• 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.


  • October Recipe of the Month

    October Recipe of the Month

    Roasted Spanish Pepitas

    Pepitas = Shelled Pumpkin Seed

    Pepitas are a great Autumn snack filled with protein and antioxidants. They are also very tasty tossed into your salad! Pepitas can be sourced 3 ways:

    1. Buy them in bulk raw;
    2. Harvest them straight out of a Hulless Pumpkin like a Kakai Pumpkin (pictured above);
    3. Harvest them out of a normal Orange Pumpkin but you will need to shell them out of the large white seeds which is a bit time consuming.


    1. Preheat oven to 325 degrees;

    2. Spread 4 Cups of Dried Pepitas on a baking sheet lined with foil or parchment;

    3. In a bowl combine one teaspoon of each of the following: cumin, coriander, chili powder, paprika and garlic salt and mix;

    4. Add 2 Tablespoons Olive Oil to spices and mix;

    5. Drizzle spiced oil mixture over Pepitas on baking sheet;

    6. Roast in oven for 40 minutes.

    7. Let cool before storing in an airtight container.

  • September Recipe of the Month

    Crispy Asian Chicken Wings

    Here’s a simple recipe for a game day snack that anyone can do. Oven baked chicken wings so crispy you’d swear they were deep fried. At Green Apple we make our own Korean BBQ Sauce, but for this recipe we’re using Annie Chun’s Korean Sweet & Spicy Sauce (available at most major grocery stores). Switch it up and make this a gluten-free dish everyone can enjoy by using your favorite gluten-free sauce (base recipe is GF).


    • 6 – 8 whole chicken drumettes
    • ½ cup rice flour
    • 1 tbsp cornstarch
    • ½ tsp garlic powder
    • 1 tsp salt
    • ½ tsp pepper
    • Sesame seeds
    • Fresh Cilantro
    • Olive oil or canola oil spray


    1. Preheat oven to 400 degrees. 2. Line a baking sheet with foil or parchment paper and lightly coat with oil spray. Set it aside. 3. In a shallow bowl combine, rice flour, cornstarch, garlic powder, salt and pepper. Mix well. Coat each drumette with the flour mixture. Dust off any excess flour and arrange on the prepared baking sheet. Make sure each piece is not touching each other. 4. Generously mist the coated chicken with oil spray. Bake for 30 – 45 minutes until the chicken has a golden brown color and has reached an internal temperature of 165 degrees. 5. Take out of the oven and let it rest for a few minutes, toss with sauce, and garnish with sesame seeds and fresh cilantro.

  • September Newsletter

  • August Newsletter

    Our Event Producers:

    Kassie Seaton 206.496.3465 Kassie@GreenAppleEC.com

    Kris Brown 206.755.9575 KBrown@GreenAppleEC.com

    August 2015

    Edition 6 / Issue 6

    Quick Links

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    Recipe of the Month

    Roasted Chickpeas

    Photo by Russell Coxen

    A tasty (and healthy) snack we serve with our Full Service Spirits, Beer & Wine Bars!

    Click Here for the Recipe!

    Hibiscus Tea with a touch of Cilantro

    Try some of our refreshing tea blends! Your guests will love the novelty of this chilled treat served in a corked globe!

    Thanks to Mary Crafts at the AOCF Conference for this brilliant beverage presentation!

    Tis the season for Tailgating!

    Are you ready for some football? We love catering tailgate parties! Whether it be in a parking lot, on a rooftop, in your man cave or in your living room — we specialize in Twelfth Man parties!


    Dear Cheryl ,

    Earlier this month we attended The Art of Catering Food Conference in Salt Lake City. It was a great learning experience! Our Head Chef was able to get some hands-on time with amazing chefs from around the country, we toured the new facility of the award winning top caterer in Salt Lake City – Culinary Crafts, added some delicious new recipes to our repertoire and ended the week at the Boots & Buckles Industry Party hosted by Culinary Crafts! Take a peek at our Head Chef, Shayne at the Hoe Down – Yee Haw!

    To our loyal customers it is an honor to be called “your caterer” and to our new clients – we are here to serve and look forward to working with you! A quick reminder to give us a call soon to book your Holiday Party while we still have some open dates.

    ~Cheryl Seaton and Kris Brown, Owners

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

    GAEC is a leader in our Industry — Our own, Kris Brown was a panelist at the AOCF Conference in SLC!

    Speakers on this panel were from small, mid-size, and large companies sharing proven tips & systems for developing a highly functioning team.

    Featured Venue: The Burke Museum​

    Green Apple Events & Catering is a Preferred Caterer at the very distinctive venue ~ The Burke Museum.

  • August 2015 Recipe of the Month

    Green Apple Catering Recipe of the Month August 2015

    Savory Oven-Roasted Chickpeas

    Total Time: 45 minutes / Yield: 4 to 6 servings

    Crunchy and salty are the two things that make a perfect bar snack. These baked chickpeas are not only tasty but also a healthy snack full of protein. Just toss them with a little olive oil and some spices, then roast in the oven until crunchy. They’ll stay crispy for a few days stored in a resealable bag at room temperature.

    • 2 (15-ounce) cans chickpeas, also known as garbanzo beans, thoroughly drained and rinsed (about 3 cups)
    • 2 tablespoons olive oil
    • 1 tablespoon fresh lemon thyme (chopped)
    • 1 teaspoon sweet paprika
    • 1 teaspoon smoked sea salt (or to taste)
    • Fresh lemon zest to taste


    • Heat the oven to 400°F and arrange a rack in the middle.
    • Place the chickpeas in a large bowl and toss with the olive oil, sweet paprika and smoked sea salt until evenly coated. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 30 to 40 minutes.
    • Remove from the oven and toss with the lemon thyme and lemon zest.

  • July 2015 Recipe of the Month

    July Recipe of the Month

    Southern Style Remoulade

    Crab Cakes with Roumalada.jpg


    1 cup mayonnaise

    1/4 cup sliced green onions

    1 tablespoon chopped fresh parsley

    2 tablespoons Creole mustard

    2 teaspoons lemon zest

    2 garlic cloves, pressed

    1/2 teaspoon ground red pepper


    Stir together mayonnaise, green onions, parsley, Creole mustard, lemon zest, garlic, and red pepper.


    This tasty Remoulade is a perfect accompaniment to seafood dishes especially pan fried breaded fish fillets and crab cakes as well as artichokes, fried calamari and shrimp!