Parties & special events

{thyme to Nourish} offers small event catering for a variety of occasions. We have catered anniversary parties, departmental dinners, birthdays, holiday gatherings, wine tastings/pairings, barbecues and even weddings. All cooking is done in your home and support staff is available for service and clean-up.All menus and price plans are customized to your specifications. As with all of our services, we work to ensure that your dietary needs are met, while celebrating the bounty of the season.

Here are some menus for recent events:

UW Departmental Dinner - 20 people

All menu items were gluten-free, dairy-free and egg-free

Fiery Carrot Dip & Tuscan Cannelini Bean Dip, with Celery, Jicama & Pita

Polenta Triangles with Roasted Vegetable Ragu, peppers, mushrooms, tomatoes, zucchini, eggplant & fresh herbs to finish

Quinoa Salad with Roasted Squash, Almonds & Preserved Lemon Dressing

Antipasto Salad, romaine, red peppers, fennel, garbanzo beans, red onion, kalamata olives  and optional feta & salami on the side

Lamb Meatballs in Harissa Tomato Sauce

Chocolate & Vanilla Cupcakes with Orange Icing

Baptism Brunch - 20 people

Lentil Kimchi Pecan Dip, with jicama

Farmers Market Quinoa Salad, snap peas, radishes, fennel, kale & fresh herbs

Indian Spiced Meatballs, with yogurt dipping sauce

Northwest Nicoise Salad, poached copper river salmon, steamed asparagus, hard boiled eggs, new potatoes & tarragon caper dressing

Surprise Birthday Party - 30 people

Monte Carlo Murder Mystery, guest of honor and high percentage of guests were paleo

Artisanal Cheese Plate, with apples, grapes & nuts – triple cream brie, Camembert, Roquefort

Assorted Pates, with cornichon & French bread

Cauliflower Soup Shooters Topped with Truffle Oil

Eggs Topped with Caviar & Crème Fraiche

Marinated Olives, with orange zest, fennel, thyme, garlic & red pepper flakes

Mini Herbs de Provence Lamb Chops, with tapenade aioli

Mussels Provençale, served with artisan breads

Prosciutto Wrapped Asparagus

Smoked Salmon Mousse in Endive

–Birthday Dinner - 6 people

Gluten free, dairy free

Grilled Spicy Shiitaki Mushroom Skewers

Agedashi Tofu

Marinated Shrimp & Cucumber Salad

Miso Soup with Chanterelle Mushrooms–

 Katsu Glazed Black Cod

Grilled Baby Bok Choy

Served with plain steamed brown rice

Kabocha Coconut Custard, coconut & egg custard steamed inside a whole kabocha squash

–Holiday Party, 20 people

Grilled eggplant crostini with carrot relishArgentinean Grilled Steak Skewers, with Chimichurri Sauce–

Chicken & Apple Salad with Gorgonzola and Toasted Pecans in Endive

–Fiery Carrot Dip with Flatbread

Fig Walnut Tapenade with Chevre, Brie & Crostini, with apples, pears & grapes

–Greek Lamb Meatballs with Yogurt Mint Sauce & Pita Crisps

Grilled Shrimp & Sausage Skewers with Smoky Paprika Glaze–

Roasted Sweet Potato Salad with Warm Chutney Dressing & Toasted Pepitas

Roasted/Cured Veggie Platter, roasted peppers, zucchini carpaccio, cured olives & marinated mushrooms

Contact Chef Rachel Duboff