Since starting in restaurants at 16, Laura’s been drawn to the service industry. After attending Tulane’s business school, she and husband Shannon moved to Houston, calling it home since 1998.
“My inspiration for cooking and entertaining began with The Silver Palate’s New Basics cookbook. It focused on celebrations of all kinds, and tempted me into cooking for picnics, fancy dinners and even friends’ engagement parties.”
“Our focus is on making our client’s vision come to life,” whether that’s for a special Valentine’s Day dinner for two or a product rollout for 1,000. “We love clients that challenge us to create new dishes for them; we aren’t a boring chicken breast dinner type of caterer.”
A La Carte’s philosophy centers around seasonal matches and tailored menus: what flowers and vegetables are in season? What flavors evoke seasonal memories that will enhance your party? How can we capture that for our clients?
“We ask a lot of questions about our clients’ vision for their event, and it’s our job to make their dreams come to life.”
Since opening at the end of 2010, A La Carte has repeated an entire menu just once, and that was only at the client’s request. What can we do to make your event special?