Custom wedding and corporate event

Congratulations! You are engaged, you have selected a date, found a venue, and found a caterer! You have successfully knocked out the first three things on your to-do list for wedding planning. Now it is time to turn your focus to the other important pieces to make your wedding day special. You may have considered a planner, DJ or band, photographer, videographer, photo booth, invitation, favors, and other items. But what about your food? Do you know what you will be eating

Customizing your menu can be one of the most expressive ways to communicate your love story with your guests at your wedding. Did you have a special date that you would like to commemorate? Did your proposal happen over a special dessert or at your favorite restaurant? Those special milestones can be something you want to share with your family and friends. Here’s how. 1. Where did you meet? Recently we had a couple get married that met in the Ukraine while working in the Pea

The Leaves are changing color and there is a chill in the air..... the history of smores

The Deep South was the inspiration for Thomas Caterers of Distinctions latest Menu Development Event. With autumn approaching our chefs created fall-inspired cuisine with ideas from a recent conference in Atlanta, GA. As guests arrived they were greeted with a series of passed hors d’oeuvre including: Fried French Toast with Homemade Kielbasa topped with Maple Syrup Aioli and Candied Orange Peel, Crispy Chicken Skin Chips dusted with Buffalo Sauce Powder and Sea Salt served w

When choosing menus or specialty drinks in any space it is best not to fight the look and feel of your surroundings. Inspiration at CANAL 337 can be drawn from so many places; the views of downtown Indy through its large windows, the fountain that feeds the canal just to the west, the vaulted ceilings on the 2nd floor, the classic industrial design of the century old building, etc. One idea that fits the building beautifully is the Whiskey Barrel Buckets. It all started with

The idea for the "Up in Smoke" station was conceived during preparations for the Menu Development Tasting Event held at CANAL 337 in May 2014. The concept incorporates the new "Smoking Gun," a battery powered machine that blows smoke from wood chips through a tube. This new technology allows chefs to control the direction and amount of smoke so that the flavor can be focused on the food, and not the guest’s eyes. The popularity of sea scallops heightened with savory smoke is

The concept of this hors d’oeuvre started with the idea to present a self-contained food item to the guests in a picture frame. The hors d’oeuvre would dangle from the top of the frame attached by colorful ribbons and the guests would pick the food item out of the artwork. The chosen hors d’oeuvre was Chimichurri Quinoa with a marinated Beef Tenderloin Brochette garnished with Edible Flowers. While brainstorming the logistics of presentation, we received inspiration from the

As we were brainstorming ideas for this cocktail my daughter told me about a dream she had in which people were sipping honeysuckle drinks. That same week, coincidentally, one of our liquor vendors had dropped off a sample of Cathead Honeysuckle Vodka. I decided to make honeysuckle the cornerstone of the cocktail. The result was a refreshing mixture of Honeysuckle Vodka, Elderflower Liquor, Basil, Fresh Lime Juice and Hibiscus Cognac garnished with a Cherry Blossom. #honeysuc