A New Years Eve to Remember…
We are so excited that we were able to cater the BEAUTIFUL wedding of Tricia and Alex. This was a gorgeous affair at the Winter Park Farmer’s Market that included Arthur’s famous shrimp and grits and a unique scotch and cigar Bar. We had SO much fun ringing in the New Year with this great couple and some pretty awesome vendors! Thank you Rhodes Studios for these great photographs!
Seven Layer Dip Station
Orlando WOW Awards at the Waldorf Astoria & Hilton Bonnet CreekOn September 24, Charlie Putney and Allison Chance had the opportunity to attend the Orlando WOW Awards at the Waldorf Astoria & Hilton Bonnet Creek. The event was attended by event professionals throughout Central Florida. The event space was beautifully decorated and we enjoyed a wonderful show put on by Drew Thomas Magic. Congrats to all of the vendors that took home WOW Awards! See you all next year!
Farm to Table Dinner…
On Sunday, May 1, Arthur’s hosted our first Farm to Table Dinner at Casa Feliz. At the beginning of this year, we set out on a mission to create a Farm to Table Event where our clients could invite guests to partake in a true Farm to Table Dinner. Our chefs personally select the finest locally grown and produced products from highly regarded farms in the area to create fresh and memorable local dishes.
Below is the delicious menu that we served at our first dinner and the respective farms:
Hand Passed Hors d’oeuvres
Roasted Garlic Flan with Chorizo
Topped with Salsa Verde and Pico de Gallo
Indian Spiced Gulf Shrimp
with Cucumber Riata
Family Style Dinner
Organic Baby Spinach and Arugula
(Heart of Christmas Farms-Christmas, FL)
with Candied Almonds, Plant City Strawberries,
Winter Park Dairy Bleu Cheese,
and Local Honey Poppyseed Dressing
(Webbs Wild Flower Honey-Orlando, FL)
Warm Fingerling Potato Salad
with Local Bacon
Roasted and Grilled Summer Vegetables
Peppers & Tomatoes (Pure Produce-Micco, FL)
Yellow Squash (Global Organics-Sarasota, FL)
Sweet Potatoes, Zucchini and Bi-Color Corn
Spring Onion Spoon Bread
Purple & Green Scallions
(Sundew Gardens-Oviedo, FL)
Lake Meadows Free Range
Herb Roasted Chicken
(Arthur’s Herb Garden, Green Sky Growers-Winter Garden and Kiss-im-mee’s Green Place)
Cocoa Beach Cobia
Blueberries (Winter Haven, FL)
and Organic Jersey Cow Whipped Cream
Please visit our website for more information about our Farm to Table Dinners
or call your event designer at 407-331-1993!
Arthur’s Goes Bowling!
Earlier this week our employees had the opportunity to participate in a team building activity at the local bowling alley. We closed down our office a little early and headed over to the bowling alley for some fun! The first game was a warm up round and then we started the competition!
We had four individual teams- the office, the kitchen, the warehouse and the service staff. Our employees enjoyed the time to socialize and get to know other team members, as well as eat pizza and bowl!
We are pleased to announce that our service team won the bowling competition!! Congrats to our service members for taking home the trophy!
Arthur’s Catering Takes a Trip to Lake Meadows Farm
In preparation of our first Farm to Table Dinner at Casa Feliz on May 1, we took a tour out to Lake Meadow Farms in Winter Garden. Lake Meadows is currently our purveyor for eggs and chicken. Check out the photos of our chefs having a great time during a recent photo shoot! Check back soon for more photos of our Farm to Table Dinner
Everyone wants to work at Arthur’s!
As a project at school, one of our employees’ daughters was asked what she wanted to be when she grew up,
read below for her response….
You may see Payton working for us in the next 10-15 years!
Orlando Sentinel Best Bets 2011 Winner
Arthur’s Catering is pleased to announce that we were selected as Best Caterer by the Orlando Sentinel!
To see a complete list of all of the winners, follow this link:
I Do Downtown Bridal Crawl
Arthur’s had the opportunity to participate in the “I Do Downtown Bridal Crawl” on Sunday, January 9. Our space was located in the History Center Atrium. Lori Player was inspired to do a “Breakfast in Bed” theme, so attendees enjoyed a breakfast inspired menu! Arthur’s staff passed a miniature version of Chicken and Waffles with Country Gravy and Maple Syrup. Guest also enjoyed a twist on Eggs Benedict, with Steak and Potato Hash, Poached Eggs and Hollandaise Sauce. To finish the event off on a sweet note, Arthur’s staff passed Warm Chocolate Chip Cookies with Ice Cold Milk Shots.
Thank you to the History Center and all of the vendors of the “I Do Downtown Bridal Crawl” for putting on a successful event!
For more information visit: http://www.thehistorycenter.org/bridalcrawl
Winter Park Historical Association Peacock Ball
On Friday, November 12, Arthur’s catered the 4th Annual Peacock Ball at the Winter Park Civic Center. The Peacock Ball is the main fundraiser for the Winter Park Historical Association. This year, Hugh and Jeannette McKean were honored for their work with the Morse Museum.
Mark Leggett planned a fabulous menu that highlighted the theme of the event; the four seasons. Guests were welcomed with hand passed hors d’oeuvres including Boursin Stuffed Dates Wrapped in Prosciutto, Asian Pork Meatballs and Goat Cheese Stuffed Mushroom Caps. The winter season inspired the salad course which was a Winter Citrus Salad with Orange and Grapefruit Segments, Cranberries, Fennel and Tangerine Vinaigrette. For the main course, guests dined on Filet Mignon and Grilled Shrimp with a Spring Pea Risotto Cake and Roasted Asparagus. The event ended on a sweet note with Mini Mousse Shots including Pineapple Upside Down Cake, German Chocolate Cake and Banana Pudding!
Images courtesy of Malcom Hardy
Arthur’s Voted Best Caterer by Orlando Business Journal ReadersCheck out this week’s Orlando Business Journal! On page 16, read the article about Arthur’s being voted “Best Caterer” in town! We are honored to receive the award and want to thank our clients for voting for us!
Visit http://www.bizjournals.com/orlando/ to order your copy today!
Are you still looking for ideas for your holiday party? You still have time to plan your holiday party with Arthur’s! Call us at 407-331-1993 to speak to an event designer today!
Arthur’s Pumpkin Carving Contest
In the spirit of Halloween, Arthur’s challenged its employees to use their creativity to carve pumpkins! Employees picked up their pumpkins on Tuesday afternoon and then judging occurred on Thursday afternoon. Thank you to Mr. Greenjeans Produce for donating the pumpkins to us. Everyone did a great job and we are so proud of everyone who participated.
Congratulations to our winner, Jesse Burch and our 2nd place tie, Stephen Gray and Heather Kennedy and Nancy Langgutth.
All the pumpkins lined up to be judged!
The pumpkins and their carvers!
Jessie Burch with her winning pumpkin!
2nd place tie- Stephen Gray’s pumpkin
2nd place tie- Heather and Nancy’s “Buffet” pumpkin
Complete with a “chafing dish” with Buffalo Chicken Dip and Fritos for dipping
Arthur’s Caters the Kuykendall Gardner Tailgate for the Champs Sports Bowl and the Capital One BowlOnce again, Arthur’s will cater the Kuykendall Gardner Tailgate Terrace at both the Champs Sports Bowl & Capital One Bowl, on Tuesday December 28 and Saturday, January 1. This year, Florida Citrus Sports will feature one large 45,000 square foot party tent built on Tinker Field to accommodate 3,500 guests. This tent will be climate controlled with multiple service points (food stations, bars) in the center of the tent. Once guests gain entry to the space, all food and drink will be inclusive in the ticket price.
In the past companies have been able to purchase private tents, but this year there will be an opportunity for businesses to purchase their own loft spaces that will be elevated nearly two feet off the floor with tables, sofas and their own catering/servers.
The cost for access to the space is $100 per person for general public and then $90 per person if you hold a Florida Citrus Sports Membership. Reserved corporate lofts are $1,500 plus the per person admission and can accommodate up to 60 guests per loft. Those lofts also feature customizable furniture & catering options.
Please contact Florida Citrus Sports at 407-423-2476 or Michael Strickland via email at firstname.lastname@example.org if you have any questions or to process your order. Arthur’s looks forward to seeing you at the event!
On Friday, September 17th Arthur’s celebrated employees who have been with the company for ten or more years. The event took place at the beautiful Casa Feliz in the Garden Room. The evening began with delicious passed hors’doeuvres, including a Smoked Salmon Stack and Paprika Tenderloin on Naan Bread with Piquillo Pepper Jam. Next, they enjoyed fresh Squash, Carrot and Ginger Soup with a Pecan Garnish and Homemade Crouton. The entrée course was served family style and included Beef Bourguignon, Grilled Cobia Filets, Pan Fried Yukon Gold Potatoes, Creamed Spinach and Fresh Green Beans with Shallots. The event ended on a sweet note with two delicious desserts: a Chocolate Cake and Roasted Peaches with a Crisp Topping. Each guest had a fabulous time and really enjoyed the opportunity to “be a guest”!
Arthur’s would like to congratulate the following employees on their success with the company!
Nancy F.- Bookkeeper-10 years
Julia G.- Prep Chef- 10 years
Julie N.- Executive Chef- 10 years
Stephen G.- Chef de Cuisine- 10 years
Julia J.- Service Captain-10 years
Lori P.- Event Designer-13 years
Judy V.- Service Captain- 16 years
Patty S.-Event Designer-16 years
Charlie P.- Event Designer- 18 years
Lynn B.- Party Chef- 19 years
Lisa G.- Owner- 21 years
Mark L.-Owner-21 years
Central Florida Bride Magazine
Premiere Issue of Orlando Wedding Magazine
Check out Arthur’s Catering featured weddings in the Premiere Issue of Orlando Wedding Magazine. Melody & Giorgio’s Casa Feliz Wedding and Ashley and Matt’s Wedding at St. Margaret Mary and City Arts Factory.
The Wadsworth Ranch- Orlando’s Newest Unique Venue
We had the great pleasure of working with Cheryl Beacham and Mark Wadsworth on their November 21, 2009 wedding at a barn in Rockledge, FL.
Cheryl’s vision began early on as she and Mark visited a barn in northern Florida. She fell in love with the concept of having a barn wedding. Only one problem, they needed a barn close to home and so Mark quickly got to work on constructing his fiancé’s dream-A beautiful barn in Rockledge, now known as the Wadsworth Ranch. Once construction got under way, it was time to construct a menu suited for both the bride and the groom that would encompass that southern barn wedding feel. Southern foods were on the top of the list for both Cheryl and Mark. Patty Sturgeon made sure to come up with a menu suited for both their guests and the venue. After the ceremony, the guests arrived at the barn and were greeted with Mason Jars filled with Louisiana Sweet Tea and gnoshed on some of our signature hors d’ oeuvres such as Crabcakes, Fried Zucchini with a Spicy Horseradish Sauce and Tomato Bisque Soup Shooters with a Mini Grilled Cheese Sandwich. Then for dinner, fabulous stations were setup throughout the barn staged on huge wagons with an array of southern foods. Guests chose from Pecan Crusted Fried Chicken, Black Eyed Peas, Three Cheese Macaroni and Cheese to Catfish Fingers and Hushpuppies. As the guests danced the night away, Mini Burgers and French Fries were Butlered passed.
Nu Vision in Photography, Lighting by Kaleidoscope, Tina with Designs of the Times Floral, Whispering Pines Ranch, Wedding Planner Karry Castillo with Uniquely Yours and the Malones Band completed this evening with breathtaking photos, gorgeous floral designs, wagons, horse drawn carriages, seamless planning and great music to make sure all went off without a hitch.
Congratulations to Cheryl and Mark Wadsworth and their new venue-The Wadsworth Ranch!
Does this wedding sound exactly like what you envisioned for your big day? Well now, southern brides have the opportunity to get married at Wadsworth Ranch. Contact Cheryl and Mark to book your big day at Wadsworth Ranch and visit their website at www.wadsworthranch.com.
Arthur’s Catering Green Thumb
Arthur’s Catering is sprouting something new in the front of our office, our very own herb garden. This garden is complete with Tomato plants, fresh Basil leaves, Rosemary, Sage, Parsley and Mint. Every few days our chefs come out to the garden to pick these fresh herbs to use in an array of recipes from sauces to dips and marinades. Our food has never tasted so fresh and delicious!Check out these great pics of our herb garden!
Jr. League of Greater Orlando Blue Note Ball
On Saturday, February 28, the Junior League of Greater Orlando hosted its Blue Note Ball at the Winter Park Farmer’s Market. The event raised money to put an end to childhood hunger and poverty in Orlando. Arthur’s Catering had the opportunity to cater for this great cause. As guest arrived, they were greeted with an assortment of southern-style passed hors d’oeuvres such as Fried Macaroni and Cheese Balls and an “Orange Blossom” signature drink. Then as guests bid on the silent auction items, buffet stations of Shrimp and Grits, Pulled Pork, Southern Fried Chicken and Whipped Sweet Potatoes opened. After dinner and dancing, the night ended with a Flaming S’mores Station and Key Lime and Chocolate Mousse Shots.
For more information on the Junior League of Greater Orlando visit, http://www.jlgo.org/
The Vega Group
What’s Cooking in Arthur’s Kitchen
Did you know that February 14, 2010 is not only Valentine’s Day but also the Chinese New Year. This is the year of the tiger which is the third sign in the Chinese Zodiac cycle, and it is a sign of bravery. This courageous and fiery fighter is admired by the ancient Chinese as the sign that keeps away the three main tragedies of a household which are fire, thieves and ghosts.People born in the Year of the Tiger always take pride in being different from others, and normally demonstrate their originality best in their homes. Their homes are typically filled with exotic possessions.
Arthur’s Catering would like to celebrate the Chinese New Year with two of our signature dishes-
Seared Ahi Tuna Canapé
Ahi Tuna Marinated in Citrus Essence
Seared and Sliced Thin on Crispy Wonton Crackers with Thickened Soy and Pickled Ginger
Pad Thai Station
Asian Noodles Tossed with Peanut Sauce, Carrot, Shiitake Mushrooms,
Snow Peas, Scallions, Ginger, Cilantro, Mint, Sesame Seeds and Chopped Peanuts Served in Asian to Go Boxes With Chopsticks
Were you born during a Year of the Tiger? You were if you were born in one of these years:1902, 1914, 1926, 1938, 1950, 1962, 1974, 1986, and 1998
Arthur’s Catering and OBJ
Arthur’s Catering had the opportunity once again to work with the Orlando Business Journal as they hosted their Book of Lists event on Thursday, January 28, 2010 at the Orlando Museum of Art. We had the pleasure of impressing close to 500 networking business professionals that evening with a creative menu and fabulous presentations. The menu for the evening included a Tuscan Antipasto Station, a Caribbean Shrimp and Orzo Flambé Station with Jalapeno Corn Muffins and an Under the Tuscan Sun Italian Café with Calamari Fritti and Brick Pressed Panini’s. For dessert, we set up our version of “Momma’s Kitchen” in the Grand Gallery with fresh from the oven chocolate chip cookies and mini glasses of ice cold milk.
The Book of Lists is a compilation of thousands of companies in many industry categories all over Central Florida. It includes the top companies by ranking and services, tells you what they do, who runs them, and how to reach them. Thank you to the Orlando Business Journal Book of Lists for allowing Arthur’s to impress your guests once again!
Visit http://www.bizjournals.com/bookoflists/orlando/ for more information
Beer Pairing with Arthur’s Kitchen
So you’ve heard of wine pairing but what about beer pairings? For years many have gone out to a restaurant and enjoyed a fine gourmet dinner with wine pairings at each course. From pale and blonde ales to the porters and stouts, beer pairings are becoming more popular as more varieties become readily available. To successfully pair beer with the right cuisine you have to understand the flavors of both the foods and beer and how well they mesh together. Although many experts say there are no set rules to beer pairing as there are with wine pairing, because each palate is different. In other words what tastes best to one person may not taste so great to the next. Arthur’s Catering recently had a beer pairing with Executive Chef Julie Noggle and Chef d’ Cuisine Stephen Gray using some fine beers from the Orlando Brewing Company which offers locally organic brewed beers. Mini Bacon Cheeseburgers were paired with OBC’s Pale Ale, Crabcakes and Remoulade with Red Ale and Oysters Rockefeller with Blond Ale. But savory foods are not the only pairing option, artisanal cheeses and now chocolate are on the forefront of beer pairing. So the next time you’re at the store and going for that bottle of wine, think again and grab the beer instead.
The Burnham Institute for Medical Research is finally a permanent part of the Orlando infrastructure. Governor Charlie Christ and former Governor Jeb Bush both dropped in to play a part in the October welcoming celebration along with Mayors Dyer and Crotty as well as numerous other local dignitaries.
With fourteen glorious events over three long days Burnham came in with a bang. A beautiful facility and an equally beautiful 10,000 sq ft pavilion were the venues for these Arthur’s Catering events. Beginning with a dedication luncheon for the Mandel Plaza and culminating with a high energy party in the pavilion, the events went off with an ease of efficiency and an elegant flair. Events ranged from small breakfasts and lunches for 10 to a dedication ceremony where the guest count approached 900.
Centerpieces containing models of cells and livers, service staff in lab coats and hundreds of bottles of water were just some of the elements that made these events truly one of a kind. An array of menus that included some of our signature dishes added to the uniqueness. Shrimp Caesar Salad, Shrimp and Grits and Pad Thai Stations and Short Plates with Carved Lamb were just a few of the many dishes that guests dined on over the three day affair. Arthur’s was joined by some great partners that helped to make these three days seamless~
Arthur’s Catering First Official Holiday Parties
Every year during this time, we kick start the holiday season with fabulous events held at the Orlando Museum of Arts to celebrate the Festival of Trees. A Winter Wonderland is how many have described the makeover of the museum. Every inch of the museum is filled with decorative trees, beautiful wreaths and breathtaking holiday scenes.
Our first holiday party begins with the grand opening of the Festival of Trees, a Friday evening celebration where guests are invited to view these spectacular scenes and enjoy fabulous food and drink. Arthur’s Catering has been a part of this tradition for many years and this year was no exception. We pulled out all the stops with the theme of “Florida Home for the Holidays”. From the backdrop of our station to the delicious food cooked by our very own Executive Chef, Julie Noggle. The guests dined on Cheese Grits topped with sautéed Shrimp served in a martini glass with a corn bread skewer.
Then came the Holiday party for the YMCA to thank all of their donors. This year, Lori Player, planned a menu that was fitting for the theme. As the guests arrived, they gazed upon palm trees adorned with twinkling lights and our edible oversized Pineapple Palm Tree pierced with assorted cheeses. Then throughout the museum were various drink stations that offered cucumber and rosemary flavored water, creamy hot chocolate and warm apple cider. And lastly, a candy land buffet of desserts fit for all ages complete with a Fruit Flambé Station, Flaming S’mores, Cakes, Mini Dessert Parfaits and a Cupcake Christmas Tree.
Here’s to another successful holiday season!!
Arthur’s Catering and Florida Bride Magazine
Arthur’s Chef’s Open House
Experience Arthur’s Our guests at this past Sunday’s Chef’s Open House got to taste what’s new and fresh on our menus and meet our exceptional service and culinary team. Sharing ideas with others who are planning parties and experiencing being at an Arthur’s event is what this quarterly party is all about. See the variety of gorgeous tabletop presentations from the event in the Photo Montage by Liga Photography. There were several vendors who helped to create the perfect setting to relax and enjoy what makes Arthur’s the life of the party. Call us to meet with an event designer and attend our next fantastic Chef’s Open House. Hope to see you there!
Here are the vendors that helped make this afternoon complete:
DJ Joe Magic with Orlando Event Pros
Bienvenidos a Costa Rica!
Every year the First United Methodist Church of Winter Park plans a mission trip to various countries such as Mexico, Costa Rica and Kenya to help build and better certain areas of these countries. This year, owner of Arthur’s Catering, Mark Leggett and his wife led a mission’s team of 23 people to southern Costa Rica to work on multiple projects, some of which they had begun the year before. These included the building of a Methodist church and parsonage, the completion of a Christian retreat center as well as a 4 day Vacation Bible School for the kids who were on their winter break. Mark and the missionaries met some of the nicest, most welcoming people who made them feel as much a part of their lives as their own family members. Even though Costa Ricans are considered very poor by American standards with a family income of less than 5000.00 in southern Costa Rica, a British non-government agency, stated that by formula, Costa Rica is one of the happiest, greenest countries in the world.
Now for the cuisine, since we are a catering company, I could not go without mentioning the food of Costa Rica and the experiences of Mark and his fellow missionaries. There is a lot to be said about a country that is nicknamed the country of “no artificial ingredients”. Costa Rica is a very green country where conservation and sustainable foods abound. The Costa Rican people cultivate their own fruits, vegetables, meats, dairy and coffee products. I can truly say that they live off of their land. Almost everything that is consumed is locally grown and cultivated by their own people. Most meals in Costa Rica are centered around gallo pinto (or gallopinto) which is considered the national dish of Costa Rica and Nicaragua. Gallo Pinto is a combination of rice and black beans fried together with spices such as onions, cilantro and peppers. This type of dish is often served with fresh fruits and vegetables. Mark tells me a few of his favorite dishes included a cabbage and beet salad served with pan fried Corvina (which is a commonly served local fish), smashed black beans and fried plantains. Another favorite was the dessert, Cajeta de coco or Costa Rican Coconut Fudge, which is a fudge made of coconut and orange peel. Some other meals that the team gnoshed on during their stay were Roasted Pork (Pernil), Rice with Chicken (Arroz Con Pollo), Smashed Yucca, Corn Pancakes (Chorreadas) and Rice with Lizano Sauce. I must take a moment to talk about this infamous Lizano sauce. Similar to the Picante of other Latin American Countries, Mark tells me that this is one of the best. With its slightly sweet but often spicy concoction of cumin and pepper, this sauce can be found in most restaurants and homes alike. Lizano sauce can be used on anything and complements almost every dish from the eggs at breakfast to the rice and beans at night, much like our ketchup here in the states.
From the warm Costa Rican people to the fabulous cuisine, to the endless amounts of cultivated crops, it’s no wonder this country has been named the happiest, greenest country!
If you are interested in learning more about mission opportunities in Costa Rica go to http://www.costaricamissionprojects.com/.
Don’t you just love it when a look comes together!
On her quest to take a meaningful family vacation that was going to create lasting memories and an appreciation for life, one of our very own, Lisa Bruttell Grant decided to go on a farming tour through Western North Carolina with her husband and daughter.
This idea started months before as she was trying to plan the perfect vacation, when she came across an organization by the name of Appalachian Sustainable Agriculture Project.
From their website she learned that this organization is partnered with Slow Foods Asheville and her curiosity grew. She wanted to know what “Slow Foods” was all about and so she began to research. Slow Foods produce clean foods that do not harm the environment, the health of humans or animals. The Slow Food Movement was begun to support the consumers need for healthy and clean foods. After searching around the ASAP website, Lisa came across a link for “The Family Farm Tour” and her vacation plans began to take shape.
Her first stop was the Flying Cloud Farm located in Fairview, NC Here the family was given a tour and learned all about working on a farm. Their products are available at local markets, a roadside stand and through “You-Pick” which allows folks such as Lisa and her family to walk through and pick the products they wish to eat.
Next they visited Hickory Nut Gap Farm, located in Fairview, NC and learned all about this 4th generation farm which produces produce such as apples and raises hormone and antibiotic free meats to include grass fed beef, lamb and pasteurized chicken and pork. Then it was off to Highlander Farm, also located in Fariview, NC where the owners demonstrated how they use border collies to heard the sheep towards the call of the owners voice in an almost dance like rhythm.
Lastly, to support these farms and the slow food movement, Lisa and the family ate at some of the local eateries such as The Early Girl Eatery in Asheville, NC, the West End Bakery in West Asheville and Bouchon in Asheville.
Once they were home, her daughter told her that the vacation was all about food and she was right, but it wasn’t just about “food”, it was about so much more and with this Lisa knew she had planned the perfect vacation!