Event Space Open House

Please join us for our Open House + Ribbon Cutting. Check out a new event space that can seat up to 220 people and HazelBea Catering’s new home while you enjoy some snacks and a cocktail.

When: Tuesday, April 18 from 5-7PM, Ribbon Cutting @ 5:15PM

Where: 6226 University Park Drive, Radford VA 24141

Event Space Radford Blacksburg

We are so excited to be opening a new event space for Radford, Blacksburg, Pulaski, and the entire New River Valley!

HazelBea Catering Wins a WeddingWire Couples’ Choice Award® 2016

Couple's Choice AwardsThe New River Valley’s Own HazelBea Catering Wins a WeddingWire Couples’ Choice Award® 2016
CHRISTIANSBURG, VA – January 22, 2016 – WeddingWire, the leading global online wedding marketplace, named HazelBea Catering as a winner of the prestigious WeddingWire Couples’ Choice Awards® 2016 for Wedding Catering in the New River Valley!

The WeddingWire Couples’ Choice Awards® 2016 recognizes the top five percent of wedding professionals in the WeddingWire Network who demonstrate excellence in quality, service, responsiveness and professionalism. The esteemed awards are given to the top local wedding vendors in more than 20 service categories, from wedding venues to wedding florists, based on their professional achievements from the previous year.

While many industry award winners are selected by the host organization, the WeddingWire Couples’ Choice Awards® winners are determined solely based on reviews from real newlyweds and their experiences working with HazelBea Catering. Award-winning vendors are distinguished for the quality, quantity, consistency and timeliness of the reviews they have received from their past clients.

“We are thrilled to celebrate such a high-caliber, committed group of professionals for the Couples’ Choice Awards’® eighth year,” said Timothy Chi, CEO, WeddingWire. “We are proud to continue to serve as the industry leader, with over 2.5 million consumer and peer reviews, and feature award-winning merchants such as HazelBea Catering who understands the impact reviews have on their successful businesses.”

As a Couples’ Choice Awards® winner, HazelBea Catering is highlighted within the WeddingWire Network, which is comprised of more than 400,000 wedding professionals globally.

HazelBea is proud to be one of the top Wedding Caterers in the New River Valley in the WeddingWire Network. We would like to thank our past clients for taking the time to review our business on WeddingWire. We value all of our clients and truly appreciate the positive feedback that helped us earn the WeddingWire Couples’ Choice Awards® 2016.

For more information about HazelBea Catering, please visit our website today at hazelbeacatering.com.

To learn more about the Couples’ Choice Awards®, please visit www.weddingwire.com/couples-choice-awards.

About HazelBea Catering
HazelBea Catering began out of the desire to cook Appalachian cuisine and the need for a local catering presence in the New River and Roanoke Valleys. Dedicated to the field-to-fork philosophy, HazelBea brings the bounty of the valley to a table in your town.
HazelBea’s food is innovative with a deliciously fresh take on Appalachian cuisine with Native American, German, French, and Low Country influences. HazelBea has partnered with local farmers to help create seasonal menus that shape each occasion. From menu writing to event planning, HazelBea’s team is passionate about the craft and will help with all the details to execute an unforgettable experience.
HazelBea Catering is located in Christiansburg, VA. We are proud to be your local caterer in both the New River Valley and the Roanoke Valleys and will travel up to two hours outside of these locations. HazelBea welcomes the opportunity to meet new clients and to bring culinary visions to life.


Beliveau Estate Winery Invites HazelBea Chef For ‘Dine in the Vines’

What a beautiful day! Beliveau Estate Winery has one of the most picturesque settings our region has to offer.

Blacksburg Catering Winery

HazelBea Executive Chef, Rachel Doyle, was invited to cook with Beliveau Winery Chef, Del Peters, for a special event called “Dine in the Vines.” This included a four course meal, paired with Beliveau wines served on one long farm table set inside the beautiful vineyards (literally, in between the vines) as the sun was setting. Not bad, eh?

The menu for the evening:

To start: Peach Bellini & Shrimp Spoon with Tarragon Creme

–Salade de Trois Voies–
a trio of salads; Beet Tar-Tar, Caprese Salad, and a Micro Green Salad

Second Course: BLT Soup
–Chilled Romaine Soup with Heirloom Tomatoes & Smoked Bacon–

Third Course
–Cornish Game Hen with Demi Glace, Mushroom Risotto, and a Vegetable Terrine–

and for Dessert
–Blueberry Creme with a Lavender Brulee–

The entire evening was lovely, but one of the standout’s was the BLT Soup. Guests were first given a bowl filled with heirloom tomatoes and heritage bacon bits, and then prompted to pour the lettuce soup overtop. Interactive BLT fun!! Check out this video to see for yourself.

Paleo Journey Day 1: Grilled Skirt Steak with Chimichurri and Green Beans with Cashews

This is not a post to glorify the Paleo diet. It is simply an honest attempt to cook delicious food minus America’s sweetheart: carbohydrates.

I must admit, it was a success! The meal was easy to prepare and loved by both of my taste-testers (husband and son), and got two thumbs up by even my worst critic: me.

Grilled Skirt Steak with Chimichurri & Green Beans with Cashews and Shallot


Catering ChristiansburgGrilled Skirt Steak

  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 pound skirt steak, cut crosswise into 3- to 4-inch pieces





Chimichurri Sauce

  • 1 medium garlic clove
  • 1/2 teaspoon salt
  • 1/2 cup coarsely chopped fresh parsley
  • 1/2 cup coarsely chopped fresh cilantro (this is not a traditional ingredient, but I had it in my fridge and it needed to be consumed!)
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 squeeze of lime juice
  • 1/8 teaspoon cayenne


Make the Chimichurri
Add all ingredients except olive oil into food processor. Begin to process and slowly add in olive oil once mixture is broken up a bit. (Chef’s Tip: olive oil is fussy about being blended – and it begins to taste rancid if you work it too much; always try to wait until the last minute to add.) Taste and season accordingly.

For the Steak
Mix the cumin, salt, and pepper together and then sprinkle over the steak. Cover and refrigerate for as long as you have. I only had an hour for the steak to sit, which sufficiently packed it with flavor!

Turn an oiled grill on high and add steak (in batches if needed). Grill for 2 minutes on each side for a nice medium rare. If you are looking for a higher temperature, finish in the oven to ensure that your steak doesn’t dry out. Let the steak sit for five minutes before slicing. Can be served hot or room temp. Drizzle with chimchurri sauce.

Green Beans with Shallot and Cashews

Catering Blacksburg

This dish is incredibly easy and quick to prepare. The shallots and cashews add a hint of sweetness that round out the flavors of the entire meal against the acid in the chimichurri. It’s also visually pleasing, so a great addition to any dinner.



  • 1/2 cup cashews, coarsely chopped (2 ounces)
  • 2 1/2 pounds green beans, trimmed
  • 5 tablespoons olive oil
  • 1/3 cup shallot, finely chopped (about 2 medium)
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste

Boil large pot of salted water for green beans. Add olive oil to saute pan on medium heat. Add shallot and cook until soft. Blanch green beans in boiling salted water (3-4 minutes or until almost done), drain and shock beans in ice water and then add to shallot mixture. Top mixture with cashews, stir, season, serve. Enjoy!