• September Newsletter

    To our existing clients, we are proud to be “your” caterer!

    And to our new clients we look forward to working with you!

    Visit Our Website

    Stunning Wedding

    We were honored to cater Parker & Greg’s Wedding last weekend at Robinswood House.

    Congratulations to this amazing couple! It was a lovely ceremony and celebration!

    Culinary Inspiration – Continuing Education

    Our Executive Chef, Shayne Wells just returned from The Art of Catering Food conference held in Washington DC this year where new trends and techniques used by renowned chefs throughout our industry were showcased. Shayne’s passion for creating delicious food was aligned with three days of culinary-intensive sessions, jam-packed with up-close and personal hand’s on learning experiences. Take a look at our new menu including a Chef Attended Station Small Plates menu . Stay tuned ~ our Holiday Menu will be available in the next few days!

    Boursin Stuffed Cherry Tomato garnished with a Bloody Mary Pipette.

    NW Event Show

    Come see us at the NW Event Show – A Trade Show especially for Event Planners! Click HERE for more information.

    Green Apple will be showcasing a few of our delicious new menu items in Booth 324 at the Washington State Convention Center onSeptember 21 from 11am-4pm.

    September Recipe of the Month….

    Stuffed Green Peppers

    A tasty healthy dish your family will love!

    C lick HERE for the recipe.

    Click HERE for our updated Menu’s.

    Contact us @ 425.298.0767

  • September Recipe of the Month

    Vegan Stuffed Peppers


    • 1 Tablespoon canola oil
    • 1 yellow onion, small dice
    • 2 Tablespoons garlic, minced
    • 1 Cup Butternut Squash, Small Dice
    • 1 Tablespoon Lime Zest
    • 1 Teaspoon Smoked Paprika
    • 1 Teaspoon Chile Powder
    • 1 Tablespoon Chipotle (canned, with Adobo sauce), Chopped
    • 4 cups Quinoa, cooked
    • 4 each Anaheim Peppers,
    • 1/2 cup Pepitas (Pumpkin seeds), Toasted
    1. Lightly coat peppers with oil. Roast under Broiler or over grill until the exterior is charred. When cool enough to handle, carefully peel. When clean, cut a single slit down pepper and clean seeds from interior. Reserve prepared peppers for latter
    2. Sauté onions, squash and garlic over medium heat until squash is slightly softened. Add lime zest, smoked paprika, chili powder, chipotle, salt and pepper. Mix thoroughly, but do not break the squash.
    3. Add quinoa and pepitas. Mix or toss thoroughly. Taste for salt and pepper adjust if needed. Remove from heat. (Mixture should be room temp after addition of the cold quinoa)
    4. Carefully stuff each pepper. Place on a baking sheet with the cut side facing up.
    5. Bake at 350 degrees for 25-30 mins or until hot
    6. Garnish Peppers and Enjoy

  • March Recipe of the Month

    Nanamio Bars


    • 1/2 cup butter, softened
    • 1/4 cup white sugar
    • 5 tablespoons unsweetened cocoa powder
    • 1 egg beaten
    • 1 3/4 cup graham cracker crumbs
    • 1 cup flaked coconut
    • 1/2 cup finely chopped almonds
    • 1/2 cup butter softened
    • 3 tablespoons Heavy Cream
    • 3 tablespoons custard powder
    • 2 cups confectioners’ sugar
    • 4 ( 1 oz ) squares semi sweet baking chocolate
    • 2 teaspoons butter


    In the top of a double boiler combine 1/2 cup butter, white sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes. remove from heat and mix in the graham cracker crumbs, coconut and almonds. press into the bottom of and 8 X 8 pan.

    For the middle layer, cream together 1/2 cup butter, heavy cream and custard powder until light and fluffy. Mix in the confectioners’ sugar until smooth. Spread over the bottom layer in the pan chill to set.

    While the second layer is chilling, melt the semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat spread over chilled bars. Let the chocolate set before cutting into squares.

    Makes 32 bars.