We will work with you to create a delicious gluten free menu!
You’re planning the wedding of your dreams, and you want everything to be just right for your family, your friends and other wedding guests. Enjoying the food, music and dancing at the reception is all a part of the celebration, on your big day!
However, what do you do for guests who are allergic to peanuts or who may be gluten free? With more people living on gluten free, Paleo, or other speciality diets, what do you do?
In the wedding invitation response, you may want to include a line asking about gluten free or food allergies, so you know how many servings to create. And you’ll want to ask questions to your caterer about gluten free options.
Some easy tips:
Often Mediterranean cuisine can accommodate gluten free or vegetarian recipes fairly easily.
In addition, a taco bar can include meat and vegetarian options easily, and your guests will have the option to choose what to put in their tacos!
What to do about the cake? The traditional wedding cake is made with sugar, eggs, and gluten. Are you looking for another option? Cheesecake is one alternative to consider. Gluten free cupcakes are also another delicious option.
Here, at Catering by Design, we can easily make creative arrangements for an individualized menu that incorporates gluten free and vegetarian options!
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Catering by Design is one of the top caterers in the Raleigh, Durham, Chapel Hill area of North Carolina. We’re a full service caterer for weddings, social occasions and corporate events, serving the full triangle and surrounding areas including Pinehurst and Rocky Mount, Pittsboro and Fuquay Varina, Wake Forest and Carrboro. We’ve even been known to cater a wedding on the coast every so often.
Call us and find out how we can help you! (919) 481-2366.
Catering by Design offers a full catering service for weddings, corporate and social events!
Are you looking for a delicious recipe and healthy dish for the fall?
Catering by Design not only offers full service catering, they often receiving requests to include family recipes, we welcome the opportunity to include his own special touch to each and every recipe.
Whether you are creating a meal for the whole family or looking for that perfect holiday event dish, here is one of our special recipes. This recipe is ideal for chilly fall nights.
Try it, and let us know if it fulfills your taste buds.
Grilled Filet of Salmon Roasted Fennel and Chili Cream Serves 6
2lbs Boneless, Skinless Salmon Filet
Rub with Olive Oil, Salt, Pepper, Garlic.
Grill on Hot Grill for 3-4 minutes on each side or until done.
Remove from Grill and serve with Sauce.
Roasted Fennel and Chili Cream
4 Cups Heavy Cream
¼ cup Onion
5 Cloves Garlic
¼ cup Chopped Roasted Fennel
2 Roasted Chili Peppers. (vary this depending desired heat you want)
Salt and Pepper to taste.
Bring to boil all ingredients. Lower heat to medium, simmer slowly.
Let reduce until of sauce consistency while stirring frequently to prevent scorching.
Once the sauce is of the desired consistency, strain and season with Salt and Pepper.
Serve under the Salmon for better plate appearance.
Garnish with Grilled Chili’s and Slices of Grilled Fennel.
Catering by Design offers personalized tastings; be sure to book your appointment today!
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Catering by Design is one of the top caterers in the Raleigh, Durham, Chapel Hill area of North Carolina. We’re a full service caterer for weddings, social occasions and corporate events, serving the full triangle and surrounding areas including Pinehurst and Rocky Mount, Pittsboro and Fuquay Varina, Wake Forest and Carrboro. We’ve even been known to cater a wedding on the coast every so often.
Call us and find out how we can help you! (919) 481-2366.
MMMmmmm….nothing says sweet springtime has arrived like some good ol’ fashioned strawberry picking! These plump and tasty berries are abundant right about now, so we thought we’d give you a quick list of some places in the Triangle where you can pick ’em yourself. Be sure to give the location you are interested in a call for their correct hours of operation and their produce offerings:
Buckwheat Farm 2700 Holland Rd., Apex, NC 27502 www.Buckwheatfarm.com 919-303-0339
DJ’s Berry Patch 1223 Salem Church Rd., Apex, NC 27523 www.djsberrypatch.com919-600-4020
Jean’s Berry Patch 3003 NC Hwy 751, Apex, NC www.jeansberrypatch.com 919-362-5800
Porter Farms & Nursery (Willow Springs location and Raleigh location)
–3525 NC Highway 42, Willow Spring, NC 27592 www.porterfarmsandnursery.com 919-567-0504
–7615 Ten-Ten Rd., Raleigh, NC 27603 www.porterfarmsandnursery.com 919-442-7920
Page Farms 6100 Mt. Herman Rd., Raleigh, NC 27617 www.pagefarmsraleigh.com 919-596-3227
Pope’s Strawberries of Raleigh 1305 Fayetteville St., Knightdale, NC 27545919-266-3767
D & L Farms Inc. 3020 Hwy 54 West, Chapel Hill, NC 27516 www.ncagr.com/dlfarmsinc 919-929-4909
Double R Cattle Services Inc. 701 Ollie’s LaneHillsborough, NC 27278 www.doublercattleservices.com
919-949-8157
And once you’ve picked the juicy beauties, why not add them as a garnish atop a homemade cheesecake? Here’s all you need to do:
New York Cheesecake
Filling
15-8oz pkg. creamcheese softened
5 1/4 cups sugar
9 tbsp. flour
3/4 tsp. salt
15 large eggs
6 egg yolks
3/4 cup heavy cream
Combine and pour into 3 spring form pans prepared with crust
Bake @ 450 for 10 minutes
Lower temp to 175 for 1 hour
Turn oven off and open doors and let cool in oven for half hour
Remove from oven
Enjoy!
Catering By Design is a full service catering company located at 132 Kilmayne Drive in Cary, NC servicing culinary cravings throughout the Triangle.
Visit www.catering-by-design for more details regarding services, or call (919) 481-2366 to schedule a complimentary consultation.
Springtime means strawberry time! Couple some freshly picked NC berries with this NY Cheesecake recipe by Chef Greg Lewis at Catering By Design in Cary, NC.
For a cool refreshing summer salad from Catering by Design in the Raleigh area of North Carolina!
Let’s start with the vinaigrette.
Citrus Vinaigrette
Combine in a bowl:
1/2 cup Rice Vinegar
1 Fine Chopped Shallot
1 Clove Fine Chopped Garlic
1/4 cup Fresh Squeezed OJ
1/4 Cup Fresh Squeezed Lemon Juice
1 Tbls Chopped Fresh Chives
Whisk together…
Add 1 cup Olive Oil Slowly while whisking
Season with Salt and Pepper
Serve with this Spinach Salad
Ingredients
8 oz of Fresh Spinach (baby spinach if you can)
1 pint of Sliced Strawberries
Toasted Pine Nuts to taste
2 Oranges
A Handful of Crumbled Feta, or Blue Cheese, or Chicken
Steps
Cheese or Chicken as much as you like
Place Fresh Spinach in a salad bowl
Add Strawberries, Toasted Pine Nuts, and Fresh Orange Segments
Add Crumbled Feta or Blue Cheese or Chicken
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Recipe prepared by Chef Gregory Lewis owner of Catering by Design.
Chef Greg Lewis graduated from the Culinary Institute of America in Hyde Park NY, in 1986. He has been cooking for 27 years and has been in Bon Appetite, Gourmet and Ristorante Magazine. Greg and the Catering by Design team love catering events throughout the Triangle and beyond.
Call Catering by Design at 919-481-0883 for your next event.
We love what we do, and you will too!
Raleigh NC's Catering by Design Wins Best Caterer Award for 2012
Breaded Asiago Stuffed Olives is a Catering by Design favorite. Consider it for your festive parties.
Ingredients for Breaded Asiago Stuffed Olives
The Olives
18 Large Kalamata Olives Pitted and Halved
For Cheese Balls
1 cup Shredded Asiago Cheese
1/2 cup Shredded Mozzarella
2 Tbls Fresh Grated Parmesan
1 Egg
2 Tbls Flour
1 Tbls Grated Vadalia Onion
1 tsp Chopped Garlic
1 Tbls Copped Fresh Basil
Salt and Black Pepper to taste
For Breading
3 cups flour
5 eggs
6 cups Fresh Bread Crumbs
For Freezing
Parchment paper for a baking sheet*
For Cooking
Olive Oil
For Serving
Tomato Basil Coulis or your Favorite Marinara Sauce
Preparation
Set the olives aside
Make the Cheese Balls
Mix all other ingredients together in a bowl
Keep mixing until very well blended
Roll into 1/2″ balls
Line your baking sheet pan with parchment paper
Place cheese balls on parchment lined sheet pan
Place 1/2 of an Olive on top of each Cheese Ball
Set the olive slightly into the cheese
Place back on sheet tray and freeze for 1-2 hours
Remove from freezer
Bread the Olives
Set up for breading the Olives with three bowls: one for Flour, one for the Egg and one for Bread Crumbs
Crack the egg and beat it until it is all smooth
By hand or with a slotted spoon, roll the stuffed Olive in the Flour bowl
Dip it into the Egg and then roll it in the fresh Bread Crumbs
Be sure to coat each Olive well with all 3 of the items so it won’t fall apart while cooking
Place back in freezer 1-2 hours on a clean sheet pan with parchment paper
Cook the Olives
Pan fry in a pan of hot Olive Oil
Cook till golden brown
Serve the Breaded Asiago Stuffed Olives
Serve in a Martini glass with Tomato Basil Coulis** or your Favorite Marinara Sauce
Garnish With Fresh Basil
* If you have a side-by-side refrigerator a normal baking sheet may be too wide for your freezer. So improvise with a smaller container that you can line with parchment.
**Roasted tomatoes, garlic and onion, salt and pepper and a little olive oil, roast in oven, until a little charred, then puree.
Raleigh NC’s Catering by Design Wins Best Caterer Award for 2012
