• November Newsletter

    Tis the Season!

    Have you booked your holiday party?

    Let us take care of the delicious food and professional service

    so you can celebrate the season with your guests.

    We have a few more December dates available.

    Please contact us today to book your holiday party.


    Request a quote

    RESONANCE Website


    RESONANCE AT SOMA TOWERS is a stunning venue in downtown Bellevue perfect for hosting a wide variety of events. The stage and technically advanced lighting & sound system are just a few of the unique qualities of this beautiful Bellevue venue. We’re a preferred caterer and look forward to catering your event at RESONANCE AT SOMA TOWERS.


    Green Apple Events & Catering will listen to your vision and create an event you will be proud of. The tone will be set for an exceptional party starting with the very first impression your guests are greeted with complete with delicious food and superior service throughout. Our dedicated professionals will exceed your expectations so you can enjoy the guests you have gathered for your celebration!

    Recipe of the Month – A Thanksgiving Side Dish

    Pumpkin Risotto with Goat

    Cheese & Cranberries

    This is a delicious side dish for

    your Thanksgiving feast and doubles

    as a tasty vegetarian option.

    Have a very Happy Thanksgiving!

    Click Here for the Recipe

    Spirits, Beer and Wine

    Beverage service is an integral part of an event and deserves the same high level of service and perfect execution as our delicious food. We hold a Washington State Liquor License and can provide you with either a host or no–host bar complete with professional licensed bartenders. Cheers!

    Beverage Menu


  • November Recipe of the Month

    November Recipe of the Month

    Pumpkin Risotto with Goat Cheese & Dried Cranberries


    • 4 cups chicken or vegetable stock
    • 1 cup canned pumpkin puree
    • 2 Tbsp . unsalted butter
    • 1 shallot minced
    • 1 tsp . kosher salt
    • 1 tsp . chopped fresh thyme
    • 1 1/2 cups Arborio rice
    • 1 tsp . white wine vinegar
    • 1/2 cup grated Parmesan cheese
    • 1/4 cup chopped fresh flat-leaf parsley
    • 1/4 tsp . nutmeg
    • Fresh ground black pepper
    • 1 cup crumbled goat cheese
    • 1/2 cup Dried Cranberries


    1. In a medium saucepan, whisk together the stock and pumpkin over medium heat. Bring to a simmer and reduce the heat to low. Cover and keep warm.
    2. Melt the butter in a large dutch oven or saucepan over medium heat. Once the foaming subsides, add the shallot and salt. Cook until softened, 2-3 minutes. Add the thyme and rice and cook for one minute longer.
    3. Add the white wine vinegar and a ladle of warm stock and cook, stirring occasionally, until the liquid has evaporated. Add another ladle of stock, and continue cooking until evaporated again. Continue cooking, adding a ladle of stock at a time, and allowing to evaporate in between each addition. Cook until the rice is done, but has a bite to it, it should be creamy in texture, and will take about 20-25 minutes.
    4. Mix in the parmesan, half of the parsley, and nutmeg. Season to taste with salt and pepper. Top with the remaining parsley, goat cheese and dried cranberries. Serve immediately.