When you envision fancy appetizers on skewers and dessert piled high in a champagne glass, food presentation really is everything!
Owners of PG Special Events Catering, Jesse and Lidia López, got the idea for their company after experiencing firsthand what it’s like to plan their own wedding.
“With the planning, selecting different vendors and piecing everything together, it just felt like this could be our next big move,” said Jesse.
PG Special Events has been in business since 2015 and the couples’ goal for success and having happy clients has remained the same.
“I pretend it is our wedding,” said Jesse, adding that customer service and attention to detail are their priorities.
Jesse has spent half of his life in the restaurant industry, stemming from the start of his parents’ restaurant in 1997. His many years of experience have opened his eyes to what makes a catering business successful and to what his heart enjoys doing most
“I love the thrill and compliments—the passion for cooking is in my blood,” Jesse said of what he likes most about being a caterer. “We always remind our staff that people eat with their eyes, so we know presentation is a big part of making a memorable event.”
PG Special Events knows how to get a thumbs up from a crowd! They offer a variety of delicious and creative spreads for any occasion. One of their specialties is a house-marinated, double-lobed chicken breast covered in their signature, creamy poblano and smoked, chipotle barbecue sauces.
For 2018 weddings, the most requested food from their clients has been their traditional chicken breast, accompanied by garlic-whipped potatoes and seasonal vegetables. If you have something spicy in mind, Jesse has seen a rise in popularity over a unique menu item.
“We started offering jalapeno-stuffed, bacon-wrapped, mesquite-smoked quail and it seems to be gaining popularity,” he said. “I truly believe Texans love their quail veal bones demi glace.”
To satisfy your sugar craving, Jesse and Lidia offer an assortment of desserts. A couple of their crowd favorites are a traditional tres leches with a mango purée and mostachon, which is a cinnamon, graham cracker moist cake topped with their house-made cream cheese filling and a hint of fresh mint. Both of which are the perfect, sweet dish for wrapping up a spectacular meal.
For a personable caterer that strives for presenting their clients’ food as they would want it presented at their own memorable event, reach out to Jesse and Lidia at PG Special Events today!
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