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Boutique Wedding Catering in Austin by Royal Fig

by Eric Hegwer on 5 October, 2009

Every so often you meet one of those guys. In this case it’s the husband and wife team of Kristen and Dan. The two of them are Royal Fig Catering.
I like to think I’ve got a pretty developed palate. My regular readers know that I like to eat, and am well traveled. I’ve been to some of the best vegetarian restaurants all over the world, and the meal provided by Dan was just as good as any I’ve had. Seasonal ingredients? He used them. Unique techniques, he knew them. Mad Cooking Skills – foshizzle. That’s what working for some of the best chefs in New York city will do for you, I guess.

Thanks guys for a great night, amazing food, and good company.

Oh yeah, if you are in need of some catering, check out their website, and give them a call. They have worked a ton of weddings, catered a bunch of private events, and know what to do.

Chalkboard with ingredients

Chalkboard with ingredients

Grating white chocolate into a soup

Grating white chocolate into a soup

Was this one of the best soups I've ever had?  You bet it was.  A Celery Root and White Chocolate Soup (White Chocolate has a lot of fat and is great in soups)

Was this one of the best soups I've ever had? You bet it was. A Celery Root and White Chocolate Soup (White Chocolate has a lot of fat and is great in soups)

The next course was a Pan seared scallops - I didn't eat them as I am a vegetarian, but my wife said they were amazing!

The next course was a Pan seared scallops - I didn't eat them as I am a vegetarian, but my wife said they were amazing!

If you really know me, you know I love pasta.  This Oricchetti with Parsley Root and Carrot in White Wine Cream Sauce, was divine.

If you really know me, you know I love pasta. This Oricchetti with Parsley Root and Carrot in White Wine Cream Sauce, was divine.

Dan made me a special plate of this without the duck.  He even went the extra mile and used vegetable broth for the base of the polenta and greens.

Dan made me a special plate of this without the duck. He even went the extra mile and used vegetable broth for the base of the polenta and greens.

mmm mmmm good

mmm mmmm good

{ 1 comment… read it below or add one }

Kelly October 6, 2009 at 8:06 pm

Oh my gosh, the food looks lovely!

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