Rockwell Catering and Events

Williams Wedding Reception

2012-01-02T09:36:00.000-08:00

The Williams family are frequent clients of Rockwell Catering. It is such a pleasure to be able to cater to multiple events in a family. We find that great friendships are developed.

The wedding reception was held in Orem at Sun River Gardens, which is one of those great places that are a plant nursery and also a beautiful reception venue.

The menu was an assortment of small bites that were on a buffet and tray-served:
Pancetta-wrapped asparagus
Filet mignon crostinis with remoulade sauce
Spinach artichoke dip
Foccacia with brie and blackberry jalapeno preserve
Smoked salmon with creme fraiche on homemade potato crisp
Tomato basil bruschetta
Chicken satay skewers with peanut sauce

And for beverages, we served:
Hot apple cider
Strawberry mint water
Cucumber water
Orange and lemon water

And of course, we cannot forget dessert!
Mini fruit tarts
Mini key lime pies
Chocolate and raspberry mousse cups
Cream cheese brownies

Paula, David, Jared and Lindsey, thank you so much for having us cater on your special day! As always, it's a pleasure!

Scheetz Wedding Reception

2011-12-31T09:52:00.000-08:00

The Scheetz wedding was held at Wheeler Farms in Murray. Wheeler Farms has a great rustic barn for wedding receptions. Wilfreda called us after we catered a Christmas party for the BYU Geology Department. She was so pleased with the service and food at that event that she contacted us about catering her daughter's wedding.

The menu was an Italian buffet:
Parmesan-crusted chicken
Meatballs
Alfredo and marinara sauce
Steamed broccoli, cauliflower and carrots
Penne pasta
Fresh dinner rolls and butter
Caesar salad with shaved parmesan

And for beverages, we served:
Italian cream soda
Lemonade and water

Wilfreda, thank you so much for trusting Rockwell Catering to make your event special. We sure had a great time getting to know you.

Dippidee Bakery in Lehi, UT

2011-05-10T21:36:00.000-07:00

We are very excited about our new relationship with Dippidee Bakery in Lehi. Dippidee will now be our cake and dessert supplier for all our events. They specialize in wedding cakes of all kinds. Our personal favorite is the white cake with the swiss meringue buttercream. They also have delectable desserts. Anything from dainty chocolate mousse cups to thick, rich layer brownies or even petite strawberry tarts.

We are really happy to have Dippidee on board and we hope you will enjoy their heavenly treats as much as we do.

Osborne/Lawler Wedding Reception

2011-05-02T19:40:00.000-07:00

This event was originally booked to be held at the American Fork Amphitheater, but unfortunately, the weather just wasn't having it. So at the last minute, the reception site was changed to a nearby church. Luckily, we were ready to switch things up without any problems. The event turned out beautiful and everything ran really smoothly.

The menu for this event was an appetizer selection.

Buffet:
Soft cheeses with assorted crackers and breads
Tomato basil bruschetta
Chicken satay skewers
Spinach artichoke dip
Fresh seasonal fruit skewers
Filet mignon crostinis with spicy remoulade

Beverages:
Italian-cream soda bar
Lemonade and water

Jordyn and Britton, happiest congratulations to the both of you. We hope you are enjoying your new life together!

Kaberuka Wedding

2011-04-24T19:25:00.000-07:00

Once again, we are lucky and have the best job. This wedding was a traditional African wedding held at the Columbus Community Center in Salt Lake City. This event was a joy to be apart of because it was infused with so much African culture. The friends and family of the newlyweds were dressed in traditional African dress and there were dances and performances throughout the evening.

Buffet:
Grilled tri-tip
Blackened chicken with chile verde hollandaise
Creamed corn with red bell peppers
Cajun-style dirty rice
Fresh rolls and butter
Mixed green salad with three dressings

Beverages:
Lemonade and water

Lawland, thank you so much for choosing us to be apart of the bride and groom's first day together. We hope to work with you again soon.

Woodhead/Lambert Wedding Reception

2011-04-23T22:05:00.000-07:00

We always feel so lucky to cater at places like the Memorial House in Salt Lake. With venues that are that beautiful, it's easy to make a buffet and set up look great. And it also helps to have great people to work with at the venue. Truly, Carolyn and her staff at the Memorial House are fantastic.

Kimberly and Michael chose both a chicken and beef option with traditional sides.

Buffet:

Blackened chicken with mango chutney

Grilled tri-tip

Creamed corn

Mashed potatoes

Fresh rolls and butter

Mixed green salad with three dressings

Beverages:

Italian-cream soda bar

Lemonade and water

Have we told you about our Italian-cream soda bar before? We pride ourselves on doing it the traditional way. We use club soda, not Sprite or 7-up. Our syrups are made with pure cane sugar and we use real half and half. Our flavor variety is vast, 15 to 20 options. Anything from root beer flavor to peach flavor. And we proudly do without fake, canned "whipped" cream.

By the way, we would love to know who made these beautiful cakes. We can't seem to remember who or what company did these. If it was you- let us know so we can link to you! ethan@rockwellcatering.com

Conforto Wedding Reception

2011-04-19T21:42:00.000-07:00

Kathleen and Nesto hosted their wedding reception at Noah's in South Jordan. Kathleen is a good friend, having done business with her at Thanksgiving Point. It's always nice to be able to help out friends on their special day. The newlyweds were looking for a menu that would be a little different from other wedding receptions. They chose an authentic Mexican buffet.

Buffet:
Barbacoa
Carnitas
Beans and rice
Flour and corn tortillas
Pico de gallo and limes and lettuce
Guacamole and sour cream

And to drink, they had a lemonade bar and water.

The newlyweds chose to serve their menu on china, which adds a touch of class. Most people don't realize how affordable it is to serve their menu on china and use silverware and glassware. Here at Rockwell Catering, it is especially affordable because we own all our own china, silverware and glassware and we can include it in one bundled price. And lucky for you, we are full-service. Kathleen and Nesto especially liked that because the last thing they wanted to worry about was cleaning up while they were trying to leave on their honeymoon cruise.

New Slideshow by Whitney Lewis Photography

2011-03-19T20:44:00.000-07:00

We recently collaborated with Whitney Lewis Photography for a food photo shoot to showcase some of our entrees, side dishes and appetizers. Whitney and her husband Tom are delightful to work with. We hope to do more food photo shoots with them. Take a look at the slideshow below!

Annual American Fork City Planner Dinner

2011-03-08T19:56:00.000-08:00

Each year, the American Fork city planning committee hosts a dinner and we were pleased they would select us to cater it.

Buffet:
Grilled tri-tip steak
Blackened chicken
Creamed corn
Cheesy scalloped potatoes
Fresh steamed vegetables
Fresh rolls and butter
Tossed green salad with three dressing options

Beverages:
Ice water and lemonade

Cindy, we hope you will call us for next year's event. It was a pleasure working with you.

Enterprise Rent-a-Car

2011-03-01T20:09:00.000-08:00

We often rent vans or trucks from Enterprise for events when we need an extra set of wheels. Enterprise in Orem is always our pick. They are efficient, affordable and friendly. We have had a few experiences where there have been some mix-ups and they have been quick to fix the problem and make it right. We really appreciate how they go the extra mile for us on a regular basis.

Shin 30th Birthday Party

2011-02-28T19:42:00.000-08:00

My friend Danny and his wife wanted a dinner for his friends and family to enjoy as they celebrated his 30th birthday. It was held at The Ranches golf course in Eagle Mountain. It was a small event, with 40 of Danny's closest friends and family.

Buffet:
Grilled tri-tip steak with chimichurri sauce
Blackened chicken
Creamed corn
Dirty rice
Tossed green salad with three dressing options

Beverages:
Lemonade
Italian soda bar

Heidi and Danny, it was a pleasure working with you. Happy Birthday!

Porter/Mecham Wedding Reception

2011-02-20T22:09:00.000-08:00

Anna and Robert's wedding reception was held at Highland Garden's. It is a beautiful, indoor garden venue. The surroundings are very green and lush. It is the perfect setting for any intimate event.

This event was an all-dessert buffet with a hot chocolate station. The hot chocolate was perfect for the cold evening.

Buffet:
Assorted sweet rolls
Pink-frosting heart sugar cookies
Assorted bakery cookies
Mini fruit tarts
Chocolate mousse cups

Hot chocolate bar:
Ready-brewed hot chocolate
Fresh whipped cream
Chocolate shavings
Mini marshmallows
Peppermint sticks
Caramel sauce

The pictures above were taken with an iPhone, so the quality isn't as good as the ones below. At this event, we were teamed up with Whitney Lewis Photography. Here are a few of her images. I think you can agree that Whitney has mad skills.

Thanks Anna and Robert! It was a pleasure. Best wishes as you begin your lives together.

Porter/Mecham Wedding Rehearsal Dinner

2011-02-19T21:59:00.000-08:00

Anna and Robert hosted a family dinner the night before their wedding at a local church building. We enjoyed working with Anna and Robert. They were easy to work with and a fun couple.

The buffet was a simple, Italian menu. Each guest chose their pasta and sauce and then either chicken, sausage or shrimp on top.

Buffet:
Alfredo and marinara sauces with penne pasta
Grilled chicken breasts
Sausage and peppers
Sauteed shrimp
Fresh steamed broccoli
Fresh rolls and butter
Antipasto salad
Caesar salad

Dessert:
Chocolate cream cheesecake with chocolate sauce

The Ranches Golf Club

2011-02-06T21:13:00.000-08:00

We are happy to announce our partnership with The Ranches Golf Club in Eagle Mountain. As their official caterer, we will also be in charge of running the grill.

If you are ever at The Ranches, please come by the grill and say hello. We hope to develop in innovative, affordable menu for the grill and satisfying hungry golfers as they come off the course.

Recipe for Stuffed Mushrooms

2011-02-05T20:29:00.000-08:00

We often get requests for the recipes of our food. And we love that because it shows our customers that we are making our food from scratch. No Sysco truck is pulling up to our kitchen door with frozen appetizers and entrees. Instead, we are buying the food ourselves and spending the time to prepare it by hand.

Here is our stuffed mushroom recipe. This can be great as an appetizer or side dish at your next family dinner.

Rockwell Catering's Stuffed Mushrooms
20 medium whole mushrooms
1 cup shredded mozzarella cheese
1/3 cup fresh shredded Parmesan
4 oz cream cheese
4 garlic cloves, minced
1/2 cup plain bread crumbs
2 tsp kosher salt
A few grinds ground pepper
1/4 cup olive oil

Set oven to 400 degrees.

Remove stems from mushrooms. Finely mince stems and add to a medium bowl. Add mozzarella, Parmesan, cream cheese, garlic, bread crumbs, salt, pepper and olive oil. Mix well using a rubber scraper. Once combine, spoon a small amount of cheese mixture into mushroom caps. Sprinkle a small amount of mozzarella cheese on top of each mushroom. Lightly drizzle olive oil over all the mushrooms.

Bake stuffed mushrooms for 15-20 minutes, or until cheese is lightly browned.

Sundance Film Festival Late-night Lounge

2011-02-01T21:21:00.000-08:00

In complete honesty, having the Sundance Film Institute choose Rockwell Catering for their late-night lounge was very exciting for us. The Sundance Film Festival is one of the largest events that puts Utah on the map and being apart of that was an honor.

We did a few events for the festival that went from January 21-28.

For the first event, Carnegie Mellon University based in Pittsburgh, hosted the late-night lounge. They wanted a menu that would impress their investors, film producers, directors and students. After the event, they sent us a letter that made us blush.

“Rockwell Catering provided hors d’oeuvres for our networking event at the 2011 Sundance Film Festival. It truly was a great choice to go with Rockwell. Ethan Ingram and his staff were friendly and the food tasted great! I would highly recommend having Rockwell Catering for your next event! We will definitely be having Rockwell Catering at our event again at the Sundance Film Festival next year.”

–Mai Vo, Master of Entertainment Industry Management, Carnegie Mellon University

For the rest of the late-night lounge events, other companies hosted, like Southwest Airlines. Each night, we presented an array of small, hand-crafted appetizers. These late-night lounge events really inspired us to create new, excited small bites for our appetizer menu.

Buffet:
Filet mignon crostinis with spicy remoulade
Fromage d'Affanois with lemon berry preserve
Olive tepenade bruschetta
Melon and prosciutto lollipops
Smoked salmon on crispy fingerling potato crostini
Chicken satay skewers
Coconut curry scallop shooters

After the festival, we received a great letter from the Sundance Film Institute. It really wrapped up the festival for us.

“Rockwell Catering was one of the best caterers that I used throughout the 2011 Sundance Film Festival. Their food is high quality, their staff is friendly and their presentation is beautiful. I highly recommend Ethan Ingram and his whole staff at Rockwell for events of any size – from a small cocktail reception to a large gala I believe they will always provide the best experience for both event planners and guests alike. Thanks for all of your hard work and I hope to work with you again in the future.”

–Courtney Jordan, Special Events Coordinator, Sundance Film Institute

Courtney and Mai, we look forward to next year's festival. It was such a great experience to be apart of such a prestigious event.

Owner Ethan Ingram at the Sundance Film Festival Late-Night Lounge

Ethan and his wife Whitney

DoTerra New Diet Showcase

2011-01-05T21:02:00.000-08:00

DoTerra is a health and wellness company that sells essential oils for medicinal and therapeutic purposes. One of their distributors was hosting a presentation to introduce the new DoTerra nutrition plan. As apart of the presentation, we served a dinner that was inline with their dietary plan. It isn't often that we have clients with special dietary requirements, but we are always happy to accommodate their needs.

Buffet:
Roast chicken with fresh herbs
Brown rice pilaf
Mixed green salad with balsamic vinaigrette
Fresh seasonal fruit

Beverages:
Lemonade
Mint water
Lemon berry water

This event was hosted at Noah's in South Jordan, which is one of the only venues in the area that can hold the 400 guests that were at this event.

Tiffany, we hope to do more DoTerra events with you. Give us a call!

Saenger/Owen Wedding Reception

2010-12-27T20:39:00.000-08:00

Ashley and Cameron had their wedding reception at Noah's in South Jordan, a beautiful, versatile venue that we love working at. The bride and groom wanted a traditional menu with two main entree options for their guests.

Buffet:
Hand-carved roast beef
Herb-roasted chicken with mushroom cream sauce
Wild rice pilaf
Fresh steamed vegetables
Fresh rolls and butter
Tossed green salad with three dressing options

Beverages:
Lemonade and ice water station

Mr. and Mrs. Owen, we wish you happiness as you begin your lives together. It was a pleasure helping make your wedding day memorable.

Hansen Wedding Reception

2010-12-20T21:47:00.000-08:00

Jessica and Colton held their reception at the Rock Canyon Room at the top of the Zions Financial Building in Provo. This was our first time catering in this venue. We hope to be there again soon. The views are beautiful.

Jessica and Colton were looking for substantial appetizers. Not quite a meal but not quite an appetizer. I think what we came up with hit the spot.

Tray-served Appetizers:
Tomato basil bruschetta
Smoked salmon on a hash brown crostini

Buffet:
Cajun chicken sliders
Pulled pork sliders
Spinach and artichoke dip
Swedish-style meatballs
Fresh veggies and roasted red pepper dip and creamy pesto dip

Beverages:
Italian cream soda bar
Lemonade

Jessica and Colton, we wish you happiness as you begin your life together. Congratulations on your wedding!

Merry Christmas from Rockwell Catering

2010-12-13T21:43:00.000-08:00

Amid our busy Christmas season, we wanted to wish you and yours a happy holiday. During this time of year, we can't help but think of all the wonderful things we have that bless our lives. One of those blessings is our customers who put their trust in us to provide them with quality food and services. So to our customers and friends, we wish you a Merry Christmas and a Happy New Year.

Peck Trucking Christmas Party

2010-12-12T21:42:00.000-08:00

Peck Trucking is a family business has been around since 1947. This is our first year catering their company Christmas party. And we hope to do many more in the future.

Steve one of the members of the Peck family, wanted a really nice buffet to show his employees how much they are appreciated. For this event, Steve wanted to use china and silverware, which we just don't get to do often enough. China and silverware are a simple, inexpensive way to take any catered meal up a notch.

Appetizers:
Swedish-style meatballs
Deli crackers and cheese dips
Fresh veggies and dill ranch dip

Buffet:
Prime rib roast with au jus and creamed horseradish
Herb-roasted chicken with mushroom cream sauce
Crispy baby red potatoes
Steamed fresh vegetables
Fresh baked rolls and butter
Tossed green salad with three dressing options

Beverages:
Coke products
Lemonade

Desserts:
Assorted cheesecakes, brownies and cookies

Scott and all of Peck Trucking, it was a pleasure serving you and we hope to see you again next Christmas season.

BYU Ward Christmas Party

2010-12-06T21:12:00.000-08:00

This event was a Christmas dinner for a BYU Ward. Since it was a church function, they wanted to keep the cost down. Luckily, it isn't difficult to have good food at a reasonable price.

Buffet:
Apple and pine nut stuffed pork tenderloin with bearnaise sauce
Herb-roasted chicken
Rice pilaf with red peppers
Steamed fresh vegetables
Warm rolls and butter
Tossed green salad with three dressing options

Beverages:
Lemonade
Strawberry lemonade
Mint ice water

Dessert:
Assorted cookies, cakes and cheesecakes

While we enjoyed catering this event, we didn't love that the kitchen was on the second floor. That meant carrying everything up a big, fat flight of stairs. But I suppose it's good to get some exercise everyone now and again.

With this event, we also provided the linens. Did you know we can do that? For an extra charge, we can be your linen service so you don't have to hire an outside source!

Stice 80th Birthday Party

2010-11-24T23:50:00.000-08:00

The Stice family wanted to make sure they celebrated LaRue's 80th birthday in a really classy way. And they did. It was held at Highland Gardens, one of our favorite venues. The menu perfect for an event being so close to the holidays.

Buffet:
Prime rib roast with au jus and creamed horseradish
Herb-roasted chicken with mushroom cream sauce
Crispy roasted red potatoes
Fresh green beans
Fresh rolls and butter
Tossed green salad with three dressing options

Beverages:
Italian cream soda bar
Lemonade station

Kaye and company, thank you so much for the opportunity to work with you again. It was my pleasure. I hope to be able to work with you again in the future!

Corporate Alliance Jumpstart Luncheons

2010-11-22T23:18:00.000-08:00

We have done Jumpstart luncheons for Corporate Alliance before, so we wanted to make sure we didn't do any repeat menus. As it turns out, we did some new items and they were a big success.

Tuesday:
Cranberry and sage-stuffed pork loin with bernaise sauce
Roasted fingerling potatoes with lemon herb butter
Steamed fresh green beans
Crusty rolls and butter
Tossed green salad with two dressing options

Wednesday:
Oven-fried chicken
Pesto mashed potatoes
Southern-style creamed corn
Crusty rolls and butter
Spinach salad with two dressing options

Thursday:
Grilled tri-tip steak
Homemade mac n' cheese
Steamed fresh vegetables
Soft potato rolls and butter
Spring mix salad with two dressing options

Friday:
Pulled pork sliders with barbecue mayo and banana peppers
Grilled Cajun chicken sliders with Cajun mayo and dill pickles
Mesquite corn
Antipasto pasta salad
Tossed green salad with two dressing options

Thank you Piper, Brenda and Logan. Doing these luncheons was so fun. I loved coming up with new menu items. I can't wait until next time.

Rockwell Baby

2010-11-20T18:43:00.001-08:00

Ethan here.

This is my 6 month old daughter, Violet. I just had to show you what I get to go home to everyday.

I am pretty sure it doesn't get much cuter. And she is representing!

Better Business Bureau

2010-11-18T22:06:00.000-08:00

Dear Customer and Friend,

If you happen to have looked up Rockwell Catering on the Better Business Bureau website, we may have a less than stellar rating with them. That rating is due to a single complaint with a customer that made false and dishonest claims about my small business. In order to change that rating to an "A", I would have to pay them around $500, and not only is it not worth it, but those types of business ethics are something I cannot support.

Rockwell Catering isn't just my business, it is my passion. I challenge you to find a customer that wasn't completely satisfied by the quality of food and service I strive to provide. Dishonest, unmerited claims about what I do and love is very troublesome to me. In all honesty, I lose sleep over it.

If you have concerns about what Rockwell does, please do not hesitate to call me or meet with me. Let me ease your mind and uncloud your worries. Like I said, this isn't just my job, it is my passion.

Respectfully,

Ethan Ingram, owner

If you are interested to know more, click HERE to watch the 20/20 investigative report which aired on November 12, 2010. It exposes what a despicable and corrupt organization that the Better Business Bureau has become. It is just another sad story of the greedy ways of corporate America.

Lehi Country Bakery and Shirley's Homemades Bakery

2010-11-10T18:54:00.000-08:00

Supporting local business is a priority for Rockwell. Two of our favorite bakeries are Lehi Country Bakery and Shirley's Homemades Bakery. Both of those bakeries provide us with consistent quality on dinner rolls and desserts for our events. Dinner rolls seem to always take a backseat when it comes to a meal. What a shame! With bakeries like Lehi Country Bakery and Shirley's Homemades Bakery, we are able to get freshly baked light, fluffy dinner rolls that keep guests coming back for seconds.

If you are wanting a great soup-dipping potato roll or a sesame roll perfect for butter slathering, we recommend both of these bakeries.

Clark/Robison Wedding Reception

2010-10-12T22:49:00.000-07:00

Rachel and Aaron's wedding reception was held at a private residence in Provo. While this was another appetizer event like we do so much of, the menu was unique and different from most.

Tray-passed appetizers:
Hummus with pita triangles
Chicken skewers with peanut sauce
Chilled filet mignon crostinis with spicy remoulade
Tomato basil bruschetta

Buffet:
Deli crackers and fresh cheeses
Fresh seasonal fruit
Asparagus and prosciutto-stuffed puff pastry turnovers

Beverages:
Italian cream soda bar

Lemonade
Water

Tray-served chicken skewers with peanut sauce

Hummus and pita triangles

Williams/Miller Wedding Reception

2010-10-03T22:13:00.000-07:00

Charisse and Chris held their reception at Charisse's parent's home in Provo. It was beautiful! The landscaping had just been redone and it looked awesome.

The newlyweds wanted casual appetizers both tray-served and on a buffet. And to sweeten the event, there was an Italian cream soda bar as well. Italian cream sodas are always a big hit. Not only do we pride ourselves in doing cream sodas the authentic way, but we also like to brag about how many flavors we have. We have it all- everything from raspberry to root beer.

Tray-served appetizers:
Chilled filet mignon crostinis with spicy remoulade
Hand-stuffed mushrooms
Tomato basil bruschetta
Chicken skewers with peanut sauce

Buffet:
Deli crackers and fresh cheese
Spinach artichoke dip
Fresh seasonal fruit
Classic Swedish meatballs
Fresh veggies and dill ranch dip

Here are a few quick photos of the reception. Everything looked beautiful.

The newlyweds and their families were so pleased with the food and service. It is always nice to have customers like Charisse and Chris. Easy to work with and nice as can be.

Charisse and Chris, we wish you the best as you begin your lives together!

Thomas/Burnett Wedding

2010-09-25T21:58:00.000-07:00

Marcy and Taylor held their wedding reception at Noah's in South Jordan, another great venue we love working at.

This event is one of the bigger ones we have done. 400 people. Luckily, Ethan has a lot of background in big events like this from when he worked with his family's catering business in Southern California. This event was an appetizer party with some being tray-served and some on a buffet for guests to help themselves to.

Tray-served:
Tomato basil bruschetta
Roasted red pepper and olive tepenade crostinis
Hand-stuffed mushrooms
Chilled filet mignon crostinis with spicy remoulade

Buffet:
Deli crackers and fresh cheeses
Classic Swedish meatballs
Fresh veggies and dill ranch dip
Spinach and artichoke dip
Teriyaki chicken and beef skewers
Fresh seasonal fruit

Beverages:
Italian soda bar

Citrus water
Berry water
Cucumber water

Reid 40th Birthday Party

2010-09-13T21:36:00.000-07:00

Randy and his family wanted a blow-out birthday for his 40th birthday. It was held at his beautiful home in Highland.

Not only did Randy want his guests to be impressed with their food, he wanted them to be satisfied. And that definitely happened. There wasn't a leftover in sight!

Tray-served appetizers:
Tomato basil bruschetta
Prosciutto-wrapped melon

Station #1:
Freshly-sauteed penne and farfalle pastas
Alfredo sauce
Marinara sauce
Garlic shrimp
Italian sausage and bell peppers

Station #2:
Grilled tri-tip steak
Roasted red potatoes
Steamed fresh vegetables

Station #3:
Shrimp tacos
Chicken tacos
Cilantro lime rice
Fresh pico de gallo
Guacamole, salsa and sour cream

Station #4:
Caesar salad with shaved Parmesan
Mixed green salad with raspberry vinaigrette

Beverages:
Italian cream soda bar

Lemonade
Strawberry lemonade
Cucumber water

Desserts:
Cupcakes
Cream puffs
Grilled local peaches with cinnamon whipped cream

Thank you Randy and company! I enjoyed producing this event and watching the concert.

With this event, we had trouble with the electricity. The pastas were sauteed fresh to order and that is always popular with guests. But the host had underestimated how much power would be used with our burners and the band. So our hot plates kept shorting out. Of course, it was so frustrating for us and the host. The problem was quickly solved and there was barely a hiccup in the event, but behind the scenes, we were scrambling!

If you will be having an event and you are having us saute pasta fresh to order, please make sure you don't overload your breaker! It sure would ease our stress and yours.

Chesley/Miller Wedding Reception

2010-08-24T21:26:00.000-07:00

Capryl and Rob had their wedding reception at a private residence in Cedar Fort. They wanted a tex-mex menu and it was a big hit with them and their guests.

The appetizers were set at each table so guests could sit and visit with each other and have something to snack on before dinner.

Appetizer:
Chips with salsa and guacamole

Buffet:
Grilled tri-tip
Grilled citrus chicken
Rice pilaf
Ranch-style beans
Corn and flour tortillas with fresh pico
Tossed green salad with three dressings

Beverages:
Host open bar
Strawberry lemonade
Lemonade

Dessert:
Smores fixings (milk chocolate, white chocolate, graham crackers and marshmallows)

We loved their idea for dessert. It was a perfect way to end their meal.

Capryl, thank you so much for being such an easy customer to work with. We hope you and Rob enjoy newlywed bliss!

Recipe for Grilled Salmon with Dill Creme Fraiche

2010-08-22T20:52:00.000-07:00

Salmon is always such a simple dish to prepare, but grilling salmon is even simpler. Often times, salmon sticks on the grill and few food tragedies are as sad as that one. Salmon isn't cheap and then half of it sticks to you grill. We have a method that helps get rid of that problem. I will say ahead of time, you will be sacrificing the skin. I know, I know, that can be the best part of grilled salmon. But the skin acts as a cooking surface, thus no stuck salmon.

Rockwell Catering's Grilled Salmon with Dill Creme Fraiche
1 8 oz tub of creme fraiche
3 Tbsp chopped fresh dill
4 oz salmon portions
Olive oil
Kosher salt and ground pepper
Non-stick spray
Lemon wedges

In a small bowl, combine creme fraiche and the dill and mix well. Set aside until serving.

Heat your grill to high. Brush both sides of the salmon with olive oil. Season lightly with salt and pepper. Once the grill is very hot, spray the grill liberally with non-stick spray and add the salmon, skin side up. Let the salmon cook just until grill marks show, about 1 minute. Flip the salmon gently onto the skin side. Let the salmon cook until the skin is blackened and the middle is cooked though, but still moist on the inside, about 5-7 minutes. Take the salmon off the grill and peel off the blackened skin and discard. Serve the salmon grill marks up with a squeeze of lemon and a dollop of the dill creme fraiche.

Sundance Film Institute Workshop Dinner

2010-08-21T16:03:00.000-07:00

The Sundance Film Institute holds weekly workshops through the summer for actors and film makers. This particular week, I believe, focused on helping actors become directors.

This dinner was grilled on-site, thus the quality of our food was as good as it gets. The biggest hits of the menu were the grilled peaches and the salmon. In the next post, we will give you our recipe for grilled salmon. We have a pretty brilliant method for non-stick grilled salmon.

Buffet:
Grilled tri-tip
Grilled salmon with dill creme fraiche
Grilled mushroom, cherry tomato and bell pepper skewers
Carrot, summer squash and spinach puff pastry turnovers with cream cheese
Mesquite corn
Garlic mashed potatoes
Fresh seasonal fruit
Fresh rolls and butter
Tossed green salad with three dressing options

Beverages:
Coffee and tea service
Lemon lime water
Strawberry mint water
Cucumber water

Dessert:
Grilled local peaches with cinnamon whipped cream
Vanilla bean creme brulee with fresh berries

Johanson/Hoopes Wedding Reception

2010-08-12T15:15:00.000-07:00

Jessica and Jake's wedding was held at Le Jardin Chateau in Salt Lake. It is an indoor garden reception center filled with lots of greenery and flowers.

The newlyweds went with our most popular buffet, the Rockwell Buffet. Instead of going with the roast chicken, they went for chicken coq au vin, which is a chicken dish with a red wine mushroom sauce.

Buffet:
Chef-carved roast beef
Chicken coq au vin
Wild rice pilaf
Roasted red potatoes
Steamed fresh vegetables
Fresh rolls and butter
Tossed green salad with ranch dressing and raspberry vinaigrette

Beverages:
Lemon lime water
Berry water
Cucumber water

Jessica, you were a doll to work with. We wish you and your new husband nothing but the best!

Dorsch/Nunez Wedding Reception

2010-08-09T14:56:00.000-07:00

What a pleasant couple Jewelie and Michael were to work with! It seems we at Rockwell Catering get the nicest, most appreciative customers around.

The reception was held at a private residence in Salt Lake. The weather tried to play a few tricks on us and up until the last minute, it was undecided if we would have the reception outside or inside. But the clouds cleared and we were able to serve outside. The bride and groom were so easy going about the weather and just rolled with the punches.

The menu was so diverse. It isn't too often that we get to show off our skills like we did with this menu. A few of the appetizers were tray-served and the others were on a buffet for guests to help themselves to.

Tray-served appetizers:
Pineapple pork lollipops
Tomato basil bruschetta
Chilled filet mignon crostinis with spicy remoulade
Hand-stuffed mushrooms
Smoked salmon on hash brown crostinis with creme fraiche

Appetizer buffet:
Pancetta-wrapped asparagus
Prosciutto-wrapped melon
Spinach salad with raspberry vinaigrette
Classic Swedish meatballs
Fresh seasonal fruit
Soft cheeses with focaccia and crackers
Pesto and roasted red pepper turnovers

Beverages:
Host open bar
Water and lemonade

At the end of the evening, Jewelie couldn't have been more appreciative. It's a special customer that thanks you with a big hug and a tip.

Jewelie and Michael, we at Rockwell wish you happiness as you begin your life together.

Westover 50th Anniversary Reception

2010-08-08T14:45:00.000-07:00

A 50 year marriage is such an accomplishment and definitely merits a big celebration. That is just what the Westover family had. It was held at Noah's in South Jordan, a stunning venue. It is another place we love to work at. Accommodating staff and beautiful facilities.

The menu was our Rockwell Buffet. It's our classic American-style dinner and one of our most popular buffets.

Appetizers:
Deli crackers and fresh cheeses
Fresh veggies and dill ranch dip
Fresh salsa and tortilla chips

Buffet:
Chef-carved roast beef
Roast chicken with mushroom cream sauce
Roasted red potatoes
Steamed fresh vegetables
Fresh seasonal fruit
Fresh rolls and butter
Tossed green salad with three dressing options

Banana Republic Photo Shoot Breakfast and Lunch

2010-08-05T15:28:00.000-07:00

Doing these events was such a high. We were so pleased that they would even consider us in the first place. And it's even better that it all went so well. I don't know if it could have gone any better.

This breakfast and lunch were for all of the crew and models working on the Banana Republic Winter 2010 photo shoot. It was up in Guardsmen's Pass above Park City. It was a long, winding drive to get there. But once we were up there, we could tell why they wanted the photo shoot there. It was truly a breathtaking place.

Breakfast was so fun for us. It was a really creative menu. We don't often get to cater breakfasts, so when we do, we like to wow our customers.

Breakfast buffet:
Whole wheat lemon blueberry pancakes with pure maple syrup
Breakfast bruschetta***
Sweet potato hash
Maple sausage links
Yogurt granola parfaits
Fresh seasonal fruits
Array of muffins, croissants and bagels
Lox and cream cheese

*Our breakfast bruschetta is an egg scramble served on crostini. In the egg scramble is onions, bell peppers, summer squash, tomatoes and bacon.

Beverages:
Coffee service
Apple juice
Orange juice
Milk and soy milk

Lunch was also a creative menu, one that was able to delight our vegetarian guests as well.

Lunch buffet:
Baja-style tacos with sauteed shimp, chicken or zucchini summer squash filling
Fresh pico de gallo
Cilantro lime rice
Black beans
Tomato cucumber salad
Summer fruit salad with lime creme fraiche
Tortilla chips with salsa, sour cream and guacamole

Beverages:
Raspberry mint lemonade
Limeade
Cucumber water

Luckily at this event, we thought to get a few pictures.

Here is our fresh fruit salad and tomato cucumber salad. For the fruit salad, we were able to get some really beautiful dragon fruit and passion fruit to garnish with. Ever had dragon fruit? Me neither. But it sure looks cool.

It was such a blast doing these events. You might think we are crazy, but catering these types of events is such a thrill.

Baschuk Wedding Reception

2010-07-19T14:35:00.000-07:00

The Baschuk wedding was in North Salt Lake at a private residence. Shannon and Chris wanted a menu a little off the traditional wedding dinner beaten path. And of course, it was a hit. It's always nice to give your guests dinner at your reception, but something new and different is even better and more memorable.

Appetizer:
Pineapple pork lollipops

Buffet:
Teriyaki beek
Pineapple chicken
Steamed white rice
Sugar snap peas and carrots
Hawaiian sweet rolls
Fresh seasonal fruit
Tossed green salad with three dressing options

Beverages:
Lemonade
Raspberry lemonade
Lemon lime water

Shannon and Chris, we wish you the best in your lives together!

Recipe for Chocolate Croissant Bread Pudding

2010-07-13T18:40:00.000-07:00

I feel like we don't get to make this dessert for events often enough. It is pure chocolate indulgence. Buttery croissants in a rich chocolate custard with little gems of chocolate chunks throughout. And then it is topped with fresh whipped cream (none of that canned crap) or vanilla ice cream. Like I said, pure chocolate indulgence.

If you want to experience it at home, here is the recipe. I hope you enjoy it as much as my customers and family do.

Rockwell Catering's Chocolate Croissant Bread Pudding
8 regular-sized croissants, torn into bite-sized pieces
1 12 oz bag semisweet chocolate chips
1 cup sugar
6 eggs
Pinch of salt
2 tsp pure vanilla extract
1 tsp cinnamon
1/2 tsp nutmeg
2 cups half and half
2 cups heavy cream

Set oven to 350 degrees. Pour croissants into a 9x13 inch pan and set aside.

In double boiler over simmering water, melt 1 1/4 cups semisweet chocolate chips until smooth. Remove from heat and allow to cool slightly.

In a medium bowl, combine sugar, eggs, salt, vanilla, cinnamon and nutmeg and whisk until the eggs are light in color. Set aside.

In a medium saucepan over medium heat, add half and half and heavy cream. Once mixture is steaming and slightly simmering, remove from heat. Whisk in melted chocolate. With a liquid measuring cup, pour out 2 cups of the cream mixture and slowly pour it into the eggs while whisking. Once incorporated, slowly pour in the rest of the cream mixture and whisk well.

Pour cream and egg mixture over the croissant pieces until the croissants are covered. You may not need the all of the mixture. Sprinkle the remaining chocolate chips over the top. Bake for 40-45 minutes, or until the liquid is set. Allow to cool for 10 minutes before serving. Serve with a scoop of vanilla ice cream or whipped cream.

Yields 8 servings.

Nelson/Nielson Wedding Reception

2010-07-12T21:49:00.000-07:00

As soon as the wedding luncheon was over, we jumped right back into gear for the wedding reception. It too was held at the Provo Library in the beautiful grand ballroom. The reception had tray-served appetizers and dinner stations.

Tray-served appetizers:
Classic Swedish meatballs
Lil' smokies in puff pastry
Deli crackers and fresh cheeses
Tomato basil bruschetta

Station 1:
Chef-carved roast beef
Roasted red potatoes
Steamed fresh vegetables
Fresh rolls and butter

Station 2:
Parmesan chicken
Penne pasta
Alfredo sauce

Station 3:
Spinach salad with Vidalia onion
Caesar salad with shaved Parmesan
Fresh cut seasonal fruit

Nelson/Nielson Wedding Luncheon

2010-07-12T21:47:00.000-07:00

BreeAnn and Isaac held their wedding ceremony at the Provo Library and following the ceremony, we catered their family luncheon. The menu was a bit of a departure from traditional luncheon fare, but still pleased every guest.

Grilled tri-tip
Grilled chicken breast
Garlic mashed potatoes
Mesquite corn
Fresh rolls and butter
Tossed green salad with three dressings

We also provided strawberry shortcake for dessert and sparkling cider for the toast.

Peterson/Mack Wedding Reception

2010-07-07T14:23:00.000-07:00

The Peterson family hosted their daughter's wedding reception at Highland Gardens. Highland Gardens is one of the most beautiful venues around and we really enjoy doing events there.

The menu was well put together and really easy going, something everyone could enjoy.

Tray-served appetizers:
Tomato basil bruschetta

Parmesan-crusted Chicken
Meatballs and penne pasta
Alfredo sauce
Marsala wine sauce
Marinara sauce
Steamed fresh vegetables
Fresh rolls and butter
Fresh fruit
Caesar salad with shaved Parmesan

The event went really well and the newlyweds were pleased.

Sarah and Levi, we wish you the best!

Stice/Olsen Reception

2010-07-05T21:37:00.000-07:00

This reception was among the most beautiful events we have catered. It was held at the Sleepy Ridge Golf Course club house and it is always an honor to cater there.

The Stices wanted a full dinner, so we pulled out the stops. We had three different stations. A pasta bar, a fajita bar and a salad bar. Guests had a great variety of dishes to choose from. No one left with an empty tummy!

Tray-served appetizer:
Tomato basil bruschetta
Lil' smokies in puff pastry
Classic Swedish meatballs
Prosciutto-wrapped melon

Station 1:
Farfalle and penne pastas
Alfredo sauce
Marinara sauce
Fresh garlic bread

Station 2:
Grilled chicken and steak
Refried beans and rice
Fresh pico de gallo
Freshly charred tortillas

Station 3:
Caesar salad with shaved Parmesan cheese
Fresh cut seasonal fruit
Spinach salad with Vidalia onion vinaigrette

Beverage station:
Lemon mint water
Strawberry lemonade
Lemonade

Dessert station:
Assorted cheesecakes
Eclairs
Cream puffs

NuSkin Employee Training Dinner

2010-06-25T21:17:00.000-07:00

NuSkin treats their employees well. They hosted a training meeting in a beautiful park in downtown Park City. We wanted the guests to see and smell the food as they walked over for dinner, so we grilled on-site. We prefer to do that. Not only is the quality much higher, but it also creates a tantalizing aroma that gets people excited for what is coming. And we love an excuse to pull out the giant grill.

Grilled teriyaki beef and chicken skewers
Coconut milk rice
Fresh steamed peas and carrots
Hawaiian sweet rolls
Fresh seasonal fruit
Fresh spinach salad with Vidalia onion vinaigrette

And for dessert, we tried something new, an ice cream float bar. We had vanilla ice cream with a large variety of sodas to pour over it. Everything from good ol' Coke and root beer to grape and strawberry. It was a huge hit. But we did learn a good lesson. Don't use dry ice to keep the ice cream frozen! Trying to scoop cryogenically frozen ice cream is nearly impossible. But live and learn, right?

EA Games Retirement Party

2010-05-20T19:00:00.000-07:00

This event was a retirement reception for co-founders and presidents of EA Games, Vance Cook. They wanted a wide variety of tray-served and buffet appetizers. And then there were a lot of drink options with having Italian sodas and an open soft bar.

Chilled filet mignon crostinis with spicy remoulade
Classic Swedish meatballs
Deli crackers and fresh cheeses
Smoked salmon on hash brown crostinis with creme fraiche
Tomato basil bruschetta
Fresh veggies and dill ranch dip
Italian soda bar
Open soft bar
Flavored water station

While EA Games was very excited about their new parking garage, we definitely gave them reason to be concerned with how their parking garage was almost too short for our van! We were thisclose to getting stuck.

Superior Cleaning Solutions Luncheon

2010-05-12T20:50:00.000-07:00

It's always nice to do a luncheon for Superior because they are always so complimentary and love our food. The biggest hit of the luncheon was the grilled tri-tip. It is definitely one of our specialties. The tri-tip is marinated over night in soy sauce, olive oil, balsamic vinegar, orange marmalade, fresh herbs and garlic and then grilled to a tender medium rare. No matter what event it is, the tri-tip disappears.

Here is the menu for Superior's luncheon.

Grilled tri-tip steak
Roasted red potatoes
Steamed fresh vegetables
Fresh rolls and butter
Tossed green salad with three dressings

Bennett Wedding Reception

2010-05-10T20:16:00.000-07:00

The Bennett wedding was on May 5 at Cactus and Tropicals in Draper. It is a beautiful venue with a really nice, helpful staff.

With this reception, the newlyweds wanted a menu that reflected the fresh, bright colors of the florals at Cactus and Tropicals. And it worked well. Some items were tray-served by our staff and others were on a buffet for guests to serve themselves.

Grilled vegetable skewers
Chips and fresh salsa
Tomato basil bruschetta
Shrimp cocktail
Prosciutto and mozzarella pinwheels
Grilled pancetta-wrapped asparagus
Chilled filet mignon crostinis with spicy remoulade
Italian cream soda bar

A note on our cream soda bars: We want you to know we do our cream sodas the authentic way. Half and half, club soda and high quality, pure cane sugar syrups. You truly can taste the quality. And you wouldn't believe how many flavors we have.

iPad!

2010-05-01T21:09:00.000-07:00

Rockwell is blazing the trail into the 21st century! Okay, that might be a little dramatic, but we are quite excited. Rockwell Catering no longer does contracts on paper and has completely switched over to using an iPad. We have now eliminated all paper contracts and proposals. So instead of you having a carbon copy of your contract, you now have it e-mailed to you and you even sign the contract with you finger.

For you, it will be nice to have it on the computer instead of having a piece of paper you have to keep track of. For us, it is really going to help with organization. No more clipboards and no more filing!

A big thank you to Mark Romo, an independent Apple consultant. He was a wizard with digitizing our contract.

Thanksgiving Point Wedding Expo

2010-04-12T15:29:00.000-07:00

We apologize for the lack of posts! We have been up to our eyeballs in preparations for the Thanksgiving Point Wedding Expo. We are really excited about our plans for our booth, so please stop by and say hello. And get yourself a sample of some really delicious food.

Limelight Food Photography

2010-03-30T12:00:00.000-07:00

When Rockwell Catering was featured on Sassy Scoops, there were some tantalizing pictures to accompany the review. Thank you Quinn of Limelight Food Photography for making our food look just as good as it tastes. Here are a few pictures from Limelight.

Grilled Cajun Chicken Sandwiches with Fried Onions and Garlic Mayonnaise

Tomato Basil Bruschetta click here for our recipe

Pancetta-wrapped Asparagus

Shrimp Tacos with Chipotle Pink Sauce

Potato Pancakes with Smoked Salmon and Creme Fraiche

I don't know about you, but these pictures made us hungry. Excellent job, Quinn. Hopefully we can work with you again in the future.

Sassy Scoops Review Night

2010-03-29T12:00:00.000-07:00

Rockwell Catering was contacted by Sassy Scoops to host a review night. It was fun to put together an excellent tasting menu and wow the Sassy Scoops. Here is what was served up:

Potato pancakes with smoked salmon and creme fraiche
Olive tepenade bruschetta with Fromage d'Affinois
Tomato basil bruschetta
Pancetta-wrapped Asparagus
Shrimp tacos with chipotle pink sauce
Filet mignon with a Port wine mushroom sauce

And a new dish- Cajun chicken sandwiches with fried onions and garlic mayo. This review night gave us a chance to try out something new and it was fun to develop this recipe.

As you can see, it was a wide array of tastes and flavors. Quinn of Limelight Food Photography got some excellent shots of the food and we love how they look.

Thank you Sassy Scoops for a great night. It was a pleasure to get to know all of you and serve you some of our favorite dishes.

Click here to see the Sassy Scoops review of Rockwell Catering and Events.

Superior Cleaning Solutions Luncheons

2010-03-20T12:00:00.000-07:00

This week brought luncheons for Superior Cleaning Solutions in Orem. We had 3 days and 40 people each day. Here is what we came up with:

Wednesday:
Pulled pork sandwiches on hoagie rolls
Assorted chips

Thursday:
Grilled Cajun chicken sandwiches on kaiser rolls with garlic or chipotle mayonnaise
Potato salad

Friday:
Penne pasta
Alfredo and marinara sauce
Sauteed bell peppers and Italian sausage
Fresh garlic bread
Caesar salad

Each day also included simple desserts like cookies and donuts.

All three days were a success and we were happy to be able to satisfy all the guests. Luckily, we get to work with Superior Cleaning Solutions again in the next few weeks for some more luncheons and dinners.

Recipe for Tomato Basil Bruschetta

2010-01-30T05:54:00.000-08:00

No matter how often people have it, they still love it- BRUSCHETTA! You just can't beat fresh tomatoes, fresh basil and fresh garlic on top of a toasted baguette slice. Even in these winter months, we have been able to find some really beautiful Roma tomatoes and basil. Here is a little secret, buy your basil from Sunflower Market. They sell beautiful basil plants for really affordable prices.

Here is our recipe for tomato basil bruschetta. Obviously we make it in much bigger batches, but here is the recipe pared down for a few people.

Rockwell Catering's Tomato Basil Bruschetta
1 baguette loaf
6 medium Roma tomatoes, chopped
20 basil leaves, minced
1 tsp kosher salt
1 tsp balsamic vinegar
3 garlic cloves, minced
2 Tbsp good olive oil, plus more for drizzling on bread

Turn on the broiler. Slice the bread into 15-20 slices, on an angle. Set the bread slices on a baking sheet. Drizzle olive oil over bread and sprinkle on a small amount of kosher salt. Put under the broiler for 2-3 minutes, until lightly browned but still chewy. Remove from oven and cool.

In a medium bowl, combine the tomatoes, basil, kosher salt, balsamic vinegar, garlic and 2 Tbsp olive oil. Stir gently until combined.

Spoon mixture onto bread slices. Finish with a light sprinkling of kosher salt.

Corporate Alliance Jumpstart Luncheons

2010-01-20T20:40:00.000-08:00

We were contacted by Corporate Alliance in Salt Lake to provide them with lunches for their week of Jumpstart training meetings. Each day was something new and different.

Tuesday:
Shredded beef and chicken tacos
Mexican rice
Refried beans
Flour and corn tortillas
Fresh onion, cilantro, tomato, and lime

Wednesday:
Deli sandwiches and condiments
Tossed green salad with three dressings

Thursday:
Penne pasta
Alfredo sauce
Marinara sauce
Garlic bread

Friday:
Creamy chicken and rice soup
Corn chowder
Tossed green salad with three dressings
French bread

Each day also included a beverage station and dessert station.

BYU 201st Ward Holiday Dinner

2009-12-21T20:33:00.000-08:00

The BYU 201st Ward wanted to be able to relax and enjoy their Christmas ward dinner, so Rockwell Catering was contacted. It was a beautiful buffet that really drew upon the Christmas season and it's flavors.

They chose our Holiday Buffet

Roast turkey breast
Brown sugar-glazed ham
Fresh cranberry-orange sauce
Apple cashew dressing
Fresh mashed potatoes with gravy
Fresh steamed broccoli with Hollandaise sauce
Glazed baby carrots
Warm rolls and butter
Tossed green salad with three dressings

Wal-Mart Holiday Lunches

2009-12-20T20:26:00.000-08:00

In December, we did a few Wal-Mart employee Christmas lunches. Saratoga Springs Wal-Mart, Park City Wal-Mart, Lindon Wal-Mart and the West Jordan Sam's Club. They all chose the Rockwell Buffet which includes:

Hand-carved roast beef with au jus and creamed Horseradish
or
Roasted chicken breast with mushroom cream sauce
Roasted red potatoes
California blend vegetables
Warm rolls and butter
Fresh seasonal fruit
Tossed green salad with three dressings

This menu seemed perfect for the holiday season and all the employees were happy to take break from their work day to sit down to a special holiday lunch.

Corporate Alliance Breakfast

2009-11-20T07:55:00.000-08:00

It was fun and exciting for us to really pull out the stops and produce a nice breakfast for Corporate Alliance in Provo. We wanted to escape from the traditional Belgian waffle buffet that a lot of caterers do for breakfast buffets. Here is what we came up with.

Breakfast bruschetta with scrambled eggs and green chile Hollandaise
Sweet potato hash with poached eggs
Maple yogurt and granola parfaits
Bacon and sausage
Assorted juices and fresh coffee

Needless to say, the guests were quite pleased to be fed a hearty breakfast like that. These breakfast items do not appear on our menu, but we would be happy to produce this menu again if you are wanting to impress at your next breakfast meeting.

Gardine/Hope Wedding Reception

2009-10-13T07:58:00.000-07:00

Both Andrea and James weren't quite sure where to start when deciding on food for their reception. Ethan was able to give them ideas and a delicious, memorable event was produced. They chose a large assortment of appetizers that were both tray-served and buffet-served.

Proscuitto-wrapped melon
Spinach artichoke dip with tortilla chips and French bread
Tomato basil bruschetta
Swedish-style meatballs
Deli crackers and cheese
Chips and fresh salsa
Fresh veggies and dill ranch dip
Fresh seasonal fruit

Rockwell also provided a few different kinds of flavored waters.

Cox/Madsen Wedding Reception

2009-10-12T07:49:00.000-07:00

Shaley and Roman's wedding reception was held at the beautiful Sleepy Ridge Golf Course in the Sunset Room. They chose to have a station party, which is where we have a few different stations with different foods. They had four stations.

Station 1:
Beef barbacoa
Refried beans and rice
Flour and corn tortillas
Fresh onion, cilantro, tomato, and lime

Station 2:
Penne pasta
Alfredo sauce
Marinara sauce
Garlic bread

Station 3:
Fresh spinach salad with Vidalia onion vinaigrette
Fresh seasonal fruit

Station 4:
Chocolate and vanilla cupcakes
Cheesecake bites
Cream puffs

We also provided a water bar with a lemon water, a strawberry water and a cucumber water.

Cox/Madsen Wedding Luncheon

2009-10-12T07:43:00.000-07:00

After the wedding ceremony, the families of the Shaley and Roman met at Sleepy Ridge Golf Course in the Garden Room for lunch. They chose the Fresh-off-the-grill Buffet. It included

Grilled tri-tip steak
Grilled chicken with barbecue marinade
Home-style mac and cheese
Warm rolls and butter
Fresh seasonal fruit
Tossed green salad with three dressings

The flowers were done by Our Perfect Arrangement and their bouquet on our buffet really pulled together the colors and textures nicely.

A big thank you to the Madsens for having us help keep your guests happy and satisfied.

Lovely by M

2009-09-03T13:47:00.000-07:00

Thank you Lovely by M for the mention and link!

Simple Expressions

2009-09-02T15:17:00.000-07:00

Thank you Simple Expressions Blog for the mention and link!

Looking for creative and unique invitations for your wedding? Click over to Simple Expressions and they will get you taken care of.

Brotherson Dinner - August 22, 2009

2009-08-29T09:59:00.000-07:00

This was an anniversary dinner for 40 people. It was in Draper, UT at a private residence. They chose two appetizers and one of our favorite buffets, the Rockwell Buffet.

Rockwell Buffet:
Hand-carved roast beef with au jus and creamed horseradish
Roasted chicken breast with mushroom cream sauce
Roasted red potatoes
California blend vegetables
Warm rolls and butter
Fresh seasonal fruit
Tossed green salad with three dressing

Appetizers:
Hand-stuffed mushrooms
Spinach artichoke dip

Ethan about ready to crash those chaffer lids like cymbals. Don't worry, he didn't.

Everything went smoothly and our client and their guests were pleased. For us, we couldn't be more satisfied when things go that way.

Brotherson Family, thank you so much for trusting Rockwell Catering to put on your party. It was a pleasure being apart of your event.

2009-08-11T21:05:00.001-07:00

If you happened upon this site, welcome! Rockwell Catering and Events a catering company in the Utah Valley area. We are excited to show our customers what we can do for them. Stay tuned for posts about the events we have produced.