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BRM Catering in the news

Harvest Pot Roast on Weekend Diner

Read more...Ingredients:

3 lb. Boneless beef chuck roast
1 tsp Sea salt
½ tsp Black cracked pepper
1 tbsp Olive oil
1.5 lb Sweet potatoes, cut into 1-inch pieces
2 Parsnips, cut into 1-inch pieces
1 Valdilia onion, cut into chunks
1/3 c Sun-dried tomatoes, not packed in oil
3 ea Garlic gloves, minced
1 tsp Thyme, dried
2 Bay leaves
2 c Beef broth
¾ c Red wine, dry

How To Prepare:

Cut roast in half; sprinkle with ½ of seasoning. In a large skillet add oil and brown meat on medium-high on all sides, 2-3 minutes.

Transfer to a 5-qt slow cooker. Top with sweet potatoes, parsnips, onion, sun-dried tomatoes, garlic, thyme, bat leaves and remaining salt & pepper. Combine beef broth and wine; pour over vegetables.

Cover and cook on a low for 6-8 hours or until meat and vegetables are tender. Skim fat. Discard bay leaves.

Summer Fruit Salad on the Weekend Diner

Ingredients:

½ c Honey
4 ea Limes, juiced
2 ea Lemons, juiced - zest 1
3 tsp Poppy seeds
1.5 c Strawberries, halved
1.5 c Pineapple, cubed
1 c Blueberries
1.5 c Watermelon (seedless), cubed
¼ c Almond slivered, toasted

Directions:

In a small bowl, combine first 4 ingredients, add lemon zest.
In serving bowl, combine the fruit. Drizzle the dressing, toss gently
to coat. Sprinkle with almonds and serve.

Prep Time: 15 minutes
Serves: 4-6

Our segment on the Weekend Diner can be seen here

Flavours Magazine

Read more...Head Chef and owner of Wikiteria Cafe and BRM Catering Randall Spencer has been featured in the summer 2012 edition of Flavours Magazine under the “Eat Fresh, Eat Local” section as part of the first annual Blacksburg Restaurant Week.

Blacksburg Restaurant Week, June 18-24, will showcase the diverse culinary culture of Blacksburg’s local restaurants – from Thailand to Mexico - from vegetarian to sweets and treats.

Pick up a copy today or check it out online by clicking here

Flavours Magazine is your resource for finding, eating and enjoying locally produced products.

Extraordinary Cook-Outs

We were back in the St. Pierre kitchen with Chef Randall Spencer, owner of Blue Ridge Mountain Catering to learn how to turn an ordinary cook out into an extraordinary cook out.

 

Read more...

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