Whoa Nelly Catering

Throwing it back to one of my all time favorite photos with my all time favorite salad featuring the all the best produce from our friends at 🍊💕

Pop up alert! We’re kicking off the new year with our friends at Marvimon Productions and their dope new oasis this Friday, January 28th.
They’re bringing their singular vision to Rancho Mirage and we’re so excited to be part of the opening festivities. Give them a follow, and reserve your seats on Resy.

The variety of colors from two different pods of Scarlett Runners from . Ain’t nature grand?

Always a beautiful celebration with the ladies of and the dream teams they assemble. 🍂

All time favorite fall flavors | roasted winter squash and burrata with bitter greens, arugula, spiced pepitas, and cider vinaigrette

As we’re seeing the end of tomato season in sight, we’re putting these babies everywhere we can, and tomato confit is a favorite way to make the most of any that you want to save at the last minute.

A few of our favorite things…
looking back on a forever favorite celebration with a couple years/lifetimes back. 💕

Last night’s view: heirloom tomatoes and scott farms plums with house made almond ricotta, wild arugula, and balsamic.

What the market looks like from our kitchen. ✨✨

It’s not the 4th of July until the red velvet bundts head out the door…

Even a simple salad should always be a beautiful start to the meal.
Mixed stone fruit and wild arugula with fines herbs, toasted pistachios, and citronette

Everyone loves mini food.

Summer’s here and we’re loving all of new produce at the market, inspiring dishes like our summer market potato salad with haricots verts, cherry tomatoes, and whole grain mustard vinaigrette.

Our first and forever love 💕...
I don’t think a lot of people know this, but we actually got our start 10 years ago building super elaborate attended cheese tables with and (swipe through for archival footage of at one of our very first events with SPE!) It’s where we came from, and after a year of putting stuff in individual packaged boxes, I’m just so so thrilled to have been able to do it again last night!

Hard to believe, but it’s beginning to look a lot like summer at the market...

Spring pea spaghetti with lemon, green garlic, and toasted breadcrumbs, starring sugar snaps, Meyer lemons and green garlic, and tendrils

Nearing the end of the winter season, and we’re bidding farewell with a nod to a classic insalata tricolore with arugula, chicories, and cara caras, blood oranges, and oro blanco grapefruit. With a hearty helping of shaved parm, torn dates, and Meyer lemon vin. 🍊🍋

Individual snack plates are a must-have for any 2021 soirée. 💕

Quick and Easy Baking Powder Biscuits (Adapted from the 1972 edition of the Betty Crocker Cookbook)

2 cups All Purpose flour
3 teaspoons baking powder
1 teaspoon + 1 big pinch of salt (always need more salt in baked goods, but I think 1.25 t might be a little TOO extra, ya know?)
1/4 c unsalted butter
3/4 c whole milk

Preheat the over to 450 degrees. The high heat helps the biscuits rise.
1. Mix all the dry ingredients together in a bow.
2. Cut the butter into 1/2 inch cubes, and toss with the flour
3. Use your finger tips, and mush the butter into the flour. This is the step that messes most people up. Your leavening agent in this recipe is the baking powder, so it's not like a croissant where you're trying to create layers with the butter. Go ahead and work the butter in with your fingers, until its a coarse, sandy meal.
3. Add your milk -- again, this is one of those things that can seem intimidating, because the moisture in your kitchen, and the flour you're using will impact how much milk you actually need. I usually start by adding 3/4 of the milk a recipe calls for. If it's still too dry to come together when you clump it in your hand, you need more liquid. If it feels slick or sticky, you've added too much.
4. Dump the dough out onto your board. It should be shaggy, and still look a bit dry. However, it should come together as soon as you start to knead it (if it doesn't add a touch more liquid, but hopefully you did this test while it was still in the bowl.)
5. Knead the dough about 15 times, flattening it into a disc with your hands, then folding the part farthest from you, toward you. Rotate the disc, and repeat. If at any point you feel the dough start to feel tight, stop. You're just trying to create a cohesive dough, not develop gluten.
6. Now use a rolling pin to roll the dough out to a thickness of 1/2 inch.
7. If you have a round biscuit cutter, dip it in flour, and press straight down. Don't twist it, or it can mush together the layers and make a lopsided rise. If you don't have a cutter, totally fine. Just use a knife, and make square biscuits. Still delicious, and no waste!
(Continued in comments...)

Harry’s Berries strawberries are our love language. Click the link in bio to see our full Valentines menu, and say “eye luv u” with juicy little strawberry hearts. 💕

For all our peeps who aren’t celebrating with wings today, we see you 👀
Slow roasted salmon with mixed citrus and cucumber salsa.

Nothing new to add. Just wanted to round out the triptych on the TL. Orders still live for Sunday delivery. 🏈🌮🎉

Online ordering is live! Game, schmame. Feed your face! Plus— Free delivery to pretty much everywhere on 2/6! Order now, link in bio.

We’re talkin’ tacos for next weekend’s festivities. Short rib barbacoa, chicken and steak asada, tomatillo shrimp, and oyster mushroom tacos (starring mushrooms). Online ordering goes live on 1/30!

This woman’s immense talent was the brightest light in a morning filled with joy. She makes me so hopeful for our American future.

More looking back... this one was one of the last events we did before lockdown. For .van.horn with our pals |
We hadn’t really ever done much large platter drop off type catering, we’d always pretty much been exclusively full service, but at the beginning of 2020 we decided to lean into that space... ahahaha.
(Side note: Anyone in the market for a few hundred compostable platters and bowls that feed 20-30? 😂😂)

Starting 2021 with a look back at the highlights of 2020 (yes, there were a few...) including this baby shower we were able to be part of, thanks to our friends
We got our start catering weddings, but it’s so special to stay with clients through the years— to be a part of these other types of events as families grow and celebrate small joys and big milestones. A big, huge thanks to everyone who has let us be a part of your parties over the years. 💕

Merry and BRIGHT 🍊
Today’s the last day to place orders for deliveries next week, including this stunning winter citrus salad. Sending the biggest, hugest thank you to everyone who has ordered and supported us this year! Thank you SO. MUCH.

Last day to order for Christmas delivery next week! Thank you so much to everyone who has been placing your orders and supporting us this month!

Our take on Santa’s Workshop... 🧑‍🎄