(206)250-5143

ARISTa Catering

ARISTA BLOG

DOWNLOAD FULL MENU

Contact Us

Arista Catering BBB Business Review

Request Catering Quote


Learn More

ARISTA Blog

Send Us Your Recipes and Food Jokes

private chef catering

Event planner blog

November 28, 2010

Event planner blog


Lindsay Carter: Posted on Sunday, November 28, 2010 7:07 AM


Seattle tacoma caterers This is just a brief not to point out that this blog site is aimed at sharing the years of event planning experience that we have at Arista Catering. It would be even better if we can receive input from other event planners, wedding planners or caterers to respond so that we can learn from your experiences. Please feel free to respond to our blog posts if you have information that you think will be valuable in the event planning arena. Even if it falls outside of that arena, please let us know.

For wedding planners, visit our wedding planners blog.

offsite bar service catering

The Cocktail Hour

November 29, 2010



Lindsay: Posted on Monday, November 29, 2010 11:23 PM


This picture Is of the event plannerHow should you plan the happy hour or cocktail hour?


Well, first of all, there is no rule that the cocktail hour at the beginning of your party has to be an hour. For a small dinner party, 30 minutes is plenty of time for cocktails. For the large parties you should allow more time, but 45 minutes is long enough for just about any party. If you go too much longer, guests will begin to wonder whether the food is going to ever come out. They also tend to drink a little too much.

Particularily,here in the holiday season your focus should be more on making your guests feel welcomed and at ease. You don't want them to knock back three drinks before a great meal. Perhaps its the Chef in me, but you want them to be relaxed and having fun, but not "too much fun." You want them to be able to taste the great food that you have prepared.

So how do you make them feel relaxed? It isn't the drink that makes them happy; it's your welcome. A big warm welcome and a genuine greeting puts your guest at ease and that is when the party gets started. That being said, right after you greet and welcome your guests, offer them a drink. Whether it is wine, cola or coffee give them something to do with their hands to help them relax.

So if you are having a party this holiday have fun. We will be happy to help even if it is just answering questions. If you haven't planned a party for the holidays, GET GOING! It is a great time of year to entertain.

tea sandwich catering seattle

Hors d'oeuvres Catering Seattle by Arista

September 12, 2012

Hors d'oeuvres Catering Seattle

Tracy Peters: Posted on Wednesday, September 12, 2012 1:57 AM


If you are planning a party and gathering ingredients makes sure to add garnish items to you list. I have spent many years in catering hors d'oeuvres parties in Seattle and Bellevue, Washington. This is an area of haute cuisine and developing food trends. In this catering environment, food appearance is as important as food taste. That is why I put special emphasis on making sure that each for each Seattle catering, my team is supplied with the right garnish for each hors d'oeuvres.

The video below gives a simple example of how another catering chef puts simple basil and parmesan into play as an hors d'oeuvres garnish. The food has to attract the eye before it can please the tummy. Catering Seattle's elite has taught us that we have to think beyond the taste.

If you are looking for catering in Seattle call ARISTA Catering at (888)98-CATER. Also, you can find us at www.cateringseattle.com . If you would like a catering quote, go to the third tab down on the right and fill out the online quote request form. 

canape catering

Seattle Holiday Catering by ARISTA (888)98-CATER

August 09, 2012

Seattle Holiday Catering by ARISTA (888)98-CATER


Brett Willard: Posted on Thursday, August 09, 2012 8:27 PM


Holiday Christmas Ships from Swedish Cultural Center

We are well into August as I write this blog and many companies have already made their holiday party plans. Where should you have a holiday party this year that will be memorable and affordable? There are many great venues still available, but if you are planning your company's holiday party, you had better act quickly because most of the good venues will be gone shortly after labor day.

At ARISTA Catering, we will get to cater may holiday parties all over the Seattle area. It is a great time of year because the spirit of the season allows everyone to open themselves up and really have fun. One of my favorite holiday party venues is the Swedish Cultural Center in Seattle. The views from this venue capture Seattle in the holiday mood.

Lake Union Holiday Party CateringThe Swedish Cultural Center is a three story building on the east side of Seattle's Queen Anne Hill. From the balconies on all three floors you can see Gas Works Park, the University of Washington and South to the Seattle skyline highlited by the Space Needle. During the holiday season, partiers get to see the parade of the Christmas ships every night. ARISTA Catering is the new, in house caterer at the Swedish Cultural Center and their catering team brings out the best of Seattle's local ingredients.

To book your party at the Swedish Cultural Center, visit www.swedishculturalcenter.org or www.seattleweddingvenue.org for rates and contact information. The room rates are very affordable and the views are sure to impress. 

crepe catering

Crepe Station at ARISTA Catering (888)98-CATER

July 25th, 2012

Crepe Station at ARISTA Catering (888)98-CATER

Brett Willard: Posted on Wednesday, July 25, 2012 6:14 PM

Crepe station catering by ARISTA Catering in Seattle (888)98-CATERIf you are planning a party or looking for something unique to serve your guests, you might want to consider crepes. This year Seattle has become more aware of catering with crepes than in any year that I can remember. At ARISTA Catering we have had many request for crepe stations at Bat Mitzvahs, weddings receptions, and anniversary parties.

Usually these requests for crepe stations come from people who have either spent a lot of time in France or had a major French influence in their menu planning. The ingredients range from sweet to savory. We also had to develop a system to make crepes fast. We found that by making the crepe skins in advance we could make two to three finish crepes at each station at a time. We have been surprised at how well the finished product comes out.

Best of all, adding the crepe station to the menu for your event is a money saver too. The cost of these items is much lower than an omelet station or even a mashtini bar. It also our Francophile friends to experience a taste of France at their important events. 

party planning caterers

Never Run Out of Food at your Catering

December 04, 2010

Never Run Out of Food at your Catering


Brett Willard: Posted on Saturday, December 04, 2010 11:24 PM


If you are planning a big party and you have selected a caterer who is talented in the kitchen and someone that knows how to get the food the food there on time and set up perfectly, most of your trouble is over. You have taken care of your quality issues. The next and probably biggest issue that you must account for is your quantities. You really do have to do a lot of planning if you have never counted food for large groups before. One secret is to know how to lay out the food on the buffet.


This is a well known practice in the industry. If you lay out your buffet properly, you will almost never run out of food. The simple rule of thumb is to put the plates first in the line and then place each food item in order of its price and abundance. The idea is that if you put plates followed by the bread, the salad, the starch, the vegetables and then the entree, the guest will have a pretty full plate by the time they reach the entree or expensive food. They will only be able to take a normal portion. If you do the opposite, and place the entree first in line, the guest will have an empty plate and say, "two lobster tails will fit on my plate just fine and that will be a perfect meal." Leaving too much space on the plate before the entree is a catastophy waiting to happen.


Just about everytime I hear of a caterer running out of food, I try to find out what the order of the buffet was. 90% of the time the caterer forgot to line up the buffet from least expensive to most expensive. Those are the fact. The same holds true for a wedding.

Thanksgiving catering

Pork Entree That is Terrific (Cheap too)

January 19, 2011 2:21 PM

Pork Entree That is Terrific (Cheap too)


Brett Willard: Posted on Wednesday, January 19, 2011 2:21 PM


Here is what we did recently that I thought was really cool because of the way that it worked out. We had an event that was designed to raise money for a local church. Our main involvement is the dinner. We wanted to deliver a great dinner without breaking their bank.

Our very creative chef suggested that we do bone in loin of pork with a blackberry cabernet coulis. I am always nervous about serving loin of pork because it can dry out or cool off on the guest plate and seem very dry. Today's pork went perfectly.

First of all, credit has to be given to Chef Manolo for his delicious Coulis. He used blackberries and Cabernet and it was delicious and visually appealing. It also added a natural sweetness to the loin of pork which gave us great review. I have put the recipe below.

Whenever we do a big event like this, I do a catering trick that tells me what my feedback will be early. I watch the plates that come in when the servers are bussing the tables. I was happy to see that almost no pork came back un-eaten on the plates. That is a big clue for my feedback.

Indeed, the feedback came in very good for taste, appearance and flavor. I am also pleased for the church because they did the event on a very tight budget. When we get good feedback on the food, I know they will be back with us next year so I am very happy.

Blackberry Cabernet Coulis

Ingredients

1 cup cabernet wine

2 1/2 cups blackberries

2 tablespoons shallots

2 tablespoons ginger

2 tablespoons sugar

1 tablespoon

Directions:

1 Blender- combine wine and berries until puréed. Rub berry mixture through a fine strainer into a 2-quart pan. Add shallots, ginger, and sugar. Bring mixture to a boil over high heat while stirring . It will reduce to 1 cup. Turn off heat and stir in butter and more sugar to taste.

dessert holiday catering

ARISTA Holiday Menu

Novermer 27, 2010

Arista Catering Holiday menu


Posted on Saturday, November 27, 2010 1:23 PM


The 2010 Arista Catering Holiday Menu


2010 Arista Catering Holiday Menu.pdf (PDF — 337 KB)

Catering is only part of what we offer, but it is filled with some of our Chef's new ideas for the holiday season. As usual our Buche De Noel or Yule log is available starting on the 12th of December.

We have most of our weekend parties already booked however, for the season however we still are available on the 18th. This year our Holiday Catering menu features a new item aimed at our business customers. We are offering our holiday breakfast again called "Holiday Mornings." It is designed for the customer that wants to treat the team to a nice meal, but would like to save a little on the catering budget. We are serving this menu until noon each day. In years past when we have offered it, we have received excellent feedback.

We have also added a new dinner menu for those of you that like to have dinner parties during the holiday season. The holiday dinner menu on page features 5 different entrees. My favorite new one is Marinated Airline Chicken BreastWith Fig and Orange Stuffing. We have used this a few time recenly in tastings for wedding catering and received amazing feedback.

Family style catering

Family Style Catering

February 02, 2013

Family Style Dinner Catering Seattle


Brett Willard: Posted on Saturday, February 02, 2013 10:27 PM


I am so thrilled with the results of some of our most recent caterings here in Seattle. I am specifically referring to the Family Style catering service. Most formal dinner catering that we do is plated dinner service or buffet dinner. The family style service is sort of in between . We serve large platters of the food to each table and then the guests at that table share the platters passing them around the table.

Below is a YOUTUBE video of the kitchen crew plattering the filet mignon in the foreground and the salmon further away. The real time savings is in this process because it is very fast. It is faster than buffet catering and faster than plated dinner service.

For auctions it is especially great. The main benefit when doing auction catering is that you get everyone served without them leaving their table. Auction catering is special in that the host wants the guests to be bidding on items in a live auction during dinner service. You can afford to have the service lag or go slowly. This is a refreshing eye opening to a veteran Seattle caterer.

You need Flash Player in order to view this.

ARISTA Catering Seattle (888)98-CATER - Family Style Catering

This video shows Seatte's ARISTA Catering culinary team in action. They are serving a wedding family style. This wedding catering features large platters of King Salmon and Filet Mignon. The team i...

alcohol catering

How much alcohol should I buy for my party?

December 02, 2010

How much alcohol should I buy for my party?

Brett Willard: Posted on Thursday, December 02, 2010 11:59 PM

Seattle's Arista Catering logoQuestion: I am on the social committee for work and we are planning an in office happy hour to kick off our holiday party. How do I estimate the alcohol consumption?


This is a picture of our Arista Catering bartenders getting ready for a champagne toast in Seattle Answer: Social hours can be a great way to help strengthen your relationships among your colleagues while relaxing after a long day at work. Our head bartender shared the alcohol break down he uses when helping our clients plan such events. As he put it "happy hours can range from simple wine and beer to full bar receptions with an average consumption of 3-4 drinks per person over a two hour period.”


If planning for 60 colleagues, he recommends the following:

4 cases of your choice of wine- red or white

2 cases of your choice of beer – lite or lager

3 liters of vodka

2 liters of gin

1 liter of rum

1 liter of bourbon

1 liter of scotch

Mixers (OJ, sour mix, bloody Mary, grape fruit juice, cranberry juice, etc)

Bar fruit (olives, cherries, lemon, lime, and orange)

Assorted soda beverages and lemonade

Also, you and your management should discuss your policies regarding drinking and driving as well as over consumptions.

party catering

Things A Caterer Learns Bartending Your Company Party

December 01, 2010

Things A Caterer Learns Bartending Your Company Party


Arista's Lindsey Anderson: Posted on Wednesday, December 01, 2010 10:34 PM


Catering can be entertaining. These are the fun little facts that you learn while tending bar at a Christmas party:

Did You Know?

Left handed people are 20% more likely to sample a forkful of food from the plates of their fellow dining companions than right handed people

Almonds are a member of the peach family

Figs provide more fiber than any other common fruit of vegetable

Two-thirds of the world's eggplant is grown in New Jersey

The citrus soda 7-UP was created in 1929; "7" was selected because the original containers were 7 ounces. "UP" indicated the direction of the bubbles

The onion is named for the Latin word meaning large pearl

Lemons contain more sugar than strawberries

Half of the world population lives on a staple diet of rice

During a lifetime, the average person eat 35 tons of food

In France, people eat approximately 500 million snails each year.

A portion of water that you drink has already been drunk by someone else maybe several times over

Actually, I came across several fun sites on food facts and felt like sharing some of them on my blog and twitter. I hope you enjoyed them. The site is below.

http://www.funfactz.com/food-and-drink-facts/

Also, if you haven't already planned your new year's party, visit our custom quote page at:

Contact Arista Catering

Chili catering

Power Food Black and Red Bean Chicken Chili

January 20, 2011

Power Food Black and Red Bean Chicken Chili


Brett Willard: Posted on Thursday, January 20, 2011 3:27 PM


Seattle Catering corporate lunch catering healthy ARISTAI love healthy catering clients. I am so glad that we as a company are getting more calls for healthy and energy filled foods. It makes me so happy because I know the health concious client is going to continue to be enthused about what we offer. Today, we made the best and I mean best chicken chili for one our client's lunches tomorrow. When we are catering a client lunch with chicken chili, it is much better to cook and cool for a day or even two days. We do that with our pasta sauces and lentil soups too.


I am not a nutritionist or a vegan or vegetarian. I personally demand a lot from my body in the form of running and I love the energy foods. The Chicken Chili that Manolo made for us today taste great, it isn't overly filling and it is full of beans and lean protein. It is nothing like the chili (which I also love) made with ground beef. There is almost no hint of grease or oil and I know the fat content is super low. I am putting his recipe down below on this blog because I hope you will try it. It is going to carry you through your long distance run or your day of skiing. I am going to use it to get my kids to stop those after school snacks that wind up being empty calories.


Bon appetite


His source for this recipe is Barefoot Contessa and his momma.

Chicken Chili

Printer-Friendly Version

Ingredients:

3 boneless, skinless chicken breasts

Salt and pepper

4 cups chopped yellow onion (2-3 onions)

2 tbsp. olive oil

2 cloves garlic, minced

3 bell peppers (I used 1 red, 1 orange and 1 yellow)

1 tsp. chili powder

2 tsp. ground cumin

¼ tsp. red pepper flakes

½ tsp. cayenne pepper

½ tsp. oregano

1 chipotle chili in adobo sauce, finely diced

2 tsp. kosher salt

1 quart whole peeled tomatoes in puree, not drained

2 pints of black, pinto and kidney beans, drained and rinsed


Directions:

Heat the olive oil in a large stockpot over medium-high heat. Sauté the onions 10-15 minutes, or until tender and translucent. Add the garlic to the pot and sauté just until fragrant, about 1 minute. Mix in the chopped bell peppers, chili powder, cumin, red pepper flakes, cayenne, oregano, chipotle, and kosher salt. Cook 5 more minutes. Place the canned tomatoes in the bowl of a food processor. Pulse briefly so the tomatoes are cut to large chunks. Add the tomatoes with the puree to the pot and bring the mixture to a boil. Reduce to a simmer and cook for 30 minutes, uncovered, stirring occasionally.

Stir in the shredded chicken and the beans, and allow to simmer for an hour.

Healthy caterers seattle

Really Healthy Salad

January 18, 2011

Really Healthy Salad


Brett Willard: Posted on Tuesday, January 18, 2011 10:43 AM


This is what we are serving today and it is mega good for us and our clients. I am glad to see them moving toward healthier food. It is still delicious and it keep them feeling good about us and food.

Look at these ingredients:

- 1 tablespoon olive oil

- 1 tablespoon butter or margarine

- 10 ounces frozen edamame

- shelled, approximately 1 1/2 cups

- 1/2 sweet onion - chopped

- 1 red bell pepper

- chopped

- 15 1/4 ounces (1 cup) corn

- drained or 1 ear of fresh sweet corn cut off the cob

- 1 stalk celery

- diced

- 1 leek - sliced thin

- 1 clove garlic

- chopped

- 1 tablespoon fresh oregano

- chopped

- 1/4 teaspoon cayenne pepper - more or less to taste

- 1 fresh tomato - dicedsalt and pepper to taste

This is a fantastic lunch salad that will last me the whole day and a 6 mile run. At the end of this meal, I won't feel guilty, I will only feel full of energy.

healthy catering seattle

Once Fried Beans

January 15, 2011

Once Fried Beans

Brett Willard: Posted on Saturday, January 15, 2011 1:07 PM


Refried Beans are fried once Seattle Catering ARISTA


How can it be that every diet that I look at has fat free refried beans on it. Once fried should be bad enough. Fried once and then fried again must be the equivelent of having your arteries spray coated with fat and colesterol. I am mistified only because you can eat a lot of them and still lose weight and maintain a high energy level.


Here is the truth. The fact is that refried beans are only fried once. The confusion comes in the translation. Frijoles refritos is the term in el Espanol. It actually translates to "WELL FRIED BEANS" and somehow we have stated it as refried. They are only fried one time.


Eat all of the super high fiber, healthy fat free frijoles refritos that you can. They are great for energy and they are filling. They are a magical fruit.

Fish catering

Swordfish, The Other Salmon

March 02, 2011

Swordfish, The Other Salmon


Brett Willard: Posted on Wednesday, March 02, 2011 9:02 PM


As a Seattle caterer, one of my jobs is to see to it that our clients have new choices all of the time. Some of our clients have gone through our entire menu with either lunches or special events and they rely on me to work with our Chef and suggest menu options.


Recently the price of swordfish has been low enough that we can suggest it as an alternative to salmon. I suggested our Chef and asked him how he would suggest preparing it. The suggestion he made tuned out to be a big winner with our client and these are the kind of things I like to share.


Seattle Catering Swordfish Citrus salsa


Chef Manolo suggested a grilled swordfish with a tropical salsa. It was simple, light and fantastic. All he did was brush the swordfish steaks with corn oil and season it with salt and pepper before grilling it four minutes on each side. He served it over a lemon leek risotto with asparagus spears.


The real flavor came via the tropical salsa. He used peeled grapefruit, lime, lemon and orange sections with onions, peppers, cilantro and mint sprigs as a garnish. The plate was colorful, it had a summery scent and was full of flavor, but very light. I felt very proud to serve it and will promote it more in our catering business.


The next time you are looking for a super simple alternative to salmon, try swordfish. At $9 to $13 per pound, you can't beat it. 

alcohol caterers

Hot Wine

January 14, 2011

Hot Wine

Brett Willard: Posted on Friday, January 14, 2011 4:20 PM


Write your post here. Okay so I finally tried it and it was fun and interesting. I recommend that you try it too. Its hot wine. Sounds weird I know, but it will be something that I will try among friends on a camping trip looking for a warm up some time. Here is what you do.


Seattle catering by ARISTA bar service


You take about 8 oz of Merlot and pour it in a sauce pan on medium to high heat. Add 1/2 tea spoon of sugar and an orange peal about the size of 2 postage stamps. Bring it to a boil. Stir it for a minute and then pour it into a clear coffee cup. Put in a cinnamon stick or two and just savor it. It is great.

It has a very stong nose and it is very mild to drink. YOU CAN'T DRINK TEA EVERYTIME IT GETS COLD!

Give it a try. 

St. Patrick's day catering

St. Patrick's Day Buffet Catering Seattle Arista

March 15, 2014

Seattle Party Planner

March 2014

St. Patrick's Day Catering in Seattle


Brett Willard: Posted on Saturday, March 15, 2014 12:10 PM

St, Patrick's Day Catering in Seattle

Happy St. Patrick’s Day! Tonight we will be catering St. Patrick’s Day parties around Seattle in the spirit of the Irish. Among the favorites that we will be featuring are Shepherd’s Pie, Corned Beef and Cabbage w/whole grain mustard, Boiled potatoes, Cider glazed baby carrots, Bailey’s Irish Cream Cheesecake.


Corned Beef & Cabbage with ARISTA Catering

While the Irish use bacon and cabbage, we are going with the Americanized Irish standard of super tender corned beef instead. This with a nice lager is about as great a meal as you could ask for on such a festive night as St. Patrick's day. The Irish Cream Cheesecake is also an addition that is strictly for the Americans. It is a great compliment to the main entrees.

To see more catering options from ARISTA Catering in Seattle, please go to the website. Until next time, Happy St. Patrick's day. (888)98-CATER

Breakfast Berries

Breakfast Berries Year Round

May 16, 2018

Breakfast catering or waffle pancake buffets would not be the same without fresh berries. Berries from Chile will work just fine when they are out of season here.

#catering #seattle


Seattle Party Planner

March 2014

St. Patrick's Day Catering in Seattle


Brett Willard: Posted on Saturday, March 15, 2014 12:10 PM

St, Patrick's Day Catering in Seattle

Happy St. Patrick’s Day! Tonight we will be catering St. Patrick’s Day parties around Seattle in the spirit of the Irish. Among the favorites that we will be featuring are Shepherd’s Pie, Corned Beef and Cabbage w/whole grain mustard, Boiled potatoes, Cider glazed baby carrots, Bailey’s Irish Cream Cheesecake.


Corned Beef & Cabbage with ARISTA Catering

While the Irish use bacon and cabbage, we are going with the Americanized Irish standard of super tender corned beef instead. This with a nice lager is about as great a meal as you could ask for on such a festive night as St. Patrick's day. The Irish Cream Cheesecake is also an addition that is strictly for the Americans. It is a great compliment to the main entrees.

To see more catering options from ARISTA Catering in Seattle, please go to the website. Until next time, Happy St. Patrick's day. (888)98-CATER

Organic catering Seattle

Breakfast Berries Year Round

May 17, 2018

In the old days, these would have been considered the “runts,” and thrown out. Now days they are now scarce and prized. Beautiful nature! #catering #Seattle #arista



Seattle Party Planner

March 2014

St. Patrick's Day Catering in Seattle


Brett Willard: Posted on Saturday, March 15, 2014 12:10 PM

St, Patrick's Day Catering in Seattle

Happy St. Patrick’s Day! Tonight we will be catering St. Patrick’s Day parties around Seattle in the spirit of the Irish. Among the favorites that we will be featuring are Shepherd’s Pie, Corned Beef and Cabbage w/whole grain mustard, Boiled potatoes, Cider glazed baby carrots, Bailey’s Irish Cream Cheesecake.


Corned Beef & Cabbage with ARISTA Catering

While the Irish use bacon and cabbage, we are going with the Americanized Irish standard of super tender corned beef instead. This with a nice lager is about as great a meal as you could ask for on such a festive night as St. Patrick's day. The Irish Cream Cheesecake is also an addition that is strictly for the Americans. It is a great compliment to the main entrees.

To see more catering options from ARISTA Catering in Seattle, please go to the website. Until next time, Happy St. Patrick's day. (888)98-CATER

comfort food catering Seattle

Good Old Comfort Food w/Arista Catering

May 19, 2018 

May 19, 2018

Still the best!

#catering #seattle #arista (888)98-CATER

Close
Shopping Cart
Your Cart is Empty