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Caterers In Vancouver Wa – With pandemic safety measures canceling events, caterers are now focusing on warm-and-consume meals for individuals and families, offering us the opportunity to experience the luxury of a virtual personal chef.
For some of the chefs, cooking these meals is a throwback to the earlier days of their food careers. Regan Waugh of Delicious Dishes was a personal chef 17 years ago. Mark Lopez of Gather and Feast Farm (which also operates Crave Catering) started his food business 20 years ago as a taqueria and has now returned to tacos. His most popular weekly meal so far has been a taco kit filled with carne asada and squash tacos.
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Waugh and Lopez kept their businesses together during the recession in 2008. The skills they acquired helped them weather that pandemic.
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Waugh learned to be flexible during this recession by adjusting her catering menu and prices to create budget-friendly options for customers who couldn’t afford expensive parties. When clients started canceling catering events in March, Waugh took a week off and decided the smart thing was to keep her business going.
At the same time, some of her catering clients were asking for low-sugar, low-carb meals, which inspired Waugh to start a meal business called Clean Cravings by Delicious Dishes.
Unlike Waugh, Killa Bites’ Laura Jhaveri doesn’t have a track record of personal chefs, and her wholesale and catering business wasn’t built for individual meals. However, her catering experience helped her create meals that were easy to transport and reheat.
“When we cater, we prep and make it the day before and it sits out at the event. So it is not like a restaurant where the food is cooked and served immediately,” said Jhaveri.
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Foods that travel well and taste good when reheated are perfect for people who are sick of cooking and frustrated that restaurant meals don’t taste as good at home.
Gather and Feast Farm customers have told Lopez that his food is more pandemic-friendly than the usual takeout.
“People said, ‘We got takeout from our favorite restaurant, but when we got it home and heated it up, it wasn’t as happy. We love how yours is warming up,” Lopez said.
Lopez wasn’t sure he would move on when his catering jobs disappeared in March. His initial response to the pandemic was simply to wait it out. However, the chickens on his farm did not cooperate.
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The idea for his weekly meals started when Amber Baker of Red Truck Farm contacted him to see if he could add something to her weekly produce boxes. He made jars of one of his favorites, chimichurri, and then started making heat-and-eat meals.
Lopez believes that keeping his business afloat is a matter of asking the right questions. He optimistically hopes that some of the lessons he learns will eventually help his business.
Here are some of the local caterers that offer hot and cold meals. If you have worked with caterers in the past and like their food, contact them to see if they offer individual or family meals. The best way to keep up with the businesses on this list is to follow them on Facebook, where they post weekly meals and information about ordering and pickup.
Delicious Dishes (220 Pioneer St., Ridgefield; 360-903-3835) has a Clean Cravings menu. The menu is published once a week on Facebook. Orders are placed by phone until Monday night at 5pm. by calling or texting Waugh. Meals are picked up Thursday at Delicious Dishes Catering in downtown Ridgefield. Chef Waugh focuses on making healthy versions of popular dishes. The menu includes five meals with options such as Thai chicken lettuce wraps and green chile chicken enchiladas. Customers are allowed to order one to two of each meal per week. Ten meals are $125 and five meals are $65. There’s also a mini menu of meals, snacks and desserts with things like sous vide egg bites (four for $10.50), energy balls (five for $7) and cheesecake (two for $10).
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Killa Bites (510 Pioneer St., Ridgefield; 360-635-8650) offers one meal a week. Past meals include butter chicken paired with Mango Lassi Gose from Trap Door Brewing, vegetable lasagna and beef cannelloni. Orders are placed on the Killa Bites Shopify website (killa-bites.myshopify.com) by Tuesday evening and picked up on Thursday between 3 and 3:30 p.m. in the Killa Bites kitchen at the Ridgefield Administration and Civic Center. The Birds and the Beans Coffee Shop in the same building as the kitchen offers salads, sandwiches and cake bombs, popcorn and Killa Bites cookies, without a pre-order. The cafe is open Monday to Saturday from 8am. until 1 p.m.
Gather and Feast Farm/Crave Catering (2706 N.E. 369th St., La Centre; 360-768-3323) offers “Dinner for Two,” but the large grocery bag of food could easily feed four people. Meals come in a regular version for $40 or deluxe with more expensive items for $60. Past meals have included a Greek meal of grilled turnip garlic pita, a large Greek salad, a huge pot of quinoa tabbouleh, roasted vegetables with za’atar, chicken skewers, and baklava. The most popular item so far has been Chef Lopez’s Taco Tuesday menu with homemade tortilla chips and salsa, a green salad with tomato vinaigrette, spicy black beans and Spanish rice, squash and carne asada taco fillings, and Mexican brownies for dessert. Orders are placed on Gather and Feast’s website by Sunday night and picked up Tuesday at Gather and Feast Farm in La Center, Crave Catering in Portland or Bleu Door Bakery in Vancouver. Gather and Feast Farm produce and eggs and pantry items like chimichurri ($7.50), pesto ($7.50) and vinaigrette ($7.50) can be added to your order.
Simply Thyme Catering (14020 N.E. Fourth Plain Blvd., Vancouver; 360-891-0584) is the most versatile. Customers can call and order meals based on Simply Thyme’s menu posted on Facebook, or smaller versions of anything on the regular catering menu. Orders can be placed any day of the week and collected from the Simply Thyme kitchen or delivered to your home or business.
“Vegan, vegetarian, Paleo — you name it, we’ll do it,” said chef and owner Tammy Leibfarth. Hot and spicy meals include things like garlic shrimp with vegetable stir fry over rice noodles or smoked steak with arugula, cauliflower and snow peas. There are also salads, dessert and sides. Baked goods (regular and gluten-free) such as bread and chocolate chips must be ordered in advance.
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C’est La Vie (1307 N.E. 78th St., Vancouver; 360-553-5836) recently extended Hazel Dell Market hours from Wednesday to Saturday from 10 a.m. until 2 p.m. The shop is stocked with a rotating menu of food items, including charcuterie boards for dates and hot and cold meals such as lasagna with roasted vegetables and sausage, crab cakes and mac and cheese. There are also salads, sandwiches, quiches, desserts (like a Valhrona chocolate budino) and a wide variety of catered items, produce, cheeses and fresh loaves of bread from Grand Central Bakery. Menus are posted on Facebook. You can order the products in advance by calling C’est La Vie. Owner Matt’s love of cooking began with his love of family. Matt recalls his fondest memories as a child and young adult of cooking alongside his grandmother, learning European flavor techniques, passing down family recipes and trying new concoctions to his parents and sisters every day. Years later, his days are much the same, but along with cooking for his loved ones, he uses his culinary talents to create rustic inspired cuisine for couples and clients in the Northwest.
In 2002, Chef Matt formally trained and graduated from Le Cordon Bleu Culinary Institute and spent a decade working alongside Portland’s top chefs and fine dining restaurants. In 2014, Chef Matt along with his wife, Riley and their unbridled passion for food started Mad Hatter Catering and Events. Chef Matt uses Northwest flavors using organic and local ingredients, while Riley heads up event presentation and food styling. And he works with the all-star Mad Hatter team to ensure every occasion is an unparalleled service, presentation and taste experience.
Mad Hatter is a specialty boutique catering company located in Vancouver serving Southwest Washington and the greater Portland metro area. The Mad Hatter team is passionate about creating rustic scratch inspired and themed menus from the Ocean Northwest, with an emphasis on beautiful presentation and taste. We specialize in larger events and have hosted everything from intimate plated gatherings to multi-meal conferences of 1,500 people. Our goal is to provide our customers with high quality ingredients, scratch recipes and artful food presentation. Contact us to see how we can make your dream event come true!
“The Mad Hatter was so professional, efficient and fun and easy to work with. The food was AMAZING!! I still get compliments months later. Many said it was the best food they had ever eaten at a wedding. The presentation is also impressive. Everything was delicious, elegant and beautiful. -Julie H.
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“Mad Hatter Caterer has been catering our events for the past 5 years and has done a great job
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