Colleen + Steve 10.4.14


Venue: Private Home | Catering: Classic City Catering | Entertainment: Lucid Lyons Band and T&J Karaoke | Cake: End of the Line and Great American Cookie Company | Rentals: Kents   |  Floral: Fiore   |  Photography: Jessi Fields  | Coordination: SouthernAffairsEvents


~ Passed Hors D’oeurves~

Tuna Tartare on a Wonton Crisp with Ginger, Wasabi Aioli and Caviar

Fried Green Tomatoes with Tomato Ginger Jam

Pot Stickers and Spring Rolls with Sesame Sweet and Sour and Spicy Peanut Sauces

~Cocktail Buffet~

Fire Roasted Inside Round of Beef

Peppercorn Béarnaise and Queen Elizabeth Sauce

Rolls, Angel Biscuits and Croissants

Seasonal Melons and Berries with Brandy Cream Cheese and Chocolate Fondue

Crawfish Cardinale with Small Puff Pastries and Bagel Chips

Fried Turkey with Spicy Peach Chutney and Cranberry Relish

Fresh Market Breads

Cucumbers, Tomatoes, Onions, Olives, Pepperoncini Peppers and Feta Cheese in a Greek Vinaigrette

Hummus with Feta, Balsamic, Pinenuts, Carrots and Flatbreads

Baked Artichoke Soufflé with Sour Dough and French Rounds

Berry Compote Baked Brie

Crackers and French Rounds

Patty+Judson 12.13.14


Venue:  Paul’s on the Bay       Music: Any Day DJ

Photography: Alley Cat

~Beverages~ Water with Citrus Slices, Fresh Sweet and Unsweet Brewed Iced Tea with Lemon Wedges, Sugars, an Fresh Mint.

~Coffee and Hot Chocolate Bar~ Mini Chocolate Chips, Mini Marshmallows, Mint Sticks, Whipped Cream, Chocolate and Caramel Syrup. Cinnamon and Nutmeg, Cream, Sugars and Chantilly

~Passed Hors D’oeurves~ Fried Green Tomatoes with Tomato Ginger Jam, Blue Crab cakes with Marinated Garlic Remoulade, and Shrimp Wrapped in a Snow pea with Créole Honey Mustard.

~Mashed Potatoes Bar~ Yukon Gold Mashed Potatoes, Shitake Mushroom Gravy, Cheddar, Blue and Monterrey Jack Cheese with Butter, Sour Cream, Green onions, and Bacon.

~Carving Station~ Prime Rib Roast with Peppercorn Béarnaise and Queen Elizabeth Sauce. Grilled Marinated Tuscan Chicken with Mango Currant Chutney and Basil Mayonnaise. Fresh Market Breads, Angel Biscuits and Croissants, Grilled Baby Vegetables Splashed with Balsamic Vinaigrette with Curry and Romesco Sauce.

~Gumbo~ Chicken and Sausage Gumbo, Hot Sauce and White Rice with Jalapeno Corn Muffins.

~Dessert~ Bridal Cake

~S’mores Bar~ Andes Mints, White Milk and Dark Hershey Chocolate. Cinnamon, Regular and Chocolate Graham crackers. Regular, Coconut, Chocolate and Strawberry Marshmallows.


Allison+Neal 2.07.15


Venue:  511            Bar: Richey’s

Photography: Leslie Hollingsworth Photography

~Beverages~ Water with Citrus Slices, Fresh Brewed Ice Tea with Lemon Wedges, Sugar and Mint.

~Passed Hors D’oeuvres~ Fried Green Tomatoes with Tomato Ginger Jam, Blue Crabcakes with Marinated Garlic Remoulade

~Dinner Buffet~ Moser Salad of Wild Greens with Red Onions , Sliced Strawberries, Toasted Walnuts, Blue Cheese, and Crostini with Raspberry Vinaigrette. Creole Crusted Pork Tenderloin with Mango Currant Chutney and Tomato Mint Salsa, Fried Cajun Turkey with Spicy Peanut Chutney and Cranberry Relish. Sweet Potato Soufflé with Praline Topping, Sugar Snap Peas Sautéed with Red and Yellow Peppers and Fresh Herbs, Brandy Basil Carrots, Jalapeno Corn Muffins, Sweet Potato Biscuits and French Bread with Butter.

~Dessert~ Wedding Cake, Coffee with Cream, Sugars and Chantilly.

~Bar~ Richey’s


Amy+John 5.31.14


Venue:  Beach Rental on Perdido Beach Blvd            Florist: Fiore

Photography: The L House Photography

~Beverages~ Water with Citrus Slices, Sweet Herbal Tea with Lemon and Lime Wedges and Fresh Mint

~Passed Hors D’oeurves~ Fried Oysters and Warm Brie Baguette with Creole Tartar Sauce, West Indies Salad and Ceviche with Florida Avocado in Toasted Corn Cups. Phyllo Tarts Made of Spinach and Artichoke, Vidalia Onions, and Mushroom with Goat Cheese.

~Grits Bar~ Creamy Garlic Grits, Black-Eyed Peas with Country Ham, Crawfish and Yellow Tomatoes Grillades, Spinach with Caramelized Onions and Wild Mushrooms, Aged Cheddar, Smoked Gouda and Crumbled Blue Cheese.

~Baja Taqueria ~ Southwestern Cheesecake with Giant Colored Corn Chips, Black Beans and Rice.

~Soft Tacos~  Smoked Fish, Chicken and Beef, Salsa and Guacamole Bar with Micro greens, Red Cabbage Slaw.

~Sea Station~ Jumbo Boiled Shrimp with Cocktail Sauce and Lemon Wedges, Baked Mussels on the Half Shell with Saffron Beurre Blanc, Smoked Salmon Filet, Spicy Dill and Mustard Sauces, Bermuda Onion and Caviar Pie, Toast Points , Pumpernickel Rounds, Crostini and Flatbreads.

~Dessert~ Bridal Cake

~Full Bar~ Mixers, Wine, Beer and Champagne.

Sam+Glenn 6.21.14

“I can’t tell you how many times our family and friends have told us how much they liked the wedding, but the food was really what made the night perfect. People are still talking about the food and how beautiful it all was. You guys did a phenomenal job.Thanks again for the amazing food and just making sure our whole day went perfect! ”



Venue: 511                            Cake: J’s Bakery

Photographer: Meg Burke Photography      Florist: Supposey Wedding Florals

~Beverages~ Water with Citrus Slices, Fresh Brewed Ice Tea with Lemon Wedges, Sugars, and Fresh Mint, Sweet Herbal Tea with Lemon and Lime Wedges and Fresh Mint.

~Cocktail Buffet~ Honey and Rosemary Roasted Pork Loin with Sweet Onion Marmalade and Carolina Sauce, Homemade Biscuits and Rolls, Seasonal Melons and Berries with Brandy Cream Cheese and Chocolate Fondue, Crawfish Cardinale with Small Puff Pastries and Bagel Chips, Fresh Barbeque Ham with Clear Carolina Sauces and Barbeque Apple Butter.

~Grilled Marinated Chicken~ Tuscan with Mango Currant Chutney and Basil Mayonnaise, Fresh Market Breads,  Marinated Roma Tomatoes, Bermuda Onions, Sugar Snap Peas, and Havarti Cheese in Balsamic Vinaigrette. Artichoke and Spinach Soufflé with Giant Colored Corn Chips and Sour Cream Salsa, Southwestern Cheesecake with Salsa Bar, Raspberry and Almond Baked Brie with Crackers, Flatbreads, and French Rounds.

~Pasta Bar ~ Classic Italian Salad with House Vinaigrette and Croutons, Seafood Pasta in Basil Cream Sauce, Gourmet Ravioli and Tortellini Tossed in Olive Oil and Herbs, Marinara and Baked Goat Cheese, Freshly Shredded Parmesan and Romano Cheeses, French Bread.

~Desserts~ Petit Fours and Cake Provided by J’s Bakery



Ruby+Jason 8.09.14


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~ Southwestern Cheesecake with Giant Colored Corn Chips, Black Beans and Rice, Red Cabbage Slaw.

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

~Sliders~ Kobe Beef Cheeseburgers with Caramelized Onions, Fried Green Tomatoes with Basil Lime Mayo, Yukon Gold and Sweet Potato French Fries with Seasoned Salt and Ketchup, Wood Grilled Baby Vegetables Splashed with Balsamic Vinaigrette, Curry and Romesco Sauce

~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.

~Dessert~ Cookies Provided by The Bride, Coffee with Cream, Sugars and Chantilly, 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 a part 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:











Fill A Bowl For Manna

Classic City Catering was proud to be a part of the 8th Annual Fill A Bowl for Manna 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 Manna 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 are 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 : (


Debbie + James 5.03.14



 See more of Debbie and James’ Wedding.

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






“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.”

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