Ravenna Catering brings a refined culinary adventure and extraordinary customer service to all of our clients. We create a seamless customer focused experience from the day you inquire about our services to the day of your event and beyond.
Our approach to cuisine is classic, innovative and artistic. Every aspect of our dishes are hand-crafted, giving your event impeccable style and taste. Our food is appealing from the most timid to the most adventurous food palette and know that our food is always made with love.
We take great pride in contributing to our clients most special days and understand that our services are a direct reflection of you. We truly care about our clients and are grateful for the opportunity to share our polished offerings with you.
Whether you are planning a Wedding, Corporate Meeting/Reception, Anniversary, Graduation, Auction, or Holiday Party. We will listen to your wants, needs, priorities and budget. Our talented and professional team is committed to making your event a memorable, stress-free occasion.
With 35 years of experience in the Culinary and Hospitality Industry serving every type of client from Presidents and Dignitaries to Couples and Families. Proprietor and Executive Chef, Daniel Keller, and his culinary team have produced events as intimate as ten guest to functions up to 15,000 patrons. Rest assured Ravenna Catering and Events promises world class service, divine cuisine, and the confidence that you have put your trust in the right hands.
Taste of the Town Catering began in 1982. We specialize in casual catering, but we can cater your wedding, reunion, birthday party, company party or meeting. We have experienced almost every type of catered event that you could imagine, and would be happy to consult with you about yours. We also provide rental for tents, tables, chairs, china, lighting, linens, flowers, and a staff that can make you a guest at your own party.
Indulge your Passion for Food.
Clients all over the Northwest select Jewel Hospitality based on our expertise and reputation for the flawless production of large scale events. When you start with good ingredients, honest meals happen. Sourcing our ingredients as locally as possible is important to us. All of our kitchens are free of GMO’s. All of our fresh produce is organically or conventionally grown, and this translates to a love and respect for ingredients. Our Executive Chef, Andy Leonard is classically French trained. A veteran of the Cloister Hotel in Southeast Georgia’s St. Simons Island, Andy is also a Northwest native who brings diversity and excitement to his cooking.
Jewel arranges to-scale floor plans, rental orders, themed décor, portable kitchen, food, beverage and staffing along with full scale event management and production. These elements, combined with our comprehensive industry experience have allowed us to successfully complete thousands of seamless events.
We take pride in preparing all our foods from scratch - everything from stocks and sauces to smoked meats. Our chefs seek out the freshest ingredients with a focus on locally produced foods, humanely raised meats and sustainable seafood. We then prepare them as close to the serving time as possible, ensuring a freshly executed meal of the highest quality ingredients.
Nothing will put your event over the top like great food. Our experienced sales associates are here to help you with any event you can imagine. We will help you find the perfect menu to match your budget needs, big or small. Whether you are planning an event at another locale or want to take advantage of one of our event rooms, dining rooms or gardens, our professional sales staff and chefs are here to make your event a success.
Executive Chef Dusty Cope’s love of food came from his grandmother’s kitchen and spiraled into a passion to create. After receiving his degree in Culinary Arts with a minor in Hotel/Restaurant Management, he was brought onboard by Old Edwards Inn & Spa, a five star resort in Highlands, North Carolina. There he was paired with a skilled mentor and classically trained to work hand-in-hand with local food artisans under critical eyes to broaden his horizons in fine French cuisine. Chef Dusty also held a position as Executive Chef for The Inn at Millstone, a four star property in Cashiers, North Carolina. There he was able to create the first farm to table concept for the property using only local products with fresh herbs and vegetables from a garden he started. He later made a cross country move to Washington State and has had the opportunity to work with Bon Appetit Management Company, Sleeping Lady Mountain Resort, and do consulting in Anacortes for the Majestic Inn and Spa. Now settled in beautiful Poulsbo, Chef Dusty is enjoying the salt life with his wife Claire and their daughter Hailie…when he is not experimenting with food in the kitchen!
Planning your wedding can be overwhelming, but taking the time to choose the right venue, caterer, photographer, DJ, and other vendors will help create an unforgettable experience for you and your guests. Consider these tips as you begin your search and learn from the experiences of other brides. Read More