We are still getting some press coverage of our opening party!  Check out the latest feature in the Westlake Picayune at:

http://westlakepicayune.com/2010/02/05/royal-fig-opens-in-west-lake-hills/

Thanks so much to Community Impact for featuring our reopening in their latest issue!  It was a pleasure meeting these lovely ladies at our party!  Check out the article:

http://impactnews.com/lake-travis-westlake/439-impacts/6864-lake-travis-westlake-impacts-february-2010

Here are some more pictures by Eric Hegwer, Austin Wedding Photographer, from our Grand Reopening Party on January 19th.  Thanks for the great pictures Eric!

Smoked Parsnip Soup Shooters

Beef Carpacchio with Arugula, Caper Berries, and Dijon Emulsion

Handmade sugar flowers by Stardust Pastry

more on the dessert bar by Stardust Pastry

Morel and Oyster Mushrooms on Polenta Cakes

Seared Pork Belly with Banyuls Gastrique

Chef Dan showing off his new tattoo at the end of the night!

Brunch has always been my favorite meal of the week!  Getting up on a Saturday or Sunday to french toast, eggs benedicts and mimosas is just heaven in book!  Lately, we’ve been doing more and more brunch weddings.  It’s a great casual relaxed atmosphere with a great mixture of both sweet and savory dishes.  Here are some pictures from one of my favorite brunches we’ve catered – the wedding of Wendy and Michael.

The wedding took place at this gorgeous house in Sun City owned by Wendy's aunt and uncle. Photo by Wildhouse Photography.

I loved her non-traditional bouquet because it was easy for her to hold during the entire ceremony. Photo by Wildhouse Photography

Brunch started with a great selection of fruits and cheeses. Photo by Wildhouse Photography

Photo by Wildhouse Photography

We also had fresh eggs benedicts on homemade biscuits, brioche french toast with peach and pecan syrup (from Fredricksburg), lots of bacon and fresh squeezed orange juice!

We didn't forget about the kids! There was a special kids table with homemade mac and cheese just for them! Photo by Wildhouse Photography

We made sure Wendy had a minute to sit down and enjoy all of the great food along with a pomegranate mimosa! Photo by Wildhouse Photography

We really enjoyed helping Wendy and Michael plan their wedding. We wish them many happy years to come! Photo by Wildhouse Photography

If you are in the market for a great venue for your wedding or event, you have to check out Memory Lane Wedding and Event Center.  We love it so much that WE were married there last year!  We’ll be at Memory Lane tonight from 5:30 to 7:30pm for their open house.  Come out and visit us to see this beautiful hill country treasure and taste some of our yummy food!  More information on Memory Lane can be found at www.memorylaneweddings.com.

Photo by Eric Hegwer, Austin Wedding Photographer

Photo by Eric Hegwer, Austin Wedding Photographer

MEMORY LANE OPEN HOUSE
TUESDAY, FEBRUARY 2, 2010
5:30-7:30pm
403 KC Memory Lane
Dripping Springs, TX 78620

We’re still hearing great things about our Grand Reopening Party!  Click here to check out the recent article on WWW.EXAMINER.COM! Thanks to reporter, Jette Momant, for the glowing review!

We had the pleasure of working with a great couple last fall on their wedding in Steiner Ranch.   We had so much fun getting to know Jenni and Brant!  It was a beautiful day for an outdoor wedding on Lake Austin.

Photo by AHJ Photography, Rentals by Premiere Party Central

Jenni was a great DIY bride!  She really put a personal touch on her wedding by creating much of the decor herself.  Here are some examples of her hard work and creativity.

Photo by AJH Photography

Photo by AJH Photography

Photo by AJH Photography

Another reason this wedding was so fun was because of all of children who were invited.  Jenni and Brant have the most adorable son, Calvin, so we had to make sure to keep everyone happy!

Photo by AHJ Photography

For the adults we did a selection of appetizers, including a Domestic Cheese Display, Braised Short Ribs with Smoked Cheddar Polenta, Seared Duck Breast with Apple Rosemary Chutney,  Butternut Squash Gallettes, and Apple Walnut Salad.  We then set a kids table with chicken fingers and a variety of dips.

Photo by AJH Photography

Photo by AJH Photography

The wedding took place at the Steiner Ranch Lake Club – a great venue with a fantastic view, however, as with many venues we work at, NO KITCHEN!  So we popped up our tent and brought in our equipment and created one in the middle of the adjoining playground!  The kids enjoyed watching Chef Dan hard at work!

Photo by AJH Photography

We had a great time that night!  Congratulations to Jenni and Brant!

Photo by AJH Photography

One of our hobbies has always been restaurant hopping so we were excited when Texas Meetings and Events magazine asked for Chef Dan’s opinion on some of his favorite places to dine in Austin.  Some of his favorites for fine dining include TRIO, Parkside and Wink – which was featured in the article.  However, we always love a relaxing evening out at Home Slice Pizza followed by a big gourmet doughnut at Gourdoughs!  Since moving here from New York City, there’s nothing that brings back the memories of living in Brooklyn better than Home Slice!

Click here to check out the article online!

It’s days like this that I really love what we do.   I especially love getting to know the wonderful couples that we get to work with on their weddings who choose us because they have a passion for the type of food we love to cook.  One couple in particular found us in their search for an organic caterer because they have dedicated their lives to working on organic farms all over the country.   The bride, Neysa King, writes a great blog about their adventures on the farm (they now work at Johnson’s Backyard) and decided to feature us in her latest post.  Thanks so much to Neysa and her fiance Travis for their kind words and support!  Here is where you can find her post:

www.dissertationtodirt.com

Here are some pictures of the dishes we are preparing for her wedding.   She also mentions them in the post.  Thanks again Neysa and Travis!  We can’t wait for your wedding this May!

Orange and Fennel Caprese Salad

Bison Steak with Creole Mustard Mashed Potatoes and Edamame Succotash

Poached Turbot and Olive Tapenade with Duck Fat Roasted Potatoes and Edamame Succotash

Today,  The Wedding Guide posted a blog titled “”Questions for your Caterer.”  We thought we would respond with our answers to all of these very good questions!  Please let us know if we can answer any other questions for you!

• Can you test taste proposed menu items?  Royal Fig does complimentary tastings for all of our clients.  You can taste your complete menu before you even put down a deposit.  It is important to us that you trust that we are going to give you the absolute best food for your event and there is no better way than to taste it first!
  
• Does the price include tax? Tip? If not what is the additional percentage?  Our quotes and contracts have everything itemized so you see the subtotal and tax.  WE DO NOT HAVE ANY ADDITIONAL SERVICE CHARGES!  You won’t see any 18-20% administration fees, insurance fees, set up fees, or even delivery fees (within greater Austin area).  Gratuity is not included and is at the client’s discretion at the time of the event.  Any gratuity received is distributed evenly to our service staff.
  
• What dishes/utensils will be used for the reception, plastic or china?  Clear acrylic plates and flatware are included with any food you order free of charge.  If you purchase our BYOB bar package we include acrylic cups.  We offer a china upgrade for $1.50 per person.  For this price, your guests will get a white china dinner plate, bread plate, and stainless flatware.  Glassware is available for rent a la carte based on what you would like to serve at your bar.  Most glasses are around $.60 each.
  
• Additional cost for either? Does bid include cake plates?  We do not include cake plates in the bid since not every event requires it.  If you would like china cake plates there is a $.50/pp rental fee.
  
• Are linens provided and included in the price?  We provide white or black linens for all of our buffet stations and bars.
  
• How many staff/servers are needed for the wedding? How will they be attired?  We will recommend the number of servers and bartenders needed for your event based on the type of food service you would like (plated, buffet, stations, family style) and the amount of set up required.  In addition, if there is a “flip” involved, then we may need some additional hands.  (a “flip” is when the staff turns your ceremony site into your reception site!)  For a typical event we will recommend 1 server for every 30 guests for a buffet service and 1 server for every 20 guests for a plated or family style service.  Our servers are paid $75 each for the event.  Our bartenders are $100 paid 4 hours with $25 for each additional hour.  All of our staff members are hired directly by us (not through a staffing service) and work every event with us.  They are TOP NOTCH!  They will be dressed in all black clothing unless the client requests something different.  (we’ve been asked to dressed according to the event’s theme!  The disco party was our personal favorite!)
  
• How often will the buffet be refurbished?  The chef will make sure that the service staff is refreshing the buffet constantly.
  
• Will the caterer’s staff cut and serve the cake? Is there an additional fee?  We do not charge you a fee to cut and serve the cake.  The only charge is for the plate rental ($.50 each).  If you prefer the cake to be served on acrylic plates there is a flat $25 charge to purchase the plates and flatware.
  
• What are the deposit and payment arrangements?  We require a 50% deposit to secure our services for your date.  We will not take multiple events in the same day!  The final balance due needs to be received 3 days prior to the event.
  
• What are the cancellation/postponement policies?  The deposit is non refundable.  However, we can apply it, less $500, to another event occurring within 90 days of the original date (based on availability).
  
• What beverage arrangements have been made? Will liquor be served?  We have a wonderful drink station with fresh squeezed lemonade, iced tea and water that is very popular for only $3/pp!  In addition, we have a BYOB Bar Package that includes sodas, mixers, garnishes, ice, bar equipment, tables, and linens for only $2/pp!  You are responsible for purchasing the alcohol and we would be happy to help with the amounts you will need to buy.  In addition, if you buy at Specs (290 and Brodie Ln), we will gladly pick it up for you and deliver it free of charge.  We can also provide suggestions for wine pairings from our wine experts!
  
• Does caterer have proper licensing? Will caterer serve? Cash or open bar?  Royal Fig has all the necessary insurance and can provide you and the venue with the proper documentation if desired.  All of our staff members (bartenders and servers) are TABC certified.  We typically serve an open bar since the alcohol is provided by the client.
  
• Is the caterer familiar with the facility?  Included in our price is a site visit with our Event Coordinator who will be running your event.  There is no charge for the event coordination services.
  
• Will caterer need access to a kitchen and how early?  If there is no kitchen on site, we can bring one!  We just need access to an electrical outlet.  We have set up kitchens in the middle of farms!  Our arrival time will depend on the set up and menu involved with the event.  The food is cooked on site to ensure that it is coming out fresh and hot and not overcooked!
  
• Who is responsible for table decorations including the buffet table if one is used?  Decor is the responsibility of the client unless it is requested that Royal Fig take care of it.  If you don’t want to worry about it we can review all of your options and the costs.
  
• Can box meals or a separate meal be provided for the other wedding professionals?  (Photographer, DJ, security, etc.)  We will prepare between 5 and 10% more food than is actually needed for your event.  This overage is to feed all of the vendors and staff involved in your event.  You do not need to include them in your guest count.  We will do this free of charge.
  
• What is the additional cost?  NONE!
  
• Can the caterer prepare a going-away package with samples from the menu?  We can prepare a plate for the bride and groom to take away.
  
• When is final head count is due?  We need to know your final guest count 5 days prior to your event.  If you have ordered some specialty items that may take longer for us to procure, then we will let you know!

Check out our SERVICES page for more details on what is included in your catering package!  We pride ourselves on high quality organic ingredients and the exemplary customer service.   Call or email for a consultation!