Wesley's Catering Gallery: Pictures of our Event Catering, Caterer, Holiday Caterer, Ann Arbor Catering Company
Galleries
Flank Steak Crostinis
Thinly Sliced Grilled Flank Steak Layered on Top of a Bleu Cheese & Sundried Tomato Spread. Drizzled with Arugala Pesto & Topped with Shaved Parmesano Reggiano.
Smoked Salmon on Buckwheat Pancakes with Dill Crème Fraiche
Duck Rillettes - Duck confit pâté served on Crostini toasts with Apple and Cranberry Chutney
Wesley's Catering
Pesto Pasta
Penne Pasta Tossed with Fresh Basil Pesto, Sundried Tomatoes, Kalamata Olives & Feta Cheese.
Black Bean Salad
Black Beans, Avocados, Tomatoes, Red Onion & Multi-Colored Peppers Tossed with a Cilantro Lime Vinaigrette & Garnished with Roasted Corn.
Seasonal Fruit
Seasonal Fruit
Beef Tenderloin Platter
Peppercorn & Coriander Rubbed Tenderloin Sliced Thin. Drizzled with our Basil Chimichurri.
Roasted Red Skin Potato Salad
Oven Roasted Red Skin Potato Wedges Combined with Hard Boiled Eggs, Celery & Onion and Tossed with our Dill Dijon Aioli.
Pear Pecan Salad
Romaine & Mesclun Greens Tossed With Candied Pecans, Pears, Red Onion & Dried Cranberries. Dressed with an Apple Cider Vinaigrette & Topped with Parmesano Reggiano.
Pesto Linguine
Topped with a Pan Seared Sea Scallop Served along side White Wine Steamed Mussels.
Beef Tenderloin
Homemade Herb Rolls
Grilled Vegetable Platter and Crudités with Hummus
Sweet Corn Salad
Beef Tenderloin Platter
Peppercorn & Coriander Rubbed Tenderloin Sliced Thin. Drizzled with our Basil Chimichurri.
Pickled Tomato Salad
Housemade Pickled Cherry Tomatoes infused with Apple Cider & Balsamic Vinegar, Sugar, Kosher Salt & Garlic. Tossed with Fresh Mozzarella Balls, Basil & Extra Virgin Olive Oil.
Grilled Lamb Chops
New Zealand Lamb Chops Drizzled with Rosemary Chimichurri and Served wth a Wild Mushroom Risotto Cake. Accompanied by Maltese Sauced Asparagus Purses.
Pan Seared Halibut Sauced with Roasted Tomato Puttanesca atop a Bed of Arugala Salad with a Lemon Vinaigrette.
Crabcakes
Jumbo Lump Crab Gently Folded with our Bayou Herb Mixture. Baked & Sprinkled with Multi-Colored Peppers, Parsley & Our Special Rémoulade.
Asparagus with Hollandaise
Proscuitto Wrapped Asparagus with Maytag Blue Cheese Dipping Sauce
Caprese Skewers with Balsamic Drizzle
Wild Mushroom Crostinis
Fruit Kabobs with Nutella Drizzle
Basil Gazpacho Shooters
Lox and Bagels with Tomato Concasse
Gourmet Mac & Cheese Bites in a Proscuitto Cup
Philly Cheese steak ready for buns
Citrus Shrimp
Puff Pastry Tomato Jewels - Cherry Tomatoes Stuffed with Herbs and Goat Cheese. Baked into a Puff Pastry Crust.
Grilled Shrimp - Drizzled with Special Rémoulade and Lime Zest
Chef Todd Wesley Brown with Grilled New Zealand Lamb Chops with a Zinfandel Red Wine Demi-glace
Parmesan and Herb Crusted Walleye - Dredged and Pan Seared. Finished with a Lemon Caper Butter Sauce.
Mixed Berry Short Cake - Strawberries, Blackberries and Blueberries Marinated in a Lemon Simple Syrup. Spooned over a Buttermilk Short Cake and Topped with Canoli Cream.
Gourmet burger sliders with caramelized onions & smoked gouda cheese placed on our homemade rosemary buns. Served along with chipotle ketchup, rosemary dijon mustard & roasted red pepper mayonnaise
Gourmet burger sliders up close and personal
Seasonal Fruit Platter and Strawberry Spinach Salad with Honey Lemon Vinaigrette
Honey Pecan Chicken Salad Tartletts
Thai Chicken Skewers with Asian Slaw
Grilled Beef Tenderloin Medallions Marinated in Herbs & Olive Oil. Sliced & Paired with Wild Mushroom Cognac Cream Sauce and a Wild Mushroom Risotto Cake.
Kahlua Baked Brie
Topped with a Brown Sugar, Kahlua & Walnut Glaze
Spinach and Three Cheese Ravioli with a Tomato Cream Sauce
Basil Gazpacho
Vine Ripened Tomatoes Pureed with Cucumbers, Garlic & Sweet Peppers.
Infused with Extra Virgin Olive Oil & Aged Sherry Vinegar. Topped with Fresh Basil Oil, Sour Cream and Homemade Herbed Croutons.
Zucchini & Squash Medley
served with Basil Basmati Rice and Wilted Baby Spinach Sautéed with Shallots, Multi-Colored Sweet Peppers & Finished with a Splash of Balsamic Vinegar.
Asian Slaw in individual servings
Penne Pesto Salad in individual serving cups
Roasted Red Skin Potato Salad in individual serving cups
Individual servings of Penne Pesto, Asian Slaw and Potato Salad
Individual servings of Penne Pesto, Asian Slaw and Potato Salads
Corn cobettes ready for boiling to be served with multiple herb compound butters
Turtle Chocolate Chip Cookies
The staging area . . .
Grilled Chicken Breast with Michigan Cherry Chutney
Lamb Chops with Chimichurri
Citrus Shrimp
Spinach and Three Cheese Ravioli
Tuna Tartare
Frisée Salad
Tossed with a Sherry Vinaigrette and Garnished with a Poached Egg and Pork Belly Croutons.
Cheese Flight
Assortment of Premium Cheeses Ranging from Hard Cheddars to a Soft Goat Cheese Served with Mixed Crackers.
Portobellos Stacked with Roasted Red Peppers, Smoked Gouda Cheese Served on Herbed Wheat Rolls with Basil Pesto on the Side.
Honey Pecan Chicken Salad with Apples & Pecans Served on a Mini Croissant
Renee & Tim's Wedding
Renee & Tim's Wedding
Renee & Tim's Wedding
Renee & Tim's Wedding
Renee & Tim's Wedding
Renee & Tim's Wedding
Renee & Tim's Wedding
Renee & Tim's Wedding
Slicing Beef Tenderloin
Preparing the Roasted Veggie Platters
The Salads
Chef Todd Wesley Brown's Daughter helping out with the Housemade Herbed Rolls
The Buffet
Housemade Pickled Cherry Tomatoes infused with Apple Cider & Balsamic Vinegar, Sugar, Kosher Salt & Garlic. Tossed with Fresh Mozzarella Balls, Basil & Extra Virgin Olive Oil.
The Buffet
The Buffet
Seasonal Fruit Platter
Lighting Candles
Penne Pasta Tossed with Fresh Basil Pesto, Sundried Tomatoes, Kalamata Olives & Feta Cheese.
Black Beans, Avocados, Tomatoes, Red Onion & Multi-Colored Peppers Tossed with a Cilantro Lime Vinaigrette & Garnished with Roasted Corn.
Seasonal Fruit Platter
Replenishing the Fruit Display
Chicken Breast Grilled & Sliced. Smothered with a Cherry & Apple Port Chutney.
Peppercorn & Coriander Rubbed Tenderloin, Grilled Medium Rare & Sliced Thin. Beautifully Serpentined on an Herb Garnished Platter & Drizzled with our Basil Chimichurri.
Replenishing the Roasted Veggie Platters
Oven Roasted Red Skin Potato Wedges Combined with Crumbled Bacon, Hard Boiled Eggs, Celery & Onion & Tossed with our Dill Dijon Aioli
Romaine & Mesclun Greens Tossed With Candied Pecans, Pears, Red Onion & Dried Cranberries. Dressed with an Apple Cider Vinaigrette & Topped with Parmesano Reggiano.
Housemade Herbed Rolls
Housemade Pickled Cherry Tomatoes infused with Apple Cider & Balsamic Vinegar, Sugar, Kosher Salt & Garlic. Tossed with Fresh Mozzarella Balls, Basil & Extra Virgin Olive Oil.
Asparagus, Portobellos, Zucchini, Squash, Peppers & Cherry Tomatoes.
Great Crew!