• March Newsletter

    Our Event Producers:

    Kassie Seaton 206.496.3465 Kassie@GreenAppleEC.com

    Kris Brown 206.755.9575 KBrown@GreenAppleEC.com

    March 2015

    Edition 6 / Issue 2

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    Recipe of the Month

    Creole Marinated Green Beans

    Meet our Sous Chef – Shayne Wells

    A native of Texas, Shayne shares his knowledge of delicious flavor profiles combining his Southern roots with the fresh ingredients of the Pacific Northwest. He studied Culinary Arts and Applied Sciences in Austin, Texas while gaining five years experience, technique and inspiring work ethic from soulful chefs at Lee’s Hurricane Party Cajun Cuisine, East 12th Street Cafe and Catering at the Formula One Race Track. When not at Green Apple Events & Catering, one of Shayne’s greatest joys comes from surrounding himself with friends and family in the kitchen creating memories and exceptional food for all to enjoy. We are fortunate to have Shayne as one of the leaders of our Culinary Team.

    What’s New at GAEC?

    We catered a lovely Hangar Grand Opening for Kenmore Air.

    Delicious New Appetizer

    Crispy Won Ton Cup with Chili Gastrique, Seared Prawn with Pickled Cucumber and Radish

    Dear Cheryl ,

    Our team just returned from an inspiring conference at the Catersource Convention and Tradeshow. We experienced in-depth culinary presentations from top chefs and renowned catering professionals from around the country, attended exciting industry parties and the most anticipated industry trade show of the year. Showcased were upcoming trends and cutting edge ideas in catering. We were honored to be recognized as one of the five finalists from the Western Division for the Achievement in Catering Excellence Award. We are now back and busy implementing new recipes & menu ideas, food presentations and “Green” practices to name a few of our action items from the conference. The Green Apple Events & Catering team is committed to a standard of lifelong learners and will always be updating and refining our repertoire in catering excellence for you!

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

    It is our pleasure to serve you!

    ~Cheryl Seaton and Kris Brown, Owners

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

    Our new address: 14828 Northeast 95th Street, Redmond WA 98052

    Catersource 2015

    Premonition Party – Brooklyn Bowl at the LINQ

    Kris, Kate, Kassie and Cheryl

    FEATURED VENUE: Mercer Island Beach Club

    We are a preferred caterer at this beautiful venue on Mercer Island which showcases an amazing view of Lake Washington with the Cascade Mountains framing the background. Click here for more information.

    We look forward to catering your next business or social event at the

    Mercer Island Beach Club.

  • March Recipe of the Month

    Creole Marinated Green Beans

    (Makes 6 servings)

    1 1/2 cups white wine vinegar

    1/2 cup olive oil

    1 /12 cups water

    1 tbls whole black peppercorns

    1 tsp Old Bay Seafood Seasoning (or comparable)

    1 jalapeno, diced

    2 tsp sea salt (or kosher salt)

    2 tbls mustard seeds

    1 tbls Creole seasoning

    1/4 cup olive juice from a jar of green olives

    4 garlic cloves, sliced

    1 pound green beans, stem ends trimmed

    1 red bell pepper, cut into strips

    1 yellow bell pepper, cut into strips

    Put all the ingredients except the green beans and peppers in a medium saucepan and bring to a boil. Reduce the heat and simmer for 15 minutes.

    Put the green beans and bell peppers in a shallow dish and pour the simmering marinade over them. Cover with plastic wrap. Let cool, then transfer to a plastic freezer bag and refrigerate for several hours, or until ready to serve, turning the bag occasionally. Serve chilled.