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Performer Matches: 8 1/2 Souvenirs, Thee Fine Lines

1-16 of 16 results for 2 Dine 4 Fine Catering

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A New Kind of Catering
Local businesses are marrying style with substance on the wedding table.
Food Story  January 31, 2003, by Rachel Feit
"...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..."

Dinner Is Served
Two Austin takes on the supper club trend
Food Story  February 3, 2012, by Virginia B. Wood
"...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..."

Food-o-File
In praise of the pop-up, plus closings, openings, and rumor-mongerings
Food Column  February 1, 2013, by Virginia B. Wood
"...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..."

The Fresh and the Cured
Two local charcuterie wizards surf the old wave
Food Story  December 24, 2010, by Mick Vann
"...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..."

Austin Slow Burn Gourmet Fiery Foods
Food Story  August 28, 2009, by Virginia B. Wood
"...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..."

Mobile Food
Some tips on getting a foot in the door of the trailer business
Food Story  August 20, 2010, by Mick Vann
"...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..."

Food Events
Jan. 11-17
Food Column  January 11, 2013, by Virginia B. Wood
"...16-17, 7pm. Swoop House at 2 Dine 4 Fine Catering, 3012 Gonzales, 467-6600..."

Food Events
Aug. 29-Sept. 3
Food Column  August 30, 2013, by Virginia B. Wood
"...30, 7pm. Swoop House at 2 Dine 4 Fine Catering, 3012 Gonzales, 512/467-6600..."

Food Events
Feb. 15-21
Food Column  February 15, 2013, by Virginia B. Wood
"...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..."

Food Events
July 11-18
Food Column  July 12, 2013, by Virginia B. Wood
"...Sun., July 14, 7pm. Swoop House at 2 Dine 4 Fine Catering, 3008 Gonzales, 512/467-6600..."

Food Events
Jan. 18-24
Food Column  January 18, 2013, by Virginia B. Wood
"...As always, reserve by phone and BYOB. Swoop House at 2 Dine 4 Fine Catering, 3012 Gonzales, 467-6600..."

Food-o-File
Central Texas barbecue hits the big time (again), 2 Dine 4 hits Pebble Beach (again), and Pato's is open (again)
Food Column  February 6, 2004, by Virginia B. Wood
"...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..."

Readers' Picks
Food & Drink
Best of Austin Story  October 5, 2001
"...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..."

Hill Country Food & Wine Guide
by Virginia B. Wood & the Cuisines staff
Food Story  April 13, 2001
"...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..."

Critic's Picks
Food & Drink
Best of Austin Story  October 5, 2001
"...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...."

Dinner Without Tears
One busy mother's search for perfect meal service
Food Story  December 16, 2011, by Melanie Haupt
"...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..."

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