Royal Catering was started in 1984 and has grown almost entirely based upon word of mouth referrals.We are a dedicated caterer and a complete catering solution for our clients. You will not need to have multiple vendors as we have all of your needs covered.
Palio?s Pizza Caf? may boast multiple locations, but the cuisine is unique to each kitchen. The restaurant?s chefs commit to serving specialty pizzas on handmade dough, crafted from high-protein, red-bran wheat. They top this crust with all-natural marinara and pizza sauces, real mozzarella cheese, and farm-fresh produce. The blending of fine ingredients produces some classic and more unusual pies, ranging from a meat lover?s with four staple pizza proteins to a pie that combines roasted flavors of poultry and cashews.
Of course, the restaurant?s commitment to quality doesn?t end with their food. They also invest time in making community events special. They regularly participate in fundraisers for high-school bands, charities such as the Arthritis Foundation, and local Scout troupes and chicken coops.
The display cases at Henry’s Homemade Ice Cream hold plenty of flavors, but they’re only a fraction of what the staff can make. They have a repertoire of more than 1,000 flavors, and that’s just the beginning—they can typically whip up any custom flavor their customers happen to crave. But it isn't just the sheer number of tastes that makes Henry's so popular with customers and area restaurants and hotels. Owner Henry Gentry makes certain each of his premium ice creams is made using a 16% butterfat mix to ensure a rich, creamy texture, then adds natural flavors before shocking the mixture at 20-degrees–-the ideal temperature for keeping the ice cream safe from ice crystals and any hungry beachgoers who happen to be nearby. One sign that this dedication to quality has paid off: Henry's Homemade Ice Cream has won no fewer than 20 awards in its 25-year history.
Party Time Corp.'s game masters bring the exciting stakes and ritzy glamor of a casino to living rooms with a fleet of poker and blackjack tables run by experienced card dealers. Dealers arrive on-site to get-togethers, block parties, and friendly gatherings with tables purpose-built for games of chance, divvying out chips and shuffling cards with well-honed precision and impeccable professionalism.
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.