Urban Desert Wedding in Brides of Austin

Urban Desert Wedding in Brides of Austin

Get inspired by our clients Kelsey + Josh, who hosted a lush, desert-inspired affair at Brazos Hall in the middle of downtown Austin. Tropical plants, cacti, golden details, and more came together to create a night to remember.

Brides of Austin has all the scoop here.

Greenhouse Wedding Featured in Style Me Pretty

Greenhouse Wedding Featured in Style Me Pretty

Our clients Sarah and Jonathan threw a gorgeous & modern soiree – complete with custom cocktails – at The Greenhouse at Driftwood.

Contigo Catering made hands down the best custom cocktails, and the food was spot on – so many of our guests have asked us for the recipes to the “The Curtis,” our signature vodka cocktail! ” – Bride Sarah

Check out the entire event (and catch some photos of their sweet pup!) in this feature on Style Me Pretty.

Garden Wedding Featured in Martha Stewart

Garden Wedding Featured in Martha Stewart

Our clients Kate and Karim were featured in Martha Stewart Weddings! We’re honored to be a part of this gorgeous garden affair.

Read all about their Europe-meets-Texas celebration at the always stunning Laguna Gloria on Martha’s site here.

Pig Roast Pool Party with Camille Styles

Pig Roast Pool Party with Camille Styles

Our team had fun in the sun while providing the pig roast for a festive pool party with Camille Styles!

Check out her beautiful blog for more, including our own tips on how to cook up the perfect crowd-pleasing pig.

Contigo Catering Featured in Brides of Austin

Contigo Catering Featured in Brides of Austin

Contigo Catering was recently featured, along with other participating vendors, in Brides of Austin for the venue opening event and photo shoot for One Eleven East designed by Bird Dog Wedding. Set in downtown Hutto, One Eleven East offers a lovely historic backdrop to your event.

Check out the feature here!

Rustic Hill Country Wedding

Rustic Hill Country Wedding

Cid and John’s wedding was a lovely occasion at Stonehouse Villa in Driftwood, TX layered with cocktail hours between the event highlights. It first began with a cocktail hour where we served up bar snacks along with cocktail favorites of each groomsman. The wedding ceremony followed – a lovely ceremony under lantern-lit trees, followed by a surprise mariachi band for the guests. Next was a second cocktail hour with passed apps then on to dinner highlighted with ale braised short ribs, crispy fingerlings, and shaved squash. Photo by Brio Photography, @brioweddings on Instagram. Check out more photos from this wedding here.


mezcal, cherry heering, sweet vermouth, grapefruit, lime

Old Fashioned
rye whiskey, sugar, bitters, orange

Bar Snacks (Cocktail Hour)

Chicharones & Kimchi

fennel seed, orange zest, red chili

Rosemary Popcorn
candied almonds

Passed Appetizers (Cocktail Hour)

Broccoli & Potato Croquette
cheddar, chili aioli

Beef Confit Deviled Eggs
capers, pickles

Dinner Appetizer

Chicken Skin Slider
peanut butter & jelly, togarashi, challah roll

Ox Tongue Slider
baguette, dijon, pickled green tomato, arugula

Grilled Oysters
yam, mexican sugar, rye oil

Buffet Dinner

Ale Braised Short Ribs
squash, roasted shallot, mustard, blue cheese

Crispy Fingerlings
kale, warm pancetta vinaigrette, roasted shallots

Shaved Squash
walnuts, thai basil, preserved lemon, parmesan

Warm and Welcoming Fall Inspired Wedding

Warm and Welcoming Fall Inspired Wedding

Contigo Catering worked with other great Austin vendors on a photo shoot at Prospect House for Thanks to Loot Vintage Rentals, Jenna McElroy PhotographyBristol Lane, and Wedding Paper Divas for the collaboration.

Check out the photos here!

Allan House Open House

Allan House Open House

We were approached by Allan House to cater their Open House for 2016. Allan House is a charming venue near downtown Austin, we were more than happy to oblige.
Tucked away in an older Austin neighborhood, sitting among tall oak trees and quaint homes, it evokes the warmth of a time gone by and serves as the perfect venue for those looking to surround themselves with a piece of history.

We curated a warm and comforting winter menu for this open house. One of the standouts was the rich color of the blackberry gimlet which corresponded beautifully with the dark color palette of the night.


signature cocktail


blackberry gimlet


passed appetizers


tuna crudo, potato chip, capers, dijonaise, pickled shallot


fried oysters, jalapeno remoulade, rye cracker, pear mostarda, bleu cheese




escarole salad, toasted garlic, almonds, pecorino, cider vinaigrette


pork, eggplant puree, leek, salsa verde


grilled cornbread, bacon jam


brussels sprouts, apple, togarashi, cider, brown butter


roasted salsify, mustard, pickles, tarragon, duck confit


Heath Plates in the House!

Heath Plates in the House!

We recently stepped up the game and added Heath plates to our family. These beautiful French Gray salad and dinner plates are the perfect touch for parties. You won’t be able to rent these from any rental company or caterer in Austin!

The pieces at Heath Ceramics, including these Heath plates, are all handmade. Founded by a husband and wife team in 1948 in San Francisco, Heath has put the emphasis on handcrafted design and challenging the status quo. Now over half a century later, Heath Ceramics has won many prestigious design awards and has been showcased in many showrooms around the country. We’re excited to be serving guests on these pieces because we believe beautifully plated food taste better!

Roasted Beet Salad Recipe

Roasted Beet Salad Recipe

Roasted Beet Salad with Fennel Croutons, Arugula & Herbed Cheeses

  • 3 pound red beets
  • 12 ea cloves of garlic
  • 10 sprigs, thyme
  • 2 cups red wine vinegar
  • salt & papper, to taste
  • 1 cup fresh ricotta
  • ½ cup mascarpone
  • 2 ounces fine herbs, chiffonade
  • ½ ounce mint, chiffonade
  • 2 ounce honey
  • 1 each, fennel bulb, sliced thin using a mandolin
  • corn starch
  • arugula or watercress
  • sherry vinegar
  • extra virgin olive oil

In a 350 degree oven and plastic and foil wrapped hotel pan, roast beets with garlic, thyme, vinegar, salt and pepper until tender. Peel when cool, cut into bite sized pieces.

In a mixer, add cheeses, herbs and honey. Mix till smooth. Add salt to taste.

Dredge fennel in cornstarch and fry until crispy and golden.

Toss arugula with vinaigrette & olive oil.

Plate arugula, beets, cheese mixture & top with fennel croutons.

Serves 6-8

Contigo © 2015 • site by strejde