Brian and Mick's blog

Baby Photo Contest

  • Posted on: 4 April 2011
  • By: Brian and Mick



About a year ago, we rolled out some new menus called Baby Buffets.  We created them as a way to provide food for really small parties or get-toghethers of maybe 10 to 12 people.  

To celebrate Baby Buffets first birthday, we are going to have a little fun. Go to our Facebook page and post a picture of the cutest baby you know.  For the baby that receives the most likes, we will cater their next birthday with, you guessed it, a Baby Buffet of their own.  

Have fun and good luck!

      Brian and Mick

Free Round of Golf at Swansea C.C.

  • Posted on: 30 March 2011
  • By: Brian and Mick

We cater quite a few events at Swansea Country Club each year.  It's a really fun course to play and club manager, Robb Martin, has been kind enough to provide us with a free round of golf for four.(Value $140.00)   We'd like to pass it along to one of our customers.  Details can be found on our Facebook page. 

      Good Luck!


Steelhead Trout Recipe

  • Posted on: 21 March 2011
  • By: Brian and Mick

Steelhead Trout, which is actually a variety  of Rainbow Trout is a delicious fish that is quite easy   to  work with.  In color, texture and taste it is very  similar to salmon. In the wild, both fish swim up  rivers to spawn, and once mature, the  young return  to the ocean.

 The following recipe is simple and may be  tweaked  in any number of ways to suit your taste.


      Brian and Mick



  •  1 lb steelhead trout
  •  1 clove of chopped garlic
  •  1 1/2 tablespoons chopped rosemary
  •  The juice from 1/2 of a lemon
  •  1/4 teaspoon salt
  •  1/2 teaspoon ground pepper
  •  1 tablespoon olive oil, plus additional to coat pan


  •  Brush roasting pan with olive oil
  •  Preheat broiler
  •  Blend all ingredients, except for fish, into a paste
  •  Place fish in roasting pan and cover with seasonings
  •  Broil fish on middle rack for 4-5 minutes, just enough to sear  
  • Lower fish to bottom rack and bake at 325 degrees for approx. 10 mintes or until cooked through
  • Serve with a rice, fresh vegetables or garden salad