• June Newsletter

    Our Event Producers:

    Kassie Seaton 206.496.3465 Kassie@GreenAppleEC.com

    Kris Brown 206.755.9575 KBrown@GreenAppleEC.com

    June 2015

    Edition 6 / Issue 4

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    Recipe of the Month

    Green Goddess Dip

    Make this delicious fresh dip for your veggie display this summer!

    Click Here f or the Recipe!

    Meet Prep Chef Jacob Lewis!

    Jacob was born and raised in Kirkland, Washington. He graduated from Lake Washington Technical College with his AAS Degree in Culinary Arts. In addition to his formal culinary education, he cooked with distinguished chefs at the award-winning Cafe Juanita. Jacob is a significant addition to the Green Apple culinary team and brings tremendous passion for creating fresh food that looks and tastes amazing! When he is not in the kitchen preparing delicious food, he is making music – mostly rap and enjoys attending music festivals!

    The Foodie Scene in SLC

    Green Apple will be sharpening our culinary skills and expertise at The Art of Catering Food conference in Salt Lake City next month. We are looking forward to intensive culinary sessions with renowned chefs and bringing new techniques, trends and menu items back to you!

    We will also be guests at the acclaimed Forage for a dining experience that includes an artistic presentation of locally foraged delicacies!

    Dear Cheryl ,

    Tis the season for Company Picnics, Weddings and Parties on the Patio! This is our first summer in our new facility where the GAEC team is busy executing your memorable events! We are here to serve and make you feel like a guest at your own event!

    ~Cheryl Seaton and Kris Brown, Owners

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

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

    FEATURED VENUE: The Landing at Northcut

    We are a preferred caterer at The Landing at Northcut where

    We look forward to catering your next business or social event.

    The Landing is a beautifully designed venue in

    Montlake with an outdoor balcony oasis.

  • February Recipe of the Month

    February Recipe of the Month

    Ginger Turkey (or Chicken) Lettuce Wraps



    1 tablespoon cooking oil
    2 teaspoons minced garlic (2 – 3 cloves)
    1 teaspoon fresh ginger, finely grated
    4 scallions finely sliced on the diagonal – use divided
    1 pound ground chicken or turkey
    1 cup grated carrot (2 – 3 carrots)
    1 – 8 ounce can whole water chestnuts, cut into ¼ inch dice
    6 tablespoons San-J Asian BBQ Sauce plus more for serving
    1 large head Boston Bibb lettuce – leaves separated, washed and dried

    Optional Garnish:

    1 skein (2 ounces) mung bean vermicelli
    Cooking oil
    Kosher or fine sea salt


    Heat a large skillet or wok over high heat. Add the 1 tablespoon cooking oil, heat for a minute then add the garlic, ginger and 2 sliced scallions. Cook for 30 seconds or until very fragrant, stirring constantly. Add the chicken and cook through, stirring frequently, about 8 minutes. Add the remaining 2 scallions, the carrots and the diced water chestnuts. Cook for 1 minutes, stirring constantly. Add 6 tablespoons San-J Asian BBQ Sauce, cook, stirring, until heated through – about 30 second.

    To make the garnish, place paper towels on a dinner plate. Using your hands, gently pull the mung bean vermicelli noodles apart into smaller portions. Heat 2 inches of oil in a small saucepan or wok (the smaller the pan, the less oil you will need) to 375 degrees (rippling but not smoking). Fry one small handful of noodle at a time until they puff up – 5 – 10 seconds. Remove from oil with tongs or a strainer – place on the prepared plate and sprinkle with a little salt.

    To serve: Spread the mixture into a lettuce leave, spoon in some filling and top with the fried mung bean noodles if desired.

    Servings: A gluten free recipe that serves 4 as a main dish, 6 as an appetizer.

  • 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

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    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


  • Green Apple visits Portlandia

    With summer right around the corner, Green Apple is gearing up to bring new and innovative ideas to our events. What better way to gain inspiration than to visit the city of Portland, Oregon, popular for its “foodie” reputation and commitment to serving local, fresh and sustainable ingredients, much like our mission at Green Apple. On May 24th, Kris Brown, Cheryl Seaton and newest sales member, Kassie Seaton, boarded an Amtrak train ready to indulge in what the city had to offer. All aboard!

    We arrived in Portland ready to celebrate co-owner Kris Brown’s birthday and surprised her with a walking tour of Portland’s famous curbside cuisine, food carts. Food carts are unique to Portland in that they are not the typical mobile “roach –coaches” you might have pictured in your head – they are stationary carts grouped in pods and regulated by the city. Many of the food carts in Portland are managed by former top chefs of four-star luxury hotels and restaurants wanting to branch out and cook dishes they are passionate about.

    Our tour began at a cart called “The Dump Truck” serving delicious pork and shallot dumplings. One bite and you are hooked as the juicy pork delights your taste buds. Next stop, “Euro Trash”. Much like the first cart, this cart has a unique name with an even more unique menu: deep-friend mushrooms and anchovies. This cart was a hit amongst our group. The mushrooms were deep-fried to perfection and the anchovies were surprisingly tasty.

    Our tour made its way through the streets of Portland, meandering through the food cart pods, stopping at the most creative, unique or appealing carts. One of the most notable stops was at a cart called “Korean Twist” serving Kobe Beef Tacos topped with fresh cilantro and hot chili sauce. You can’t be afraid of getting a little messy at this cart, these tacos can be hard to handle but are completely worth the stain on your shirt!

    We concluded our tour with the best meal of the day, dessert. “Gaufre Gourmet” serves up warm waffles with toppings such as melted milk chocolate, nutella, and maple bacon sure to please those with a sweet tooth. We tried the simple, but delicious, original liege waffle complete with powdered sugar crystals lightly sprinkled on the waffle. As Kris would say, “delish!”

    Our food cart experience was so much fun, we all had an absolute blast. We came home from Portland excited to share this adventure with our readers and customers. Please let us know if all this talking of food has sparked an interest in a summertime party with perhaps some Korean BBQ or gourmet waffles and Green Apple will make it happen! Until next time, cheers!

  • Catersource: Ace Achievement Catering Excellence Reward Finalist

    Kris Brown (Green Apple) part of the finalist

  • Green Apple Tailgate Catering

  • Seahawks chocolate football treat.

    Chocolate strawberries

  • Custom made.

  • $35 – Gold Medal-Winning Wine & Gourmet Apps for 2, Reg. $80

    For $35, 2 can visit Northwest Cellars in Kirkland for 5 wine tastings paired specially with 5 gourmet small plates, regularly $80

    Choose from 3 times to visit the tasting room: Fridays at 4 p.m. or 6 p.m., or Saturdays at 4 p.m.

    The wines of Northwest Cellars are decorated with top medals from the SavorNW Wine Awards, Hilton Head Island Wine & Food Festival and more

    The Kirkland location is about 20 minutes northeast of downtown Seattle

    The Fine Print

    Vouchers can be redeemed starting Friday, April 20, through Oct. 20, 2012. Reservations are required and must be made 48 hours in advance by email; subject to availability. Valid at the Kirkland location only. See below for full terms and conditions.

    The Deal

    Northwest Cellars won four medals last month at the Finger Lakes International Wine Competition, including a gold for its signature Madrigal, a blend of grenache, mourvedre and syrah. Try this acclaimed vino along with an array of other award-winning blends with this Local Deal for a wine experience for two, including five tastings and five paired small plates each for $35, regularly $80.

    The small plates were specially crafted by Kirkland local catering company Green Apple Events and Catering to complement the five 2-ounce pours of Northwest Cellars wines:

    • Butternut squash ravioli with Viognier, a silver medal winner at The Dallas Morning News & TexSom Wine Competition 2012

    • Mushroom brioche with Cadenza, which earned gold at the SavorNW Wine Awards

    • Curry chicken with the Intrigue, a silver medal winner at the SavorNW Wine Awards

    • Beef satay with Petit Verdot, which won gold the 2012 Hilton Head Island Wine & Food Festival

    • Chocolate brownies with Madrigal, decorated with a silver medal from The Dallas Morning News & TexSom Wine Competition 2012

    Terms and Conditions
    Vouchers can be redeemed starting Friday, April 20, through Oct. 20, 2012. Reservations are required and must be made 48 hours in advance by e-mail; subject to availability. Additional reservation instructions are on the voucher. Valid at the Kirkland location only. This deal cannot be combined with any other offer. Must be used in 1 visit. Must be 21 years old or older to use this deal.

  • IBM Event