George and Katie Brown of GEORGE Catering are celebrating their 11th year in business by focusing their culinary attention to seasonality. When they aren’t driving their triplets to karate lessons, they devote time to their catering business and fundraising events for causes close to their hearts (see one below).
Somewhat frustrated by clients asking for peaches in February or Texas tomatoes in December, they have developed a Seasonality Spinwheel (take one to Firewheel!) that shows all Texas’ in-season produce per month. (Print out your template here.) Also check out their recipe for Spiked Raspberry Lemonade. Yummers.
From the copy and paste press release department.
GEORGE Catering & Rachofskys Raise Funds for Haiti Relief Efforts
George and Katie Brown of Dallas-based GEORGE Catering kicked off their 2010 philanthropic efforts through the first edition of the “GEORGE Supper Club.” George and Katie partnered with clients Cindy & Howard Rachofsky to create a fundraising dinner with a focus on culinary creativity using local and organic purveyors. Everyone in attendance gave monetarily to the relief efforts, and more than $11,000 was raised for the Bush/Clinton Haiti. “It was important to Cindy and Howard that we provide a menu focusing on the best seasonal products,” said executive chef and owner George W. Brown Jr.. “Cindy wanted to explore ways to reduce our carbon footprint and give back to our local and organic farmers, and Katie and I wanted to be able to produce a completely new menu with full creative control from our kitchen. I think we achieved all of the goals, and everyone left with full tummies.”
Guests were greeted with organic wines, chosen by Howard, and passed canapés, thenescorted upstairs to a long tablescape designed by todd.events. The GEORGE Catering staff created placemats for each place setting, which identified each menu item’s distance from Dallas. Each guest was also provided with a GEORGE Catering Seasonality Spinwheel, which shows the best in season produce in Texas per month, and a placecard holder/party favor of “How Does Your Garden Grow?” potted seeds from Tom Spicer & Spiceman’s F.M.1410. (Pictures can be found at www.georgecatering.com/blog).
Guests enjoyed the following menu, laid out in miles according to its carbon footprint from GEORGE Supper Club Menu
April 1, 2010 | Rachofsky House
passed canapes
parmesan basket whipped paula’s goat cheese (16miles),
young’s greenhouse baby arugula (143 miles)
buttermilk chicken fried liver “fork” (68 miles) lucky layla farms creamy gravy (14 miles)
1st course
local wild mushroom (13 miles) “cappuccino” crème fraiche (16 miles), chervil dust (13 miles)
2nd course
warm poached egg & toast (68 miles) salad honey mustard vinaigrette (55 miles), baby lettuce (143miles), black pepper sweet potato chips (13 miles)
3rd course
windy meadows chicken (68 miles) natural jus, creamy homestead grits (98 miles), wilted pea sprouts (13 miles)
Empire crusty bread (8 miles) dallas mozzeralla european style butter (16miles)
4th course (family style)
local cheese platter (16miles) mexican mint marilgold caciotta, killer pecan crusted texas goat cheese, organic sulpher springs cheese, citrus marmelade, homemade cracker, crusty local breads
5th course
dallas mozzeralla mascarpone crema (16miles) edinburg ruby red grapefruit & orange salad, sabine farm habenero honey (55miles)
George and Katie plan on partnering with clients 2-4 times per year to benefit the hosting
clients’ charity of choice and showcase their seasonal menus. Spring menus are currently online at www.georgecatering.com, and Summer menus will be up May 12th.
