Fresh Catering


Fresh Catering


Harvest is the gathering of crops. We named our catering company Harvest because our philosophy is based on sourcing local sustainable organic ingredients and honoring the people who grow them. Our menus are directly based off of the “Harvest” of our local farms which we call “Farm Driven Modern American”. We have seasonal sample menu’s created to inspire you and to help you envision what our Chef, farms and season have to offer. We pride ourselves on creating event specific menus to ensure a one of a kind experience for our client.
“The Best, Not The Rest” – we strive to be the best, always giving our best and won’t settle for anything less.


Sample catering menu ideas

Little Gem Caesar

Beet & Strawberry salad, arugula, ricotta salata, rhubarb vin

Heirloom tomato & Watermelon salad, spring mix, basil vin

Kale &a red Quinoa, feta, pickled beets, shaved fennel, crispy bred crumbs, lemon thyme vin

Oysters Jamaica mignonette granita

Charcuterie and cheese Board

Mini tacos or sopes: al pastor, carnitas, kimchi short rib, sumac pork belly

Farmers plate, a harmony of vegetables using multiple techniques from our farms

German butterball potato, provencal powder, garlic chive, crème fraiche

Agnolotti, artichoke, goat ricotta, vermouth cream, nasturtium

Lobster Ravioli, mascarpone, fava bean, corn puree, Meyer lemon butter

Beef tartare, kimchi, pickles, cured egg yolk, jalapeno puffed rice

Pork belly sushi, hoja santa, pickled watermelon rind, plum gastrique, pickled chile, finger lime

Wild Mushroom wheat berry risotto, smoked lamb belly

72 hrs short rib fried rice, kimchi, fava beans, slow cooked egg

Sous Vide Fried Chicken, smoked heirloom tomato jam “bbq sauce”, corn soubise, charred Brussel

Arctic Char, cauliflower beet puree, butter basted cauliflower, roasted beets, kale chicharron

Stripe bass, lobster emulsion, parsnip puree, fava beans, swiss chard

Kale flour linguine & Clams, chorizo, heirloom water cream, cotija

Kale fettucine, rabbit sausage heirloom ragu, goat ricotta salata, pecorino, micro basil

Hanger steak, charred asparagus, braised Cipollini, butter ball potato, cabernet veal reduction

Sous Vide Crispy Chicken Breast, Yukon puree, blue lake beans, shiitake jus

72hr Beef cheeks, balsamic veal glaze, charred baby broccoli, sun choke puree

72hr Short Rib, potato pave, roasted carrots, braised pearl onions, smoked rosemary veal reduction

Grilled flank steak, roasted tomatillo salsa verde, crispy potatoes, shishito peppers

Aussie Rack of Lamb, goat cheese potato croquet, asparagus, cherry cab reduction

For Events and Catering

9 + 10 =

ChefSteveBrown Copyright ©2016

ChefSteveBrown Copyright ©2016