For years, friends have told me of Marfa’s quirky, small town vibe, its vibrant art scene, and massive film festivals – which is why I jumped at the opportunity to cater a wedding in the middle of the desert with Patrick Hieger of gastroGIANT.

After a 7-hour drive, we got to work at Building 98, a former officers club from WWII. The low-lying building was once used to house German prisoners of war, who passed the time by painting intricate murals of the surrounding landscape on the interior walls. With a full-size bar, two courtyards, and several spacious rooms, the historic site is now a popular event location for locals and visitors alike.

Patrick and I lucked out with an extraordinarily friendly, and easy-going couple. Courtney and Carl wanted their food to match their fun, bright, and lively event, which was decked with colorful ribbons, Mexican banners, and strings of lights. GastroGIANT wowed the crowd with a table of grilled, local pork tenderloin, blackberry cornbread, watermelon terrine, and roasted corn in a cup. The use of entirely Texas/organic ingredients made for a gorgeous, fresh meal on a sweltering July night.

I played off the “Texican” theme for Courtney and Carl’s custom dessert buffet, and mixed in retro touches to jive with the display on General Patton’s old bar. Warm bittersweet chocolate tamales, freshly-fried sopapillas, and toasted coconut puddings were served on vintage cake stands, while dishes of Mexican hot chocolate cookies, coconut butter cookies, and alfajores were scattered throughout. The table was pulled together with Courtney’s funky, green table runner and a rustic, vanilla-on-vanilla cake.

This event was beyond fun to plan, and a thrill to pull off! Check out some photos of our Marfa adventure below.

Desert Cooking image 1Desert Cooking image 2

Posted in: Blog, Events

  • Patrick

    Thanks for the press. I had a lot of fun!


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