More than 175 friends, family, and clients came out to the Design District eatery to experience our attempt at running a breakfast joint! Our first reservation was at 11AM and by 11:30 we were in full-fledged production mode and the 18-seat bar was stacked with champagne sipping ladies.
"This is so different than catering," says line cook Brandon Tripp who also is a full-timer at Aaron's during season. "Once we started, we didn't stop."
The front of house was ran by Egg & Dart's owner Costa Grillas and was supported by our in house operations manager, Brittany.
"The servers were great," says diner and Director of Sales Jenny Lynn. "They were knowledgeable about the menu and happy to answer questions!"
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| Rock Shrimp & Polenta |
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| Classic Tator Tots with Spicy Mayo |
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| Mini Short Rib Benedict |
Each table was welcomed with complementary cranberry scones, cornbread and candied bacon. Each of which was homemade from scratch (a boastful fete for Executive Chef, Andres Barrientos) and opted to participate in the $15 bottomless mimosas!
As the tapas began rolling out, favorites became immediately evident. The Mini Eggs Benedict and Chicharron were flying out of the kitchen and we ran-out (hey, don't blame us, its a pop-up) of Vaca Frita and Arepa de Huevo.
As of today we are close to capacity for Sunday July 1st. Hurry and get a seat now by emailing popup@aaronscatering.com.
We must have done something right as you can read here and here.
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This Classic Tator Tots with Spicy Mayo is my favorite food in terms of catering. :)
ReplyDelete----> Viviene @ catering service in manila
I'll try these recipes you shared here and surely these will be the great taste I'll experience like those from catering in manhattan, New York city.
ReplyDelete