• September Recipe of the Month

    Dill Cream Sauce- Yields 20-25 servings

    2T- Olive Oil

    2T- Shallots, minced

    ¼ C- Fresh Dill

    1- Lemon, zest & juice

    ½ C- White Wine

    3 C- Heavy Cream

    Salt & pepper, to taste

    1.Sauté shallots in olive oil until translucent.

    2. Deglaze with white wine and let reduce by half.

    3.Add dill and juice and zest.

    4.Add heavy cream.

    5.Bring to a boil and reduce to a simmer. Let simmer for 20-30 minutes, or until thickened.

    6.Season with salt and pepper to taste.

    Our Chef seasons the salmon with salt & pepper and grills before drizzling with the Dill Cream Sauce.

  • June 2014 Recipe of the Month

    Grilled Korean Style Beef Short Ribs



    • 1 large Asian pear, peeled, cored and sliced
    • 1/3 cup sherry wine
    • 1/3 cup soy sauce
    • 1/4 cup rice vinegar
    • 1/8 cup brown sugar
    • 3 cloves garlic, peeled
    • 5 slices fresh ginger, peeled and thinly sliced
    • 1 tablespoon hoisin sauce
    • 1 tablespoon sweet chili sauce
    • 1 teaspoon sesame oil
    • 4 pounds beef short ribs, trimmed
    • Green onion for garnish


    1. Mix pear slices, sherry wine, soy sauce, rice vinegar, brown sugar, garlic, ginger, hoisin sauce, sweet chili sauce, and sesame oil in a blender until smooth, about 4 minutes.
    2. Arrange short ribs in a 9×13-inch baking dish and coat completely with marinade. Cover baking dish with plastic wrap and transfer to the refrigerator to marinate for 24 hours.
    3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
    4. Grill short ribs until firm, hot, and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
    5. Garnish with Green Onion. Serves 8 – 10 Guests

  • February 2014 Recipe of the Month

    February Recipe of the Month

    shrimp tacos.jpg

    Shrimp Tacos with Blueberry-Avocado Salsa


    • 1 teaspoon Garlic Powder
    • ¼ teaspoon Cumin
    • ¼ teaspoon Garlic Powder
    • ¼ teaspoon Paprika
    • 2 teaspoons Lime Juice
    • 5 Ounces Shrimp – peeled and divined.
    • 1 teaspoon Olive Oil
    • ¼ cup chopped Avocado
    • ½ cup lightly mashed Blueberries
    • 1 Tablespoon fresh Cilantro
    • Salt & Pepper to taste
    • 1 Tablespoon Plain Non-fat Greek Yogurt
    • 2 Corn Tortillas


    1. In a bowl combine: Garlic Powder, Cumin, Chili Powder, Paprika and 1 teaspoon of the Lime Juice.
    2. Toss in 5 ounces Shrimp.
    3. Marinate 10 minutes.
    4. Add mixture to skillet with Olive Oil.
    5. Saute over Medium Heat until cooked through / about 5 minutes.
    6. In a bowl combine: Avocado, Mashed Blueberries, Cilantro, 1 teaspoon of the Lime Juice and Salt & Pepper to taste.
    7. Spread Yogurt on each of the Corn Tortillas.
    8. Divide Shrimp Mixture and Blueberry Salsa between Tortillas. Enjoy!

    Makes one serving.

  • Feburary Newsletter


    Event Coordinators:

    Kris Brown (206) 755-9575 KBrown@GreenAppleEC.com

    Kassie Seaton (206) 496-3465 Kassie@GreenAppleEC.com

    February Edition 4 Issue No. 7

    Quick Links

    Follow us on Instagram:

    Recipe of the Month

    A Tasty Healthy Lean Dish:

    Shrimp Tacos with Blueberry-Avocado Salsa

    Click HERE for Chef Sarah’s

    Shrimp Taco Recipe

    Achievement In Catering Excellence

    Green Apple Events & Catering has been named a finalist for the Achievement in Catering Excellence Award.

    Finalists must demonstrate excellent business acumen, top presentation skills, a commitment to culinary innovation, sales and marketing expertise, and excellence in all areas of event execution.

    The winners will be announced at the Catersource Conference in March.

    Click HERE for the list of finalists.

    Our team is headed to Catersource!

    The Green Apple team is attending an extensive educational catering conference taught by industry experts from around the country. Renowned chefs will teach culinary classes. Respected industry leaders will share their valuable

    insights into our industry.

    In addition to educational classes, we will attend:

    Cutting Edge Events: There are a variety of innovative events planned to experience first hand fresh new ideas in action!

    Contests: Competition between caterers unlocks a creative streak than everyone can learn from and be proud of!

    Tradeshow: The most all-inclusive catering tradeshow in the industry is full of products, vendors and ideas – One stop shopping to all thats new in the catering world!

    It is Green Apple’s commitment to you, our valued customers that we continue to expand our knowledge base and stay on the cutting edge of our culinary skills, food presentation and event planning!

    Dear Cheryl ,

    As we start this month’s newsletter we just have to acknowledge our Hawks epic season and Super Bowl WIN! What a ride for the fans and the City of Seattle! The Green Apple team catered several Play-Off and Super Bowl parties along with many other great events. In addition to Super Bowl festivities, we showcased Green Apple at the One Love Wedding Show where we met some wonderful couples.

    To our existing customers, we are honored to be called “your caterer” and to our new customers, we look forward to catering for you! As always, we are here to serve!

    ~Cheryl Seaton and Kris Brown, Owners

    (206) 713-1353 / (206) 755-9575

    Featured Venue – Olson Mansion

    We are an exclusive caterer at Olson Mansion in Maple Valley. The barn was built in

    1909 by a contractor from Seattle, the roof is a perfect half circle, rafters are the same pattern as used in the forms for railroad tunnels. In 1991, the Olson house and barn was designated as a King County landmark. The Olson Mansion is beautifully restored and a great venue for a wedding or a corporate party!

    Take a look at their Website!

    One Love Wedding Showcase


  • January 2014 Recipe of the Month

    January Recipe of the Month


    Massaged Kale Salad

    Massaged Kale Salad Ingredients

    • 3 bunches kale
    • 1 ¼ C. dried cranberries
    • ¾ C. bleu cheese crumbles
    • ¾ C. sunflower seeds
    • 3 small green apples, peeled and diced
    • ½-1 ½ C. apple cider vinaigrette
    • 2 t. salt

    Directions: Remove stems from kale and chiffonade (cut into really small strips, like ribbon). Put kale into a bowl and pour salt on top and gently massage salt into kale until you see the kale start to darken in color and start to appear moist. Add dried cranberries, sunflower seeds, bleu cheese, and green apple. Pour ½ cup of vinaigrette and mix thoroughly. Depending on how much dressing you like and how dry your kale is you may need to add more. Start with the ½ cup and slowly add a couple tablespoons at a time until you are satisfied with the amount of dressing. Enjoy!

    Apple Cider Vinaigrette Ingredients

    • 3 cloves garlic
    • 1 C. apple cider vinegar
    • 1 T. Dijon mustard
    • 1 t. sugar
    • 3 C. canola oil
    • salt and pepper to taste

    Directions : In a blender, combine all ingredients except for the oil. When adding salt to the dressing you should add very little to begin with because the salt in the kale and bleu cheese will add a lot and you don’t want your dressing to be too salty and become overpowering. Once ingredients are in the blender, put lid on and turn on blend setting. Through opening on the blender cap, slowly drizzle the oil into other ingredients until the dressing becomes emulsified and thickened. Taste for seasoning and add more pepper if desired. I would add your dressing to the salad and taste before adding more salt. If you would like more salt then add until you get the desired flavor.

  • August 2013


    Event Coordinators:

    Kris Brown (206) 755-9575 KBrown@GreenAppleEC.com

    Kassie Seaton (206) 496-3465 Kassie@GreenAppleEC.com

    August 2013 Edition 4 Issue No. 8

    Quick Links

    Follow us on Instagram:

    Recipe of the Month

    By popular demand, our Executive Chef

    has shared her recipe for

    Herb Roasted Veggies!

    Roasted Veggies

    Click HERE for the recipe.

    Spice up your Holiday Party!

    Sass Urban Dance Troupe

    Event Coordinator, Kassie Seaton is also a member of the SASS Urban Jazz Dance Troupe based in Kirkland. This troupe of ladies performs at events throughout the Seattle area and would be happy to perform at your next celebration or holiday party.

    Click Here to contact SASS Urban Jazz Dance Troupe.

    New Summer Dessert
    creamsicle pushpops

    Creamsicle Pushpops

    These nostalgic creamsicles are made with vanilla pannacotta and topped with orange gelatin. Mini-Pushpops are a big hit with all our guests and can be tailored to fit the feel of the event you are planning along with your favorite flavor!

    A Summer Tea Party
    The Tea was served with Housemade Scones & Preserves, Spritz Cookies, Thumbprint Cookies & Russian Tea Cakes.

    Greetings! ,

    Hoping all of you are enjoying this beautiful summer in the Pacific Northwest! This is a busy month for Green Apple Events & Catering serving a total 2,859 guests at 62 events. We always accommodate a few last minute events as well so that’s not quite the final tally for August! Several of our events this month are upwards of 200 guests and a handful are for as few as 15. No matter how large or small of an event you are planning, we are here to serve and look forward to making your next event exceptional!

    Much appreciation for your continued patronage!

    Cheryl Seaton and Kris Brown, Owners

    (206) 713-1353 / (206) 755-9575

    What’s new at Green Apple Events & Catering?
    Red Cedar Bar
    Our Red Cedar Bar is beautiful! (and transports easily)!
    Chef - Attended Action Station

    Our Chef-Attended Action Station is perfect for Pasta Made to Order or any of our Action Stations.

    Click Here for more ideas!

    Our Tasting Room Showcasing our Red Cedar Bar, Chef-Attended Action Station Cart and an Italian Bruschetta Bar.

  • July 2013


    Event Coordinators:

    Kris Brown (206) 755-9575 KBrown@GreenAppleEC.com

    Kassie Seaton (206) 496-3465 Kassie@GreenAppleEC.com

    July 2013 Edition 4 Issue No. 7

    Quick Links

    Follow us on Instagram:

    Recipe of the Month

    Our Executive Chef, Sarah has shared her Sesame Chicken Salad Recipe! This is a customer favorite!

    Your guests will love it!

    Make this for your 4th of July Celebration!

    Sesame Chicken Salad

    Click HERE for the recipe.

    Festive Fruit Kabobs for 4th of July

    Watermelon Stars Cut out some watermelon stars (with a cookie cutter) and skewer with a few blueberries and you have a simple treat that is tasty and festive! Garnish your fruit platter with these fun fruit kabobs or serve skewers sticking in a bed of wheat grass! Serve chilled! Happy 4th of July!

    A legend in the Catering Industry

    Mike Roman

    A loss has been felt throughout caterers across the country.

    Mike Roman meant the world to the Green Apple team and will be sorely missed.

    The outpouring of sentiments on his facebook page are a testament to the impact this one man made on so many of us. In the words of an amazing man who touched so many lives, “There has never been a better time to be a caterer”. When we can’t pick up the phone and call him or attend one of his classes, we will think of him as offsite directing an epic event…


    Greetings! ,

    Summer is here and it is time for some fun in the sun. If you need catering for an upcoming celebration or corporate event we would love to work with you!

    We appreciate all of you! Thank you for letting us present your guests with our delicious food and outstanding service! We are here to serve and look forward to catering your next event.

    Happy 4th of July!

    Cheryl Seaton and Kris Brown, Owners

    (206) 713-1353 / (206) 755-9575

    Featured Venue – Treehouse Point

    There is a lot going on at Treehouse Point these days!

    1 – Treehouse Point Concert Series Exceptional talent in a unique setting. Click here for the weekly Thursday night schedule. Green Apple Events & Catering serves drinks & snacks at the Cash Bar.

    2 – The owner of Treehouse Point, Pete Nelson is the Treehouse Master and has a new TV show. He travels around the world building / showcasing extraordinary treehouses. Treehouse Masters is on Friday nights @ 10pm on the Animal Planet channel. Click here to learn more.

    3 – Treehouse Point is an amazing venue! If you are planning an upcoming event, you WILL want to take a look at this tranquil site! Although, it is only 20 minutes from the hustle and bustle of Seattle, you will feel like you are worlds away…

    Treehouse Point

    Click Here to visit their website and view some of the treehouses!

    Delicious Hors d’oeuvre Buffet for a surprise party at Matthews Winery displayed on a beautifully crafted piece of red cedar atop wine barrels .

  • June 2013


    Green Apple Events & Catering (206) 755-9575

    June 2013 Edition 4 Issue No. 6

    Quick Links

    Follow us on Instagram:

    Recipe of the Month

    Chef Sarah has shared her Quinoa Salad Recipe! It is a delicious and healthy side dish!

    Click HERE for the recipe.

    Portland Foodie Alert

    R ead about our Walking Tour in Portland and the original Food Carts! You are not going to want to miss this BLOG!
    We also have a Portland
    Dinner Recommendation
    Veritable Quandary

    – they have excellent food and outstanding service.

    Green Apple is a Green Company!
    Many of our clients ask where we get our fruits and vegetables – we get them from Charlie’s Produce. We value Charlie’s commitment to reducing their carbon footprint on earth. Click Here to read Charlie’s letter outlining the benefits to purchasing local and the farms they work with.

    Molecular Gastronomy

    Chef Sarah has mastered a skill she learned at Catersource earlier this year –delicate pearls of pure yumminess. She starts with one of our all-time dessert favorites, Vanilla Panna Cotta and tops it with Balsamic, Basil & Strawberry Pearls. This dessert is a treat for your eyes and tummy!


    Greetings! ,

    Our team is gearing up for the busy summer ahead. Several test kitchens have taken place recently perfecting our repertoire of delicious food options for you. Take a look at the menus on our website and see what is new!

    We still have some available dates this summer and would love to cater your upcoming graduation parties, wine tastings, milestone birthday parties, wedding celebrations and corporate events.

    We appreciate you! Thank you for letting us present your guests with delicious food and outstanding service! We are here to serve and look forward to catering your next event.

    Many thanks,

    Cheryl Seaton and Kris Brown, Owners

    (206) 713-1353 / (206) 755-9575

    Meet Sarah!

    Sarah is our Executive Chef at Green Apple Events & Catering and has been with

    our company for three years. Sarah received her culinary training at Edmonds Community College. She enjoys continuing her education and attending the Catersource Convention and Tradeshow that takes place annually in Las Vegas. Not only is Sarah extremely passionate about making delicious food, she also brings a fresh creative mind to Green Apple Events & Catering. When Sarah isn’t cooking in the Green Apple Kitchen you can find her at home with her adorable baby boy, Thomas. Sarah enjoys spending time with her boyfriend, watching Dexter and creating home-made greeting cards. We feel extremely fortunate to have Sarah on our team!

  • April Newsletter


    Green Apple Events & Catering (206) 755-9575

    April 2013 Edition 4 Issue No. 4

    Quick Links

    Follow us on Instagram:

    Recipe of the Month

    A Delicious Healthy Side Dish

    Braised Bok Choy

    Braised Bok Choy with Ginger

    A very tasty vegie dish that your guests will love!

    Click HERE for the recipe.

    Kassie Seaton joins our team!


    We are proud to introduce

    Kassie Seaton who is our new Event Coordinator!

    Kassie is a 2011 Graduate from University of Washington.

    She is an avid dancer and a member of the SASS Urban Jazz Dance Troupe in Kirkland.

    Kassie has a passion for our legal system particularly civil rights and is a volunteer for the Neighborhood Legal Clinic with the King County Bar Association.

    Please join us in

    welcoming Kassie! She is a

    great asset to our team!

    Contact Information:

    (206) 496-3465



    Greetings! ,

    We want to recognize our amazing team. We appreciate the level of professionalism and passion that each member brings to Green Apple Events & Catering. We are extremely fortunate to be surrounded with such excellence where we can say with conviction that we have a phenomenal team! A favorite quote sums up our little family perfectly, ” A group becomes a team when each member is sure enough of himself and his contribution to praise the skills of the others”. ~ Norman Shidle

    Being named a finalist for the Achievement in Catering Excellence award at the Catersource Convention last month is a testament to our exceptional team!

    We also want to recognize our amazing clients! Thank you for letting us present your guests with delicious food and professional service! We are here to serve and look forward to catering your next event.

    Many thanks,

    Cheryl Seaton and Kris Brown, Owners

    (206) 713-1353 / (206) 755-9575

    One Love - Wedding Showcase

    We were honored to visit with so many beautiful couples at the OneLove Wedding Showcase last month. We look forward to working with you on
    your upcoming wedding.

    One Love Collage


    Hors d’Oeuvre Platter

    for your Wedding Guests

    Choose from 3 Hors d’Oeuvre Choices.

    Pesto Pinwheels

    Wedding Special — Book
    your Wedding by 4/30/13 to receive free Hors d’Oeuvre platters.
    April Wedding Special for $5,000 minimum.

  • February Newsletter


    Green Apple Events & Catering (206) 755-9575

    February 2013 Edition 4 Issue No. 2

    Quick Links

    We added a new page to our website!
    Take a look — Innovative Service

    Recipe of the Month

    Make your sweetheart a special dessert for Valentine’s day!

    Chocolate Pots de Creme with Espresso Whipped Topping

    Click HERE for the recipe.

    Event Planner’s Open House
    Efeste Winery

    Planning an event?

    Then don’t miss this opportunity!

    Event Planner’s Open House

    at Efeste Winery on Thursday, February 28th.

    3pm – 7pm

    Enjoy the delicious food prepared by Green Apple Events & Catering!

    Tour Efeste’s beautiful venue and taste their amazing wines & bites from their Pizza Oven.

    Other Vendors who will be showcasing their services:

    • ABC Special Event Rentals
    • Fun Frames Photo Booth
    • Fena Flowers
    • Jay Hines, DJ of Mobile Celebrations
    • Nash Fung Seattle Magician

    We hope you can join us! It is sure to be a very great evening!

    Please RSVP Click here


    Greetings! ,

    We are looking forward to 2013 with anticipation for another great year serving you! Thank you to all of our wonderful clients. We truly appreciate you!

    Take Care,

    ~Cheryl Seaton and Kris Brown, Owners

    Let Green Apple Events & Catering

    Prepare your Valentine’s Day Dinner!

    Valentine’s Day Dinner Special

    $45 for 2

    Valentine’s Day Menu

    Crab Cake Appetizers

    Beef Medallions with a Wild Mushroom Sauce

    Garlic Mashed Potatoes

    Roasted Vegetables

    Chocolate Pots de Crème

    With Espresso Whipped Cream Topping

    Spend time with your sweetheart and not in the kitchen!

    Order by 5:30pm today, Wednesday 2/13/13

    Pick-up between 3:30 and 5:30pm Thursday 2/14/13

    At our Kitchen, 11929 – 124 th Avenue NE, Kirkland 98034

    Send me an email by 5:30pm today if you would like

    Green Apple to prepare your special Valentine’s Day Dinner!

    Dinner for 4 or 6 can also be accommodated.

    We have been busy in the test kitchen!
    Introducing two new appetizers… Both are very tasty !
    Crispy Eggplant Bite with Sundried Tomato Ricotta
    Sopito with Pork Carnita


    Hors d’Oeuvre Platter

    for your Guests

    Choose from 3 Hors d’Oeuvre Choices.

    Princess Bride

    Wedding Special — Must book Wedding by 2/28/13 to receive free Hors d’Oeuvres.
    February Wedding Special for $5,000 minimum.