Catering by Culinaire

06/28/2026

Our seasonal cheese boards are accessorized with our homemade fig and blackberry chutney, bread-and-butter squash pickles, and strawberry-fennel chutney.
Didn't know squash could be pickled??
You've been missing out!

06/18/2026

https://www.instagram.com/reel/DY4aRPqowVv/?utm_source=ig_web_button_share_sheet&igsh=M2M0Y2JmOTAyOA

really fell for our asparagus-leek tartlets. I mean, they fell HARD. 🤩🤣

06/07/2026

Two-tier artichoke-Chevre torta with a buttery herb focaccia and pine nut crust. Our garden is bursting with beauty right now, so I chose grilled zucchini, baby asparagus, tomato leaves and purslane for garnish. And some very retro tomato roses. 😆

06/04/2026

Crown roast of Peking-style duck and the braised dark meat!! (Not shown: crispy scallion pancakes and citrus hoisin.)
It's like quack!! Waddle on over!!

04/22/2026

For the third year running, we had the privilege of catering the Bryan Texas History Museum Gala in Galveston. Our menu was carefully crafted to reflect the theme of "Jewish History in Texas" and included:

-Tex-Israeli Garden Salad with mixed Greens, marinated Vegetables, roasted Beets dressed with Buttermilk Labneh Ranch

-Prime Angus Brisket with Shallots and Mushrooms, Noodle Kugel, and Mustard-Maple Glazed Carrots

-Chocolate Babka Bread Pudding topped with White Chocolate-Raspberry Gelato

04/08/2026

03/25/2026

One of our events from the past weekend honoring a Texas gal marrying a Scotman. The Scots were blown away by Lone Star hospitality!

03/06/2026

Well...it's 90F, so here's an icy-cold springtime treat!! Asparagus and leek vichyssoise with goat yogurt, flaked salmon, radishes, oxalis, and basil sprouts from the kitchen garden.

09/30/2025