Husband-and-wife Co-Owners Adam and Shelly Zensinger are proud to debut June Allan, their exciting new lowcountry catering company.
As experienced culinary and service professionals, the pair bring an unusual depth of experience and enthusiasm to their business, combining Chef Adam’s education at Atlanta, GA’s Le Cordon Bleu with their years of work in some of Philadelphia’s top restaurants. The result is premium menus of locally sourced ingredients prepared with the bold flavors and served with the famed hospitality of Southern kitchens.
June Allan specializes in family-style feasts, transforming catered events from stuffy sit-downs to comfortable gatherings focused equally on food and community, and can also host corporate luncheons and business affairs.
Chef Adam’s signature Family-Style Cookouts for 10 or more guests feature hearty whole-animal entrees, from Whole Hog Roasts to Clam Bakes and Oyster Roasts, Lowcountry Boils to Whole Fish; he brings his smoker directly to large-scale events, adding an element of entertainment to the culinary offerings.
Each meal can be complemented by a drool-worthy selection of starters, from Pork Belly Meatballs and Boiled Peanuts to Peaches and Ham and Fried Green Tomatoes with pimento cheese.
Sides range from simple Harvest Salad to authentic Tomato Pudding and Grilled Corn to Mac & Cheese.
A la carte menus, ideal for lunch meetings or less social gatherings, are also available, including: Barbecued Meats such as chicken, spare ribs or grilled prawns.
Sandwiches, such as cucumber and goat cheese, Benton’s BLT or chopped brisket with horseradish aioli and arugula.
Every meal can be complemented with hand-crafted extras, such as Texas Red BBQ Sauce, House Dry Rub, fresh-brewed Sweet Tea and Seasonal Pickles.
Desserts range from Banana Pudding and Peach Cobbler to Traditional Pecan Pie and Whoopie Pies.
Taking its name from Shelly’s and Adam’s father’s middle names, June Allan is a family business.
Prospective clients work directly with Shelly and Chef Adam to customize their menu based on their event, from family reunions to milestone birthdays and anniversaries to wedding celebrations.
The couple met at Amada, where Shelly worked the front-of-house for eight years before leaving to open Talula’s Daily, where she furthered her education in hospitality, service and operations.
Chef Adam manned the kitchen at Amada for six years, including his final two as chef de cuisine, before departing to work as executive chef at Lemon Hill, followed by consulting work with Chef Tim Spinner of Taqueria Feliz and Cantina Feliz; most recently, he worked at Talula’s Garden
As newlyweds themselves, Shelly and Chef Adam know firsthand how challenging it can be to coordinate large-scale gatherings, and their years of work in top Philadelphia restaurants renowned both for their cuisine and their service make them masters of hospitality and organization.
Together, they customize menus to meet each event’s individual needs, holding tastings a few months in advance to confirm every detail.
Every item on June Allan’s menus is crafted to order, giving prospective events the ultimate control over their food and allowing them to partner with Shelly and Chef Adam to determine what quantity and style of service is ideal for their guests