The FrenchFig Catering

05/19/2022

Ceasar salads are good but definately better when served in a martini glass!

05/17/2022

Potatoes Poupon Au gratin were nestled tightly inside these little espresso cups for a recent graduation brunch.

05/16/2022

The tiniest details make a big impact. It started with micro vintage elephants I found on etsy and evolved to celebrate a high school grauate bound for The University of Alabama. I made these special skewers for a recent graduation brunch event holding the chicken and waffles together.

04/19/2022

April does bring showers. Let The FrenchFIg Catering be your umbrella for all your upcoming bridal and baby showers. We tailor make the details of your event creating custom menus and adding special details that set your event apart and make it one-of-a-kind.

04/10/2022

Sometimes customers present me with a theme and that sets my path to fulfilling their dream for an event. In this case it was a fiesta themed baby shower.

02/11/2022

The FrenchFig Catering is now on WhatsApp.

The FrenchFig Catering is now on WhatsApp.

02/10/2022

A little Valentines Day collaboration with Joseph P. Rodriguez of Heights Homemade. We are offering chocolate dipped strawberries and chocolate dipped and filled strawberries. Available now. 713-773-FFIG (3344). Regular $2.95 and filled (Cream Cheese and Orangecello)$3.95.

12/05/2021

We sure had fun at this event!

11/16/2021

The pandemic had been the great leveler for many businesses and this includes The FrenchFig Catering.

I am known for my lending my creative flare to events of all types and sizes. I am a boutique caterer that keeps the details of your event in mind.

This morning I am making these darling cocktail napkins for an upcoming event. These will be one of many elements to come that will set this customer’s event apart from the norm.

Please consider The FrenchFig Catering for your next gathering, party or celebration. I look forward to serving you this holiday season.

09/22/2021

Celebrations where family china and heirlooms get an opportunity to also attend are my favorite type of event. This bridal tea party had all of those elements and more.

09/21/2021

Thank you Jackie Burdisso with Maison Burdisso for providing the perfect bites of sweet with your French Macaron at our recent bridal tea party!

08/26/2021

Birthday surprise parties are always fun. This is a recent birthday party done on behalf of Piatto Ristorante ‘s client.

12/02/2020

Very excited to be included in this virtual event!

ILEA Files will be coming to you LIVE, this FRIDAY, December 4 at 2 PM CST. Join us this month as we talk about all things catering. Special guests include Chelsea Monroe from Wolfgang Puck Catering, Katie Aguirre from Avenida Brazil, Andi Leger from The FrenchFig Catering, and Dominick Lee from POITÍN and Alligator Pear.

Register now while there's still space - visit ILEAHouston.EventBrite.com.

10/18/2020

We are sending this little beauty to The Woodlands today. Kent Keele with Salt Patience provided a few of his cured meats and his delicious homemade whole grain mustard.

10/16/2020

In an effort to make the traditional charcuterie board more friendly during a pandemic we opted for individual charcuterie boards that were placed at each place setting. 

To make it even more special we used small wooden cuttings from Hurricane Laura downed trees that came from my family in Louisiana as the vessel to present everything on. I still had the cutest, tiny fig leaves on my fig tree and used those to lay all the items on top of. 

I would have loved to have been a guest and had this placed in front of me.

p.s. All the cured meats and mustard pictured were handcrafted by Kent Keele from Salt Patience here in Houston Texas. Kent is using old world traditions and reimagining what is possible! He can be found on Instagram under:

Salt Patience and Nightshade_Chilisauce

Follow him on his culinary journey and support small businesses!

10/14/2020

Setting a table with a view like this makes it hard to focus on setting the table!

wedding


trees

10/14/2020

For this bride’s table I was searching for a little something extra. I reached out to Roxanne to create these hand made emerald colored resin coasters that I used hold the menu cards down at an outdoor venue. They really added to the overall look of the place setting.

10/14/2020

We packed some of the best bacon I have ever tasted from Kent Keele of into this grownup version of Mac n Cheese.

10/14/2020

Sometimes the simplest of recipes can have a big wow factor when you present them in a different way. This was an apple cake served in an espresso cup with a Crystalized Ginger Whipped Cream.

08/02/2020

Timeline photos

12/24/2019

We always have the best customers. Thank you so much!

12/23/2019

The perfect holiday bite!

11/03/2019

Photos from The FrenchFig Catering's post

10/06/2019

Something beautiful happens when cultures collide....One of two things happens when neutron stars collide: they merge together to form a new, larger neutron star, or they collapse into a black hole.

In this instance a merger was met between two cooks from Argentina and Louisiana. Both share elements of Italian and French heritage. One below the equator and one from above.

As spring approaches in Argentina we are readying ourselves for fall here in Texas. Today we found ourselves longing for cool weather and decided to make something to satisfy our palate.

Gulf Shrimp with Louisiana Sausage and Peperonata Sauce.

Buen Provecho

08/20/2019

The FrenchFig Catering's cover photo

08/08/2019

I could not be happier with the flavor of this Tomahawk Steak after smoking with hickory and then finished by searing on the grill.

Retail cuts of beef in my home country of Argentina differ greatly when compared to what is typically found for sale in a grocery store in The United States.

Take the Tomahawk
Steak aka the Cowboy Steak aka a Bone-in Ribeye. This tasty showstopper is always a favorite for guests.

This one was smoked with hickory then seared and served with my fresh made chimichurri sauce.

Buen provecho!

08/06/2019

Experimenting with some smoking techniques for an upcoming destination job.
Diego Salguero

06/08/2019

There is something inherently delicious about fried dough with a sugar glaze on top. I personally only like them freshly fried and warm but that is another story.

During a recent trip to Argentina it was confirmed that some things do not change when crossing the equator.

Donuts seem to be having a moment right now in Argentina and there were over glazed and highly decorated donuts popping up in many places. One place was the supermarket where they were sold frozen but the kids still coveted just the same.

So as the old saying goes when in Rome... So while in Argentina we cooked donuts with Diego’s mom. Cooking with family can be so fun even though I was the newcomer and I didn’t speak the language very well. The sentiment was still the same and it was a satisfying experience to produce something in a place where everything is unfamiliar to you and with people who accepted me as one of their own.

In observance of National Donut Day Buen Provecho!

Diego Salguero

06/03/2019

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If you are planning to say " I do" you can contact us directly for wedding package information or we can be found on Wedding Wire! We can accomadate weddings of all sizes and work hand in hand to create memories with couples and their guests on their special day.

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05/25/2019

The FrenchFig Catering's cover photo

05/25/2019

With a little help from my talented sister and Diego Salguero we collaborated in a celebration to welcome baby Cashew. Lima bean hummus and crudités with an initial “C” adornment.

05/22/2019

If you are about to say “I do” then please do view us on WeddingWire!

02/11/2019

The FrenchFig Catering - Houston, TX

We can also be found on Thumbtack!

www.thumbtack.com/biz/the-frenchfig-catering

I work closely with each client focusing on special details that will customize their event. This not only makes it different from past clients events I have done but also different from other events they may have attended or hosted in the past. I enjoy working with clients and feel like I essential...

02/02/2019

We like to go above and beyond what many caterers do for customers. Special requests are always given consideration. In this case -floral work.

02/02/2019

Referrals are always so nice to receive and we appreciate them a great deal. This referral led to a seated dinner for 60 high school students. Afterwards they learned ball room dancing. I wish I could get a do over on high school and could have had the opportunity to have attended Trinity Classical School of Houston. What an incredible and polite group of students. Thank you Diego Salguero for all your hard work in the background of this event.

10/23/2018

Chef Diego shared Pastelitos de Membrillo at a recent event. A flaky fried pastry filled with Membrillo (quince paste). Yum!