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!
Jumbo Gulf Shrimp – SMU Catering
Autumn Squash Melange – SMU Catering
Fresh Guacamole – El Fenix
Fajita Feast – El Fenix
Honey Fig & Blue Cheese Tart – City Club Fort Worth
Lobster Ravioli – City Club Fort Worth
Filet with purple potatoes and pan seared scallops – Gil’s Elegant Catering
Mini pancake & sausage stack – Gil’s Elegant Catering
Chicken Ballantine – Culinary Art Catering
Vegetable Terrine – Culinary Art Catering
Crepe Quiche Lorraine – Farm to Market Catering
Blackened Gulf Red Snapper – Farm to Market Catering
Manchego Grilled Cheese – Kent Rathbun Catering
New Zealand Lamb Chop – Kent Rathbun Catering
Organic Mixed Greens – Bonnell’s Restaurant Group
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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