"...Frauka Baylor of Blue Trout Catering slipped through the crowd with purpose. She was busily refilling the hors d'oeuvres tray -- a classy arrangement of sweetish carrot bread layered with thick slices of pistachio-and-pear-studded duck pté..."
"...The Austin food community supports several active supper clubs, many operated by accomplished caterers. Supper club presentations can keep catering cooks and servers working between scheduled weddings and parties while providing an outlet for creative culinary expression..."
"...They also had one more thing in common – a passion for creating food their way, without the straightjacket of a regular, established menu. Local practitioners of the pop-up concept also demonstrate that independent culinary spirit: A lineup of guest chefs regularly strut their stuff at 2 Dine 4 Fine Catering's Swoop House in East Austin, selling out a variety of different menus to a huge email list; chef Sonya Coté's quirky Homegrown Revival dinners pop up in the most interesting places; and musician/cook Fiore Tedesco's new L'Oca D'Oro supper club will be taking over Franklin Barbecue (900 E..."
"...Each class ends with a buffet centered on what's been taught that day, and they all sell out in advance. The supper club is held at Swoop House, the inviting 1924 Craftsman-era location of 2 Dine 4 Fine Catering's commissary kitchen in East Austin..."
"...When Austin Slow Burn's production finally outgrew the Chuy's kitchen, Jill and Kevin were both working in the family business. They rented space in an East Austin warehouse kitchen that was home to 2 Dine 4 Fine Catering, joining other artisan food producers Out to Lunch and the Sticky Toffee Pudding Co..."
"...If you want to roam the streets and tweet changing locations, a used catering truck can go for as little as $10,000, while a new one can cost $75,000 or more. (Under a new proposal due to be enacted in October if it is approved, your itinerary must be on file with the health department; more on that toward the end of this story.) If it's a trailer you're after, a new 16-footer can be had for $16,000 or twice as much..."
"...16-17, 7pm. Swoop House at 2 Dine 4 Fine Catering, 3012 Gonzales, 467-6600..."
"...30, 7pm. Swoop House at 2 Dine 4 Fine Catering, 3012 Gonzales, 512/467-6600..."
"...Registration fee for teams/individual contestants is $30 in advance or on the day of the event. CJ's Catering will provide chili for all paying guests, who will also get to taste samples of the competing chilis and vote on their favorites..."
"...Sun., July 14, 7pm. Swoop House at 2 Dine 4 Fine Catering, 3008 Gonzales, 512/467-6600..."
"...As always, reserve by phone and BYOB. Swoop House at 2 Dine 4 Fine Catering, 3012 Gonzales, 467-6600..."
"...2 Dine 4 Catering partners Kathyrn Mathis and Steven Shallcross and a big crew of Austinites are spending this week in tents along one of the greens at the AT&T Pebble Beach National Pro-Am Golf Tournament, catering to hundreds of hungry golf fans every day. Executives of IMI, an international golf-course development outfit, were impressed with the work that Shallcross and company did catering for their Georgetown property and invited the crew to tackle the big California party last year..."
"...Headed by Rebecca Wallace and Leslie Moore for 20 years, Word of Mouth Catering is an Austin institution. From events for presidents and queens, to the opening of the Bob Bullock Museum, to the Junior League's Christmas Affair, and your neighbors next door, they have done it all..."
"...Founding chef Steve Howard now busies himself full time with the catering department of the Navajo Grill, but he's left the day-to-day operations at this very popular Hill Country restaurant in the capable hands of owner Mike Raymer and chefs Steve Goodwin, Josh Raymer, and Carmen Weininger. The Navajo cuisine is still a masterful blend of flavors from the old South, Cajun and Creole country, the Southwest and the Caribbean complemented by a well-chosen wine list..."
"...In addition to their pat Texas fare of hamburgers, fries, and shakes, they went eastlectic and now offer Pakistani, Bangladeshi, Indian, and Middle Eastern cuisine. Catering available...."
"...At one point in this delicious research, I complained to my friend that I was still having to do too much cooking, that I wanted freshly cooked, Mom-quality meals that required me to little more than reheat and serve. Her response was, "I think what you want is a personal chef." Oh, how we did laugh! But, being the intrepid food scholar that I am, I went ahead and contacted Andrew Brooks, the chef-owner of Spirited Food Co., a private meal service and catering operation with an emphasis on nutritionally balanced, low-fat meals, with lots of locally sourced green vegetables..."