We now accept all major credit cards!

If you’ve enjoyed our services, we’d appreciate your vote as Best Caterer in Omaha Magazine’s Voting Survey:  “Best of Omaha”.  Go to www.BestofOmaha.com to vote today!  Scroll midway down the page and click on the green text:  “Click Here to Start Voting”. 

Please note:  You must vote for at least 30 categories for your vote to count.  3 lucky voters will win one of 3 different prize packages from Omaha Magazine!  One prize package includes and Apple iPad!

This dinner at the Joslyn Castle included passed hors d’oeuvres:

Maytag Blue Cheese Toast with Fig Marmalade
Risotto Croquettes with and Herb Mayonnaise
Onion & Dill Puff filled with Salmon Rillette

The Madegascar exhibit is open at the Zoo!  Catering Creation tried out some new menu items at some of the events.

Miniature Tangy Chilled  Shrimp and Tuna Tacos (above)

Madegascar Chicken and Sausage Sticky Rice Salad served in Miniature Bamboo Boats (above).

Check out Catering Creations on Facebook to see more pictures from the opening week of events for this amazing exhibit!

This client based the theme of their party on the old King’s Fast Food Restaurants.  Catering Creations served 100 guests at the client’s Alma Mater, Mercy High School, for a Served 70’s King’s Diner themed Birthday party.  Served baskets of Onion Rings on each table.  Greasy Peppery Cheeseburgers with Cheese Frenchies served for each entree.  Top it off with Brownie Sundaes for Dessert!  The cholesterol chart was rockin’ and so was the band!

Catering Creations was surprised and excited to take First Place in the Tablescape Challenge sponsored by the Greater Omaha Chapter of NACE “National Association of Catering Executives”.  This was NACE’s 3rd Annual Catering and Tablescape Challenge Gala in the Brand New Building for the Metro Culinary Institute.  The Winning Tablescape design for the Theme “Forks in Paradise” was designed by Catering Creations’ Event Coordinators Jackie Brown and Jennifer Snow. 

Chef Jeff Snow has been brought on Board the Faculty at Metro Community College’s Culinary Institute in Omaha to teach Vegetable, Starch, and Protien Basics on Monday Nights during the Summer Semester.  Chef Snow is very excited to be a part of this Nationally Renowned Culinary School and the Brand New State of the Art Commissary and Event Facility.  

“What I think I’ll enjoy most about the experience is the ability to influence so many aspiring young chefs.  I love to cook and I love be around others who love it as much as I do,” stated Chef Snow.

Registration for Summer Courses is currently open.  For more information about Metro Community College’s Culinary Institute, visit their website:  http://www.mccneb.edu/culinaryarts/

(In the Bottom Middle of the Photo above On Mini White Plates are Island Crab Cakes on a Tropical Slaw with Charred Pineapple Basil Mayonnaise)

This Great Hors D’oeuvres Buffet was for a Fall Wedding Reception at Joslyn Castle.

Passed Hors D’oeuvres:
Caramelized Apple and Onion Soup Sips with a Fennel & Cinnamon Creme Fraishe
Southwestern Chicken Spring Rolls with a Chipotle Cilantro Mayonnaise
Parmesan Cheese Puffs with Basil Crab Salad
Goat Cheese & Roasted Portabello Gallettes
Itallian Chicken Croquettes with a Truffle Mayonnaise
Warm Blue Cheese Crostini with a Cherry & Red Onion Marmalade

Buffet Hors D’oeuvres
Seared Sliced Sesame Tuna served with a Seaweed Salad and Finished with a Wasabi Avocado Drizzle (Photo Below)

Seafood Ceviche in a Mango Coconut Dressing in Martini Glasses (Photo Below)

Ice Sulpture with Shrimp Cocktail, Crab Claws, and Green Lip Mussels with Classic Remoulade (Photos Below)

House Cured & Smolked Salmon Rillette on Mini Bagel Chips with Topiko Carviar (Photo Below)

Island Crab Cakes on a Tropical Slaw with Charred Pineapple Basil Mayonnaise
Scallops Wrapped in Prosciutto on Large Banana Leaf Riser (top leaf in photo below) and Oysters Rockefeller (bottom leaf in Photo Below)

Oyster Rockefeller (Photo Below)

Assorted Sushi
Oven Roasted Turkey Breast with a Sage & Bacon Mayonnaise with Sliced Miniature Cocktail Buns (Photo Below)
Herb Rubbed Sliced Beef Sirloin with an Arugula & Blue Cheese Salad and Balsamic Drizzle (Photo Below)

Grilled Vegetables Marinated in Caesar Dressing
Domestic Cheese & Salamis
Assorted Petite Pastries for Dessert (Photo Below)

There is nothing more Romantic that Hosting a Wedding Reception at a CASTLE!
For more information about hosting an event at Joslyn Castle, visit:  http://www.joslyncastle.com/rental/index.asp

Ten Bucks!

A Wedding Buffet including:  Our Signature Salad with Candied Walnuts and Feta, Champagne Chicken, 5 Cheese Pasta, Green Beans Almondine, Fruit Salad, and Rolls with Butter for $10!!  Add some serving staff and Rented China and Table Linens and you’ve got a Wedding Buffet!

Check out our Reasonable Pricing and other Wedding Buffet Menu Options http://www.cateringcreations.com/pricing.html

Traditional Brown Sugar Pineapple Glazed Easter Ham
Glaze Ingredients:
1 20-ounce can pineapple slices, juice reserved
3/4 C packed light brown sugar
2 T yellow mustard
Whole Cloves (optional)

Follow instructions on package for cooking ham.  Remove Ham approximately 30 minutes before end of warming time in order to glaze ham.  Decorate ham by arranging pineapple slices on top of the ham, securing them with toothpicks (or optional whole cloves).   
Combine in a bowl: Brown Sugar, Mustard, and add enough of the reserved pineapple juice to make a thick glaze.  Spoon glaze over ham and return ham to oven to bake for remaining 30 minutes. 

Spiced Apricot Glazed Easter Ham
Glaze Ingredients:
3/4 C Light Brown Sugar
2 T Whole Grain Mustard
2 T Balsamic Vinegar
1/2 C Apricot Preserves
2 teaspoons Fresh Ground Pepper
1/4 teaspoon Ground Cloves
1/4 teaspoon Ground Ginger

Follow instructions on package for baking ham.  Remove ham from oven approximately 30 minutes before the end of the warming time in order to glaze ham.  Combine glaze ingredients in a bowl.  Spoon over ham and then return ham to the oven to bake for the remaining 30 minutes.