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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..."

Cookies, cupcakes, and ice creams – oh, my!
Food Column  May 2, 2008, by Virginia B. Wood
"...The trend of customizing desserts that started with mix-ins or crush-ins in flavors of ice cream has spread to cupcakes and cookies. Lori Schneider, owner of Figs Catering (, included a cupcake bar in a catered event last year, and the concept proved so popular, she ultimately had to create a new business entity to handle the demand..."

Supper Club Love
Austin's supper clubs and Valentine's Day go together like chocolate and red wine
Food Story  February 8, 2013, by Jessi Cape and Gracie Salem
"...He'll be leading a different lineup of local jazz greats each night. The full service dining experience hosted by Sterling Affairs Catering offers a tasty menu and an open bar serving wine, beer, Champagne, and specialty cocktails..."

Food Top Nines
Food Story  January 7, 1999, by Virginia B. Wood
"...ACC built commercial kitchens at its Eastview campus, where the evening classes will be under the direction of Brian Hay. Private Affairs Catering owner Steve Mannion remodeled his facility on Hancock Drive to accommodate his new school...."

Vespaio Is Still Buzzin' After All These Years
SoCo mainstay celebrates 15th anniversary tonight
DAILY Food  October 2, 2013, by Virginia B. Wood
"...Another interesting aspect of the Vespaio operation is that it has been a learning opportunity and proving ground for some of Austin’s best young culinary talent. Names of some Vespaio alums you might recognize are the following: Andrew Francisco, executive chef at Mettle; Jesse Griffiths, chef/owner Dai Due Butcher Shop & Supper Club; Jason Dodge, executive chef at Pesche; Matt Clouser, executive chef at Swift’s Attic; Zach Davis, chef at Lambert’s; pastry chef Barrie Cullinan, owner of Amity Bakery; Daniel Brooks, general manager at Mettle; Brenton Childs, general production manager of Eastside Pies: Tom Micklethwait of Micklethwait Craft Meats: Sebastien Bonneau of Countryside Farm; Janelle Reynolds, Austin’s newest Chopped champion and co-owner of @tlarge personal chef service; Olivier Calmut of Justine's and Susan Shields and Nathan Baumann, owners of DiLux Catering. [image-5] [image-6] [image-7] [image-8]..."

Farmers Market Report: March 2-3
Markets are moving!
DAILY Food  March 1, 2013, by Kate Thornberry
"...I know I have written about this before, but it seems like a good time to mention it again: the Seedling Truck, the mobile kitchen of Royal Fig Catering, which has been offering gourmet brunch (complete with house made bacon) at the HOPE Market, has expanded and is now also offering The Seedling Pantry, a stand with Chef Dan Stacy’s pantry items for sale, such as Chicken and vegetable stocks, ramen stock, seasonal jams and jellies, pickles, breadcrumbs, and spice rubs...."

The peaches are sweeter, the markets are fruitful, and the grass is greener on Jessie Street
Food Column  July 29, 2011, by Virginia B. Wood
"...Fête Accompli Catering owner Quincy Erickson was shopping at Restaurant Depot late last Friday afternoon when staff members mentioned they were sprucing up the store in anticipation of the arrival of some celebrity shoppers. Erickson left the store just at closing time and noticed a film crew and SUVs full of chefs unloading in the parking lot..."

Big in Austin, Big in Japan
If a holiday gift trend is big here this year, chances are, it was already big over there
Features Story  December 7, 2001, by Kate X Messer
"...And Pocky is not the only Japanese taste sensation you can encounter in Austin. Bubble Tea shops are popping up all over town, and likewise, we have seen an incredible emergence of Asian groceries locally, many catering to Austin's domestic fascination with sushi specifically, but also attending to the need of our local Asian and Asian-American communities..."

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