Is your venue booked the night of your rehearsal and you are wondering where to rehearse?
Well that problem can be solved..... Book our space at My Father's Table! It is big enough for up to 40 people in your wedding party! We have created an aisle to walk down and even an altar to practice your vows. It is only $500 to book the space.
We can also feed you after your rehearsal! We have three different food packages to choose from. We have a Mexican food package, a BBQ food package, and a customizable food package that can include up to three different meat options, a starch, and a vegetable.
Tea and water are included with all packages. It is BYOB, bring your own beer or wine. We have glasses and openers. No Liquor please.
Contact us to schedule your rehearsal and discuss menu options.
Join Chef David on a culinary adventure. When you arrive, you will be greeted with smiles, Hors-d'oeuvres, tea and water. Bring your own adult beverages (we have glasses and openers). You will be provided with all necessary equipment and supplies to create a delicious and beautiful dish. The history and geography of the dish will be explained, (and probably a few jokes told) before we dive in and create the dish and learn about plating. After the dish is plated, we will sit down together and enjoy the fruits of our labor. Dessert will be provided, unless it is a part of the class to create. We can customize a menu for your group, or we will create one for you. We will adjust our menu to any allergy or food preference.
I grew up in a home where my dad worked, and my mom was a professional housewife. My mom was a great cook and baked the best chocolate chip cookies and potato rolls. Both my mom and dad had servant hearts and were always helping others by feeding them, giving them a place to stay, volunteering, and offering great godly advice. At every holiday, and every time we went to visit relatives, the kitchen was the hub of activity. I enjoyed the activity and creativity in the kitchen. After growing older and leaving home I had to cook for myself. I enjoyed cooking for myself, but not as much as I enjoyed cooking for others. After getting married I continued being the primary cook of the house and, my wife, Lisa was the baker. Lisa is an incredibly talented baker and decorator. I worked as an industrial firefighter for a while and did a lot of cooking at the station. I became a police officer in 1993 and retired in 2019. The last few years I was able to cook Sunday breakfast for my shift when we were on duty. I was also asked to cook for special occasions and holidays. I competed in several department and city-wide competitions, which I won. I not only love the process of preparing, cooking, plating, and serving, but the thing I love most about cooking is the look on the face and the noise that is made when someone takes the first bite of something I created and they love what they are experiencing. We have wanted to operate a food service business for a long time. We were not sure what that was going to look like, but we knew we wanted to cook and serve good food. We have done BBQ, food prep, festivals and events. Lisa has made birthday and wedding cakes. One thing I had always said, was that when I retired, I was going to go to culinary school to learn the professional methods and techniques. I was able to achieve that goal at The Culinary School of Fort Worth. I graduated with honors, a lot of new knowledge and some great new friends. While attending culinary school I was fortunate that my father was living in an assisted living and memory care facility close to the campus. I lived an hour away but coming to school every weekday allowed me to see my dad on a regular basis. Just over halfway through school my dad went home to be with the Lord. It was hard, but I know that I will see him again in Heaven one day. After graduation we were given the opportunity to purchase a catering company. We have been talking about it for some time, but the timing was never right. This time everything was in place. We are so blessed and fortunate to be able to begin our new adventure in serving others. I have always said, “I just want to cook good food”. That is what we intend to do. We want to make your event memorable. We named our business My Father’s Table for two reasons. First, we would not have the gifts that we have or the opportunity that was given to us if not for our Father in Heaven. Second, we would not be able to take advantage of this opportunity if it were not for my earthly father’s stewardship and generosity. Thank you, Howard!
My Father’s Table
Lisa Bittle CFO / Owner
David Bittle Chef / Owner