Customer Review

"Thank you so much for the food, it was an absolute hit! You were spot on about the ratatouille lasagna, I think it went faster than the chicken florentine. Don’t get me wrong, everyone loved the chicken, but the lasagna was a surprise favorite. We definitely look forward to trying out other items on the menu!"

Marie Gonzalez
Scientist
Molecular Biology Reagents

 

Date of Event: 3/8/2012

Tasting in Bastrop Texas

512 Catering was honored to provide a tasting for a great group of ladies in charge of a Gala for a Non-Profit organization in Bastrop, Texas.  Once the event is officially booked, we will share all the details!



Chef Eric Warshauer, serving up his beautiful Bacon Glazed Cornish Game Hen.


Bacon Glazed Cornish Game Hen.


Chef Eric Warshauer tending to his Pepper Crusted Top Sirloin (with Marsala Sauce) while Cook Jon Guy gets the Green Beans Almondine & Vegetable Medley ready for the tasting.


Chef Eric Warshauer, cutting up his beautiful Bacon Glazed Cornish Game Hen.


Bacon Glazed Cornish Game Hen
Pepper Crusted Top Sirloin with Marsala Sauce
Caramelized Onion Mashed Potatoes
Green Beans Almondine
Vegetable Medley
Shrimp Ceviche (not pictured)
Goat Cheese and Onion tartletts


Bacon Glazed Cornish Game Hen
Pepper Crusted Top Sirloin with Marsala Sauce
Caramelized Onion Mashed Potatoes
Green Beans Almondine
Vegetable Medley
Shrimp Ceviche (not pictured)
Goat Cheese and Onion tartletts


Bacon Glazed Cornish Game Hen
Pepper Crusted Top Sirloin with Marsala Sauce
Caramelized Onion Mashed Potatoes
Green Beans Almondine
Vegetable Medley
Shrimp Ceviche (not pictured)
Goat Cheese and Onion tartletts

Contact 512 Catering

Website: http://www.512cateringaustin.com/
Facebook Page: http://facebook.com/512Catering
Flickr: http://www.flickr.com/people/512catering/
Linked In: http://www.linkedin.com/in/512catering

Eric Warshauer: Chef/Owner
eric@512cateringaustin.com

Sonya Vargas: Marketing
sonya@512cateringaustin.com

Vegetable Sides-Green Bean Almandine

Green Bean Almandine

Vegetable Sides-Garlic Sesame Sugar Snap Peas

Garlic Sesame Sugar Snap Peas

Lunch-Penne ala Vodka

Penne ala Vodka $10
Imported San Marzano tomatoes, pancetta, garlic, shallots, torn basil, Nantucket 888 vodka and a touch of cream. Served with Italian sausage/chicken or both. Cesar salad and garlic bread accompaniment.

Food Dictionary-Florentine

Florentine-prepared or served with cooked spinach, and, often, covered with a light cheese sauce: chicken Florentine

Lunch-Chicken Florentine

Chicken Florentine $10
Free range grilled chicken topped with creamed spinach, vine ripe tomatoes, and Mozzarella cheese. Served with buttered egg noodles and a Caesar salad.

Food Dictionary-Caprese

Caprese-An Italian specialty that is designed to feature its three primary ingredients: Tomatoes, basil and mozzerella cheese.

Food Dictionary-Bruschetta

bruschetta-From the Italian bruscare meaning "to roast over coals," this traditional garlic bread is made by rubbing slices of toasted bread with garlic cloves, then drizzling the bread with extra-virgin olive oil. The bread is salted and peppered, then heated and served warm.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Appetizers-Bruschetta Caprese, Fresh Mozzarella, Vine Ripe Tomato, Pesto

Bruschetta Caprese, Fresh Mozzarella, Vine Ripe Tomato, Pesto $ 3 pp

Appetizers-Worlds Best Queso, seriously

Worlds Best Queso, seriously $2 pp

Vegetable Sides-Squash and Zucchini Medley

Squash and Zucchini Medley

Starches-Carmelized Onion Mashers

Carmelized Onion Mashers

Food Dictionary-Porcini

Porcini-A type of wild mushroom with a smooth texture, thick stem, and fleshy velvety taste. Their meaty, pungent, woody flavor is highly regarded. Most often found dried in the super market, once re-hydrated these mushrooms are highly aromatic and wonderful in roasts.

Food Dictionary-Braise

braise-A cooking method by which food (usually meat or vegetables) is first browned in fat, then cooked, tightly covered, in a small amount of liquid at low heat for a lengthy period of time. The long, slow cooking develops flavor and tenderizes foods by gently breaking down their fibers. Braising can be done on top of the range or in the oven. A tight-fitting lid is very important to prevent the liquid from evaporating.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Entrees-Porcini Braised Short Ribs, Burgundy, Bouquet Garnet

Porcini Braised Short Ribs, Burgundy, Bouquet Garnet

Appetizers-Smoked Duck w/Orange Butter

Smoked Duck w/Orange Butter $4 pp

LUNCH-Shrimp or Chicken Enchiladas $10

Shrimp or Chicken Enchiladas $10
A succulent blend of shrimp or chicken, cilantro, Jack cheese, and seasonings topped with a vibrant avocado sauce. Served with rice, black beans, and a garden salad.