Hot off the pages of our new Spring/Summer 2019 issue, we’re spotlighting some of the state’s most talented chefs and mixologists in our food-centric editorial aptly titled “Foodoir: Decadent Dishes and Savory Sides from Oklahoma’s Best Caterers.” Meg Rose Photography captured all of the delicious details behind the scenes of the tastiest piece in our new issue. From fresh catch seafood dishes to sizzling steaks to pasta plates that will make your mouth water, we can’t get enough of the delectable meals that can luckily be taken straight from magazine-to-plate at your very own wedding! Scroll through for details on each dish and be sure to pick up your copy of the magazine for more details!
624 Kitchen + Catering – Grilled Shrimp
Sweet chili oil grilled shrimp, Asian radish slaw, garlic aioli, tortilla crisp
C2 Catering – Snow Crab and Butternut Squash Bisque
Snow crab and butter nut squash bisque with Myer’s Rum reduction and pumpernickel crouton
“His” Blackberry Whiskey Smash – The Groom’s Blackberry Whiskey Smash complements the robust taste of bourbon with the light, perfectly slightly sweetened, freshness of lemon.
“Hers” Fruit and Floral Vodka – Quality vodka infused with an array of floral and fruit tastes. The pomegranate juice and lemon add a unique blend of tartness, and combine to mellow the sweetness of the marmalade.
Museum Cafe – Crab Crisps
Fried corn tortilla, smashed avocado, jumbo lump crab, cilantro-mango salsa
Umi Catering – Herb Roasted Chicken
Herb roasted half chicken, crispy, fingerling potatoes, blistered golden cherry tomatoes, local heirloom tomatoes
Mickey Mantle’s Steakhouse – Lobster Three Ways
Lobster crescent skewers with kumquat puree Lobster in crispy prosciutto and asparagus Grilled lobster tail with orange ginger and fresno pepper tarragon and citrus butter
Harris Custom Catering – Pork Tenderloin Steak
Grilled pork tenderloin steak with coriander mustard smear, topped with chimichurri sauce. Served with seared potato pave squares with roasted red pepper aioli, asparagus spears, and glazed carrots
HRG Catering – Scallops
Brown butter seared scallops, crimini mushroom purée, charred baby leeks, wild mushrooms and fennel fronds
Pepperoni Grill – Rocket Pesto Pumpkin Crostini
Multigrain sourdough toast points layered with hummus, rocket pesto, roasted butternut pumpkin, acorn squash and fresh pomegranate
Abbey Road Catering – Wagyu Beef Tomahawk Rib Eye
Herb-crusted locally sourced, Rockin’ HD Ranch, wagyu beef tomahawk rib eye. Served with an au jus of roasted roma tomatoes and Kalamata olives.
Cafe 7/Venue 7 – Pasta Maggio
Roasted button mushrooms, artichoke hearts and herbed chicken breast tossed in a pesto cream sauce with rigatoni pasta
Aunt Pittypat’s Catering – Lobster Bisque Potato
Crispy potato shell stuffed with lobster bisque whipped potatoes layered with fresh butter poached lobster meat carefully removed from its shell to maintain shape of lobster body and claws