Nectarines Catering

Welcome to Nectarines Catering!

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Hey there, thanks for stopping by to check out Nectarines Catering!

We're a small catering company and we make amazing gourmet vegetarian and vegan food.

We make food that you'll feel good about serving to your friends and even better about eating.

If you like Organic veggies , we think you'll love us, and you should give us a call.

Entrees

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Rissotto
-Brandy wine tomato, corn, roasted leek, and kale topped with a 5 herb garden pesto, served with balsamic marinated beets toasted walnuts and garlic bread

Chilli and polenta cake
-Ancho spiced adzuki bean chilli, rosemary and chive polenta cake, maple roasted squash and braised mixed greens

Pecan tempeh and rice
-pecan crusted tempeh, wild rice pilaf, roasted mushrooms, steamed spinach and pomegranite-pinot reduction

Hoison crepes
-Hoison glazed yam, bok choy, and cauliflower stuffed in a chickpea crepe topped with almond-coconut sauce and cucumber mint salad

Soups

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Celery root bisque
-celery root, red bliss potato, leek, pureed and topped with lemon thyme cream swirl

Wild mushroom
-slow roasted mixed wild mushrooms, onions, and garlic in an aromatic saffron broth

Tom Kai
-Tofu, carrot, celery, tomato, spinach, mushrooms in a lemongrass-kefir lime coconut broth

French lentil
-lentil, potato, carrot, fennel, celery, and leeks, in a chardonnay and herb broth

Salads

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Kale salad
-lactinato kale, toasted pine nuts, dried cranberries tossed in a citrus vineaigrette

Caesar
-Romaine hearts, sprouted croutons, nori strips, tossed in a miso-garlic dressing, topped with brazil nut parm

Wilted spinach
-baby spinach, candied walnut, carmelized onion, miso-cured tofu, mandarin vineaigrette

Harvest salad
-spring mix, carrots, pickled beets, seasonal vegetables, dijon-herb dressing

Appetizers

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Samosa with mango salsa and tamarind chutney
-Yukon Gold and Cauliflower stuffed whole wheat pastry phyllo dough served with red onion and mango salsa and tangy tamarind chutney

Futomaki with green tea wasabi dipping sauce
-Teriyaki shitakes, black spanish radish, avocado, carrot, scallions, daikon sprouts

Med platter
- Quinoa tabouleh, baba ganoush, hummus, mixed olives

Spring Rolls
-rice noodles, sake marinated cabbage, bean sprouts, carrot, romaine lettuce, and mint served with traditional peanut sauce

Mushroom Pâté
-mixed wild mushrooms reduced in syrah reduction, pureed with shallots and carmelized garlic served with crostini and quick pickled vegetables

Dessert

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German chocolate cake
-chocolate cake layered with coconut , walnuts, and date carmel

Lavender cake
-lavender-mint cake with whipped cashew cream

Nectarine upside down cake
-Nectarines on top of semolina flour cake topped with carmel sauce

Carrot cake
-classic carrot cake with raisins, walnuts, and cinnamon topped with coconut frosting

Chef Bios

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Holly Nectarine

Holly Nectarine’s love for cooking began as a young girl in her grandmother’s Japanese restaurant.

She graduated Bauman college as a natural chef in 2002. Since, she has been cooking in the finest organic vegetarian establishments in Northern California such as Standford inn by the sea, Heartwood institute, Occidental Arts and Ecology Center, and cafe gratitude. Holly has traveled the world studying ethnic cuisine, in places such as Thailand, India, and the Caribbean. She has recently started a food condiment company called GetAlongOrganics based out of Sonoma County. Holly Nectarine can bring her passion of food, travel and life to your dining experience.

Jason Kotansky

Jason Kotansky has had the love of cooking veggie cuisine for over 10 years.

He graduated Bauman College as a Natural chef in 2002. He has since done various weddings, festivals, fund raisers and local events in Sonoma County. When he’s not in the kitchen you can find him working on many of his vegetable oil powered vehicles, including the van we use for catering!