Seed to Plate Catering
Your source for local catering.
Our Philosophy...
Farm-Driven, Chef Inspired
CSA (Community Supported Agriculture)
Ask about our CSA options! We do whole & half seasons...it's like a farm fresh present every week!
Fresh is our Speciality
Fennel pairs nicely with shellfish, roast it, or make a soup!
Heirloom Tomatoes
No GMO's here!
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?
April 2013 Update…
This is the time of year when we begin to envision our up and coming gardens. What do we want to try this year? What did we love and want to grow again? What ingredients can we offer that set […]
Why Choose Us?
• Chef Travis Sparks graduated with honors from the French Culinary Institute in NYC in 2000.
• Professional and willing to customize your next event.