Autumn Grace Catering and Events

31/07/2024

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27/07/2024

19/12/2023

Did I tell you guys that I just released my book?! It’s FINALLY here! Host the Holidays with Ease is a project that’s close to my heart! Order your copy now and gift one to a friend for Christmas! It’s available on Amazon (Paperback) and Shopify (Ebook). Link in bio to purchase!

08/12/2023

Story Time…

I grew up having and enjoying Black Cake during the holidays but never really had the desire to make it until I moved away and it wasn’t as accessible (Thank God for that one year my Uncle made some and mailed it to me! Thanks Unk!). Since then, I found my Mom’s recipe that she used to use! I’ve added just a few tweaks and a whole lot of love. I like to think that I honor her memory with every cake that I make!
゚ 🇹🇹

07/12/2023

Thanks to everyone who voted in the poll last week!!! The results have been counted and the menu is made! Click the link in my bio to place your order.

30/11/2023

Which would you choose?

26/11/2023

Are y’all tired of Thanksgiving leftovers yet?
Check out this recipe that I first released in 2019 for a double crust, Chicken Pot Pie. Fun fact: While living in Pennsylvania, my husband asked me to make him a pot pie but I NEVER liked them. So, the compromise was to come up with a recipe that we both could enjoy! It’s definitely warm and comforting to eat. Save this recipe and make it for your family this week. Trust me, they’ll be sure to thank you!

P.S….This can totally be vegetarian with a few simple ingredient swaps.

23/11/2023

Happy Thanksgiving from Autumn Grace! Take the time to remember what’s important, eat good food, and laugh with those that you love! What are you grateful for?🧡🧡🧡

07/11/2023

So today is only November 7th but my mind has BEEN on Thanksgiving! 😝🦃🍁🍂 Who’s ready? Who’s hosting this year? If you’re not ready, what are some things that you think would help you get ready for the holiday season? Let’s chat about it in the comments👇🏾

26/09/2023

Hey All!! My name is Meaghan Willacy and I’m the Chef and Owner of Autumn Grace Catering and Events! One of my passions is showing and sharing love through food and great experiences. I have designed my company to do just that by providing a custom experience for clients based on their needs. I offer meal preparation services/classes for busy families, catering for intimate gatherings, and delectable treats to satisfy your sweet tooth! Click the link in my bio to get detailed information about these services or to request a consultation!

21/11/2019

We are exactly 1 week away from Thanksgiving!!!! What are YOU thankful for?

I’ll start, I’m thankful for the opportunity to share my passion with the world!

Now! Your turn...

15/11/2019

It’s getting cold outside 🥶!!! So here’s my recipe for a real soul warming dish...Double Crust Chicken Pot Pie! Fun Fact: I never liked Pot Pies until I developed this recipe😃! Enjoy!

DOUBLE CRUST CHICKEN POT PIE
Yields (1) 9-inch pie or ( 6) 5- inch round mini pies

INGREDIENTS

**CHICKEN
• 2-3Lbs Boneless Skinless Chicken Breast, cut into 1-inch cubes
• 1 ½ tsp Kosher Salt
• 1tsp Black Pepper
• 2tsp Onion Powder
• 2tsp Garlic Powder
• ½ tsp Dried Rosemary

**FILLING
• 1 medium Carrot, peeled, small diced
• 1 stalk celery, small diced
• 1 small Onion
• ½ C frozen sweet Green Peas
• 3C low sodium Chicken Broth
• 1C Heavy Cream
• 1tsp fresh Garlic, minced
• 4TBSP All-Purpose Flour
• 2 ½ tsp Kosher Salt
• 1tsp Black Pepper
• 2tsp Onion Powder
• 2tsp Garlic Powder
• ½ tsp Dried Basil
• ½ tsp Dried Oregano
• 4 slices of bacon (optional)

**CRUST
2 ½ C All-Purpose Flour
1tsp Salt
1TBSP Sugar (brown or granulated)
1C cold Unsalted Butter( 2 sticks), cut into pieces
4-8TBSP ice water
1 egg, beaten( for egg wash)

**Short on time?... Store-bought roll and bake pie crust will work great too!

DIRECTIONS

**FOR CRUST
1. In a food processor, add 1 ½ C flour, salt, sugar, and pulse for a few seconds to mix. Add cold butter and pulse for 15 seconds, then add the additional 1C of flour. Pulse for an additional 30 seconds until all of the flour and butter is fully combined. The mixture should look like crumbles.
2. Remove from processor and place in a medium bowl. Slowly add 2TBSP of water at a time and mix with your hands until the mixture begins to stick together if squeezed.( Usually takes about 6TBSP)
3. Once crust holds together, shape into a ball and split in half. Plastic wrap the dough and refrigerate for 30min.

**FOR FILLING
1. In a medium skillet, cook bacon until crisp. Set bacon aside and reserve 2Tbsp of the drippings in the skillet.
2. In a medium bowl, season chicken with salt, pepper, onion powder, garlic powder, and dried rosemary.
3. In the skillet with the reserved drippings, add the seasoned chicken and cook thoroughly over medium-high heat. Set aside.
4. Using a medium heavy bottom pot or dutch oven, over medium heat, add 2Tbsp olive oil. Add carrots and sweat for 2-3 min. then add celery, onions, and garlic. Stir and sweat veggies until onions are translucent and celery is tender. (5 min.)
5. Once veggies are ready, sprinkle with 4TBSP of flour to create a roux. Stir constantly so that all veggies are coated and to keep the flour from burning(2-3min). This step helps to thicken your filling.
6. Quickly whisk in chicken stock to veggie/flour mixture. Be sure to keep stirring to prevent flour lumps. Bring to a low boil and add cooked chicken.
7. Season filling with remaining salt, pepper, onion powder, garlic powder, and dried basil.
8. Using a microwave-safe bowl, heat heavy cream until slightly warm.
9. Add heavy cream, sweet green peas and crumbled bacon. Stir and bring to a simmer(5 min).
10. Adjust seasonings to taste.
11. Preheat oven to 350 degrees F.
12. Roll out pie dough to about ¼ inch thick and cut 2 pieces to fit your tin size.
13. Place 1st layer of crust into pie tin and form into the shape of your tin.
14. Ladle filling into pie tin until almost full, then cover with 2nd layer of dough.
15. Crimp edges of crust to seal, brush with egg, and cut a slit on top of the dough to allow a steam vent.
16. Bake for 20min lightly covered with foil, then uncovered for another 25-30min or until crust is golden brown.

ENJOY!

**NOTES:
Feel free to lighten this dish up by using half and half or reduced-fat milk in place of heavy cream.
Wanna make it vegetarian?... Omit the chicken, bacon, and chicken stock. Replace with some of your favorite veggies and vegetable stock.

11/11/2019

Hey guys! Welcome to our new business page! Stay tuned for all things Food, Hospitality and more info on the services we offer!