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We were finally able to gather and continue the tradition with our annual chili cookoff. The competition was TOUGH and there were fantastic recipes presented. Thank you to ALL who participated and supported the charity we sponsored. It was a great crowd and an even greater time catching up with everyone. I believe NEXT year's cookoff will be a bigger success!
Catering by: Frankie B. Mandola's Catering
📸: HenryClarkPhotography
https://www.henryclarkphotography.com/tryp-daze
*Please feel free to tag yourselves in any photos*
A big thanks to I W Marks Jewelers for hosting an event recently, supporting our Veterans and the Lone Survivor Foundation. Marcus Luttrell Frankie B. Mandola's Catering
Winner of the 2019 Epicurean Project Asian Pacific Inspiration category, Chef Adolfo Monjaras from Frankie B. Mandola's Catering. His delicious empanada dish featured duck breast sourced from Maple Leaf Farms. Born in San Miguel de Allende, Mexico. Chef Monjaras began his love for cooking at the age of 15 inspired by his dad. He moved to the States to pursue his dream by working in various restaurants as a dishwasher and a line cook. He relocated to New Orleans to become the sous chef at Pierre Maspero’s. After a few years, Chef Monjaras took a great opportunity to work at NOLA Restaurant. It was then that his career flourished under the direction of celebrity chef Emeril Lagasse. At NOLA, Chef Monjaras developed and refined his culinary techniques in Cajun/Creole style cuisines. Today, Chef Monjaras is the executive chef at Mandola’s Catering. From his many experiences, he is accomplished in classical Italian, cajun/creole, regional American, Tex-Mex, and Southwest Cuisines. He has curated menus for countless events ranging from 15 to 6,000 guests. From working at various venues to client personal homes, Chef Monjaras has always strived to elevate the dining experience and customize to our client taste.
Chef Adolfo Monjaras from Frankie B. Mandola's Catering took the show by storm with his delectable empanada dish.
Chef Adolfo Monjaras of Frankie B. Mandola's Catering will be among the 25 chefs to experience at the !
Born in San Miguel de Allende, Mexico. Chef Monjaras began his love for cooking at the age of 15 inspired by his dad. He moved to the States to pursue his dream by working in various restaurants as a dishwasher and a line cook. After a few years, Chef Monjaras took a great opportunity to work at NOLA Restaurant. It was then that his career flourished under the direction of celebrity chef Emeril Lagasse. Today, Chef Monjaras is the executive chef at Frankie B. Mandola's Catering From his many experiences, he is accomplished in classical Italian, cajun/creole, regional American, Tex-Mex, and Southwest Cuisines.
Did you know that we can host an array of events at The Vine? From a corporate holiday party to a 50th anniversary celebration, to prom or a wedding - The Vine is the perfect place for your gathering!
Thank you to Frankie B. Mandola's Catering for this delicious spread and other bites!!!
The 'tent crew' at NRG 8/30/17
Thank you Mandola's Catering for the fabulous fresh-off-the-grill hamburgers at NRG Stadium for Harvey evacuees, volunteers and law-enforcement. Aug 30, 2017 Houston, TX.
Frankie B was a special friend of the ST.Thomas Class of 1950. when you talk about Frankie it is said, "Nobody doesn't like Krankie B". Grammatically Incorrect but perfectly acceptable to his friends. Have our Heaenly Banquet ready Frankie. God Bless
Bob Jones .....STHS '50
I always enjoyed seeing Frankie B., as he always greeted my family with hugs, an infectious smile and referred to us as a "Cuz". He definitely will be missed. Our thoughts, prayers and blessings go out to his entire family and those whom he blessed with his unconditional love and friendship. RIP Frankie B, you are a class act.