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Seed to Plate Catering

Your source for local catering.

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Our Philosophy...

Farm-Driven, Chef Inspired

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CSA (Community Supported Agriculture)

Ask about our CSA options! We do whole & half's like a farm fresh present every week!

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Fresh is our Speciality

Fennel pairs nicely with shellfish, roast it, or make a soup!

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Heirloom Tomatoes

No GMO's here!

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What's Fresh...

French Breakfast Radishes and Pink Beauties

Fresh picked and ready for the salad. We love to slice them and butter a piece of french bread and put the sliced radishes on top. Served cold and delicious!

Heirloom Tomato Salad

We take pride in the heirloom varieties that we decide to grow. Japanese Black Trifle, Black Cherry, Arkansas Travelers, Cherokee Purple -just to name a few.

Spring Onions

We like to harvest these early, however the longer they grow the larger they get.

Squash Blossoms

These lovely blossoms can be stuffed and fried, or simply sauteed along with some spring onions and add some squash or zucchini for an amazing side dish!

What's Growin' On?

So long and Farewell

So major things have been bubbling under the surface of Seed to Plate’s little pot. This concoction has simmered long enough and now we are ready to announce that Seed to Plate will no longer reside in the High Country.
As […]

Summertime in the High Country – July 2013

After a slow start to the season- filled with too much rain and not enough sunshine, we are now happily harvesting and cooking all the bounty that the garden has to offer. As the busy season sneaks up and slaps […]

Why Choose Us?

• Local & Organic (If we don't grow it, we utilize our neighbor farms who do).
• Chef Travis Sparks graduated with honors from the French Culinary Institute in NYC in 2000.
• Professional and willing to customize your next event.
Always here for you, just call or e-mail