Straight from our new Spring/Summer 2018 issue, we’ve partnered with some of North Texas’ most sought-after food experts to create Foodoir, an editorial full of mouth-watering dishes and bites to certainly delight any palate! Vouv Dallas played host to our tasty plates along with Andrea Elizabeth Photography who captured all of the mouth-watering images below! From hors d’oeuvres to custom cocktails, scroll through and be sure to check out our digital magazine to find out more about the DFW catering companies behind all of these delicious options available to you and yours at your reception! Enjoy!
Photos // Andrea Elizabeth Photography
Gil’s Elegant Catering – Sweet and Spicy Jalapeño and Apple Pork Tenderloin
Pan seared oven roasted pork tenderloin with sautéd apples and a jalapeño, apple chutney.
Beyond the Box Catering – Summer Toast Station
Rustic sourdough topped with heirloom tomato, opal basil and fresh local mozzarella and Texas toast with avocado, cilantro, sprouts, sunflower seeds and sweet onion jam. House made buttermilk biscuits with maple glazed pork belly, bleu cheese spread, Texas peaches and arugula.
Macklin’s Catering Co. – 1855 Aged Wood Grill Duck Breast
Pink peppercorn pickled grapes, beet powder and puree, 15-year balsamic honey with lemon squash caviar.
Kent Rathbun Catering – King Salmon
King salmon, lobster ravioli with saffron vin blanc
Culinary Art Catering – Tuna Tartare
Tuna tartare with red and yellow beets and roasted cashews
Vestal’s Catering – Spicy Grilled Chicken
Tequila citrus grilled chicken with pineapple pico, Oaxacan rice and roasted pinons with house made pickled vegetables and ancho market vegetable hash
HD Liquid Catering – Grape Caper Cocktail
The Grape Caper is a tequila based citrusy cocktail (much like a margarita) topped with sparkling wine for effervescence and strategically placed capers and caper brine that give it an extra element of depth of flavor. Start with a rim chilled martini glass with smoked sea salt. Combine tequila, lemon juice, grapefruit-infused agave demerara. Shake. Pour into martini glass. Top with sparkling wine. Use pipette to uptake 0.15 ounce herb infused caper brine and inject directly into bottom of cocktail. Garnish with herbs and fried capers.