Austin Banach Catering

03/31/2019

Wedding at New York Botanical Garden.

11/10/2018

Braise Worthy early subscriptions are available NOW in southern Berkshire County. https://braiseworthy.com/shop/

02/20/2018

Past valentines dessert:

Forbidden black rice pudding with mango sorbet, ginger creme anglaise, and sesame tuile.

02/17/2018

Hake ‘jambalaya’

02/15/2018

This is what I call using up what’s in the fridge:

Spicy turmeric meatballs, roasted chickpeas, sweet potatoes, pickled onions and yogurt sauce.

I actually love cooking like this at home more! So satisfying....

02/13/2018

‘Mother Nature is the true artist’.

-Marco Pierre White

02/13/2018

Roasted red beet tartin.

Simple, classic and a real crowd pleaser.

11/10/2017

Oyster bar complete!! It’s been on a few rides so far but I’d love to show it off more and shuck some beautiful bivalves for you upcoming cocktail party/ event!

-crisp oysters with prosecco
-sake beurre blanc poached oysters
-fire cider and oyster shooters
-not having to worry about hurting yourself while shucking oysters...ha

Shoot me a message.

09/06/2017

Building cheese and charcuterie boards are always my favorite.

They lure the guest into the theatrical presentation of the meal and are a 'montage' of artisans and culture from our backyard to around the world.

People always want a little something to go with a glass of wine as they watch the drama unfold.

-Speck Alto Adige from northern Italy
-house made pates.
-Vermont pioneer cheeses with creative names and stories.
-seasonal crudités from local farms litely pickled
-wild foraged mushroom mousseline
-smoked duck breasts.
-sourdough flatbread dough made the morning of and cooked on la plancha minutes before...

Pay attention to every ingredient...

08/29/2017

05/03/2017

I’ve been driven to the intersection of food and culture my whole life. Like most involved in food related careers, I keep a hungry palate and indulge any opportunity that finds me. I’ve cooked and catered for a handful of renowned restaurants around New England, graduated from the New England Culinary Institute in 2005 and then embarked on my journey traveling and cooking at some of the best venues with some of the best food in this country from organic vegetable farms, to sustainable seafood from our seas scape, pasture raised and responsible meats, and world cheeses.

In 2010, I was awarded The Jean-Louis Palladin Fellowship on behalf of The James Beard Foundation and Browne Trading Company to fabricate my own work-study program to feed my passion for fish and media. From studying with renowned photojournalist Jason Houston to spending time on fishing boats to tasting through an array of world seafood and caviars, I was living my dream.. And still am.

In my free time you can find me (maybe) hunting for mushrooms, roasting pigs, consulting and writing about food and spending time with my amazing family.

My journey continues as I explore my passion for beautiful food, people and adventures and, if you let me, share it with you.

Contact me here for cooking, event inquiries or other related projects-

https://austinbanach.com/contact/

-Austin