Summertime Entertaining

Summertime entertaining in Texas is always a challenge, especially if you are planning a summer wedding.  Outside weddings are practically impossible because of the heat and guests want to get inside from their cars as quickly as possible into the cool of air conditioning.

Even though you event is inside, meals take on a special summertime lightness.  Lots of salads and fresh vegetables, lighter sauces on meats and a touch of sweetness and fruit for dessert goes a long way.

One of Chef Miguel Riojas’ favorite ways to begin a meal is with a chilled fruit soup.  Chef Miguel has a beautiful soup that will appeal to all of the women and be substantial and tasty enough to make men forget they ever thought they shouldn’t eat it!

Chilled Mango Soup with Lime and Shrimp Pico de Gallo

Serves 4

For the Soup:

Ripe Mangos (2 Haden mangos, the large smooth skinned multi-colored mangos, or 4 of the smaller yellow Altaulfo mangos)

Juice of 2 limes

2 Cups Chilled Vegetable or Chicken Stock (boxed or bouillon is fine)

For the Soup:

Place mangos, lime juice and ½ stock in a blender.  Turn on and process until mixture is very smooth; the texture should be like that of cream, adding more stock as needed to achieve proper consistency.  Place in a bowl and chill.

For the Salsa:

2 Tomatoes, diced, outer flesh only (discard inner seeds)

2 Jalapeños or your preferred chili, diced, outer flesh only (discard inner seeds)

2 Tablespoons Cilantro, diced

2 Tablespoons Purple Onions, diced

2 Cloves Garlic, crushed and diced

Juice of 2 limes

8 Shrimp, peeled and diced

Dice the tomatoes, cilantro, chilis, onions and garlic.  Toss with lime juice and taste; correct seasoning with salt and pepper as needed.  Add shrimp.

Place soup in bowls or fluted glass parfait cups and top with a heaping tablespoon of the Shrimp Pico de Gallo.  Garnish with a lime wheel or a wedge on the side of the bowl and serve.



Chilled Mango Soup with Shrimp Pico de Gallo



This is so refreshing and unexpected.  It is a perfect hot-weather alternative to another salad, while the sharpness of the mango really whets the appetite for what is to come.  And, of course, for those with sensitivities to seafood or who are vegetarian, this can easily accommodate all without any sacrifice to flavor or presentation.

Another idea that we have seen a lot of recently is Brides who want to have the evening continue after the traditional cutting of the cake.  With all of the “obligations” done once the cake is cut, many couples are looking for another reason to have guests stay around and extend the celebration.  What works better than offering your guests a chance to have a first-class coffee experience and a dessert table?

Working with one of our favorite suppliers, we offer a beautiful made-to-order coffee experience for your party, whether it is 30 people or 300.  Baristas arrive with espresso machines, Italian syrups and sodas and make whatever anyone wants.  Hot Caramel Macchiato or Iced Double Mocha with Sugar Free Vanilla Syrup?  Certainly.  Also available are the decadently devilish additions of white and dark chocolate covered teaspoons and sugar sticks to stir your coffee, bowls of whipped cream and chocolate curls along with shakers of cinnamon, chocolate, and salted caramel powder.  Who can say no to that?

To go with your coffee and after wedding cake, extending your guests time with you in a joyous way, think about a summer dessert table, featuring miniature pastries.  Options are endless, but all enjoyable.  Lemon bars, miniature chocolate chunk cookies, creampuff swans, éclairs, macaroons, and bowls of perfectly ripe summer berries with double cream or lemon curd are perfect final touches that will send your guests away with sweet memories of an evening that no one wanted to end.

Dessert Table as a Central Centerpiece