Photo byBritt Thompson (@stayathomestyled)

Social media is fantastic - connecting you to like-minded individuals. As a foodie myself, I was beyond ecstatic when Britt Thompson of @stayathomestyled for me to try her catering. Fast forward to lake weekend and a crew of 6 to feed and I was hitting Britt up for some of her culinary delights. Scouring her Instagram where she shares the process of cooking many of her hits, I honed in on crab cakes and pulled chicken tacos. I also had a recipe of Shrimp and sweet potato Gnocchi I wanted her to cook as well.

When I say she over delivers, I mean it. She included several homemade sauces for our crab cakes and tacos. Everything was packaged perfectly for easy transportation. Plus she even threw in two big jugs of Sangria and breakfast crossoints stuffed with egg, bacon and cheese that we easily heated up the next morning. Everything was a big hit with my gang.

See highlights from the weekend below.

Do you have a culinary background? If not, how did you get involved in catering?

I actually do not come from a culinary background. I got involved in cooking and catering as my passion for food developed. I grew up with my grandfather living with us in his older years, who was from Italy, and taught me to make everything from scratch. Between him and my mom, they were always teaching me and letting me take the wheel to develop the mastering of blending ingredients. My dad is in the restaurant business, so having another foodie in the house, it was inevitable my love of cooking would develop over the years. I started thinking of recipes, dreaming up flavors, and becoming my own chef.

Check out this Super Bowl recipe from @Stayathomestyled:

You live in Buckhead, what is your delivery area? You drop it off yourself?

I have a large delivery area, if it is for a catering job, I will go about 40 minutes drive out, which I have had jobs as far as Woodstock/Canton, and below the airport. People can also pick it up if they would like, but generally I deliver everything fresh and ready to go, and sometimes help you set it up if that is required based on what we set your menu with.

Popular catering options from Atlanta caterer @stayathomestyledPhoto byBritt Thompson (@stayathomestyled)

Can you share your top 3 favorite things to make?

That’s a tough one, there are so many. Some of my top would be my famous lemon chicken piccata with whipped potatoes and parmesan crispy broccoli, its a hit with everyone. I would also have to say- My Greek kabobs- I do a variety of salmon, steak, and chicken with home made seasonings, and carefully roast those with veggies, and make my own creamy yogurt feta sauce and tzatziki sauces to accompany the meal with rice. Last, a go to everyone loves is my home made shrimp and steak chimmichurri and avocado tacos. I make the sauces by hand and blend them, and let everything season overnight. I try to find meals that are family friendly, from kids to grandparents, to accompany all palettes.

Can you share one of your favorite recipes?

Kabobs from Britt (Atlanta Caterer @ stayhomestyled)Photo byBritt Thompson (@stayathomestyled)

Greek is all ways delish, refreshing, and I could eat it everyday. This is a great one to share! I make these kabobs as a great dinner, and then turn it into lunch the next day! I make my own feta sauce and tzatziki sauce for a perfect touch! It’s easy!

Ingredients for Greek Kabobs (choose your protein or use all)!

• Salmon
• Steak
• Chicken breasts
• Zucchini
• Red onion
• Cherry tomatoes
• Olive oil
• Dried oregano seasoning
• Pepper
• Garlic powder
• Greek seasoning (@cavenders )

Feta sauce

• 1 pkg Feta crumbled Mediterranean flavor
• Garlic cloves 4-5
• Plain greek yogurt 1-1.5 cups
• Dried oregano
• Lemon juice- optional

Tzatziki sauce

• 1.5 cups grated cucumber
• 3 cups whole milk greek yogurt
• 4 tbsp lemon juice
• 3-4 garlic cloves minced
• 3/4 tsp salt
• Fresh chopped dill 4-6 tbsp
• 3 tbsp olive oil

Process for cooking:

• Take your salmon and chicken and steak and cube them up (separately of course).
• Layer up your cubes of salmon onto kebob sticks. Repeat for chicken and steak.
• Slice your zucchini into circles.
• Slice your red onion into chunks as desired thickness.
• Create veggie kabobs layering up the zucchini, tomatoes, and red onion.
• Season all kabobs with olive oil, greek seasoning, oregano, garlic powder, and pepper.
• Grill them up on your grill! (Or bake in oven if you don’t have a grill)
• I bake them at 350 for about 30-40 min.

For feta sauce, combine all listed ingredients into blender, blend till smooth, and chill before serving!

For tzatziki sauce, combine all listed ingredients in a bowl and mix together. Chill before serving!

How can someone book you for catering?

Photo byBritt Thompson (@stayathomestyled)

For catering, a website is in the works for me. As well as a digital cookbook is soon to be in development this year. But, I like to keep things personal with my clients. I want to know about you, and what you like, and the vibe you are wanting to present with each job. So, I have them directly message me on Instagram, or email me here - stayathomestyled@gmail.com. From there, we talk on the phone and text, and develop a custom menu and pricing based on your budget and needs and dietary restrictions. I price based on number of people, as well as if it will be more of a heavy meal or light apps etc.

You can reach Britt here:

Instagram handle is @stayathomestyled

Email is stayathomestyled@gmail.com