• 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.

  • August Recipe of the Month

    August Recipe of the Month

    Bacon & Tatar Tot Skewer

    Are you ready for some football? It’s time to make some delicious Tailgating Food!


    • 1 lb. frozen tater tots, defrosted
    • 12 slices bacon
    • 1 c. shredded Cheddar
    • 2 tbsp. chives
    • Ranch dressing, for serving


    1. Preheat oven to 425º. Place a wire rack inside a large rimmed baking sheet.
    2. Place a metal rack inside a large baking pan. On a skewer, pierce one end of a strip of bacon. Pierce and place a tater top on top of the bacon, then pierce the same strip bacon again (to top the tater tot) to form a weave. Repeat with two to three more tater tots, depending on the size of your skewers. Repeat to finish the rest of the bacon and tater tots. Place on wire rack and roast for 20 to 25 minutes, until bacon is cooked through.
    3. Sprinkle cheese over the cooked skewers and bake until the cheese has melted, about 2-3 minutes more. Garnish with chives and serve with ranch dressing, for dipping.

  • August Newsletter

    Leave the delicious food and professional service to us

    so you can be a guest at your own event!

    Contact us @ 425.298.0767

    Visit Our Website


    Timia is the core of Green Apple Events & Catering. She works closely with all of us – from the servers to the culinary team, the event planners, the owners and our customers! She is that exceptional person who cares deeply and understands the mechanics of each aspect at GAEC then takes that extra step to make sure every detail of each event is managed to perfection. She has that knack for anticipating the needs of everyone around her. We feel extremely fortunate to have such a professional Operations Manager on our team. Thank you, Timia!



    Green Apple Events & Catering is collecting canned food for

    Redmond Hopelink .

    We are teaming up with 16 of our fellow Puget Sound caterers to feed the hungry.

    If you would like to help with our August canned food drive, please drop items off at Green Apple Events & Catering. Our address is 14828 NE 95th Street in Redmond. Thank you!

    Tuesday, September 19th

    11:00am – 4:00pm

    Washington Convention Center

    800 Convention Place, Seattle


    Green Apple Events & Catering is a sponsor of the NW Event Show again this year. We always look forward to this show so we can connect (for the first time) or reconnect with our friends in the Corporate Meeting & Event Planning arena. Stop by our booth to say hello and taste a few of the delicious new additions to our menu!

    For Complimentary Tickets, Click Here.

    ( The NWES is n ot open to the General Public).


    Bacon & Tatar Tot Skewers

    Are you ready for some football? Make these tasty treats and you will be the hit of your next tailgate party! C lick HERE for the recipe.


  • April Newsletter

    Leave the delicious food and professional service to us

    so you can be a guest at your own event!

    Contact us @ 425.298.0767

    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

    First Generation – Founders / Sisters: Kris & Cheryl Second Generation – Cousins: Morgan, Ashby & Kassie

    Our Two Generation Family Business

    Sisters, Cheryl and Kris are eternally honored to have founded Green Apple Events & Catering, a successful family business and even more proud to have a second generation of family members sharing in the growth and prosperity.

    Generation 2: Kassie (daughter/niece) has chosen the entrepreneurial path in the food service industry, as well sharing her millennial perspective and management skills as our Sales & Marketing Manager. She graduated from UW in 2011, was a paralegal for two years before joining the GAEC team in 2013. The second generation of our family business also includes college students, Ashby (son/nephew) and Morgan (niece) who work at GAEC in the front of house as Event Servers. Both Ashby and Morgan represent our family business providing our customers with the highest level of customer service.

    Working together to build our business with a family succession for years to come brings a sense of achievement at so many levels along with the unity & shared enthusiasm to serve our clients delicious food coupled with professional service!

    Culinary Inspiration – Continuing Education

    Our Admin team – the Owners, Executive Chef, Operations Manager and Sales & Marketing Manger just returned from the Catersource Conference and Tradeshow held in New Orleans, Louisiana this year. New trends and techniques taught by renowned chefs and leaders in our industry were showcased. Green Apple Events & Catering’s passion for creating delicious food was aligned with four days of culinary-intensive sessions, classes and tradeshow. Our NOLA experience was extraordinary – great educational value coupled with a whole lot of fun, good music, historical tours and great food!

    Our Culinary Team

    We feel extremely fortunate to have such an amazing culinary team. They are an inspiration each and every day. The moment they arrive in the morning – our kitchen comes alive with laughter and singing! No wonder our food tastes so good – everything is truly made with love and passion for what they do! It is a real pleasure working with such a light-hearted happy team! Thanks Alicia, Jacob, Mayra and Shayne! You guys rock!

    April Recipe of the Month….

    Pimm’s Cup

    Inspired by our NOLA trip!

    This is such a refreshing cocktail!

    C lick HERE for the recipe.

    Celebrate your Grad!

    Let us take care of the delicious food and service so you can enjoy your students’ graduation party!

    Contact us @ 425.298.0767

  • April Recipe of the Month

    Pimm’s Cup Pitcher

    • 1 1/2 cups Pimm’s No. 1 liqueur
    • 3 cups ginger ale
    • Juice of 1 lemon
    • sliced cucumber, lemons, and oranges

    Add ice, sliced fruit & cucumbers to a pitcher;

    Pour in Pimm’s No. 1, Ginger Ale, and lemon juice;

    Make sure each glass gets some of the sliced fruit/cucumber.

    Garnish with Mint or Strawberries.


  • 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.

  • December Recipe of the Month

    Candy Cane Cooler Recipe


    · 1 tablespoon crushed soft peppermint candy

    · 1½ fluid ounces vodka

    · splash of white creme de menthe

    · ¼ fluid ounce brandy

    · ½ fluid ounce half-and-half

    · Crushed ice

    · Peppermint stick for garnish

    · Mint sprig for garnish


    Combine the vodka and crushed peppermint. Stir to dissolve. Add the remaining ingredients, stir and garnish.