American Culinary Federation Certified Master Chef Billy Joe Wilson uses his command of Asian, Mexican, Italian, and French-American cuisine to craft pre-packaged gourmet meals. The company's Take -N- Bake dishes come packed inside a microwave-friendly plastic container and with a set of instructions that typically involve preheating an oven, baking for a set amount of time, and consuming the meal using butter knives as chopsticks. Greek chicken pasta tosses roasted chicken with scallions and garlic over penne, and the pork piccata pan-fries pork loin before laying it down for a nap atop garlic-butter spaghetti and under a blanket of lemon cream sauce. Customers may pick up their ready-to-cook meals at the catering headquarters in Manor or opt for doorstep delivery available for surrounding cities. Along with providing meal plans for individuals and families, Bill & Ted's Excellent Catering can supply weddings, corporate events, and other gatherings with sustenance for large groups of people or for electronic mannequins whose batteries run on meatloaf.
Cowden Ward III grew up with a spatula in hand, helping his mother whip up French Louisiana and Texas coastal dishes for their large family. After stints at culinary school, far-flung Holland kitchens, and rollicking Alaskan crab boats, he helms the steady kitchen floor of Trey’s Cuisine with a menu moored by a long tradition of international street food. Ingredients from Bat Creek Farms and Countryside Family Farms help flavor kebabs of focaccia and vegetables or meat doused in chimichurri, vinaigrettes, and other piquant sauces. Homemade molasses potato bread envelops sliders inspired by American and Greek flavors, and the buttery dough of pierogis embraces hearty bites of cheese and prosciutto. Trey’s Cuisine’s Twitter page reveals daily specials and appearances at fairs and local happenings, and the eatery also caters its handheld helpings at special events and birthday parties for the Addams Family hand.
As a young chef just starting out, Jason Tallent had cooked his way up the ladder, working directly under James Beard Foundation Award–winning chefs. After moving to Austin, he took the reins on the 34th Street Café, designing a farm-to-table menu of upscale New American comfort food. He and his team layer hormone-free meats and local, organic veggies to revamp beloved lunch sandwiches such as the BLT, Reuben, or ham and swiss. During the dinner rush, the menu throws on its formal wear for dishes such as crispy risotto with truffle cheese or panko-crusted chicken picatta drizzled with beurre blanc and sprinkled with capers. Affable owner Eddie Bernal keeps the restaurant’s laser-like focus on serving ethical, delicious café cuisine, while high ceilings and a spacious dining room offer guests plenty of room to relax during lunch, dinner, or Twister matches that determine who’s picking up the tab.
Serving central Texas for more than 25 years, Bridal Extravaganza simplifies shopping for brides and grooms by collecting more than 250 vendors under one roof. The booths of experienced wedding professionals lure in couples to sample their wares, from planners showing off their color-coded to-do lists to caterers doling out tastes of cakes, dinner dishes, and champagne. Fashion shows give onlookers a taste of the latest dress fashions for brides and bridesmaids and the latest developments in the world of cummerbunds for grooms. By the day's end, lucky ticket holders win prizes for a free wedding gown, bridal pictures, and cash. Each bride who attends the Bridal Extravaganza will receive $500 in free Bridal Bucks to spend on select exhibitors or a fairy godmother.
A French-trained chef and a Mexican restaurateur pool their talents at Brown Bag Delivers, designing healthy, affordable cuisine for clients seeking to stockpile easy-to-prepare meals. The menu of entrees and sides rotates every week so the chef can incorporate new, seasonal ingredients. Each meal comes with simple instructions for reheating and can stay fresh inside clients' refrigerators for as long as six days—which is the exact running time of the Ken Burns documentary on leftovers. Although pickup is an option, the staff will also deliver orders to homes or workplaces throughout the Austin metropolitan area.
When Mason Arnold left the University of Texas with his chemical-engineering degree in hand, he was appalled at how chemical fertilizers were hurting the local environment. Empowered by his belief in organic farming and landscaping, he and his business partner sought to find a way to get nutritious and fresh food to homes while leaving a minimal carbon footprint. The result was Greenling, an online shop with an extensive selection of pantry items, meats, produce, and dairy products from local farmers and national organic brands.