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San Antonio catering company Don Strange of Texas, known across the state as "the king of caterers," has earned a reputation for serving delicious, freshly prepared food with imaginative flair, even at events attended by thousands of people. From its humble beginnings more than fifty years ago as a small grocery store and meat market on the edge of town, the business has evolved into an empire of catering venues with a diverse client list that includes entertainment celebrities, corporate moguls, and organizers of charity galas.
This remarkable story is told by Frances Strange, whose husband was the driving force behind the company's success-Don Strange himself. Through engaging personal anecdotes spanning the caterer's entire career, she reveals Don's innovative genius for finding new ways to cook and serve party foods as well as his dogged persistence in meeting the logistical challenges of feeding huge crowds under adverse conditions. What emerges is a portrait of a down-to-earth family man who built a first-class catering operation through sheer hard work and relentless perfectionism, an unerring eye for detail, a steadfast dedication to customer satisfaction, and a showman's sense of fun and surprise.
The author has included more than one hundred of the caterer's most popular recipes, adapted for the home kitchen by noted chef Terry Thompson-Anderson. In addition, cooks and party hosts will find tips on ingredients and techniques used in preparing some of the dishes along with sample menus from events catered by Don Strange of Texas. Full-color photographs illustrate selected dishes as well as the caterer's signature serving style.
"Don Strange was a hero to me and so many other chefs who were fortunate enough to know him. Passionate about family, food, and life, Don could throw a party like no one else. He was the king of Texas ranch food but was truly humble and never had a bad word for anyone. We can all learn a lot from his life, which is captured so well in this book by Frances Strange. She shares not only the man who was larger than life but also his unique Texas recipes, which are as real and honest as Don himself. This is a must-read for anyone in the restaurant or catering business as well as for those interested in gaining some revealing insights into this wonderful industry. With its beautiful photos, this is a book that captures all that is great about South Texas, its people, and its food." - -Bruce Auden, five-time nominee for the James Beard Foundation's Best Chef Southwest award; owner of Biga on the Banks and Auden's Kitchen, San Antonio
