Raspberry Vinaigrette Dressing and Home-Baked Rolls.

This gorgeous cake was created and provided by Stacy of The French Confection. Stacy did a fantastic job. I am amazed at the cake "art" that she created. Her cakes are always fresh and moist.

All the flowers were furnished by Vickie Sanders of Branching Out Event Florist. I especially loved the table scapes, set to follow Jennifer's Black and White color theme. The Red Gerbers and Pink Peonies made the flowers "pop".

The wedding was coordinated by Stefanie Rose Miles of Custom Occasions. Stefanie kept all of the vendors on task and organized. She was great to work with. Many brides don't realize the number of details in planning a wedding.

Overall, the wedding was gorgeous, well-planned and memorable. The weather cooperated and made for a beautiful day. It was a pleasure working with all of the vendors to make this day the best day in Jennifer and Jeff's life.

Melissa Kenney/Jeff Sorrell Wedding at the Parthenon - Sunday, May 24th, 2009

noreply@blogger.com (Menu Maker Catering) — Mon, 25 May 2009 18:49:00 +0000

Yesterday was my first wedding event at the Parthenon in Nashville. I grew up in Nashville and remember visiting it as a child. At that time, I did not appreciate its style and grace. Just the outside demands reverance and awe-gaping expressions. What a cool place to have an event, let alone a serene event, such as a wedding. I'm sure this day will never be forgotten, not just for two special people, but for those that attended.

The wedding was performed at the base of "Athena" in the main chamber of the museum. "Athena", an armed warrior goddess, appears in Greek mythology as a helper of many heroes, including Odysseus, Jason, and Heracles. In Classical Greek myths she never consorts with a lover, earning the title Athena Parthenos ("Athena the virgin"), hence the name of her most famous temple, the Parthenon, on the Acropolis in Athens.

After the beautiful ceremony, the guests moved to the art museum for passed appetizers and a tour of the famous gallery.

The main reception was served in the Treasury Room. This summer reception menu included Fruit and Cheese Displays, Mini-Barbeque Sandwiches, Baked Onion Dip, Teriyaki Chicken Skewers, as well as Chips and Salsa. The bride selected a special Mai Tai Punch as well.

The Dessert Bar included a cupcake tower and assorted cookies.

I certainly enjoyed working with Laura at the Parthenon and hope to do many more events there. We are now a preferred vendor at the Parthenon.

Overall, the day was a success!

Menu Maker Guide to Choosing a Reception Menu

noreply@blogger.com (Menu Maker Catering) — Tue, 05 May 2009 16:18:00 +0000

Food is the spotlight of any reception. It is the most expensive purchase. People remember how the food tastes and the way it is presented. Therefore, choosing the menu is an important part of any event. I have listed 5 things to consider when planning a reception.

1. What time of day is your reception?
The time of the reception has a lot to do with the menu. It would not work to have Roast Beef at a breakfast reception. Generally, a morning brunch would cost less than a dinner buffet.

2. What type of food would you like to serve?
In planning your menu, pick foods that you and your guests will enjoy. Keep in mind special diets, allergies, etc. of your guests. Don’t plan a vegetarian wedding if only 20% of the attendees are vegetarian. Always think about adding vegetarian options to your regular menu. Look for a caterer that is willing to customize to your taste.

I have incorporated a grandmother’s special recipe or even a family’s heritage dish in my receptions. I want food to look good and taste good.

3. What is the style of the reception?
Plan your meal to reflect the style and mood of the event. You would not want to serve hamburgers at a plated formal dinner.

4. What is your budget?
Food for a special event is usually up to 50% of the total event cost. So pick foods that you love. If you are cost cutting, beef tenderloin is not an option. The price goes up with every option offered. Sometimes, a simple buffet is less expensive than heavy appetizers.

5. What food do I recommend?
I want my clients to choose a variety of dishes, both hot and cold. Keep in mind colors, textures, and flavors. Always pick at least one item to add “color” to your food line. Don’t pick a menu that has everything cooked the same, such as having everything fried. Menu Maker Catering likes to customize menus to your taste.

Menu Maker Catering is a part of Wedding 101: 615-791-9771

Wedding Show & Tasting Event Recap

noreply@blogger.com (Menu Maker Catering) — Thu, 30 Apr 2009 20:12:00 +0000

On February 28th, Menu Maker Catering hosted an event at aloft hotel. Joe Hendricks was "commissioned" to capture the event in pictures.

Our team at Menu Maker Catering connected with a lot of brides and overall, it was a successful event.

Please visit the link below to capture what took place:

http://photojoeblog.blogspot.com/2009/03/engaged-invited-bridal-event-recap.html

Menu Maker Catering can customize menus for your event. Coming soon, our website will feature more of Joe's photos.

Five reasons to use a professional caterer

noreply@blogger.com (Menu Maker Catering) — Tue, 28 Apr 2009 19:03:00 +0000

Five reasons to use a professional caterer

Save Money
Experience and training allow us to calculate the amount of food needed for any event. It can vary with the type of event, time of day, age and gender of the guests and even the event location.
Liability
Professional caterers maintain liability insurance for events. Most major venues require certificates of liability.
Safety
Professional caterers are trained in food safety and proper food handling. They are licensed and inspected by the state health department.
Make it easy for yourself
Caterers provide set-up and clean-up at your event. You are able to enjoy your event and stay out of the kitchen.
Save time
Caterers develop time lines for each event. We know some things always take longer. Many times, brides think they can cater their own wedding, but catering is busiest right before and during the ceremony.

Menu Maker Catering is a part of Wedding 101: 615-791-9771