Lisa Dupar Catering

Written by on July 24, 2010 in I Eat Seattle, I Eat...Out with 0 Comments

( – Based in Redmond
How I heard of this place: I first heard about Lisa Dupar through a mutual friend, Pasha. It wasn’t until I made it to Pomegranate Bistro that I realized that the two were related!
Type of cuisine: It’s a catering company with tasteful presentations of modern/nouveau Northwest cuisine. We all have been accused of being obsessed with our work. This obsession has driven us to seek out the freshest local and seasonal products. We have a tremendous respect for our environment and support our amazing local purveyors of food and drink. We feel so fortunate in Washington to have access to incredible artisan cheese makers, vintners, cattlemen and chocolatiers. It is with their partnership that we are able to provide our customers with fresh, local and sustainable products that are tasty and nourishing. We hope our food tickles your palate and nurtures your soul.
Ambiance: Lisa Dupar Catering lies adjacent to Pomegranate Bistro and utilizes the same large kitchen space. While I have yet to enter the Catering doors, the culinary director, Grover Ramsey graced the reception with his presence and impeccable skill at plating the two, pre-ordered dinner options.
What I ordered: Everyone at the table was offered fresh baked artisan breads with herbed butter and a mixed green salad with caramelized red onions, candied walnuts and shaved Parmesan. The two options available to wedding guests were: “Plated” Crisp Heirloom Tomato Pomodoro – quinoa stuffed heirloom tomatoes wrapped in Parmesan phyllo served with shaved cucumber cured olive slaw & tomato mint drizzle, or “Plated” Oven Roasted Chayote Squash filled with black quinoa & roasted peppers with roasted cipollini onions, spring asparagus & petite French ficelle. Seeing as how I couldn’t make a decision, I had to go with the one that offered asparagus (one of my favorite vegetables)! Lucky me had the opportunity to sample the tomato pomodoro, as a friend had to leave the reception early for another engagement. Desserts were an assortment of Cupcake Royale cupcakes, moonpies, molasses cookies with cream in the middle, gluten free chocolate cakes, Frans salted caramel truffles, coconut balls, etc.
What I loved: The flavors of the two dishes for dinner were quite similar with the black quinoa. The chayote squash added the heartiness and grounding energy to the dish, while the yellow heirloom tomato gave a sweet and light feel of summer to the palate. The presentation and the small portions were favorites as they allowed for appreciation of beauty and more sampling of desserts!
Why I loved it: Lisa Dupar never ceases to amaze! The food is always good, always artfully presented and always working off of local, seasonal foods. Delicious.
Cost: Part of the catering contract signed by the bride and groom, to which none of the guests were privy. But I’d venture to gues that each bite was well worth the cost!

Be Sociable, Share!


If you enjoyed this article, subscribe now to receive more just like it.

Subscribe via RSS Feed

Leave a Reply

Your email address will not be published. Required fields are marked *