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Wedding Venues in the Greater Raleigh Area

Posted in: Catering in Raleigh NC, Corporate Catering, Social Event Catering, Wedding Venues

Choosing a wedding venue in the greater Raleigh area? You’ll have a lot of choices.

If this is your first time, finding a list of venues to start with can be helpful. We’ve listed most of the venues where we cater on our Raleigh Event Venues List.

Comparing venues is more art than science. Many venues have more than one room of different sizes (and different rates).  Some have member and non-member rates. Some have a 6 hour minimum. Others are a flat rate with no hours specified. So be sure to compare apples with apples.

We’re Catering by Design and we would love to cater your event. Catering by Design is one of the top caterers in the Raleigh Durham Chapel Hill area of North Carolina. We cater events throughout the greater Raleigh area, and even into Hillsborough, Fuquay Varina, Rocky Mount, New Hill and Southern Pines.

Call us at (919) 481-2366. Find out how we can help you have the best time and happiest guests at your next event. To see a list of all the many dozens of venues where we cater throughout central North Carolina, visit our Raleigh Event Venues List.

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(Updated 3/10/2011)

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January is Wedding Planning Month

Posted in: Catering in Raleigh NC, Wedding Venues
Warm Tan Textured Table Cloth with Flower Petals and Satin Napkins

Textures and Colors are Big for 2011 Weddings

For Raleigh’s Catering-by-Design, January is definitely the biggest month for wedding planning. Couples newly engaged after the holidays make appointments to discuss their receptions. While we’re talking about food, we go over everything!

January 2011 has been very busy! Lots of appointments with couples and lots of tastings. Every year it’s a big year for planning weddings, but this year more than usual.

Any ideas why that may be? Is it that the economy is picking up? Or the excitement of the Royal Wedding this year?

As a full service caterer, we literally can prepare just about anything you want, from the fun, to the most elegant. One of our couples wanted Tomato Ketchup at the head table! Another couple wanted some foods from the old country, so they sent the bride-to-be’s mother into the kitchen with us to teach us how to make it just right!

We also have sample wedding menus and prices to give you a starting point. From there, anything’s possible. What’s your dream wedding?

Did you see our post about wedding trends for 2011?

We’re Catering by Design. We are a full service custom caterer, and we love catering weddings in Raleigh and Chapel Hill, Carrboro and Fuquay Varina, anywhere within 2 hours of Raleigh. 919-481-2366.

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Catering by Design Recipes: Chocolate Pate

Posted in: Catering by Design Recipes, Catering in Raleigh NC

Chocolate Pate

Ingredients

  • 12 oz Semi sweet Belgian Chocolate
  • 2 Cups Heavy Whipping Cream
  • Rasberry Sauce, Whipped Cream and a Sprig of Mint

Steps 

Melt the Chocolate

  • Using a double boiler, slowly melt the chocolate:
    • Use a clean stainless steel bowl
    • Do not boil the water
    • Do not let the bowl touch the hot water
    • Do not get any water in the chocolate
    • Mix the chocolate as it melts
    • Remove from heat before totally melted
  • (You may use the microwave but be sure to turn it on in short spurts, and stir in between.)

Whipping and Folding the Cream

  • While Chocolate is melting, whip the heavy cream till very firm.
  • After the Chocolate has melted and the Cream is whipped.
  • Fold together gently until fully mixed.
Chilling
  • Place in saran-wrap lined loaf pan.
  • Chill overnight.
Serving
  • Remove from pan and slice with a clean warm knife.
  • Compliment with Raspberry Sauce, Fresh Whipped Cream and a Sprig of Mint.

 

Hints when melting chocolate

 

 

 

 

 

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The Season for Marriage Proposals

Posted in: Wedding Venues
Christmas and New Years Eve are Days that Engagements are Made and Announced

Christmas and New Years Eve are Days that Engagements are Made and Announced

Between Thanksgiving and Valentine’s Day a lot of engagement proposals happen. It’s a time of celebration with families gathered together. Former President Clinton’s daughter Chelsea was engaged on Thanksgiving. American music celebrity Katy Perry was engaged New Year’s eve. Actress Christina Applegate was engaged on Valentine’s Day.

There’s lots of advice about how you should propose during the holidays? Check out this wiki all about Christmas proposals. Here’s a blog post on how to propose on Christmas Eve?  An article on New Year’s proposals. This one about getting engaged on Valentine’s Day.

How soon after getting engaged do couples begin planning their weddings? Very soon usually. Local venues get booked up quickly, some as much as a year and a half in advance.

Catering Chef and owner of Catering by Design, Greg Lewis, confirms this, “In January we get many calls from newly engaged couples. We invite them in for our free consultation and discuss wedding planning with them. We have been doing this for so many years now, we can actually help them plan the whole event.” Of course Catering by Design doesn’t do wedding dresses or tuxedos, but we do coordinate flowers, music, decorations, cakes, venues and guest gifts.

Holiday Proposals lead to Wedding Planning which leads to your One-Stop Catering Service in the Raleigh area, Catering by Design.

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Catering by Design’s Smoked Chicken & Roasted Pepper Dip

Posted in: Catering by Design Recipes, Catering in Raleigh NC
Catering by Design’s Smoked Chicken and Roasted Pepper Dip
Serves 6
1 6oz Boneless Chicken Breast
Marinade
1/4 cup soy sauce
1/4 cup Mirin (rice wine)
1 tsp. Fresh Grated Ginger
1 TBS Toasted Sesame Oil
1 tsp. Fresh Garlic
Pinch of Black Pepper
1 Medium Red Pepper
1 Shallot
1 TBLS Olive oil
3oz Montrachet Cheese
1 tsp. Garlic
1 tsp. Fresh Chopped Thyme
Salt and Pepper to taste
Combine all ingredients for the marinade.
Marinate the chicken over night in marinade. (At least 4 hours)
Rub Red Pepper and Shallot with Olive Oil and a little Salt and Pepper
Use your smoker and smoke the Chicken, Pepper and Shallot till the Chicken is fully cooked. (165 degrees internal temperature)
Shred the Chicken, Fine chop the Shallot and Puree the Red Pepper.
Combine with the remaining ingredients and mix well.
When ready to eat bake at 350 degrees till hot and bubbling.
Serve with Crackers and Sliced French Bread.
Let us know how you like it.
Email greg@catering-by-design.com
Visit http://www.Catering-by-Design.com and see what we can do for you.
Call us at (919) 481-2366

Catering by Design’s Smoked Chicken and Roasted Pepper Dip

Serves 6

1 6oz Boneless Chicken Breast

Marinade

  • 1/4 cup soy sauce
  • 1/4 cup Mirin (rice wine)
  • 1 tsp. Fresh Grated Ginger
  • 1 TBS Toasted Sesame Oil
  • 1 tsp. Fresh Garlic
  • Pinch of Black Pepper
  • 1 Medium Red Pepper
  • 1 Shallot
  • 1 TBLS Olive oil
  • 3 oz Montrachet Cheese
  • 1 tsp. Garlic
  • 1 tsp. Fresh Chopped Thyme
  • Salt and Pepper to taste

Combine all ingredients for the marinade.

Marinate the chicken over night in marinade. (At least 4 hours)

Rub Red Pepper and Shallot with Olive Oil and a little Salt and Pepper

Use your smoker and smoke the Chicken, Pepper and Shallot till the Chicken is fully cooked. (165 degrees internal temperature)

Shred the Chicken, Fine chop the Shallot and Puree the Red Pepper.

Combine with the remaining ingredients and mix well.

When ready to eat bake at 350 degrees till hot and bubbling.

Serve with Crackers and Sliced French Bread.

Let us know how you like it.
Email greg@catering-by-design.com

Visit Catering by Design, one of Raleigh’s best full service caterers. Find out what we can do for you.

Call us at (919) 481-2366

Raleigh catering service company Catering by Design's logo
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Holiday Catering Menus

Posted in: Raleigh Catering

The holiday season is here! You’re looking for holiday menus for work or your friends or your business networking group.

Let us help you figure out what your best deal is. We start with what you’re looking for and your budget, and we work with you to get what you want for the price you’re looking for.  There’s lots of choices we can work with, to make it more elegant, or more affordable, or both, elegant and affordable.

And if you’d like to order our special holiday luncheon menu for your event, here’s the menu right here! You just can’t beat the price either.

Choice of Salad: (Pick One)

Baby Green Salad with Fresh Strawberries

Feta Cheese and Citrus Vinaigrette

Seasonal Green Salad with Dried Cranberries

Walnuts and Raspberry Vinaigrette

Choice of Entrée: (Pick One)

Slow Roasted Turkey with Homemade Gravy

Chicken Breast Stuffed with Portobellos, Sundried Tomatoes

Vermont White Cheddar

Virginia Baked Ham with Brown Sugar Glaze

Sides:  (Pick Two)

Cornbread Stuffing, Mashed Potatoes, Green Beans Almandine

Sauté Vegetable Medley, Rosemary Roasted Red Potatoes

Roasted Sweet Potatoes, Chilled Cranberry Sauce

Choice of Dessert: (Pick One)

Apple Pie, Carrot Cake, Chocolate Cake, Cheesecake

Pecan Pie, Assorted Miniature Desserts

Choice of Beverage: (Pick One)

Sparkling Cranberry Punch

Sweetened and Unsweetened Tea

Lemonade

$12.95 Per Person

(For an additional $35 fee we will provide buffet linens, holiday decor and chafing dishes.)

Call today!! (919) 481-2366

Let us make your holiday luncheon a great success!!

Your holiday lunch will include disposable plates, flatware, napkins and cups.

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Catering Menus for Catering in Raleigh

Posted in: Catering in Raleigh NC, Corporate Catering

You’re looking for menus to choose from for your next event in Raleigh.

You’re planning a party, a reception, a celebration, or a luncheon. You know you’ll enjoy your event so much more if you have a capable experienced and quality caterer take care of it all for you, so you can focus on your guests.

Catering-by-Design can offer you whatever you’re looking for for catering in Raleigh. Breakfast, lunch, reception hors d’oevres, dinner and desserts. Budget menus, home-cooking, international fare, or out-and-out amazingly elegant and unforgettable food.

We’ve recently updated our Breakfast, Boxed Lunch and Buffet Lunch Menus.

Our new Wedding and Party menus are coming! Call us now to discuss what you’re thinking of. We CAN make it happen. (919) 481-2366

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Looking for “Caterers Raleigh”?

Posted in: Catering in Raleigh NC, Corporate Catering

For those of you searching for “Caterers Raleigh” we are excited to tell you that we now have 28, count them 28 buffet menus for you to choose from.
And, we’re updating our Wedding Menus and our Social Menus to give you the kinds of choices we know you’re looking for.

It’s going to take a little time to get the new menus up, but here’s the good news. If you want to find out what we’re offering, just give us a call. There’s two great things about working with us – we can do anything you ask for, and we work within your budget.

Call Catering-by-Design at (919) 481-2366 for all your Raleigh Catering needs!

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Join Us for a Wine-Tasting Dinner to Raise Funds for a Boys Orphanage in El Salvador

Posted in: Catering in Raleigh NC

Catering by Design to host Wine-Tasting Fundraiser Sunday Nov.  21, 2010

A Fundraiser Wine-Tasting Dinner for CISNA a Boy’s Orphanage in El Salvador

On Sunday November 21, the Sunday before Thanksgiving, we are hosting a fine wine five course dinner as a fundraiser to help CISNA a boys orphanage in El Salvador. We are looking to raise several thousand dollars to help these boys.

We’ll start with hors d’oeuvre at 5 p.m. and dinner will begin at 6 p.m.

Click here to see the Menu.

$75 per person gives you a wonderful evening with a first class meal and excellent wines and a donation to help us help young boys we’ve come to know through mission work in El Salvador.

Join us and let’s start the season of giving thanks and giving together.

RSVP Now by Calling (919) 481-2366

If you’re on Facebook, “Like” our Page and show your support here on the event page.

Read a little about CISNA on our recent blog post.

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The Wine-Tasting Dinner Menu for the November 21 Fundraiser

Posted in: Catering Company

CATERING BY DESIGN

WINE TASTING AND DINNER FUNDRAISER

November 21, 2010

5 p.m. Hors D’Oeuvre

6 p.m. Dinner


RSVP (919) 481-2366


Appetizer


Crispy Wasabi Tuna

Shredded Beets and Chili Garlic Sauce

Wine Selection



Salad


Arugula, Citrus Vinaigrette

Roasted Apples, Garlic Walnuts

Toasted Montrachet Croustade

Wine Selection


2nd Appetizer


Wild Mushroom Ragout

Wilted Spinach, Crumbled Gorgonzola

Charred Tomato

Wine Selection


Main Course

Roasted Duck Breast

Sun Dried Cranberry Risotto, Mushroom Cigar

Rosemary Pear Sauce

Wine Selection


Dessert


Chocolate Pate

Peanut Butter Mousse

Raspberry Coulis

Wine Selection


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