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In the new Fall/Winter 2016 issue of Brides of North Texas, we teamed up with some of DFW’s best caterers to create this beautiful On The Menu editorial at Sixty Five Hundred. Creating a menu for your wedding day has never been so easy. With daring pairings and colorful combinations, these dishes make our mouths water. For all your catering needs, these caterers will be sure to please!

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Jumbo Gulf Shrimp – SMU Catering

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Autumn Squash Melange – SMU Catering

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Fresh Guacamole – El Fenix

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Fajita Feast – El Fenix

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Honey Fig & Blue Cheese Tart – City Club Fort Worth

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Lobster Ravioli – City Club Fort Worth

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Filet with purple potatoes and pan seared scallops – Gil’s Elegant Catering

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Mini pancake & sausage stack – Gil’s Elegant Catering

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Chicken Ballantine – Culinary Art Catering

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Vegetable Terrine – Culinary Art Catering

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Crepe Quiche Lorraine – Farm to Market Catering

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Blackened Gulf Red Snapper – Farm to Market Catering

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Manchego Grilled Cheese – Kent Rathbun Catering

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New Zealand Lamb Chop – Kent Rathbun Catering

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Organic Mixed Greens – Bonnell’s Restaurant Group

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Duck Sausage on Crostini – Bonnell’s Restaurant Group

 

Be sure to pick a copy of the newest Brides of North Texas issue to see the full, delicious spread on page 219. Thank you Jessica Quadra Photography for capturing these dishes so beautifully and leaving us all hungry. Cheers!

 

FEAUTURED VENDORS

catering | Bonnell’s Restaurant Group, City Club of Fort Worth, Culinary Art Catering, El Fenix, Farm to Market Catering, Gil’s Elegant Catering, Kent Rathbun Catering, SMU Catering

photography | Jessica Quadra Photography

venue | Sixty Five Hundred

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