Contemporary Catering

Whoever thought truffle pea and red beet would be the new yin and yang? We did! Nothing pairs better with pan seared scallops and frizzled crispy leeks... except it also comes in vegan form. Ask us how! ​​​​​​​​
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Inspired by an incredible wedding with !​​​​​​​​
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Thinking about summer days and nights beachside eating oysters. One of the amazing things we get to do is source ingredients. Getting to stop by a couple times over the years to get oysters fresh on the way to events in Napa and Tahoe is one of those special moments.

Pigs in a blanket sound pedestrian, but are always a crowd favorite. Sometimes we spice it up a little bit. Koobideh in a blanket, sumac mint lebne, micro mint, mint salt.

🍑 🍑 peaches two ways, spiced porkloin medallions. Only about 265 days until stone fruit season again.

Sometimes when we plate entrees, components are deliberately placed separately, sometimes they deliberately placed together, this is one of those times.

We often have to explain that there is nothing simple about our meatballs. House ground veal, pork, and pancetta and a recipe method that’s as complex as Congress trying to figure out how to save America. 📸 Cred:

Anybody else thinking that the comfort of fried food might be a good solution to how we’re all feeling about 2020? Hushpuppies outta do the trick!

It’s - Scones aren’t “technically” a pastry / but they’re close enough. These berry and lavender scones are brunch game changers.

What’s more important than fall colors? Kimchee and Bacon deviled eggs. Simple, Classic, Korean twist.

If you’ve done with us, you know. We’ve been making this one for over a decade. Pam seared sea bass, caperberry beurre bland, smashed fingerlings, crispy garlic, broccolini, chile, vinegar and garlic

Could there be a better appetizer bite? Colorful heirloom cherry tomatoes, creamy burrito, crispy lardons. Crusty bread.

Back to our regularly scheduled programming. Strawberry jalapeño ice cream and some chocolaty deliciousness 😋

I think we all need something a little lighter and healthier after this last week.

It might not feel like fall, but it is. Roasted butternut squash, braised bitter greens, garlic flower.

Weekend brunch plans? How those magical little strawberry jalapeño pop tarts come together 🍓

Chilly mornings have us dreaming of summer entrees. Macnut crusted halibut, chile, mango and red onion compote.

Please don’t let summer be over yet. Ginger-lime compressed watermelon cube, hamachi, yuzu, cilantro leaf

We’ve been making these little guys for over 16 years, they never get old. Deep fried Mac ‘n’ cheese, organic San Marzano tomato marinara

The layers of this bite are in the details. Roasted gold beets, flat leaf parsley, sumac-lebne, pickled red onion, dill frond.

Fall + Pizza = Heaven. Roasted delicata squash, charred persimmon, honey. One of those game over pies.

Hoping all your weekend plans include something like this 😉 Pan seared branzino, blistered grape tomatoes, fresh oregano, griddled polenta cake, gratin courgette.

Perfect fall bites. Sometime simple is best.

Well it’s Tuesday, and these aren’t tacos. Flautas should count too though. Smoked Mary’s organic chicken, fire roasted veggie salsa.

Easy like Sunday morning. Personal stacks of baby blueberry pancakes.

It’s Thursday, but we’re already thinking about our weekend brunch plans. Fresh waffles, Nutella and banana is always a staple

Sometimes simple is best, sometimes we get a little excited. House cured vodka-citrus salmon, roe, chive creme fraiche, buckwheat blini, dill frond

It’s officially the last day of summer. Even though things were a little different this year, we hope that you still made time to sit around the fire with loved ones. Fully loaded s’mores for everyone!