Finding The Ones

I love getting to connect with incredible people, I consider it a sweet work perk. From dreamy eyed couples to high energy ‘friendors’, it’s a real pleasure to do what I do. Early this week we hosted a mixer for local event venues and businesses, and we had a blast. I mean, who doesn’t love an excuse to drink wine and practice new dessert recipes?

So, how do you find the one? And by the one I mean, the one caterer, the one florist, the one event coordinator, the one venue, etc. Planning a large event can be intimidating! And it doesn’t help that the Hill Country is the wedding destination capital of Texas. Throw a stone, and you’ll find a business touting their event experience. Just remember this old adage when you’re doing your planning, there are plenty of fish in the sea.

The secret to finding your one, is to find a vendor that you can truly connect with. Like any good relationship, it comes down to communication and trust. Your vendors will communicate in a way that resonates with you. The right vendor should make their portion of the event planning experience easy.

Trust is the second half of this delicious pie (I’m still thinking about those desserts). You should be able to trust your vendor to handle an potential issues or last minute changes that may arise at your event. You should be able to trust them to provide the very best service just for you.

The right vendor doesn’t just work for you, they work with you. This is a partnership. When everyone is humming along  on the same page, your day can be absolute magic.  

  - Meg                


Root Cellar Catering Team! Photography by: John Allan Photography

Root Cellar Catering Team!

Photography by: John Allan Photography

You Scream, I Scream, We All Scream for Ice Cream!

Did you know that we have an Ice Cream Vending Bicycle? You can have ice cream now at any event! You choose four flavors and an attendant will bike out and vend Rhea's Delicious Homemade Ice Cream.  

What is your favorite flavor?
Caramel Sea Salt, S’Mores, Avocado Coconut, Goat Cheese & Raspberry Jam, Strawberry Nutella, Earl Grey and Vanilla, Vegan Vanilla w/Agave, Circus Animal Cookie, Banana Pudding, Big Red, Brown Sugar Cinnamon, Chocolate Milk Shake, Vanilla Cookies & Cream, Vegan Mint Chocolate Chip

Dessert for Breakfast? Yes please.

Chocolate for breakfast is a thing? Supposedly, it helps get the brain going!

"There was a study that recently came out from Syracuse University re-touting the benefits of dark chocolate, specifically on cognitive function. The thought was eating chocolate prepares you more for your workday."

We will now be adding as many chocolate items to our bakery breakfast menu! Check out some of the options!

Our First Time

In honor of our first posting to the Root Cellar blog, we wanted to highlight our Executive Chef Megan Turbeville and ask her about her firsts.

First thing you learned to cook:

The first "real" recipe that I learned was a Greek dish called Pastitsio. My dad brought the recipe home from a Greek restaurant, and I gave it a try. I still make it for him when I'm home!

First meal you cooked and for who:

 I've been cooking unsupervised since I was 12 years old. So, it's hard to remember the very first. I absolutely LOVED going through my mom's old cookbooks. She had an Chinese cookbook, with recipes from different regions in China. I remember making simple eggrolls and wontons from scratch for my family. I was so impressed with myself! Looking back, it took me all day in the kitchen, and I made a huge mess. Worth it.

First food you fell in love with:

All of it. Can that be an answer? Secondary answer, cheese...all of it.

First food you parted with:

Broccoli. I'm annoyed by the flavor, I'm annoyed by the texture, and I'm especially annoyed by the fact that I can NEVER spell it correctly. Shout out to spell check for keeping it real! However, raw broccoli and I have really worked on our relationship, and we're now on speaking terms. 

First dessert you baked:

Does baking brownies with my mom count? I learned that raw brownie batter is just as good as the fully cooked version. Also, corner pieces are the best pieces. 

First job:

My high school job...The Hamburger Stand, sister company to Wienerschnitzel. Every now and then I still crave those chili cheese fries...

First time you realized this was the career for you:  

I was in a bookstore, and I grabbed a textbook from the Culinary Institute of America. It's this thick book, that goes over basic recipes/techniques/vocabulary, it's literally a textbook for culinary school. I was in college at the time, three semesters away from finishing my degree in Mass Communication. I was flipping through this book, when it happened, the joy bubble. There's a feeling that exists when you've found something that truly excites you...I call it the "joy bubble". It's this bubble that starts in your gut and moves it's way up to your heart, expanding as it goes until it encompasses your soul, wrapping you up in a warm hug. That was the moment.