Seed to Plate Catering was created by Chef Travis and his wife Sarah Sparks. Travis and Sarah actually met at Watauga High School in Boone North Carolina, and became fast friends. Travis moved to NYC to get his culinary degree and inspiration. Sarah studied architecture in Hawaii and Connecticut. Everywhere they lived, nothing compared to North Carolina. They decided to move back and out of their love for local, organic food – Seed to Plate was born. They raise and grow their own food for the business. This makes Seed to Plate very different from other catering companies. Being able to utilize the produce they grow, as well as the produce/proteins of other local farmers, has been one of the driving forces of Seed to Plate Catering. Eating seasonally is essential to our well being and the overall carbon footprint. Lowering the impact on the mountains we call home is very important to Seed to Plate. The Sparks have chickens, goats, pigs,horses and the possibility of more livestock in the future.
“The farm is an ever evolving organism that continues to bring us joy and comfort, knowing that we are treating the land well and securing a future for our children brings me great happiness” ~Sarah Sparks
The menus that Chef Travis creates are ultimately created from what is fresh that week in our garden. This is what makes each individual event unique and we are able to customize the needs of each client.
We have catered everything from an intimate dinner for two to weddings of two hundred. By simply giving us a call, we will sit down with you one on one and work out the details of your special event. Once we have an understanding of what you are looking for, Seed to Plate will create a menu that suits your specific needs and price point.
“I believe if you have the freshest ingredients you can possibly get, then there is
not much you have to do to make them great. Just some care, proper technique and a little love.” ~Travis Sparks
We look forward to the opportunity to show you what Seed to Plate Catering is all about.