Hill Country Catering Company

Hill Country Catering Company Sustainable local faire that will enliven your next soiree. From finger foods to formal dining we tune the season's harvest to your events desire.

Pan-seared redfish over a roasted poblano and sweet corn succotash, finished with a brown-butter citrus drizzle and topp...
11/21/2025

Pan-seared redfish over a roasted poblano and sweet corn succotash, finished with a brown-butter citrus drizzle and topped with fresh beet microgreens. Clean, bright, and Texas as hell.

Sweet Corn Custard, silky and savory, crowned with hand-picked lump crab tossed in fresh lemon, drizzled with vibrant ch...
07/24/2025

Sweet Corn Custard, silky and savory, crowned with hand-picked lump crab tossed in fresh lemon, drizzled with vibrant chive oil, and finished with delicate pimento pearls. A perfect bite of summer sunshine Photo by

Cucumber Mint Gazpacho Shooters finished with a light drizzle of Texas Olive Oil, Himalayan Maldon and cracked Pink Pepp...
07/23/2025

Cucumber Mint Gazpacho Shooters finished with a light drizzle of Texas Olive Oil, Himalayan Maldon and cracked Pink Peppercorn photo by

Citrus brined Cornish Game Hen, roasted and finished with a lemon rosemary jus, and spicy micro green mix. đŸ€ŒđŸ»
07/20/2025

Citrus brined Cornish Game Hen, roasted and finished with a lemon rosemary jus, and spicy micro green mix. đŸ€ŒđŸ»

Texas Peach CrĂšme BrĂ»lĂ©e The perfect finish to any summer dinner — rich vanilla custard infused with ripe Texas peaches,...
06/26/2025

Texas Peach CrÚme Brûlée
The perfect finish to any summer dinner — rich vanilla custard infused with ripe Texas peaches, finished with a crisp caramelized sugar shell. Seasonal, simple, and just sweet enough to leave ‘em smiling.
Because nothing says Hill Country like peaches and cream

Olive Oil–Poached Cod with Shaved Fennel Salad, Fennel Frond Oil & Blood Orange Delicate cod, slow-poached in fragrant o...
06/25/2025

Olive Oil–Poached Cod with Shaved Fennel Salad, Fennel Frond Oil & Blood Orange
Delicate cod, slow-poached in fragrant olive oil, plated with a crisp shaved fennel salad and bright blood orange supremes. Finished with a drizzle of fennel frond oil and just a whisper of citrus and herb. Clean, seasonal, and built for summer nights.

Sweet Corn Custard with Lump Crab, Chive Oil & Pimento Pearls This chilled starter hit just right for Father’s Day dinne...
06/17/2025

Sweet Corn Custard with Lump Crab, Chive Oil & Pimento Pearls
This chilled starter hit just right for Father’s Day dinner — creamy corn custard layered with sweet lump crab, finished with a drizzle of vibrant chive oil and our signature pimento pearls. Texas-grown, French-inspired, summer approved.

Join us June 18 at Balcones Country Club for an evening celebrating Austin’s hospitality and events community—with a liv...
06/03/2025

Join us June 18 at Balcones Country Club for an evening celebrating Austin’s hospitality and events community—with a live panel, cocktail hour, live music, and a whole lot of local heart.

We’re honored to provide the dessert course for the evening (just wait until you taste it 👀), and to support this event alongside so many incredible Austin creatives.

📍 Balcones Country Club
📅 June 18, 2025
⏰ 6:00–8:30 PM

đŸŽŸïž Grab your seat here: [link in bio or below]
👉 https://nace.glueup.com/event/nace-austin-presents-love-local-144537/

Let’s keep it local, thoughtful, and full of flavor. 💙

Honored to share that our very own Wild Woman is a finalist in the Wild Women make Wild Drinks competition with the hous...
03/24/2025

Honored to share that our very own Wild Woman is a finalist in the Wild Women make Wild Drinks competition with the house fave Prickly Heat Martini—just in time to close out Women’s History Month.

This cocktail is a tribute to Texas, to late summer heat, and to the strong women who know how to bring bold flavor and deep roots into everything they create.

The final round is this Wednesday at Haymaker, starting at 6PM—come out, show some love, and support a room full of talented women shaking things up behind the bar. Let’s end Women’s History Month with a toast to wild women doing wild things.

“Come and Eat It” Raspberry and Praline Mille Feuille with spun sugar cannon and ball
03/15/2025

“Come and Eat It” Raspberry and Praline Mille Feuille with spun sugar cannon and ball

Red Onion Tarte Tartin topped with fresh thyme, goat cheese crumbles, arugula and finished with balsamic pearls. ...
02/25/2025

Red Onion Tarte Tartin topped with fresh thyme, goat cheese crumbles, arugula and finished with balsamic pearls.

Life’s too short not to celebrate the little (and big) moments! Whether it’s a milestone or a Monday, there’s always a r...
01/28/2025

Life’s too short not to celebrate the little (and big) moments! Whether it’s a milestone or a Monday, there’s always a reason to pop bottles and make it special. đŸŸâœš

Let’s toast to laughter, love, and making memories worth savoring. đŸ„‚ What are YOU celebrating today?

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Austin, TX
78704

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