Rustic Caterers

Please note we'll be closed for vacation from July 24, thru Aug 2. We'll reopen Aug. 3. Thank you.

Call TODAY to book your next catered event. Let us do the work for you.

Happy New Year from Rustic Caterers

HAPPY HOLIDAYS FROM RUSTIC CATERERS

Call today to schedule your next catered event. Our experts make it easy!

Call us today to discuss your next catered event.

Wacky Food Facts of the week:
- A row of Corn always has an even number. (check it out!)
- The average person eats eight pounds of Grapes each year.

Grilled chicken w/ roasted garlic and rosemary jus.

Prosciutto and grilled peach crostinis w/ mascarpone cheese and balsamic reduction & grilled shiitake mushroom and asparagus crostinis w/ goat cheese and pesto.

Chicken Satay with a spicy sesame soy sauce

Want an easy recipe for those cold winter nights? Try this out!!!
***Sausage & White Bean Soup with Kale***
Ingredients:
- 1 Bunch Kale (remove center vane slice into thin pieces)
- 3 Sprigs Fresh Thyme (picking from stem)
- 2.5 Quarts Chicken Stock
- 2 Cups Dry White Wine
- 1.5oz Olive Oil
- 2 Bay Leaf (whole fresh)
- 5 Whole Cloves Garlic (sliced thin)
- 1lb. Dried Northern White Beans (soaked for 24 hours prior to use)
- 1.5 lbs. Hot or Sweet Sausage
- 2 Cups Medium Diced Onions
- 1 Cup Medium diced Celery
- 1 Cup Medium Diced Carrot
- Salt & Pepper

Directions:
1). In a large sauce pan add Carrot, Celery, Onion, Sliced Garlic, Bay Leaf and Olive Oil. Cook at a low heat until the onions are almost translucent.
2). Once Onions are translucent, remove the ingredients from the pan and then add Sausage. Brown on all sides until fully cooked. Once cooked, remove from pan and cut into medium sized pieces and place back in the pan with the vegetables.
3). Add White Wine and bring to a boil. Once boiling add the Chicken Stock, White Beans and Thyme, reduce heat to a simmer for 1 hour or until the beans are fully cooked.
4). Lastly, add the Kale and simmer for an additional 5 minutes.