Light trips across the edge of a steel blade as fingertips guide the knife over a row of colorful vegetables. A sharp crunch follows each chop. Droplets of water fly from the neatly diced plants as a hand carefully transfers them from chopping board to mixing bowl. These hands belong to Chef Tonne, who, for almost a decade, has dreamed up an ever-evolving catering menu of international and American cuisine. Guests can put together a menu that complements their taste and event, from prix fixe party packages that assail diners with relentlessly delicious courses to ? la carte hot and cold appetizers, side dishes, entrees, and desserts for less formal occasions. Wedding guests can nibble on bacon-wrapped sea scallops during the cocktail hour and later dig in to a glazed-blueberry-chicken entree. Each catered event receives complimentary linens and china. Chef Tonne also handles the cooking duties for everyday meals. The company delivers dinners to doorsteps comprised of locally raised meat, wild-caught fish, fresh produce, and minimally processed ingredients.
Eat the World's chefs draw inspiration from Tex-Mex, Cajun, and Italian culinary traditions, among others, to fill coolers with microwaveable meals and table-ready entrees and sides. They assemble roasts such as hams and turducken, fruit salads, and tamales featured by CBS DFW before carefully cooling each dish for maximum portability. Eat the World also brings its entrees to catered events, including birthday parties and mock-trial jury deliberations.
For four decades, the cocina at Herrera's Restaurant has conjured up tasty Mexican vittles for belly-based fiestas. Wrap your tongue around a duo of beef burritos ($9.49), which bundle chili con carne and cheese within a flour-tortilla blanket, or the cheese enchilada, which rooms with a pair of meat-free cheese-taco twins ($8.49). On a different plate, one beef taco serves as the dividing line between two quarreling beef enchiladas, and a buffer of rice and beans ensures neither beef enchilada can leave the plate without hugging the other ($9.49).
With an eclectic selection of fresh entrees in its culinary arsenal, Doug Boster Gourmet Catering serves delicious dishes with attentive, personalized service for any occasion. For each order, the hungry hordes get a full-service spread of one hot buffet entree, along with a choice of one starch, one vegetable, salad, and a dessert. Serve guests enticing entrees from the hot buffet lunch menu such as spinach and mushroom crepes ($12.50/person), parmesan crusted sole filet ($13/person) or senegalese pork loin ($12.50/person) sided with potato salad, vegetable couscous, and cauliflower polanaise. Seasoned diners can add a signature Boster salad to their meal, ensuring plenty of greens, hearts of palm, oranges, and feta cheese. Doug Boster’s bill of fare includes seasonal ingredients and locally sourced produce, ensuring the freshest eats and plates free of cupcakes celebrating James Buchanan’s birthday two months after the date.
For the first time in its history, the family-owned and operated The Southern Cross invites the public to roam its 40 acres and participate in outdoor activities ranging from rock climbing to petting barnyard animals. Located minutes away from downtown Dallas, the majestic property greets guests with a panorama of ponds, native crab-apple trees, and century-old oaks. Visitors can scale a 24-foot-tall fiberglass rock-climbing wall, fish with provided equipment at the catch-and-release pond, or set off in a paddleboat in hopes of proving that the world is round and actually made of churnable butter. Children can contemplate eternity in the enclosed playground, while jumping in an inflatable house, or trading spit-filled salutations in a toddlers’ play area. The grounds also boasts a petting zoo, a 4-foot-deep party pool, and water-balloon-launching facilities capable of lobbing aqueous projectiles up to 75 feet or into the eye of a giant Isaac Newton.