Three Brothers Catering & Events Review

First Impression
John: This week, we did something a little different. No, we didn’t go to Waffle House. Instead we had the food prepared for us as we ordered a dinner from 3 Brothers catering service. Since a catered dinner for just Tim and I seemed kind of silly, we brought along six fellow employees to join us.

3 Brothers sets up the whole experience for you. The first thing I thought was “anniversary dinner, hustle the caterer out and pretend I did everything,” and this is not out of the realm of possibility.

Walter is the man who prepares all of the food and the dessert. You’ll find him to be friendly, easy going and willing to tell you everything you ever wanted to know about food… if you let him.

Tim: This was an in-the-home dinner party so the atmosphere is a little more relaxing than if you go to a restaurant. While the presentation of the food was high class, the environment wasn’t stuffy, so it really became the best of both worlds for me. There’s nothing like eating grilled beef tenderloin while you’re sitting on the floor, bellied up to a coffee table.

Appetizer
John: We started off with some apple wood smoked salmon. The rectangular pieces of salmon were served over a special sauce and a garlic baguette. Everyone seemed to enjoy the unique dish. The sauce had a unique flavor that really complemented the salmon taste. However, Walter the chef was unwilling to divulge any secrets as far as his sauce went. These tasty little bites went fast, so if you end up ordering the salmon from 3 Brothers, make sure you’re the first one to sample this plate or it might be gone and you won’t have anybody to blame but yourself.

Tim: We also had kebabs strung with grilled beef and red and yellow bell peppers (Very tasty.) There were also fresh strawberries and a big bunch of grapes for us to pick at while we were waiting for the main course.

The last time we had fresh fruit at dinner we were dipping it in melted chocolate at a fondue place. It’s hard to compete with things dipped in chocolate, but the fruit was a nice touch.

Entrées
John: The main course consisted of beef tenderloin and chicken breast stuffed with spinach and Gorgonzola cheese. On the side we were served potatoes au gratin and corn on the cob with a three-cheese topping. Let me start off by saying that there are inherent advantages to eating fresh food off of an actual grill, as opposed to a restaurant where a cook is watching 12 different dishes at once.

The tenderloin was cooked absolutely perfectly and looked absolutely fresh, and it tasted as good as it looked. My knife melted right through each piece of the tender meat and each piece subsequently melted in my mouth. That’s a lot of melting for one dinner.

The chicken was just as good, but I’ll let Tim talk about that because he was swearing left and right that there was some magical spice in it. I didn’t so much taste the spice, but I didn’t need to in order to appreciate the dish.

The three cheeses on the corn on the cob was a unique and tasty take on a very traditional dish. I may have to take this idea home for Thanksgiving and convince my family that I actually came up with it.

Tim: I was always told growing up, “If you can’t say something nice, say it first so that by the time you’ve moved on to something else, whatever un-nice thing you said will be buried under the nice things that you said after that.” So here goes.

I liked the idea of three-cheese corn on the cob. The actual thing wasn’t so good. I don’t know if I got a bad ear or what, but the flavors of the three cheeses just didn’t jive with the corn. I took three bites and left it on the plate.

The chicken had a slight kick to it that really allowed the flavor to pop with each bite. The magical spice that gave it that kick, however, will remain a mystery because Walter would not divulge any of his hidden ingredients.

The potatoes au gratin and the beef tenderloin were top-notch.

Desserts
John: The biggest advantage to having a catered meal is definitely the dessert. It’s all fresh and it’s all fantastic. If I had a stomach closer to the size of Drew Carey’s, I probably would have eaten the whole carrot cake.

The cake was moist and fluffy on the inside and topped with a frosting that didn’t taste too cream cheesy. I could definitely taste everything in the carrot cake – hints of cinnamon and vanilla. It was almost overwhelming.
 
Our other dish was pecan pie. I thought the pecan topping was a bit too crisp, but I’ve certainly had worse. I think I was the only person in attendance who tried both desserts, so I had no one to compare notes with. But my notes say try the carrot cake first and if you have room go for the pecan pie.

Three Brothers Catering & Events Call for booking 770-873-0023 Price Range: Varies by party size

Tim: My notes say that Breech’s notes aren’t too comprehensive because I too partook in both desserts. Pecan pie is not my thing. One bite was enough to remind me of that. The carrot cake was delectable. It was baked that day, so it was moist and fresh.

Final Impressions
John: A catered meal can be done for any occasion, whether it’s a company function, a wedding, or a “Real Housewives of Atlanta” watching party. Catering definitely cuts down on two things; worrying and work. You don’t have to worry about buying the food and you don’t have to worry about the work that goes into making it. Caterers live largely on reputation. If they serve bad food, their customers are going to gossip, so let me be the first to say that this wasn’t bad food.
 
Tim: Agreed. If you need food catered you can’t go wrong with 3 Brothers. They’ve been doing their thing for 14 years in this area, so they clearly know how to treat their clients.