What are people writing about Ravishing Radish?

You can get a good idea of how we work and what we believe in by reading what people are saying about us in the press. Whether it's trend-watching industry magazines or Web 2.0 features, Ravishing Radish makes news.

Food for thought

You are, in your head at least, a world-class chef, but the world keeps you out of the kitchen. Your friends are voracious and open to the idea that a little vocational training can be entertaining. You want them to feel sated and educated. So you call floral designer and party planner Daniela Isabella Faget of Bella Signature Design, and she gets in touch with Ravishing Radish caterers. They come up with a participatory dinner party; the Radish chefs demonstrate sushi rolling, oyster shucking, and the careful orchestration of a decadent cheese plate. Audience participation ensues, especially when bottles of montepulciano and cava brut are opened and the wine tasting begins.

Seattle Metropolitan
November 2007

In December 2007's "Real Wedding" feature, Ravishing Radish got a glowing mention in Wedding Bee — New bride Robyn gushed, "Ravishing Radish did our catering and they were wonderful. Catering was one of the expenses we didn't want to skimp on. The food total included tray-passed hors d’oeuvres, an 8 item buffet, pre-set tables, coffee, all linens, plateware, silverware, glassware, delivery fees for rentals, and floral arrangements for the buffet tables."

Trends

People are concerned about their health, the environment, and their future — and all of that has an impact on what kind of catering they want.

Counting carbs seems to have gone out of style, but many diners are serious about wanting healthy food. The catch is that people's definition of "healthy" can include organic food, food prepared without transfats, low calorie food, and more. "Our clientele is requesting organic and sustainable foods on a regular basis, " says Lisbet Larsen Mielke of Ravishing Radish Catering in Seattle. "Our chef has made contacts with many local organic farmers to get the freshest at the best prices. Ravishing Radish now uses organic produce, free-range chicken, and wild seafood almost exclusively."

Catersource
January/February 2007

Feasts that won’t fade

We asked some local caterers to share their tips on what to serve and how to keep an outdoor buffet safe and looking great — even when the heat is on.

"For an outdoor wedding, the first thing I recommend is a canopy," explains Lisbet Mielke, owner of Ravishing Radish Catering on Lake Union. "It's always best to be prepared. This is the Northwest, after all." If the location is remote and unprotected, Mielke suggests serving robust dishes that can withstand the elements.

One of her favorite outdoor menus is a hearty Tuscan feast featuring grilled foods such as rosemary chicken, fresh fillets of salmon and halibut, and plenty of vegetables. The grill forms a protective crust that keeps food fresh and flavorful. Choose salads, sauces that are at their best served at room temperature, with naturally preserved ingredients such as good olive oil, olives, flavorful vinaigrettes, chutneys and pickled items, instead of mayonnaise and dairy products.

Seasonal produce is always fresh and inviting, but for a Spring wedding Mielke suggests platters of asparagus and heaping bowls of fresh berries instead of the classic crudité plate and fruit platter.

Seattle Bride
Spring/Summer 2004

Trends for 2005

Pricing

Ravishing Radish in Seattle does sample estimates, which give clients an idea of how they bill for events. "Because each caterer bills services differently, it gives them a great tool to compare with other caterers," says Lisbet Mielke. "It also helps the saleperson give more detailed information on our pricing without creating an entirely customized estimate for each person."

Catersource
January 2005

Best Off-Site Caterer

Ravishing Radish Catering

Seattle Bride
Best of 2003