Polar Plunge 2014 with Matty's

This year marked the 11th Anniversary for Matty's participation of the Polar Plunge in Muskego.  As always all proceeds benefited the Special Olympics Wisconsin and their nearly 10,000 athletes throughout 180 communities in the state.




The jump has become a tradition for owner Matt Anderson and his entire team.  Matty's is extremely proud to be apart of this legacy and looks forward to many more years of doing something completely crazy for an incredible cause!

Owner Matt Anderson as "Matt" in the Hat and Things 1-9 getting ready to jump!

Crazy costumes are half of the fun for Polar Plunge

Every jumper has a different diving style!

For more information on the Special Olympics Wisconsin and to find out how you can give back within your own community, visit their website today.

Matty's Catering featured at Bridal Expo 2014

On March 9th, Matty's Catering will join dozens of other vendors from the Greater Milwaukee area for Bridal Show Expo.  Over 400 brides will attend the well known expo to speak to various vendors, sample food, and gain insight and tips to help make their wedding day a memorable one!

Bridal Show Expo 2014

For brides that visit Matty's Catering at the event, they can expect to receive a personal and friendly experience!  There will be a few brand new recipes from Chef Bob to sample, as well as our Director of Catering and Catering Manager onsite to answer any and all of your wedding catering questions.  For one lucky Bride-to-Be, Matty's Catering will be raffling off a $50 Catering Gift Card!

The Four Seasons event space at Matty's

We hope to see you all there and are looking forward to debuting some new menu items for our brides!  Get your tickets today and beat the lines on March 9th.

Delicious Dinner in Less Than 30 Minutes

Sizzlin' Fajita Salad w/ Salsa Ranch

Sizzlin' Fajita Salad w/ Salsa Ranch

 

Yield: 10 Servings

Prep Time: Less than 30 minutes

Ingredients:

20 oz. ranch dressing

1 1/2 cup salsa, mild

1 cup chipotle, puree

20 oz. prepared seasoned, grilled steak, cut into strips

10 oz. green leaf lettuce, chopped

10 oz. Iceberg lettuce, chopped

8 oz. roasted onion, strips

8 oz. roasted red bell peppers, strips

8 oz. roasted green bell peppers, strips

4 Avocado, cubed

3 cup crispy fried corn tortilla strips

Directions:

1. Prepare grilled steak according to preference; keep warm until ready for service.

2. Place lettuce on top of a plate. Arrange roasted onions and bell peppers and top with steak.

3. Drizzle with Salsa Ranch Dressing.

4. Garnish with avocado and fried corn tortilla strips.