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Farm-to-table Feast

With a focus on sustainable, local ingredients, Austin’s top caterers showcase the season’s freshest flavors.

Alfred’s Catering
Bacon-Wrapped Pork Loin with Potatoes and Grilled Vegetables
Pork loin is seasoned with fresh basil, rosemary, sage, fennel and garlic, wrapped with woven applewood-smoked bacon, and roasted. The entrée is accompanied by duchess potatoes with azafran and mini peppers, grilled and roasted zucchini, yellow squash, red peppers, carrots and mushrooms, and roasted roma tomatoes with fresh basil and mozzarella. (Pictured below, top left)

Pearl Snap Cuisine
Medallions and Heirloom Vegetables on Hot Rocks
Small meat medallions and heirloom vegetables sizzle on a large stone. Salt shakers feature assorted seasonings, spices and fresh herbs, and a chimichurri sauce is available for topping. (Pictured below, top right)

Catering with a Twist
Sweet-Tea Brined Smoked Pork Tenderloin
Smoked and brined in sweet tea, the pork tenderloin is served with red wine and mushroom demi-glace over red quinoa hash, with fresh baby spinach and white aged Wisconsin cheddar. The entrée is accompanied by haricot verts with roasted red peppers. (Pictured above)

Urban Cowboy Southern Fusion
Beet Chips with Goat Cheese
Red and golden beet chips are topped with goat cheese, candied pecans, macerated strawberries and a balsamic fig glaze. (Pictured below, bottom right)

Primizie Catering
Deep Eddy Lemon Vodka-Infused Chicken
Chicken is infused with Deep Eddy Lemon Vodka and seasoned with thyme, charred lemon and fig glaze. The entrée is garnished with herbs and fresh figs, served alongside crispy polenta, blistered garlic, heirloom tomatoes and spring vegetables. Pair with a thyme-infused sparking lemonade and vodka cocktail. (Pictured below bottmo left)

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