Ruby+Jason 8.09.14

VENUE/VENDOR INFORMATION:

Venue: Palafox House                                Cake: Kiley Bolster Manning

Photographer: Jessi Field Photography      Wedding Rentals: Hemstitch Vintage Rentals

Transportation: Gulf Coast Pedi Cabs

“We want to thank Classic City Catering for their flexibility and willingness to make the wedding food of our dreams! Lauren and Dave were so easy to work with and very helpful throughout the whole process. Their staff and bartenders were also a pleasure and went above and beyond their duties during the reception. The food was so ridiculously good and still gets compliments to this day.”

Thanks, Ruby.

~Baja Taqueria~ Southwesten Cheescake with Giabt Colored Corn Chips, Black Beans and Rice, Red Cabbage Slaw.

~Soft Tacos and Lettuce Shells~ Smoked Fish and Cilatro, Lime and Garlic Chicken Salsa and Guacamole Bar

~Sliders~ Kobe Beef Cheesburgers with Carmalized Onions, Fried Green Tomatoes wth Basil Lime Mayo, Yukon Gold and Sweet Potatoe French fries with Seasoned Salt and Ketchup, Woodgrilled Baby Vegatables Splashed with Basalmic Vinagrette, Curry and Romesco Sauce

~Macaroni and Cheese Bar~ Four Cheese Baked Macaroni with Seasoned Bread Crumb Topping, Applewood Smoked Bacon and Conecuh Country Grilled Sausages, Blue Cheese, Green Oninons, Dices Tomatoes, and Blanced Asparagus.

~Dessert~ Cookies Provided by The Bride, Coffee wityh Cream, Sugars and Chantilly Served with Dessert,Cream Cheese Brownies with Homemade Vanilla Bean Ice Cream

~Beer, Wine and Champagne Bar~

 

Outstanding In The Field

Classic City Caterings very own Chef David Penniman was delighted to be apart of the unique dining experience of Outstanding in The Field on January 10th 2015. Established since 1999, the goal of Outstanding in The Field is to  re-connect diners to the land and the origins of their food, and to honor the local farmers and food artisans who cultivate it.

In other words, it is a roving culinary adventure – quite literally, a “restaurant without walls.” Hence the tradition of setting the long table outdoors at farms or gardens, on mountain tops or in sea caves, on islands or at ranches. Wherever the location, the theme remains consistent, each dinner is to honor the people whose hard work brings nourishment to the table.

The goal is that the ingredients needed to create the meal are almost all locally  sourced, some originating from within inches of your  very seat, and generally prepared by a celebrated chef of the region.

This gathering was no different, set in the  beautiful Florida Panhandle, upon the shores of Apalachicola, Host Tommy Ward coordinated the “13 Mile Seafood” event.  A myriad of local seafood was served along with the highly known Apalachicola Oysters famous  for their special blend of sweet and salty flavor unique to the Florida Panhandle.

A collection of 120 people were in attendance to tour the grounds, partake of the feast provided, and to enjoy the dining experience with  the fellowship of  local food artisans, providers, and farmers.

You can read more at the link provided below:

(http://www.pnj.com/story/entertainment/dining/2015/01/20/chefs-corner-try-outstanding-shrimp-boil/22046731/)

 

 

 

 

 

 

 

 

 

Fill A Bowl For Manna

Classic City Catering was proud to be apart of Fill A Bowl for Manna 8th annual fundraiser! We were honored to provide two of our deliciously handcrafted soups: Butternut Squash with Blue Cheese, Almonds and Apples, and Bacon with Smoked Gouda.

Thanks to such a good turn out for the event, we helped raise about $18,000 for Mannas support! At this years event 20 chefs from local restaurants created a variety of hearty and seasonal soups. Classic City Owner/Chef David Penniman loves to put his own spin on soups that is a sure crowd pleaser.   “We’ve done it every year,” Penniman said. “I wanted to create soups that are unique and tasty, and people are always interested in the different components. It’s for a great cause. We love working for Manna.”

Classic City Catering will be offering the previously listed  soups amongst their menu items this year. We hope you get to try them, because as Penniman often says,   ” We want to do what people like!”

You can find out more about this event by clicking the link to read the PNJ article covering the event at : (http://www.pnj.com/story/entertainment/2014/12/15/fill-bowl-mana-event-hungry/20451771/?from=global&sessionKey=&autologin=)

 

Debbie + James 5.03.14

 

 

 See more of Debbie and James’ Wedding.

VENUE/VENDOR INFORMATION:
Venue: Beach Rental, Pensacola Beach, FL | Photography:Cameron Leung Photography | Catering: Classic City Catering |

Passed Hors D’Oeurves: Tuna Tartare on a Wonton Crisp with Wasabi Aioli, Ginger and Caviar, Skewered Sweet and Spicy Shrimp with Mint Cilantro Dipping Sauce, Mini Beef Filet with Horseradish Cream on a Croustade

Polynesian Luau:Fresh Pineapple Glazed Pork Ham, Sweet and Sour, Barbecue Apple Butter, and Carolina Sauces, Skewers of Chicken Teriyaki with Mango Currant Chutney and Tropical Fruit Salsa, Wild Rice with Granny Smith Apples and Almonds, Eclectic Vegetables Marinated in Herbal Viaigrette, Cold Seafood Pasta with Basil and Capers, Pineapple Cream Cheese Mold with Jezebel Sauce, Assorted Crackers and Tropical Breads, Seasonal Melons and Berries with Ginger Dip and Creme Fraiche, Banana Nut Bread

 

Homemade Sweets Spread: Small Carrot Cake for Cutting, Churros and Beignets with Powder Sugar, Key Lime Tarts with Citrus Scented Whipped Cream, Glazed Krispy Kreme Doughnuts, Peanut Butter Mousse Cups, and an Oreo Cookie Tower

Sherri + Jonathan 10.24.14

 

 

 

 

VENUE/VENDOR INFORM

Lauren
“Thank you for your help in planning my son and daughter-in-law’s wedding rehearsal dinner. The Southern Supper was delicious, and the portions were quite generous. I especially want you and the owners of Classic City Catering to know what a fantastic job your waitstaff did at our party. The waitstaff was attentive (without being intrusive), pleasant, and well-organized. A number of guest commented on just how wonderful the waitstaff was.”

ATION:
Venue: Beach Rental, Pensacola Beach, FL | Catering: Classic City Catering |

Passed Hors D’oeurves: Stuffed Phyllo Tarts with Duck Sausage, Spinach and Artichoke, Vidalia Onion, and Blue Crabcakes with Marinated Garlic Remoulade

Southern Supper: Grilled Garlic Chicken Breast, Basil Mayonnaise and Spicy Chutney, Barbecued Ham with Red and Clear Carolina Sauces, Barbecue Apple Butter, Parsley New Potatoes, Vidalia Onion, Roma Tomato, and Green Bean Salad Marinated in a Pecan Vinaigrette, Cole Slaw, Deviled Eggs with Bacon and Green Onions, Sweet Potato Biscuits and Corn Muffins, with Country Butter, Sliced Melons and Berries with Brandy Cream Cheese, Key Lime and Chocolate Pecan Pie with Bourbon Whipped Cream

Tiffany + David 10.11.14

VENUE/VENDOR INFORMATION:
Venue: 511 Palafox, Pensacola, FL | Photography: | Catering: Classic City Catering |

Passed Hors D’oeurves: Blue Crabcakes with Marinated Garlic Remoulade, Crispy Chicken and Waffles with Bourbon Maple Syrup, and Mac and Cheese Fritters

Pick up Station: Parsley Basil Torta, Bourbon Praline Baked Brie, Crawfish Cheesecake with Craw Toppings, Crackers, Flatbreads, Crostini, and Giant Colored Corn Chips

Cocktail Supper: Mixed Baby Greens, Citrus, Avocado, Red Onions, Candied Pecans with a Red Jalapeno Lime Vinaigrette, Honey and Rosemary Roasted Pork with Sweet Onion Marmalade and Creole Mustard Horseradish, Homemade Biscuits and Rolls, Grilled Tuscan Marinated Chicken with Mango Currant Chutney and Basil Mayonnaise, Fresh Market Breads, Wood Grilled Baby Vegetables Splashed with Balsamic Vinaigrette, Curry and Romesco Sauces, Triple Gratin, Market Breads and Rolls with Flavored Butter

Cajun Station: Chicken and Sausage Gumbo, Shrimp Etoufee, White Rice, Hot Sauce, Corn Muffins, and French Bread

Late Night Snacks: Mini Muffalettas and Beignets

Penny’s 70th Birthday Celebration

VENUE/VENDOR INFORMATION:
Venue: Private Home, Gulf Breeze, FL | Photography: Carmen Jones Photography| Catering: Classic City Catering |

Cocktail Buffet: Coconut Shrimp with Black and White Sesame Sweet and Sour Sauce, Spankopita, Lamb with Feta and Mint Skewers, Greek Chicken Skewer, Swiss Chard Taziki, Classic City Smoked Salmon Fillet Served with Pink Peppercorn Mayonnaise and Mustard Sauce, Toast Points, and Pumpernickel Rounds, Tiny Potatoes filled with Herb Sour Cream, Caviar, Topped with Bacon and Chives, Kobe Beef Cheeseburgers with Caramelized Onions, Wood Grilled Baby Vegetables Splashed with Balsamic Vinegar, Curry, and Romesco Sauces, Mixed Greens, Heirloom Tomato, Vidalia Onions, Olives, Cucumbers, Feta, and Pepperoncini, with Greek Vinaigrette,

Jenna + Timothy 9.13.14

 

VENUE/VENDOR INFORMATION:
Venue: Paul’s on The Bay, Pensacola, FL | Photography: Barrett McClean | Catering: Classic City Catering |

Reception Menu

Omelette Station-  Fresh eggs,  Cheddar, American, and Pepper Jack Cheeses, Applewood Smoked Bacon, Honey Glazed Ham, Shrimp, Scallops, Green Onions, Mushrooms, Jalapenos, and Black Olives

Crepe Station-  Spinach and Artichoke , Smoked Salmon , Pencil Asparagus, and Roma Tomatoes

Southern Station- Sugared Almond Salad of Sweet Lettuces with Sliced Strawberries, Mandarin Oranges, Green Onions, and Orange Vinaigrette, Gourmet Grilled Sausages with Jezebel and Carolina Sauces, Baked Cheese Grits Souffle,  Hash-browns and Ketchup, Heirloom Tomatoes, Sugar Snap Peas, and Havarti Cheese Marinated in a Balsamic Vinaigrette, Homemade Biscuits and Petite Muffins, with Whipped Orange Butter, Jams, and Jellies

Whitney + Troy 5.3.14

 

VENUE/VENDOR INFORMATION:
Venue: Private Home, Orange Beach, AL | Catering: Classic City Catering | Entertainment: Mr. Big  | Lighting: Willow Bridges  | Cake: Betty Weber  | Rentals: Kents

“David and the Classic City crew are the best! I couldn’t imagaine working with a more professional team. The food was delicious and we received so many compliments from  our guests. They made sure everything down to the tiniest detail was perfect on our wedding day.” Whitney

Reception Menu:

Passed Hors D’oeurves- Stuffed mushrooms including Crabmeat and Cheese, Spinach and Artichoke, and Vidalia Onion, Shrimp Wrapped in a Snow Pea with Creole Honey Mustard, Fried Oyster and Warm Brie Baguette with Creole Honey Mustard

Fruit and Cheese Display- Shaved Imported and Domestic Cheese, Strawberries and Grape, Apple and Pear Wedges, Dried Fruits and Nuts, Hummus with Feta, Balsamic, Pinenuts, Carrrots, Parsley Basil Torta with Sundried Tomatoes and Pinenuts, Crackers, Flatbreads, Crostini, and French Rounds

Sliders-Kobe Beef Cheeseburgers with Caramelized Onions, Grilled Conecuh County Smoked Sausages with Red Carolina Sauce, Blue Crab Cakes with Marinated Garlic Remoulade, Crunchy Coleslaw, Yukon Gold and Sweet Potato French Fries with Seasoned Salt and Ketchup

Grilled Skewers- Pepper Crusted Beef and Portabella Mushroom with Mustard Horseradish, Tuscan Chicken with Mango Currant Chutney,

Carley + Dylan 10.4.14

 

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VENUE/VENDOR INFORMATION:
Venue: The Palafox House – Pensacola, FL | Photography: Kate’s Captures Photography | Catering: Classic City Catering | Decorations: Fiore of Pensacola | Cake: Betty Weber Cakes

Passed Hors D’oeurves: Crispy Chicken and Waffles with Bourbon Maple Syrup, Pot Stickers and Spring Rolls with Sesame Sweet and Sour and Spicy Peanut Sauces, Coconut Shrimp with Black and White Sesame Sweet and Sour Sauce

Cocktail Buffet: Fire Roasted Inside Round of Beef, Peppercorn Bearnaise and Queen Elizabeth Sauce, Angel Biscuits and Croissants, Seasonal Melons and Berries with Brandy Cream Cheese and Chocolate  Fondue, Fresh Barbecued  Ham with Barbecue Apple Butter, Red and Clear Carolina Sauces, Homemade Biscuits and Rolls, Teriyaki Sesame with Mango Currant Chutney and Basil Mayonnaise, Fresh Market Breads, Garden Vegetables Marinated in an Herbal Vinaigrette, Hummus with Feta, Balsamic, Pinenuts with Crostini and Flatbreads, Savory Cheesecakes with Giant Colored Corn  Chips, Southwestern with Salsa Bar

Macaroni and Cheese Bar: Four Cheese Baked Macaroni with Seasoned Bread Crumb Topping, Applewood Smoked Bacon, and Conecuh County Grilled Sausages, Blue Cheese, Green Onions, Diced Tomatoes, and Blanched Asparagus