Book Your Holiday Parties Now!
Black tie to shrimp fried. We cater to you!
Baldwin County's Local Seafood Tradition Since 1973
Wolf Bay Lodge - The Gulf Coast's Premier On & Off-site Caterer
The holiday season will be upon us before you know it. Wolf Bay Lodge would love to help make your parties exceptional this year!
Wolf Bay Lodge offers premier on and offsite catering with a wide variety of menu options for your holiday event. In addition to the traditional menu favorites such as gumbo, fried shrimp, fine steaks, & chocolate éclair cake, our catering department can create culinary specialties to fit any event and budget. We are also pleased to announce that our banquet rooms have been recently updated with new décor, portable audio/visual equipment, and are able to accommodate groups of up to 250 guests.
Our catering department can accommodate any style event - casual to fine dining, any type event - plated or buffet, and any size event - large or small. Whether it is a dinner party or business meeting in one of our three banquet rooms, a holiday reception at your place of business or place of worship, a traditional beach "lo boil" at your beach house, or private dinner party prepared in the comforts of your own home by one of our personal chefs - give us your holiday event needs and we'll give you first class service & a mouthwatering dining experience!
Please contact us today at 251-987-5129 or email@example.com to book your holiday event. We look forward to celebrating with you! Thank you for making Wolf Bay Lodge “Baldwin County’s local seafood tradition since 1973.”
Merry Christmas from our family to yours,
Char Haber & Ron Stone
Owner & Catering Executive Chef
1-251-987-5129 * firstname.lastname@example.org
Sample Menu - We Will Accommodate ANY style, ANY size, & ANY budget
Cold Hors D'oeuvres Suggestions
Smoked Alaskan Salmon Arrangement w/ Dilled Cream Cheese & Capers
Beggars Purse w/ Apricot and Smoked Prosciutto
Assorted Tropical Fruit Arrangement
Shrimp & Sweet Chili Canapés
Assorted Domestic & Imported Cheese Arrangement w/ Appropriate Crisps
Grilled Summer Vegetables w/ Crab Meat
Mango Pecan Chicken Salad Canapés
Snow Pea Wrapped Gulf Shrimp
Oysters on the Half Shell (seasonal)
Prosciutto Wrapped Summer Melons
Hot Hors D'oeuvres Suggestions
Crab Cakes w/ Remoulade
Seafood Stuffed Mushroom Caps
Prime Rib Panini w/ Accompaniments
Charred Teriyaki Chicken
Spinach Artichoke Dip w/ Toasted Pita Chips
Sautéed Duck & Fontina Tartlets
Sweet Chili and Lump Crab Dip
Bacon Wrapped Scallops
Chicken and Beef Satay
Petit Beef Wellington
Chocolate Dipped Bacon
Cracked Pepper Pork Medallions
Wolf Bay Shrimp and Grits
Fried Green Tomatoes w/Ono Island Crab Salsa
Dinner Entrée Suggestions
Hand Carved Meat Assortment
Wolf Bay Fried Shrimp
Grilled Certified Angus hand cut steaks
Key Lime Snapper w/ Pineapple Tapenade
Seared Ahi Tuna w/ Roasted Corn Risotto
Broiled Andouille Stuffed Cornish Game Hens
Spinach Stuffed Pork Loin
Prime Rib Au Jusor Filet Oscar
Chicken Florentine or Chicken Kiev
Broiled Quail w/ Citrus Cilantro Glaze
Shrimp and Grits
Chicken Cordon Bleu
Seafood Primavera in Cassoulet
Ice, Fruit, and Vegetable Carvings are available
Meet Catering Executive Chef Ron Stone
Chef Ron Stone has two passions in life; his love for cooking and being near the water. So now, after countless culinary escapades throughout the nation including everything from Cajun cuisine to celebrity weddings, one could say that Chef Stone, known by many as “Captain Ron”, has finally reached his very own paradise on the Alabama Gulf Coast.
Originally from Fort Walton Beach, Florida, Ron grew up fishing the local waters where his love of cooking, in particular with fresh seafood, was ignited. He entered the restaurant world as a teen to make extra money washing dishes. This beach-loving kid went on to pursue a career in business at Troy State University. While there he kept one hand on cooking by working in the restaurant industry. However, when an opportunity arose with Marriott International for the NASA Michoud Assembly Facility development in New Orleans, Louisiana – he leaped! While with Marriott, he received his culinary degree, catapulting him throughout their ranks for the next 20 years. Here he traveled throughout the Southeast catering for major events including projects for Auburn University & Pan Am and providing extraordinary culinary creations for exclusive, private gatherings for Gene Stallings, Colin Powell, Bruce Willis & Demi Moore, to name a few.
Stone’s philosophy is simple, “Folks have to eat. So why not make it good? I like to take traditional food, experiment with different flavors, and create an exceptional dish. It’s a game. A game I love.” He credits his culinary growth and success to the inspirational teachers he’s had along the way. “One of the highlights of my career was working alongside Chef Gerhard Brill. His talent for restyling traditional foods to create a culinary masterpiece is nothing short of phenomenal.” Brill is best known for his work with Chef Paul Prudhomme at Commander’s Palace in New Orleans.
In 2011, Stone was recruited as the Executive Chef for Wolf Bay Lodge in Orange Beach, Alabama. This was a natural fit for him as it allowed him to display his culinary expertise while overlooking the magnificent Gulf Coast waters. “I am very excited to be a part of a restaurant with such a deep-rooted heritage in this coastal community. It’s been a local seafood tradition for 40 years. I will be proud to say that I was an integral part of continuing this legacy for many years to come,” says Chef Stone. He enjoys using premium ingredients, sourcing the best of what is available locally & seasonally, and then focusing on flavor. This love of “flavor” can be experienced in his signature dish, the Coconut Wasabi Tuna, and also in the custom culinary masterpieces he creates for the local fishermen who delight in bringing him their “fresh catches of the day.”
When the apron is off, “Captain Ron” can be found spending time with his family, chartering his beloved boat, The Night Shift, and fishing the back bays off of the beautiful Gulf of Mexico. Those whom know him best will often hear him say with youthful exuberance yet solemn wisdom, “When I’m on the water, I’m home.”