One of the best in the area (and certified green), LRE Catering has set itself apart from other Bay Area caterers with its dedication to serving restaurant-quality food, forging close relationships with area farmers, and letting the ingredients they use shine for themselves. “When you’re cooking for large groups from around the country, you can’t get too unusual, but we like to show the local food off,” said 15-year-veteran of the Bay Area and LRE Catering chef-partner Douglas Monsalud in an interview with Meeting Focus. “We love to serve vegetables in different varietals — tomatoes, peppers, eggplant in colors and forms that people haven’t seen before. People are blown away by this.”
Their dedication to freshness is evident in the ingredients they make in-house, like mozzarella and cocktail mixers, and purchasing the quality products, like aged soy sauce or Banyuls vinegar, whenever they can’t. They're “one of the best,” clients say, and their food is “creative" and "familiar.” Another adds, “If it were not for Kim and her team, I'm not sure what I would do.”
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