In the latest issue of Brides of Oklahoma, we were thrilled to give our readers a peek inside the kitchen with the top Oklahoma wedding caterers! Captured by Picturesque Photos by Amanda, this inside look at the amazingly talented chefs and the delicious dishes they prepare is such a treat and will definitely leave your mouths watering! We’re continuing our spotlight profiles with Oklahoma wedding caterer Chef Jeffrey Holloway from HRG Catering! Stay tuned as we feature more from Oklahoma wedding caterers featured in the pages of Brides of Oklahoma.
Halibut Panzanella: Brioche encrusted halibut, slow roasted tomatoes, wilted local greens, jumbo prawn, lemon buerre blanc and an herb pistou
While I dabble in several cooking styles, my current home is in contemporary American.
What is your signature dish? Pans Seared Scallops with Roasted Mushrooms and Leaks
What advice do you have for brides who are trying to decide between a sit-down vs. buffet style meal? When planning a budget, a lot of people don’t realize that buffets are actually more expensive because of the varying amounts of food that the chef has to put out for each guest, where when your plate is an exact portion. I like to do both, but I always suggest that a bride and groom find a chef who simply wants to build their dream menu.
Do you offer menu tastings? We do offer menu tastings.
Do you have a set menu or do you offer custom menus? We have a catering book that has some already pre-planned items, but we mainly end up building custom menus due to the variety of foods we offer between HRG Catering, Boulevard Steakhouse and Cafe 501.
What advice do you have to offer brides and grooms? Find your true love and let HRG Catering and Events build the day of your dreams.