Trumps' NEW Cheese Board Presentations

So, today at Trumps Catering, we're working on some new cheese boards.  One is a savory cheese board with artisan sausages, herb roasted almonds, mixed Greek olives and I'm thinking about adding a small gherkin pickle.  

The other board is a soft cheese board and would include Brie, Camembert cheese, a mild soft Blue Cheese and we're still working on the 4th cheese, probably a goat cheese of some kind.  The soft cheese board would be served with a fruit paste or maybe honey comb, dried fruit and also the roasted nuts.

Here are some photos of a recent savory board we did. 
The centerpiece is a waxed round of Manchego Cheese, which was mostly for looks but if someone had taken a knife to it, it would have been OK.  We also served a Blue Cheese, a soft Boursin, Brie with Pepper Jelly, Smoked Gouda, Herbed Havarti and Baby Swiss.  The sausage we served on this presentation was a garlic and baby fennel. 

Instead of crackers, we're serving the boards with flat breads and thin wafers

So far, they are a hit!

Starting Back Up

So, this morning I decided to give myself 5 minutes every morning and get my blog going again.  It's hard to decide which social media project you are going to try to keep up with.  It's getting to be like crazy city traffic and what route will get you where you want to go most efficiently.  

I'm so excited and pleased with our progress on Wedding Wire.  Wedding Wire is where we decided to showcase our reviews.  And wow, do they help our business with weddings not to mention that when it gets a little harried around here, I can go to Wedding Wire to read our review and get my ego back in line.

Catering is a tough business.  We gear up all week for the weekend events and have our many strategy sessions and methods of communicating, packing vans, cooking large quantities of food, accounting for tables, chairs, linens, and supplies.   Then we divide and conquer and by Sunday night, everyone is happily exhausted and we get up on Monday morning and do it again!

In between some of the madness, we get these beautiful reviews on Wedding Wire that we all cherish and basque in and appreciate everyone who takes the time to give us feedback.

Here's a Link:  Trumps Feedback on Wedding Wire

Tasting - September 2011 - Success!

I hope you were able to attend our latest Tasting the last weekend of September! A total success! Enjoy these photos by Kevin Groover.

Summer Cakes

I don't know where the summer goes. Every summer we are so busy with wedding receptions that we turn around and school is back in session. Now, if the heat would only leave as quickly. Heat and humidity are not a wedding cake's best friend, so summer cakes make us a little nervous.

Here's some of Susan's beautiful work this summer! Enjoy!

M&K Ball

The M&K Foundation honors the memory of two Oconee County women, Melissa Norris and Karen Nasworthy, by supporting the academic and leadership development of young people in Oconee County. Since 1984, the Foundation has provided more than $150,000 in college and leadership scholarships to 145 students. If you'd like to learn more, the M&K Foundation website is: www.mandkfoundation.org

Trumps Catering has been proud to be a part of the yearly M&K Ball fund raiser since 2000. Here are some photos from another successful event, this past February:

Trumps March Tasting

I have to share the beautiful photographs I received from Wingate Downs ... thank you Wingate! I'm always so proud of the beautiful work of our staff when we have one of our Trumps' Tastings. These are photos from our last Tasting in March, 2011. Enjoy!

Beautiful Wedding Cake Samples from Pastry Chef Susan Hodges!

Busy Setting up the Buffet

Flowers from Flowerland!

Floral Centerpiece from European Floral Design!
Linens from Barron's Rental Center!

Mini Sheppherd's Pies!

Marinated Vegetable PresentationCheese Board

Salsa Trio

Fruit Presentation

Athens Jewish Film Festival at Ciné

Trumps Catering was honored to cater the 'Opening Reception' for the Athens Jewish Film Festival, held at Ciné and I wanted to share the Mediterranean themed menu that we came up with ... YUM!

Passed Hors d'Oeuvres upon Guests Arrival:
Portobella Mushroom & Fontina Cheese Pastry Puffs
Caprisé Kabobs
Hummus, Babaganoush & Sun-Dried Tomato Pesto
in Phyllo Tartlet Cups

Main Buffet:
Tossed Mixed Greens & Vegetable Salad
with Crumbled Feta Cheese & White Balsamic Vinaigrette
Roasted Chilled Vegetable Presentation
with Assorted Dips
Mediterranean Stuffed Sliced Breast of Chicken
Salmon Patties
with Lemon Caper Sauce
Golden Lentil Stew
Roast Herbed New Potatoes
Fresh Spinach & Artichoke Bake
Orange Almond Cous Cous

Carving Station:
Carved Garlic and Herb Roast Leg of Lamb
Assorted Flat Breads
Assorted Condiments:
Tzatziki Sauce and Mint Demi Sauce