by Ryan Conner | February 8, 2017
Thanks to Chef Drew Swanson, regional chef at Wolfgang Puck Catering Dallas, for answering this month’s reader question: “We’d love […]
by Ryan Conner | September 7, 2016
Thanks to Vivian Morgan at Culinary Art Catering for answering this week’s Ask the Expert questions about rehearsal dinners. What […]
by Ryan Conner | January 27, 2016
Thanks to Wendy Krispin, president of Wendy Krispin Caterer, for answering this week’s Ask the Expert question focusing on caterers. […]
by Ryan Conner | April 23, 2014
Thanks to Lisa Garza of Lisa Garza Taste Studio for answering this week’s Ask the Expert: I would love to […]
by Ryan Conner | April 2, 2014
Thanks to executive chef Enjolik Bailey from Low Country Quisine for answering this week’s reader question: My fiance and I […]
by Ryan Conner | March 12, 2014
Thank you to the experts at Kent Rathbun Catering for answering this week’s reader question: How do I take into […]
by Ryan Conner | May 29, 2013
Every Wednesday I reach out to a local wedding expert to answer a wedding-related question from a BridalBuzz reader. They offer tips on everything from thank you note etiquette and ways to honor loved ones to dessert table ideas and catering conundrums We’ve even reached out to national experts such as author Peggy Post to fill us in on proper manners and etiquette for the wedding planning process. I’m always amazed at the level of professionalism and creativity possessed by our local pool of wedding vendors. Dallas brides are certainly lucky to have access to the top resources to plan and execute their weddings.
by Ryan Conner | May 8, 2013
Thanks to Rebecca Wood, wedding sales manager for Culinary Art Catering, for answering this week’s reader question.
My favorite food is Tex-Mex. My fiance’s is Italian. How do we incorporate such different tastes to make a menu that speaks to both of us?
by Ryan Conner | April 17, 2013
Thanks to Wendy Timson, Catering Sales Director of Wolfgang Puck Catering, for answering this week’s reader question:
We’d like a seated dinner at our wedding reception, but we still want to incorporate passed options throughout the night. Can we have both?
by Ryan Conner | February 13, 2013
Brides, if you’re a fan of Oak Cliff restaurant Bolsa (local, seasonal, delicious), you’ll be thrilled to learn of their recent partnership news. Bolsa Mercado Catering has teamed up with the Trinity River Audubon Center (TRAC) to become the exclusive caterer. Executive Chef Jeff Harris will be on hand to work with brides and clients to create a dream menu for weddings and private events.
The TRAC, eight miles southeast of downtown Dallas, offers incredible views, wildlife, and nature on the 120-acre preserve. The venue offers a unique setting for hosting your indoor/outdoor ceremony and reception. For more information on TRAC, Bolsa Mercado Catering, and booking an event, click here or contact Rachel Gray at 214.254.4936, [email protected]
by Ryan Conner | January 30, 2013
We just got word that Gil’s Elegant Catering is now the exclusive caterer for Dallas Scottish Rite. If you’re curious about what the two have to offer, the historical downtown venue is pairing up with the catering company to host an open house and tasting event on February 20 from 6:00 p.m. to 9:00 p.m. They’ve also gathered a curated group of local wedding vendors such as Sweet Pea Events, The Blue Booth, Romano’s Bakery, M&M Special Events, and Elan Make-up Studio, to showcase their services and products. Enjoy the complimentary food and drink while you chat with the experts and check out the ballroom. Tip: If you’re interested in a spot that will also hold a ceremony, head to the second floor. RSVP here.
by Ryan Conner | September 17, 2012
Chef-owned catering company Culinary Art Catering invites you to Falling in Love: A Weddings Preview this Thursday to taste their dishes and chat with their favorite vendors including florists, DJs, photographers, videographers, and transportation companies. The best part? It is free, people. Grab a bridesmaid and head to Nuvo Room (4241 Sigma Rd, Farmers Branch) from 4 pm to 8 pm to munch on a Mediterranean-themed menu featuring pizzettas, carving stations, and sparkling pear sangria.