Making great things happen over a decade.

February

2012-02-07T10:16:00.001-08:00

Hope everyone is having a great February
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FEBRUARY

2012-01-31T12:10:00.001-08:00

Hope everyone has a great February
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January

2012-01-23T08:21:00.000-08:00

Happy January
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January

2012-01-16T09:30:00.001-08:00

Hope everyone is having a great January
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January

2012-01-09T09:18:00.001-08:00

Looking forward to a great month
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Happy New Year

2011-12-27T14:47:00.001-08:00

Happy New Year to all
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On Sale

2011-12-20T12:39:00.000-08:00

Fancy up you Holiday Dinners with fresh Asparagus and support your local economy. It is on sale at the farmers market.

Happy Hanukkah

2011-12-19T11:02:00.000-08:00

Happy Hanukkah to all my family and friends.

Last Minute Party Planning

2011-12-14T17:04:00.000-08:00

The holiday season is here and you've made your lists, you've shopped for every person on the planet, you've cleaned and decorated your home, so what have you forgotten? Oh, that's right, the party you planned to cater for about a million of your closest friends and family. If you did not call us, don't panic. Catering a Holiday party is not as difficult as you may think if you follow a few simple guidelines.

Set a budget and stick to it. This time of year typically places added strain on the wallet, and knowing your limitations will help you decide what type and size of a party you can handle. Resist the urge to go overboard, remembering that the party is about spending time with your guests and not about the bottom line.

Compile your guest list. Your budget will in large part determine how many people can attend. Perfect attendance is not likely, especially at this time of year, so having a few more on the list than you originally planned to cater for is all right.

Settle on a date.. The Holiday season is filled with obligations and tasks to complete, usually leaving most people feeling frazzled and stretched too thin. When choosing a date for your party, remember that your guests will likely have other parties and family visits the closer the holiday gets. Having your party on the weekend before Christmas usually ensures better attendance and gives your guests a welcome respite from holiday stress.

Plan your menu. A buffet is an excellent alternative to the more formal sit-down dinner, allowing your guests to meet and mingle on the buffet line and providing more flexibility in seating arrangements. Catering a party buffet style also gives you the opportunity to prepare many of the dishes ahead of time, reheating them immediately before serving.

Devise your supply list ahead of time. Now you need to write down what you need to get for your party, including food ingredients, extra tables and seating, cutlery, dishes, decorations and drinks.

Decide on your music before the night of your party. Music is an essential addition to any successful Christmas party, so you may want to create your own CDs that mix popular music with holiday music. Having wonderful seasonal music playing in the background sets ambiance and puts your guests in a celebratory mood.

Clean your house the week before your party. You will likely be focusing on preparing your foods in the days immediately before, so plan on doing a thorough cleaning well in advance. This way, you won't be too tired the day of your party and you can devote your attention to more enjoyable tasks like setting up and decorating.

Next Holiday Season, call us.

Adopted from: eHow Contributing Writer

Happy Holiday

2011-12-06T14:01:00.001-08:00

Looking forward to a busy Holiday Season
Happy Holidays

Thanksgiving

2011-11-28T09:47:00.001-08:00

Hope everyone had a great Thanksgiving

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Make your Thanksgiving dinner go smoothly with a little pre-planning and creativity

2011-11-21T12:41:00.000-08:00

If you’re hosting a houseful of family and friends this Thanksgiving, give careful thought to your setup. A well planned arrangement of food and drink can make the day go smoothly.

Eduardo Xol, author of Extreme Entertaining Made Simple (Celebra, $27.95) and a designer on ABC’s Extreme Makeover: Home Edition, shares these tips for creating an efficient dining area:

-Set up a bar for drinks. Stock it with cups, ice buckets, two types of soft drinks, water pitchers assorted alcoholic beverages and mixers, cocktail napkins and stir sticks.

-When serving space is tight, resist the urge to over crowd it with every morsel of food. You can always replenish a platter or bowl or guests return for seconds.

-Plan your serving strategy. Set plates only for the number of people who can sit down comfortably for dinner; for holiday crowds, buffets are more practical. Arrange a buffet in this order: plates, salad, main dishes, sides, sauces and condiments, bread and butter, utensils and napkins.

-Make your setup a stylish one. Serve food in baskets and wooden vessels. Decorate the table with seasonal flowers and platters with fruits and vegetables of autumn.

-Kitchens are often impromptu gathering spots when you’re entertaining, but too many people can impede work flow. To prevent a traffic jam, serve food and drinks as far from the kitchen as possible.

-Anticipate your guests’ needs. Designate a place to store coats and purses so they aren’t piled in the primary entertaining areas.

This article was adopted from Mary Vuong-Houston Chronicle.

Happy Thanksgiving Holidays from your friends at Bailey Connor Catering

Happy Thanksgiving

2011-11-17T09:31:00.001-08:00

Happy Thanksgiving
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november

2011-11-08T13:25:00.000-08:00

Getting ready for Thanksgiving.
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November

2011-11-01T08:47:00.001-07:00

Happy November.
Looking forward to a busy Holiday season.
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October

2011-10-18T11:25:00.001-07:00

Cooler weather is finally here.
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Happy October

2011-10-10T08:50:00.001-07:00

Happy October

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October

2011-10-03T13:47:00.001-07:00

Looking forward to a cool October
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How to talk with your potential Caterer

2011-10-01T11:32:00.000-07:00

Catering demystified:
selecting a caterer should be fun, not stressful. The more you know about how a caterer works, the easier it will be to interview caterers. With that in mind, we're providing this questionnaire for your reference.

What you need to know first:
First of all, you need to see the kitchen and their operation; this includes insurance, licenses, etc. A caterer must be invested in the community. If they do not show you their kitchen, this should be a red flag item for you. So many times we hear from a client the horror story of a caterer using their own kitchen in their home. They claim this is why they can give you a good deal. They collect the deposit and sometimes full payment for event, and suddenly they do not return phone calls and cannot be found. It is also against the law for anyone to cater out of their own home.

From a caterer's perspective every event is different based on the type of event, venue, the guest count, the service style, and the client's special requests. Therefore, there are certain questions that any good caterer is going to ask you - and if you've already had a chance to think about these issues, it will save both of you time and produce a better event. Share your budget with your caterer.

What type of event are you envisioning? What is your goal? A formal seated dinner, family-style, or buffet? For a reception - do you want a combination of passed hors d'oeuvres and stations? Do you want live action stations where a chef prepares guests' selections to order? How many guests do you expect? What time of the day, date. If children are in attendance, do you want a separate menu for them? Will they be seated intermingled with the adults or in their own section? Do you need rentals of china, linen, etc? What kind of bar do you want - wine & beer, a full open bar, what kind of liquor for the full bar? Champagne, specialty drink? Do you need to rent glass ware?

Do you have a specific theme that you want to incorporate into your event?

What you should ask your Caterer:
* How many years have you been in the catering business?
* Do you have sample menus with pricing that I can see?
* Will you customize a menu for my needs and budget?
* Will the catering salesperson be at the event?
* What's included in the catering price, and what do you price separately? (Food, beverages, service, centerpieces, linens, china, and chair cover, other rentals, etc.)
* How do you charge for liquor; per person, per hour?
* What is the ratio of staff to guests?
* How do you price your staffing and gratuities?
* Can we make an appointment for a food tasting? Is there a charge for this?
* Will you provide us with a contract including your payment/cancellation policy?
* When do you require the final head-count?
* Do you have liability insurance?
* May we contact past clients for a reference?

September

2011-09-01T07:50:00.001-07:00

Happy September
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The Budget

2011-08-30T16:47:00.000-07:00

The Wedding Budget, by Veronika Levine, adopted from the Knot Magazine

We have many brides who have a difficult time to establish a budget for their wedding. I recently read this article in the “The Knot Magazine” and perhaps this will help our brides. The article recommends the following for our brides and grooms:

Who’s Paying?

Talk to your families about who will pay for what: Some brides’ families still pick up the entire tab, but more and more groom’s families are participating too. How do you bring up the conversation? For many couples, talking to each family separately is the best way to have truly open discussions. When you do talk, here are strategies for determining your initial budget.

Ask both of your folks to commit to a specific dollar amount, and then add up all the contributions to create your budget. Alternatively, it may be easier to ask each set of parents to finance a particular aspect of the wedding (such as the ceremony, honeymoon, or catering) instead of just committing to a dollar amount. Decide how much you two can contribute between now and the wedding (37% of the couples we polled say they’re planning to contribute financially to their wedding.)

How Much Do You Actually Need?

Just like buying shoes, an apartment, or a pair of jeans, when it comes to financing a wedding, you should figure out how much you need to spend to get what you want. Set expectations accordingly. Knot note: The average cost for a 150-person wedding is about $25,000 (higher in urban areas).

Here is a basic breakdown of what you can expect to pay:

Reception: 48%-50%

Ceremony: 2%-3%

Attire: 8%-10%

Flowers: 8%-10%

Entertainment/Music: 8%-10%

Photography/Videography: 10%-12%

Stationary: 2%-3%

Wedding Rings: 2%-3%

Parking/Transportation: 2%-3%

Gifts: 2%-3%

Miscellaneous: 8%

To avoid stress, allot about 5% of your budget for a “just in case” fund.

If you’re paying for your honeymoon yourselves, remember to budget for that as well.

I hope that this information will be helpful to many of my clients. Thank you Knot Magazine.

Food News

2011-08-20T12:32:00.000-07:00

1) Gluten-free, probiotics, minimal ingredients and local cuisine.

2) Grandmas’ recipes will be back in full force. With our stressed economy people will reach out for comfort foods.

3) What comfort foods of Yesteryear would you like to see comeback with a modern twist?

Top Trend News

2011-08-11T10:04:00.000-07:00

Say goodbye to the cathedral veil and hello to the birdcage veil. Accessories such as leaves in the hair and clips with feathers will lead the way this year. Nature and simplicity are back, along with shades of browns, greens, and platinum are in. Black will the new black mixed with the traditional red. Homemade as opposed to bought, personalized instead of mass quantity. These will be the trends due to our economy and green movement. Backyard weddings instead of big hotel soirées will become increasingly popular. Family, close friends and budgets will be the focus again. Recently the trend has been for brides to pick designers and colors and let their bridesmaids pick a style. Not this year, Brides will pick colors and class such as fancy or casual but send their bridesmaids out on their own to find dress, allowing each person to customize their own budgets. This will allow participation for any size budget and relieve a lot of unnecessary stresses for all involved. One person can go to a discount store, while another may choose Saks.

The Cake Balls
The cake ball is the new cupcake tower for now. Just think of the endless combinations of cakes, icings, toppings, and decorations. Chocolate, vanilla, carrot, nut, toffee, caramel, pistachio, red velvet, orange, and the list goes on and on. Whatever combination you can imagine, you can create.

Restaurants join in on eating at home:
Have you looked around the grocery store recently? Have you noticed that more and more restaurant chains are offering packaged foods here? Well the newest contributor of this fad is Burger King. Yes that’s right. ….Burger King has joined the others such as Macaroni Grill, White Castle, and TGI Friday’s in the grocery stores. With today’s economy more and more people are choosing to eat at home instead of going out. So restaurants have decided to go where the people are going….the grocery store. It’s not the total answer in making up lost revenue, but it is a start.

Instead of Mexican, Chinese, and Italian restaurants, you will begin to see more region specific restaurants popping up such as Moroccan, Chilean, Sicilian, and Peruvian just to name a few.

Smaller is better as well as variety over quantity. Come up with fun and exciting menus using portion control. We all want to watch what we eat and or use better ingredients. Instead of planning huge full course meals, make it fun with bite size samples. Shot glasses full of soups, bites of desserts placed on decorative spoons, sandwich bites, steak bites, vegetable kabobs, sushi on a stick etc… This can be cost effective, healthier, and classy all at the same time. Just think how much time your guests will think you spent planning this fast, simple, and elegant meal, not to mention how impressed with your creativity they will be.

My information is from Catersource

What are your thoughts, opinions, and views on molecular gastronomy?
Fun, exciting, a fad, here to stay or over rated?
Available here at Bailey Connor Catering

Happy August

2011-07-28T13:27:00.000-07:00

Have a safe August, stay out of the heat.
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Happy July

2011-07-18T10:21:00.001-07:00

Happy July, stay cool, thanks for following us!

Wedding ColorTrends

2011-07-12T15:34:00.000-07:00

Not quite purple, a little blue, touched with pale gray. Lilac is like demure lavender’s chic, cosmopolitan cousin. Which is probably why we love this shade so much for 2011 & 2012 weddings. Paired with white or cream, it’s a dream for springtime bridal palettes. Add a stripe of black here and there, and you’ve got a winter wedding color scheme to die for. We also love how lilac lends itself both to contemporary and vintage-style weddings with equal elegance. Plus just the word lilac makes us think of the spring bloom’s infinitely alluring scent. Subtle and sophisticated, and never, ever dull–what’s not to love about lilac?

Vintage is in.

Adopted from the Houston Wedding Blog

Happy Fourth of July

2011-07-01T20:48:00.000-07:00

May your 4th of July Holiday be filled with good food, good friends and happy times.
Book your Christmas party with us by August 15th, and receive complimentary Holiday Desserts.

2011-06-28T07:04:00.000-07:00

Top Food and Beverage Trends for 2011
Posted by Ivan Maminta

As our past makes up our future, I have gathered what could possibly be the coming trends. These musings and forecasts come from people I know who are well entrenched in the Food and Beverage industry. Thye were kind enough to share their knowledge and experience. These points are not set in stone, as all trends rarely are, but it gives you a glimpse of what to expect after the fireworks die down.

Food network
Social networking has made the world a smaller and better place. With Multiply, Friendster, MySpace and with the explosion of Facebook, more and more people are reconnecting. Eventually a lot of chefs, cooks and foodies signed up and started exchanging recipes. It is possible now to share recipes, techniques and information with people around the world. It then follows that Food Social Networking will be the next best thing. Foodbuzz.com is currently the leader here with over 3 million users. An upsurge into more efficient food and beverage storage will be noticeable this year as the summer festivities begin. Grocery shoppers will be dependent on social networking more than advertising to help them to decide on where to buy and where to eat. A kind of social currency, as the blogosphere has anchored itself as a major word-of-mouth avenue. Gourmet and gastronomy will no longer be an exclusive club for foodies.

Frankenfood
With the latest technologies in bioengineering, it is now possible to come closer to that utopia of the perfect food supply. We should be expecting more consistent food crops, and therefore better quality ingredients. But this has its own sets of controversies. On the other end of the spectrum, the nutritional aspect of food production and consumption will definitely be looked at more closely.

Green Advocacy
Consumers are now more than ever aware of the consequences for irresposible production practices. Tree huggers were right all along. Now the rest of us are catching up. We now look for ingredients, products, restaurants and food and beverage manufacturing that translates into environmental resposibility, efficiency and cost management. It is expected the demand for produce that are treated with little or no chemicals, safe manufacturing practices and sustainable production will increase. More emphasis will be put on local produce which do not require huge transportation expenses. With this, we could expect the rise of celebrity farmers making headway in local production, as well as the interest to have a home garden. We would now know more about seasonality, about the importance freshness. There will be a rise in kitchen composting. There will be more restaurants trying to get 'green certified' to attract the growing number of clientele who are environmentally conscious.

Healthy convenience
Convenience stores will be packing more healthy options on its menus. Additional channels of distribution will be evident as more and more are adopting the grab-and-go lifestyle and looking for healthy alternatives. Quick lunches that pack the nutritional punch will be readily available, in environmentally safe packaging! Copy cat competition will have independent and chain restaurants to adopt new menu items that have been top sellers at competitors. Donut shops are now going into the smoothie business. The smoothie bar will now be incorporating gourmet burgers. Move over Cupcakes, whoppie cakes, cake balls, smores and more comfort food desserts will be popping up ridiculously in every nook and crany. Soon there will be so much noise, differentiation will muddle out the true identity of the dining experience. Soon the phrase 'jack-of-all-trades, master-of-none' will prosper. Traditional ingredients from Asia are crossing over from food to drinks, bestowing wellness properties.

Back to simplicity
With the recession affecting the globe, what did we discover? Simple sells. Chefs and restaurants now are capitalizing on the power of classic combinations and pure ingredients. Mad Men has tickeled the Baby Boomer's fancy, so expect a return to Mama's home cooking. 'Rustic' will replace 'molecular gastronomy' as the new buzzword. Foodservice operators have been having success with retro menu items—things that people grew up with. From a culinary perspective, however, many operators have been able to add a unique twist to these timeless favorites.

The Offal Truth
In order to control food costs, savvy chefs and restaurateurs are looking at these odd parts to offset the expensive steaks and chops. Expect specials on tongue and oxtail along with beef and pork cheeks, chicken gizzards, tripe, and other innards and odd parts. Oxtail Ravioli? Beef Cheek in red wine reduction?

Tart it up
Restaurateurs are noticing a trend....we need more zing, more pop to what we eat. By next year, restaurant menus will be featuring a balance in sour, salty and sweet sensations, in the form of pickled vegetables, the rise of Ethnic cooking and exotic flavors. Sugar and spice and everything nice will get it's second serving in the spotlight. Extreme flavors will gain ground. Moody Food that make claims relating to improved mood and emotional wellbeing will represent the next generation of functional products.

Retail therapy
Supermarket Steak sales will surge as the avid diner rediscovers his own dinner table at home. Artisan items such as goose liver pate, pickled vegetables and salad dressings will dominate the grocery shelves, each capitalizing on 'home grown'. Private labeling will bring back the desire for personal. We will see the emergence of the personal chef service against traditional catering services. The decline in restaurant sales means that operators will try to reach the clientele through new avenues, such as selling TGIF Sauces on grocery shelves.

I found this posting from Ivan very interesting, and could have not said it any better. All good stuff to know.

The Perfect Summer Pie

2011-06-25T12:19:00.000-07:00

No-bake berry pies often turn out soupy, chewy, or tasteless. Could we make a pie with great texture and flavor--and still keep it simple?

The Problem
Many berry pies consist of rubbery Jell-O or viscous pudding, poured into a cardboard-like prefab crust and garnished with Cool Whip.

The Goal
The bright flavors of a berry tart served in the more substantial form of a pie.

The Solution
Start with a quick and easy homemade graham cracker crust. Use a combination of raspberries, blackberries, and blueberries, some whole and some pureed. Thicken the pureed berries with cornstarch to help set the pie, and don't forget to strain out the seeds. Finally, toss the whole berries with melted seedless jam for a polished and glossy appearance.

Ou favorite BBQ Sauce Recipe

2011-06-19T11:48:00.000-07:00

Adopted from Allrecipes.com, Big Al's Restaurant, K.C.
Prep Time:15 Min, Cook Time:20 Min, Ready In:35 Min, 48 Servings, Calculate, Original Recipe Yield 6 cups of sauce
Ingredients:
2 cups ketchup 2 cups tomato sauce 1 1/4 cups brown sugar 1 1/4 cups red wine vinegar 1/2 cup unsulfured molasses 4 teaspoons hickory-flavored liquid smoke 2 tablespoons butter 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon chili powder 1 teaspoon paprika 1/2 teaspoon celery seed 1/4 teaspoon ground cinnamon 1/2 teaspoon cayenne pepper 1 teaspoon salt 1 teaspoon coarsely ground black pepper
Directions:
In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.
Happy cooking, Bon Appetit.

Ten Tips for going Green

2011-06-17T15:30:00.000-07:00

Ten tips for Going Green!!

1. Change to Fluorescent Bulbs - If every house in the United States changed all of the light bulbs in their house, it would be equivalent to taking one million cars off the streets.
2. Don’t buy Bottled Water- Instead buy a water filter for your sink and buy reusable containers. You will have the same taste without the waste.
3. Be creative when Wrapping Gifts- Use old maps, magazines, newspaper etc. It helps the environment and you can still have fun wrapped gifts. Use shoe ads when wrapping a pair of shoes, or clothing ads for clothes. You get the picture!
4. Turn Off your computer at night- You can save up to $15.00 a year by turning your computer off at night. It much more effective than “sleep” mode.
5. Stop the Junk Mail- None of us need the extra “junk” and it hurts the environment. There are many companies out there who can help you stop bulk mailings, such as, www.DoNotMail.org/StopJunkMail or www.StopTheJunkMail.com , just to name a few.
6. Use Matches instead of Lighters- Lighters just end up in our landfills, whereas matches are made from recycled products and can be disposed of without hurting our environment.
7. Wash clothes in Cold Water- This can cut your energy usage down by 85% when doing laundry and gives your hot water heater a break.
8. Go to the Library- You can find 90% of your books, magazines, and many movies at your local library. This will save you money as well as cut down on the paper and ink used to print new books. If you have to buy new books give them to other people or charities when you are finished.
9. Invest in high quality products- They may cost more up front but will save you and the environment in the future.
10. Buy local products- Whenever it is possible, buy products that come from your town, state, or country. This cuts the fuel usage down tremendously and helps to stimulate your local economy.

By working together and passing along tips, we can all help to keep our environment GREEN!
You can do it, we are trying very hard here at Bailey Connor to do our part.
Because of my German heritage and background it is easy for me. I grew up with three trash cans in our kitchen, I learned early on.

Happy June

2011-06-07T08:03:00.001-07:00

Happy June, stay COOL!

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Happy June

2011-05-31T12:40:00.001-07:00

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2011-05-24T08:11:00.000-07:00

Have a wonderful Memorial Day Weekend!

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2011-05-17T08:23:00.000-07:00

Looking forward to a great summer!

Thanks!

2011-05-10T11:22:00.001-07:00

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Happy May!

2011-05-04T10:45:00.001-07:00

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2011-04-26T11:22:00.001-07:00

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Happy Easter everyone!

2011-04-18T08:33:00.001-07:00

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Hello Spring!

2011-04-13T10:35:00.000-07:00

Happy Easter everyone!

Spring is in the air!

2011-04-07T07:55:00.000-07:00

Happy Spring! Happy Easter!!
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Spring is in the air!

2011-03-29T07:58:00.001-07:00

Hope you have a wonderful spring season!

Spring Season

2011-03-22T12:04:00.001-07:00

Looking forward to a busy spring season, hope your spring season is great too!!!

Spring season

2011-03-15T07:41:00.000-07:00

We are looking forward to the spring season, hope that you have a good spring season too!

2011-02-28T12:04:00.001-08:00

We are gearing up for our next open house on March 10th 2011, Hope to see you there!

2011-02-22T12:14:00.000-08:00

Getting ready for our open house on February 24th 2011
We will see you there!

Bailey Connor on U-Tube!!

2011-01-06T10:58:00.001-08:00

Bailey Connor visits Great Day Houston

2010-12-28T08:12:00.000-08:00

READY BY NOVEMBER 1, 2010

2010-10-20T10:54:00.000-07:00

Ready before the Holidays....
Beginning November 1, 2010 we will be welcoming you to BC Catering toGoGo, a division of Bailey Connor Catering. From our kitchen to your table, we now offer a complete line of gourmet or healthy home replacement meals for any event or to serve you family at home. We offer Breakfast Casseroles, Box Lunches & Deli Platters, handcrafted Hot Hors d'oeuvre, and amazing hot Entrées and scrumptious Desserts and Cookies.
Pick up is easy, just drive up to 8743 next door to Bailey Connor Catering and we will hand deliver to your car. More info to come soon. Our new additional space is large enough for cooking parties, wine tasting parties, team building and much more.

Bailey Connor Catering, Click2Houston's Best - CityVoter

2010-07-28T13:08:00.000-07:00

Bailey Connor Catering, Click2Houston's Best - CityVoter

Hi everyone! We are very excited as we have been nominated once again for caterer of the year through click2houston. Please click on the list and vote for us under wedding, caterer. We really appreciate all of your support! Bon Appetite'

HOW TO GRILL BONE IN CHICKEN BREASTS

2010-07-23T15:36:00.000-07:00

From my favorite helper: Cooks Illustrated, a visit to their website is a must.
Brine if you have the time, then cook over a two-level fire and cover the breasts for most of the cooking time--but not with the grill cover.
The Problem
Unfortunately, "properly"--as in "properly cooked"--can be a hard adverb to live up to. A chicken breast is thick, it's got a bone to contend with, and it needs to be thoroughly cooked right to the bone, all while the skin simultaneously gets nice and crisp without burning.
The Goal
When properly grilled, bone-in chicken breasts can be particularly tasty, with a kind of meatiness often lacking in boneless breasts. So we set out on a quest for properly grilled bone-in chicken--one with a juicy, evenly cooked interior, a nicely seared, crispy skin, and a robust grilled flavor.
The Solution
Start by brining the chicken in a salt/sugar solution, then grill over a medium-hot two-level fire, which allows for cooking directly over the coals for high heat and to the side of the coals for indirect heat. We placed the chicken breasts over direct heat to sear both sides, then moved them to the slightly cooler part of the grill to finish cooking. This produced a nice exterior, but we were still struggling with a somewhat dry interior. Covering the chicken for part of the cooking period gave us moist, thoroughly cooked chicken with a beautifully seared outside. But now the chicken had picked up an "off" flavor, imparted by the resinous buildup on the cover of the grill. The solution? Use a disposable aluminum roasting pan instead.
list of recipes:
• Grilled Bone-In Chicken Breasts
• Spice-Rubbed Grilled Bone-In Chicken Breasts
• Grilled Bone-In Chicken Breasts with Barbecue Sauce
• Basic Barbecue Sauce
• Barbecue Sauce with Mexican Flavors
• Barbecue Sauce with Asian Flavors
To find these recipes visit their website: www.cooksillustrated.com. To busy to cook
call us for your next event.

Explore Food Options For Weddings

2010-07-01T15:14:00.000-07:00

I read this article in the Houston Sunday paper and added my few senses:
The culmination of most weddings is the reception. At this party, guests typically dance, mingle, and eat. Depending upon the scale of the wedding reception, the food service can be a spectacle in itself- beginning with an elaborate cocktail hour and ending with a decadent display of desserts.

When planning your wedding, your preferences and budget will dictate the type of food service and beverages you offer. However, part of deciding on what to select involves understanding the types of courses and foods involved. To make things easier, here is a brief rundown of food service typical for wedding receptions so you can make an informed decision.

Common services:
Open bar service – Many couples choose to have an open bar at their wedding reception. This typically runs the duration of the reception or terminates an hour prior to the end of the evening. A premium bar service will include top-shelf liquors, frozen drinks, and cream-based drinks, in addition to nonalcoholic soft drinks. You can also choose to scale down bar service to only include beer and soda,
Or wine, beer and a specialty drink named after the bride and groom

Cocktail hour – During the cocktail hour, guests are treated to a display that appeals to all of the senses. This is where the reception hall really gets to shine in its food presentation. The cocktail hour may have a variety of food service options. They are typically offered buffet-style, or guests can come visit stations to self-serve or be served by staff. Elaborate Fruit Antipasto station, breads, butler-passed hors d’ oeuvres – appetizers carried on trays by staff members – as well as hot chafing dishes filled with pastas or other delights may also be available.

The cocktail hour may take place in a room separate from the main reception area or in the room itself. It will usually last an hour.
The bride and groom, as well as the wedding party, may be absent from the cocktail hour – enjoying their own snacks in a private bridal room, or they maybe taking pictures. This helps create an aura of mystery and will allow them to make a grand entrance at the end of the cocktail hour.

Main dinner service – With buffet-style, chafing dishes will be presented where guests choose from among menu items offered. A sit-down dinner service will allow guests to pick among two or three main courses offered – typically a fish, poultry, or beef dish. Salad, soup, or some small appetizer, like sliced fruit, may also be served. A palate refresher – a lemon sorbet, or something similar – might also be served. This is used to break up the courses and cleanse the tongue of rich flavors so that the next food item will be presented in full flavor.

Small Bites
A trendy option is a selection of mini meals, petit entrée Hors d’oeuvres. Your guests will enjoy a variety of familiar foods as mini portions on 6” plates, without breaking your budget.

Another option is to provide Action Stations and heavy hors d’oeuvres as your main course.

Cake service – After the cake cutting tradition (if the couple opts to do so), a slice of wedding cake will be served to each of the guests. At this time, tea or coffee can also be served.

It really all depends on your budget.

Team Building Iron Chef Style - Houston, TX, United States, 77041 - myHouston's 55 Video

2010-06-28T07:56:00.000-07:00

Team Building Iron Chef Style - Houston, TX, United States, 77041 - myHouston's 55 Video

Bailey Connor Catering Makes The News!!!

2010-06-03T09:24:00.000-07:00

Check us out! We made the news along with the WBEA on Channel 13 HomeTown Live. It goes to show you what perseverance and a dream can do. Many thanks to the WBEA!

http://abclocal.go.com/ktrk/video?id=7463548

WHAT IS NEW AT BAILEY CONNOR CATERING

2010-04-20T15:08:00.000-07:00

April Showers bring May flowers and new lunch boxes with fresh menus
from Bailey Connor Catering to your office.
Now you can enjoy an delicious “Out of the Box” Boxed Lunch, whether it is
one of our deluxe sandwich, salad or hot lunch box meals.
Some of the boxes have a built in handle that folds down when stacking is required, giving it an upscale look with the handle on top. All of these boxes are made with recyclable paper, and attractive colors.

If you would like a “special” box for a special event, we have a wide selection of stock designs and colors of these boxes, any color or imprint could be added to further customize these boxes. For special boxes with special designs we kindly request 2 weeks advance notice.
All of our take out boxes and containers are a GREEN and more environmentally-friendly

Celebrate Earth Day

2010-04-20T14:47:00.000-07:00

It is Earthday's 40th birhday. Time goes by...
Celebrate with an Earthday "Recycled" Dinner, a great recipe, or call us and we will prepare it for you, recipe by Original Kaboose.com recipe
ANGEL HAIR PASTA WITH ASPARAGUS
Ingredients
8 ounces angel hair pasta
1 tablespoon olive oil
1-1/2 pounds fresh asparagus, trimmed and cut into 1 inch pieces
1/4 cup chicken broth
1/2 pound fresh mushrooms, sliced
1/2 teaspoon crushed red pepper
1/2 cup grated Parmesan cheese
Cooking Instructions
Cook pasta according to package instructions.
Heat the olive oil in a nonstick skillet. Saute asparagus in the pan over medium heat for about 3 minutes. Add chicken broth and mushroom slices; cook 3 minutes more.
Drain pasta, and transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.
Nutrition Facts

Servings per Recipe: 4
Amount Per Serving
calories: 299cal
total fat: 9.4g
cholesterol: 10mg
sodium: 413mg
carbohydrates: 40.2g
fiber: 5.2g
protein: 17.1g
Servings: 4

MANGO AND ROASTED CASHEW SALAD
This rich spring recipe combines sweet, flavorful mango and its relative, the crunchy cashew. Combined with wine, ginger and maple crystals, the pair makes a light fruit salad that's perfect for an Earth Day meal or an anytime side dish.
Ingredients
1/2 cup organic sweet white wine, such as a Riesling
1/4 cup maple crystals, or light brown sugar
1 large mango, cut into medium-size cubes (about 1-1/2 cups)
1/2 teaspoon grated ginger
1 cup oven-roasted cashews (see Tip)
Garnish: 8 fresh mint leaves, finely chopped

Cooking Instructions
Pour wine into medium bowl. Add maple crystals, and stir until completely dissolved.
Add mango cubes and grated ginger. Cover and refrigerate for about 2 hours to let the flavors mingle.
Drain off excess liquid; return to bowl. Add cashews and mix well. Garnish with fresh mint.

Substitution(s)
Other tropical fruits such as pineapples and papayas are good alternatives to the fresh mango in this recipe.

Tips & Tricks
To make the oven-roasted cashews: Preheat oven to 425 degrees F. Spread raw cashews on a baking sheet and toast in oven about 5-8 minutes, until cashews turn a light golden brown.

Preparation Time:
10 minutes

Ready In:
2 hours 10 minutes

Happy birthday Earthday

Spring has sprung....Bring on the Team-Building and Cooking Lessons!!!

2010-04-16T15:43:00.000-07:00

If the company picnic is getting stale...Trade your typical team building activity for the heat of the kitchen. Companies are finding a new recipe for building great cohesive, creative, supportive, talented teams.
Whether you are entertaining your clients, motivating your staff, hosting a shower, or birthday party, we customize each cooking lesson or challenge upon your needs and occasion.

The Bailey Connor Kitchen Challenge
In this Iron-Chef style team building event, guests are divided into teams and compete in a timed culinary competition. With our professional chefs as culinary coaches, each team slices and dices to create a meal including protein, vegetable, starch, salads and appetizers. The team that whisks up the best meal wins a prize based on presentation, teamwork, and taste. The result? A culinary masterpiece topped with camaraderie, served with a "sweet ending" of competitive edge. Strap on your apron, put on your hats and fire up the stove and grill!

Hands-On Cooking Classes For All
Your group will arrive to a selection of tasty hors d'oeuvres and refreshing beverages to get their palates revved up for an evening of food and fun.
Guests then slip on chef hats and aprons and get ready to learn how to crack eggs, hold a knife, bake, poach, caramelize, whip, saute', as well as chopping, rolling, slicing, dicing, spreading, squeezing and cooking, under the direction of our talented professional chefs.
Once the cooking is finished everyone is invited to sit down, relax, and enjoy their culinary creations.
At the end of the event, everyone has learned new cooking skills, enjoyed a scrumptious meal, and made new friends.

We can come to you or you can come to our kitchen!!!
Please call us for your customized event.

WEDDING AT SARA'S INN

2009-08-06T14:15:00.000-07:00

Wonderful pictures provided by John Ly Photography.

and coordinated by our favorite, Hailey Hughes, with Envouge Events.

Sara's Inn is a very romantic venue to have a wedding at.

The happy couple and their guests enjoyed passed appetizers, followed by fun stations, which included a saladtini bar.

AN APRIL WEDDING AT THE RIVER OAKS GARDEN CLUB

2009-08-06T11:33:00.001-07:00

Pictures by Sacred Image.

In spite of much rain, thunder and lightening, our bride and groom had a wonderful time at their wedding at the River Oaks Garden Club. The tent was provided by Any Occasion Party Rental, and Jade Devereaux with Prop Rock provided the party furniture. The River Oaks Garden Club is a lovely venue with a beautiful garden setting for any event, especially a wedding. Jaylene and her team with Sacred Image Photography took beautiful pictures. The menu included cedar blank baked salmon, beef tenderloin, spring mix salad with a balsamic vinaigrette, a gourmet French fry station and vegetable medley. Prior to dinner the bride, groom and their guests enjoyed passed hors d'oeuvres.

A PLATE OF OF TRENDS

2009-07-25T15:58:00.000-07:00

Catering and entertaining have truly become sort of an art over the past ten years.
With the popularity of cooking programs on TV, celebrity chefs, newspaper and media piece written, the public is more educated and interested about their food.
The corporate meeting planner realizes that meeting attendees have become more sophisticated and expect the “Wow” for any catered event, from small to large. The attendee or guest is driving the trend. A successful planner and caterer must follow the latest “in” foods, along with offering cutting edge presentations and unique menus that invigorate the palate.
New trends seem to come to us from the west or east coast. Houston tends to be a bit traditional at times. When the mashed potato martini bar came to Houston (oven roasted garlic mashed potatoes, topped with sour cream, crumbled apple wood bacon, gruyere cheese, and scallions, served in a martini glass) it took time to convince the public, who is used to enjoying their mashed potatoes served on a plate, topped with gravy, to give it a try.
Trends are exciting and take us in a new direction, and here are some more trends coming your way:
Going Green: Today’s consumers are seeking venues and menus that are green and environmentally friendly. People want to know that the food is grown organically and harvested locally.
Small is better: Hors d’oeuvres, tapas, dim sum, and mini-desserts allow attendees to sample more than one item and relates to the clients dietary concerns, It favors more expensive and better tasting ingredients. Much of the hors d’oeuvre and dessert action happens at stations, with duo-or trio tasting plates, martini glasses, shot glasses, and dessert drinks.
Fusion: Blending cuisines remains a popular trend. This involves incorporating foods from parts of the world, such as French, Indian, Southwest Asia, Thai and American cuisines.
Food/Beverage Tasting: Beer, wine, cheese, chocolate testing’s, versions of the same food or beverage, have become very popular.
Edible centerpieces: Wow your guests with great centerpieces made out of baskets of flatbreads, tortillas, pita, Indian puff-fry breads, breadsticks, olive bread, ciabatta, and focaccia, flat breads. This is different and it will save money.
Ethnic and Latin American Cuisine: Caterers are offering a wide ethnic diversity in menus. The Latin American cuisine is on top of the list, combining the flavors of fish, meats, vegetables and fruits from South and Central America and the Caribbean.

Innovative Presentations: The request for extraordinary is the ordinary in a successful catering business. Today’s consumers expect unique menus and the newest and hottest innovations in buffets and action stations. Seated dinners have taken a back seat, while passed hors d’oeuvres and mini meals served on a station or a buffet, and themed events have taken over. Cocktail parties are making a come back, giving the caterer greater flexibility and creative possibilities in food and beverage, and it allows guests to mingle and network in a less formal atmosphere. Signature and seasonal cocktails, wine with dinner are evolving. Décor is equally following this trend and bringing back the lounge look. It involves comfort cushions, chaises, low tables and yes even beds and daybeds.
It seems that once again the classics are the foundation for future trends.

Food Food Food

2009-07-18T16:13:00.000-07:00

Another week is coming to the end, which means our work is just beginning! We are catering a fabulous wedding on Friday. "Breakfast at Tiffany's" is the theme and it is at the amazing Paraisio Maravilla for a very sweet couple.

Stay tuned for the pictures.

Now for dinner... what is a caterer to eat tonight Taco Bell or Hamburger, or maybe my I can talk my darling husband into cooking or take out.

HINTS AND TIPS

2009-07-16T09:02:00.000-07:00

I found this in my favorite Magazine. According to F&W make sure to wear protective gloves when working with hot chiles. The same oils that provide the chiles fortifying heat can easily irritate your skin and eyes

A PLATE FULL WITH HINTS AND TIPS

2009-07-16T08:58:00.000-07:00

For those of you who like to bake, this may be of interest to you. According to the Food&Wine Magazine, Egg whites whipped to soft peaks give cakes lightness and lift. Always begin beating egg whites slowly to break them up before turning the beaters on full throttle. Now you know!

A PLATE FULL OF HINTS AND TIPS

2009-07-16T08:52:00.000-07:00

Did you know:
Herb-encrusted simple syrups are are an uncomplicated way to add fragrant notes to both alcoholic and non-alcoholic drinks. Lightly crush the herbs before seeping, discard the herbs and cool the syrup to release their flavor. After steeping, discard the herbs and cool the syrup completely. I read this in the Food and Wine Magazine, my favorite.

Reviews from Clients

2009-05-07T11:51:00.000-07:00

Your Opinion Counts! At Bailey Connor Catering we value our clients feedback as we continue to do our very best to provide our clients with the ultimate event experience. Upon the completion of each event we send out client comment sheets to ask the clients to rate our performance on a scale of 1 to 5: 1=did not meet expectations, 5=exceeded expectations. The categories include staff service overall, food, presentation, beverage and sales staff/coordination.

We catered a private "Lady Lunch Poolside" party for our client, Annette Pickett. Ms. Pickett rated us as a "5" in every category. She stated, "Thanks so much! Food was delicious and Amanda (server) was great!"

We catered an Open house for Ronan O'Malley's office and also received a "5" in every category. They stated "We were so pleased with everything! Being as nervous as we were to go with a new caterer, you put us at ease. It was beautiful!"

Elisabeth Weidner Lynch's wedding provided another opportunity to receive feedback on our performance. Elisabeth too rated us as a "5" in each category. She stated "Everyone said the food was wonderful. Thank you so much for all your help. I loved the pecan crusted chicken. Delicious."

Kathleen Laman Van Wagenen also provided us with her opinion of our service at her wedding. She rated us a "5" in every category and stated "Thank you so very much! Veronika and the staff were the best! The food and presentations were excellent!"

We catered a lunch for Serimax, a full service welding company. They dined on fresh asparagus sprigs wrapped in thin slices of Norwegian salmon and chicken Roma medallions (white meat chicken filled with fresh Mozzarella, sun dried tomatoes, garden fresh sage and imported prosciutto.) The facilities manager proclaimed "Jose (server) did a great job and everyone enjoyed the food."

At Bailey Connor Catering we strive to satisfy every client.

Past Events

2009-05-07T07:23:00.000-07:00

The fruit station includes fresh seasonal fruit complimented with a variety of imported and domestic cheeses served with an assortment of gourmet crackers. Also, our live garden is a presentation of crisp seasonal vegetables served with our Chef's special spinach dip.

The bride and groom described the quality of our service as "unforgettable!"

Bailey Connor Catering is proud to have catered for Johnson Development, a housing development company.

Johnson Development invited real estate agents to a high tea in order to view their new developments and chose us as their preferred caterer.

The English tea was overseen by Mary Schnurr, our very own English tea specialist.

Mary brought in her collection of tea pots and imported tea from England.

Darryl Co.Open House (

Darryl & Co. a décor company that specializes in social and corporate events hosted an open house and introduced their clients to their new warehouse. We dazzeled them with our wonderful food

Our highly skilled team prepared the menu consisting of a mini-burger station, salad-tini bar and a cedar blank whole salmon garnished with fire-grilled fresh asparagus, mini-corn on the cob and seasoned red and green peppers.

Latest Trends

2009-05-01T13:22:00.000-07:00

Stations and Mini Meals:
Because of the economy, clients are looking for value when they choose their caterer. As a result, according to Catersource magazine, new trends are appearing within the catering industry. Formal seated events are disappearing and being replaced with lounge-like settings. An overarching trend is increased interaction among guests and service staff. As a result, mini plates or any other unusual vessels to serve the food on; tasting bars are becoming increasingly popular. Having the service staff wear costumes at each station provides a fun atmosphere and entertainment that clients are looking for. Additionally, new trends also include changes within the food on the menu. We are suggesting to bring more value to the table, by using more inexpensive types of meat such as pork , flank steaks or hanger steak, to accommodate the tight budgets faced by many clients. Comfort foods that include modern ingredients, presentations and flavor profiles are among the newest changes to catering menus. New trends within serving include party rovers. These movable carts are capable of serving four different types of food. Once again, the biggest trend in 2009 is VALUE!

Thank You Pam

2009-04-30T09:52:00.000-07:00

I would like to thank my dear friend Pam Parker with Beginnings Wedding and Event Planning for the kind words she wrote about myself and Bailey Connor Catering. Please visit www.beginningbride.net in order read about her experience working with Bailey Connor Catering.

Additionally, Pam's company, Beginnings, will be hosting "Blogging boot camp Houston" on May 18, 2009. If you want to learn more about blogging, I encourage you to attend this boot camp.
Please visit bloggingbootcamp.com for additional information.
Pam, thank you again for your kinds words. I truly appreciate it.

Wedding Anniversary

2009-04-30T09:38:00.000-07:00

On a personal note, my husband Mort and I celebrated our 4th wedding anniversary on April 29, 2009. We got married at Tony's Restaurant, in their private room, and now each year we celebrate our anniversary at Tony's with a romantic dinner and champagne. We have shared precious memories over the last four years and looked forward to many more in the future.

Veronika Millistid-Levine

President
Bailey Connor Catering

Social Media Unveiled

2009-04-30T09:28:00.000-07:00

On April 23, 2009 Veronika, president of Bailey Connor Catering, and Kendra (intern) attended the Social Media Unveiled session hosted by Shelly R. Roth, Springboard Works, and Jill Linquist, Human Capital Consultant at Human Capital Solution Group. The seminar was well attended and will improve our communications and social networking skills. Jill invited us to join the Social Media Unveiled and we gladly accepted her invitation. Now, as apart of this group, we intend to learn more on the subject of social networking in the future.

Intern Update

2009-04-30T09:10:00.000-07:00

Bailey Connor Catering's search for an intern has ended! Our new intern, Kendra McDaniel is a hotel/restaurant management major at the University of Houston Conrad N. Hilton College of hotel and restaurant management. Kendra was referred to Bailey Connor Catering by one of her professors and displays passion to learn and grow within the hospitality industry. Kendra's primary focus is to increase Bailey Connor's presence within social marketing. She has gotten off to a great start and we are looking forward to teaching her how to plan an event from A to Z. Kendra will be taking a leave of absence throughout the summer because she, out of many candidates, has been awarded the opportunity to be the Food and Beverage intern at the Sheraton resort in Kauai, Hawaii. We are proud of Kendra's accomplishment and delighted that she has been given this opportunity. Upon her return to Houston at the end of the summer, Kendra will continue her position as our intern.

New Sales Manager

2009-04-30T08:58:00.000-07:00

Bailey Connor Catering would like to introduce our new sales manger, Julie Hailey. Julie began with Bailey Connor Catering on March 30, 2009. Julie is not new to the industry. She comes to Bailey Connor Catering with ten years of experience within the hospitality industry. Her experience includes full turn-key event planning, and group sales for conference centers and private clubs. She is excited about her current position with Bailey Connor Catering because it provides her with the opportunity to build a relationship with the clients as their vision is transformed into memorable event. What drew her to Bailey Conner Catering the the prestigious reputation of its president, Veronika Millistid. Julie's main goal is to double sales. Julie is proud to work at a company that is innovative and growing everyday. During her free time, Julie enjoys trying new foods so that she can stay in touch with the latest trends in the industry.

Cole Haan Open House

2009-04-30T08:10:00.000-07:00

On April 29, 2009 Cole Haan introduced their new line of bridal shoes with the Nike Air technology. If you think they looked any thing like running shoes, think again. These shoes are absolutely stunning and will be having brides walking down the aisle on air. Bailey Connor showered future brides with scrumptious hors d'ouevres. Our friendly staff passed the following tempting hors d' ouevres, butler style, on innovative garnished trays : mini beef wellington, delightful artichoke fillo triangle, sensational handmade crab cakes, delightful artichoke fillo triangle, exotic kalamata artichoke olive tart, tasty herb and cheese cocktail potatoes and delectable shrimp-boursin. Along with Bailey Connor Catering, the open house was sponsored by The Perfect Wedding Guide Magazine and Mr. Dewayne Ross, President of Event Planner Extraordinaire Services. Cole Haan is located in Highland Village at 4005 Westheimer Rd Houston, TX 77027.

Catersource Conference

2009-04-30T07:55:00.000-07:00

In February 2009 my husband and I attended the Catersource conference and tradeshow in Las Vegas. The conference provided us with new skills and techniques and the opportunity to meet and learn from some of the best in the industry. Since 1991, Catersource has been producing the largest annual conference and tradeshow specific to the catering industry in the country. In 1997 Event Solutions began creating an equally informative show for the event planning industry. In 2008, these two shows became co-located for the first time creating the most comprehensive catering and special events educational conference in the world.

The 2009 Catersource and Event Solutions Conference & Tradeshow offered unparalleled education, the chance to share ideas and industry trends, an introduction to new products and services and great networking opportunities. We learned of improved strategies for today that translate into new skills for tomorrow. We took away from the conference new tools to expand our creativity and increased knowledge of the industry. As a result, we feel we obtained an edge over our competition and are able to provide our clients with the latest in culinary and presentation trends, quality and service that will make their event unforgettable.

Veronika Millistid-Levine

President
Bailey Connor Catering

A Wish With Wings

2009-04-24T14:14:00.000-07:00

A Wish With Wings is a Texas foundation that grants wishes for children who have life-threatening diseases. Bailey Connor Catering in conjunction with other vendors most of them members of the International Special Events Society made Bianca's wish come true. Bianca is twelve years old and suffers from mitochondrial encephalopathy. Bianca's Wish was to have a quinceanera and dance with with her father and brothers. The name of the event was Bianca's Cinderella Ball and took place at the Hilton Americas Hotel in Houston, TX. The menu consisted of a buffet style dinner of chicken, brisket and vegetables, her favorite foods, and was catered by the Hilton, Grand Finale Catering and Bailey Connor Catering and Debbie Elias was the event planner and with the help of the various vendors the ballroom was decorated beautifully. Bianca looked stunning and danced the night away with her father and brothers. Bailey Connor catering is proud to have been apart of making a priceless memory for Bianca and her family.

The amazing vendors that helped to make this day special for Bianca include:
Elias Events, Event Coordination and Production
Hilton Americas Houston-Location Food and Beverage
Ideal Party Decorators-Balloons over dance floor, centerpieces
Flowers by Nino-Bianca's Bouquet, Flowers on Head Table
Elegant Entertainment-DJ
Ice Designs-Castle Ice Sculpture
Darryl and Co-Dance Floor, Head Table Backdrop
Merlo's-Transportation for Family
The Linen House-All Table Linens and Chair Covers
A to Z Events- Cinderella Horse and Carriage
Impressive Events-Lighting
Al's Formal Wear-Tuxedos for Family
Grand Finale Catering
Best Entertainers- Costumes
Genesis Photographers- Photography, Videography and Photo Booth

The Knot Best of Weddings 2009

2009-04-24T13:22:00.000-07:00

We are proud to announce that Bailey Connor Catering has been rated by local brides and voted The Knot Best of Weddings 2008/2009 Pick. This award is chosen by brides who are delighted with the quality and service that made their wedding day memorable. This marks the third in a row Knot Best of Weddings award received by Bailey Connor Catering. We are excited to receive this prestigious award and strive to deliver quality food and service to each wedding we cater. The award says it all! We plan to continue to receive this award for years to come.Please pick up a copy of The Knot Best of Weddings 2009 magazine and check out our listing."

Click2HoustonsBest 2009

2009-04-24T13:09:00.000-07:00

Voters determined that Bailey Connor catering stands out as one of the best businesses in the Houston area. The competition was intense. Over 50,000 votes were collected and out of all the businesses nominated in Houston, Baily Connor Catering was chosen as part of Houston's BEST! Therefore, Your quest ends at Bailey Conner Catering. At Bailey Connor Catering we apply your vision with our skills to provide an unforgettable event. We would love to cater your special event! The votes indicate that you will be pleased with the quality and service that we provide.