Fall/Winter Parties + Catered Dinner = Pay it Forward

Catering Specials 

Every year we gear up for the holidays by planning family gatherings, company parties, weddings and neighborhood block parties. We, gear up for your parties by developing new menus to offer your guests for these special gatherings and we have some new menu's we'd love to share with you. And this year,  we're gonna put the Chef to work volunteering in the name of your business when you book us for your special event...

Let's start with food! We have lowered prices, but not our standards and have developed new menu items such as the Roasted Squash Cannelloni with toasted cashews & prosciutto, or the Cider braised chicken thighs with roasted pumpkin & sautéed apples with pecans. We've packaged services to streamline the whole process and keep it simple. The menus are inclusive, flexible and offer variety which you will find perfect for your company holiday party or private event. View and save the PDF of our holiday menus below!

Order your catering in a single day with quick quotes and booking. Read our Yelp reviews here...

Your booking will benefit others. Find out how below.

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Help Us, Help You, Help Them.

The holiday season brings a sense of  collectivism and this year we have something special in mind that we would love for you to be a part of. 

No matter how strong the economy may be, there will always be a need to help families who struggle, people who are homeless, women and children in shelters. As a 15 year vet of serving the homeless during the holidays, Chef Chris has teamed up with The Midwest Food Bank in Gilbert to form a non profit organization that will continue doing just that . With the assistance of the director of the Arizona division of Midwest, we will hold yearly community dinners for the less fortunate in the best location we can find, using the best volunteers we can rally up, the greatest local farms, and the most talented chef's we can interest in being a part of this organization. We are anticipating a 2019 opening dinner and will share updates as they come in. 

Until then, the best we can do for this holiday season is put Chef Chris to work! so, for every holiday or private party event booked during the holiday season of 75 guests or more, we will schedule the chef to volunteer a shift at the food bank. Whether it's catering a meal for the volunteers, or putting some gloves on and working in the warehouse to package orders to the various soup kitchens and homeless shelters through out the state. One way or another, Chef Chris will work a day at the food bank in the name/sponsorship, of you, or your business and we will even advertise that through social media that your business sponsored that shift. 

So,......help us, help you, help them! Let's make a difference together this year. 

How to book your party? Email us with your event details, we send you a custom quote before the day is over, you call us to discuss details and easy booking can be done online, or come meet us! 

Midwest Food Bank - Gilbert, Arizona Division (https://arizona.midwestfoodbank.org/home)

Midwest Food Bank - Gilbert, Arizona Division (https://arizona.midwestfoodbank.org/home)




New Catering Menus!

We just wanted to share with you the first line of new dinner menus for the 2017/2018 wedding and special event season. More to come!

These menus are classic dishes with a kick and inviting to larger crowds where your goal is to happily feed everyone. Everything is made from scratch in our commercial kitchen with some of the finest local ingredients paired with some of the finest imports. 

Keep an eye out for our pay it forward program coming soon where catering your wedding with Arizona Event Catering is going to benefit one special couple every year and you'll get to be a part of that! 

Call us for a full service quote or menu consultation! 480-420-4040 ext#2

Home cooking with Chef Christopher

I experiment with random recipes often enough and some of these end up on our menus, some never do for various reasons. Over the years I have shared a few recipes and having a culinary channel is something I've been wanting to do and will soon enough. For now, I will try to take some time from my schedule to share with you some fun dishes and techniques that I hope you enjoy! Feel free to email me with any questions about the dish! 

While at home today I was hungry and really did not feel like going to the grocery store since i'd been out all day and sun drained. So, I had to work with what I had at home. Pork tenderloin? yeah, I have some of that. Basmati rice? got it! hmm.......few other ingredients available but here is what I came up with. At first I was a tad concerned about how this would work together but was pleasantly surprised at the balance of it. 

Seared pork tenderloin medallions finished with a bourbon Irish butter pan reduction and served with pepperoncini creamed basmati rice. 

Yep, those of you who know us well enough recognize the pepperoncini cream sauce, it's our infamous and most popular chicken dish and it's made it's way to the rice.

The Pork

So this dish is really simple and quick to prepare. I brined my pork medallions in a 2 part salt 1 part sugar brine and added some whole peppercorns and bayleaf. After a few hours I removed them, pat them dry then lightly seasoned them with salt and pepper. Once they were at room temperature I heated my iron skillet and hit it with some olive oil. Just at the moment the oil starts to show signs of smoking just a tad, the oil was ready and I seared those puppies on all sides till nice and golden brown. While searing, I added a fresh thyme sprig and a pad of butter basting the butter and oil mix over the pork as they were searing which aids in moisture retention and keeps that color looking brilliant. Once all sides were seared I pulled them from the heat and popped them in the oven covered at 300*F and pulled them at an internal temperature of 140*F The pork will continue to cook between 5-10* since I then wrapped them in plastic and tin foil allowing them ten minutes of rest time! <---Molto Importante!

 The skillet was removed from the heat right after pulling the pork, so back to that skillet! Drain the excess butter and oil left behind from the pork and back on the heat, medium high. Add a shot or ten of bourbon whiskey......ok just two in this case! ha ha. Reduce by half burning all the alcohol out while intensifying the ingredients of the whiskey that are going to give you all that great flavor. I hit the pan with a cap full of apple cider vinegar, the drippings of the wrapped pork and reduced again till nape (coats the back of a spoon). Now I pull the skillet from the heat, add a pad of irish grass fed butter then onto the plate and top with that nice little pan sauce you just made. Yep, now you're the chef here! Do a good job! 

The rice

One cup of rinsed organic basmati rice to one cup of alkaline water (any water will do). Add a small palm full of jarred pepperoncini peppers and a palm full of chopped parsley, then 1/4 cup of chardonnay wine and 1/4 cup of chicken stock. Cover, turn heat to high and bring to a slow boil. Turn heat to a lowish point once the water starts to boil. Leave covered until the rice has adopted all the moisture then pull from the heat. Once off the heat, fluff the rice while adding an ounce of heavy cream. Serve and finish with fresh pepperoncini peppers and fresh parsley as the garnish. 

Now that you're done eating! hug whoever is next to you whether you like them or not....... God I hope you like them ha ha!! Remember, food is the way to a man's heart, but also to a woman's heart and your children as well! Feed them like you love them and mean it. I hope to be able to share many more recipes with you guys and will let you know as soon as I decide to do a show. 



Beef vs Chicken Carving Station!

As we start booking many weddings for the following season during the summer, we have noticed a trend. People just like beef and chicken! I know, crazy right!? Actually, not really all that crazy considering Beef and Chicken are the two most consumed meats in the US according to  USDA ERS Food Availability (Per Capita) Data System and the Agricultural Research Service National Agricultural Library

But there's a new trend in the US! according to Angela Wong of The Earth Policy Institute, chicken has taken over beef for the first time in over 100 years! Source: Earth Policy Institute. Credit: Angela Wong / NPR

I know what you're thinking......"what the heck does this have to do with my wedding or special event?! Everything!!!!! Beef wants revenge on chicken and they are facing off in our buffet ring so that we can test this data! No, we kid you ha ha. But seriously, what we have found is that our most popular package for the past three years was chicken and pasta. But this year, our newest addition to the wedding packages called "The Dueling Stations." is ranking in at #1 and for a great reason. This buffet/chef manned station offers chicken and roasted beef "BOTH," carved to order for your guests. And the kicker? it also gives them two homemade sauces to choose from for each. Yep, 2 for each including such favorites as our famous horseradish cream, a nice terragon bearnaise or our red wine & shallot demi. Those are only a few of the options you'll get to choose from to conclude 2 sauces for your beef, and 2 for your chicken. This will be served with your choice of 2 sides, dinner salad, two dressings, bread and butter. Not bad eh? Actually it's pretty awesome. So tell your fiance, boss, parents and get on our calendar that is filling up quickly!

Chef Christopher 

Free Food! Seriously...

Do you order lunch for your team at work!? Do you like food that is made from scratch using fresh ingredients, many of which are grown on Arizona farms such as Hayden Flour, Queen Creek Olive Mill and more? Would you like AMAZING food, that's free to try? Good, we got ya covered. Here, allow us to explain. 

We have been working feverishly to build three new brands, from three chefs, each specializing in the cuisine of their own. As a result, we introduce to you Stone Mill Pasta Co., Red Ember Smokery, and Portable Pubs Grill & Chill. Our special event and wedding menus are in the works, but for now we have our corporate lunch menus online and ready to go. However, we understand that you might not know just how good it will be prior to ordering lunch for your team. So, our answer to that is our new Meal Marketing program. Twice a month we will be delivering a sample which will feed three people, from each of our three brands. Each chef will choose which item they would like to showcase to you. We, cook, we deliver it to you, you eat, you'll probably and quickly call us back to put in your first order! That easy.... (Order here)


Who is Arizona Event Catering? Who are these new brands? What's going on here? 

A lot of you already know Arizona Event Catering and Portable Pubs Cocktail Catering. We have been catering weddings, special events, corporate lunches in the valley since 2006. Our menus have been general to the industry for the most part. However, executive chef and founder Chef Chris is Italian and grew up in a family who owned a chain of well known Italian restaurants and pizzerias. Italian cuisine is his passion and you'll soon find out how much so. With two other very experienced chef's working on his team for the past 5 years, both with individual culinary passions of their own, Chef Chris decided to embrace those specialties and take them to the next level. As a result, we now have "3 chefs, 3 brands, 1 company. We would love to tell you more but there is still more in the stages of development at this moment! 

We currently work with teams of 20 or more employees. That will change as the volume increases. Weekly or bi-weekly orders with some volume will be offered an awards program to keep your budget in check. Special event menu booking of 100 guests or more will be awarded with a lunch delivery for 10 guests for free, 200 guests will be awarded a lunch deliver for 20 for free! Hey, we're gonna be best friends here, seriously! 

We look forward to meeting you and your team!

Chef Chris, Jason & Sean 

Cocktail Catering, Hors D'Oeuvres Menus & American Fusion Full Service Catering

Our sister company Portable Pubs Cocktail Catering has evolved! Chef Sean Roe has developed American fusion menus including our wing store, slider store, our hors d'oeuvres menus and full service wedding menus (coming soon). Weather you are planning a backyard party, corporate meeting, or simple lunch delivery for the team, these menus are worth checking out!  Visit the website and call us for a consultation and quote.  www.portablepubsaz.com

Holiday Party? It's not too late for Catering!

Dueling Stations are here! 

Chicken Vs Beef in this powerhouse of a menu that your guests will love! We start out with lightly seasoned and grilled chicken and pair that with 3 toppings/sauces giving your guest 4 choices for their chicken alone. That in and of itself is what we like to call "good stuff." But the plot thickens as they now have a choice to do the same thing with tender roasted beef carved to order on site with three options for their sauce as well. This interactive station is full of flavor, options and favorable to the typical buffet. Our team will not only serve, we will carve and top your guests entree plus garnish them as well. Come check out the menu and have our team of culinary specialists be a part of your holiday event or upcoming wedding.  See the menu here!