Catering

Because I care about the ingredients, I choose to source locally and use seasonal organic produce as much as possible.

I have catered for groups both large and small in a variety of settings.

Lunches include soups, salads and spreads served with homemade salad dressings and iced herbal tea.

Dinners include entrée, grain, veggie dish, salad, homemade dressings and desserts.

Breakfast is a variety of fruit, yogurt, cereals, milks, coffee, tea and eggs.