The best part of catering (and the worst part) is how varied the cooking experience is. Breakfasts, luncheons, dinners, simple appetizers, fancy appetizers, drop offs, plated meals, family style, sandwiches, greek, italian, 'merican, vegetarian, mexican, spanish, asian... and then we cook at our kitchen, off site in a great commercial kitchen, in bad kitchens, outdoors in the sun, rain, wind... the list goes on and it is never boring, never.
Here is what we have been up to the last two weeks. Played for two nights in the kitchen at Walla Walla community college, cooked up an evening of appetizers for the visiting aauw conference, and the following night served the same 150 ladies a plated three course meal. And that same day we served appetizers to a group of WSU vetrinarian grads at Cougar Crest Winery.
The following week we did breakfast for the Baker Boyer Milton Freewater branch, breakfast for some nurses at the hospital, breakfast for the Baker Boyer main office, lunch for the Baker Boyer main office, a few really large sandwich deliveries, and then put our party hats on and did some awesome appetizers for the Whitman Class of 1970 in the Dunham Cellars Hangar Lounge. Two days later we did a vegetarian buffet for the Walla Walla Valley Academy, while the same night we made dinner for Desales High School's graduating seniors and parents.
If you are coming to Walla Walla for Spring Release we hope you can make it to these fine establishments to sample our wares, Le Ecole, Mannina Cellars, and Leonetti... and of course GRAZE - a place to eat, for a pleasant lunch or light dinner.