We couldn’t have asked for a better caterer for our event.  You are the ultimate professional, extremely gracious, and an invaluable resource.  You offered us one of a kind personalized service.  When we heard our site had changed (two weeks before the wedding!), we were frantic, but you calmly guided us through it.  Then, on the day of the wedding when it hailed (!), you and your staff worked tirelessly to make our wedding seemless.  We probably don’t know half of what you and your staff had to go through, but we heard it involved digging a trench - well out of the scope of your contract!  We can not say enough about how much we appreciate all you did for us… and, on top of it all, the food was amazing! 

Megan and Jeremy Ogrady                                

Our first catered wedding of the season was Saturday May 10th.  We woke up to 6 inches of heavy spring snow.  It was an outdoor ceremony and we were hoping it would stop snowing, long enough for our couple to get married.

The wedding was held at the Lost Creek Ranch north of Silverthorne.  It has the most amazing views of the Gore Range. 

The reception menu was a combination of appetizers, both passed and stationed.  We made a lot of friends with Richs Maryland Crab cakes.

It was a beautiful day and everyone went home happy and full!! 

We pride ourselves on providing personalized and professional service.  We anticipate your needs before you know you have them.

Located at the Lost Creek Ranch, we catered another successful event!  It was a 2 day event, the rehearsal dinner and the wedding were in the planning stages for over a year. 

We fed a total of 175 people a the rehearsal dinner.  We had a cook-out style party in the horse corral.  They chose an outstanding menu:

Passed appetizers included, Gazpacho shooters, Caprese tomato skewers and gourmet jalapeno poppers, filled with cream cheese and wrapped with bacon.

Dinner was: Grade A Prime New York Strip steaks with Twice baked Potatoes, Pork Green Chili with warm Tortillas, and of course a fresh garden salad.  Peach cobbler and vanilla ice cream for dessert.

On the wedding day we passed Champagne and Wine to all.  We passed Cocktail Shrimp in fluted shot glasses, Bruschetta, Spanakopita and Fresh Mozzarella with vine ripened tomatoes, fresh basil, drizzled with balsamic vinegar.

Dinner consisted of three mouthwatering entrees: Prime: Prime rib, Chicken Piccata, and Baked Salmon with  a mustard dill sauce.  The bride incorporated favorite side dishes from her childhood to round out the menu. 

We had Jello Poke cake for the wedding cake, Mini chocolate eclairs and Marble Slab Creamery served delicious sundaes to order.

We had a total of 20 servers and 6 bartenders.  We passed Champagne and had a FULL bar including a signature Mojito drink.

The tents were put up by Colorado Tents and Events.  They were beautiful and filled with twinkle lights.  It looked like a wedding right out of a fairy tale.