Red Plate Catering Spotlight: Chef Sean Pals- Turning Quality Ingredients Into Fine Art

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o what is the difference between the blue plate special at your nearest truck stop diner and an artisan feast your guests will remember? Quality ingredients? Yes, and we’ve got you covered there. But more than anything else, it’s the Chef.

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I can go to the art store and buy paint just like Picasso had, but the end result has everything to do with who’s holding the brush. The long and short of it is, quality catering is about more than just food. It’s about who’s making it…and how it’s made. Plain and simple, the reason that Red Plate Catering Seattle is able to provide memorable experiences- breakfast, lunch, and dinner for private and corporate events in Seattle- is because of Chef Sean Pals.

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ublished in the Visit Seattle Cookbook with eight of the city’s top chefs, Executive Chef Sean Pals shines at the helm of Red Plate Catering’s upscale casual dining experience. Pals found his love for cooking under the master hands of his mother (former Lead Baker at Macrina Bakery), father (unsung grill master), and grandmother. Growing up in Colorado with an abundance of locally sourced meats and produce laid the foundations for Pals’ bold, sharp, and rich cooking style. Chef Sean will, no doubt, take your catered event to the next level.

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Let me provide some added context. I (John Thompson, lowly marketing manager) went back into the kitchen a few weeks ago with a potential piece of business- finger foods for a cocktail mingle after a fundraising show. I wanted to get some numbers to pass on to the perspective client. I was expecting Chef to ask questions like “How many people is it for?” and “Is there an onsite kitchen we can use?” He did ask those questions, yes, but not only those questions. After that he asked, “What kind of show is it?” Music. “What kind of music?” Jazz. “What part of town is it in?” Sodo. We chatted awhile longer about the details of the event (that I had no idea would be relevant to my original inquiry), and then he came back the next day with a customized menu tailored to the nature of the event and it’s audience. Here’s what he came up with:

Bourbon Street Chicken Wings with Jalapeño Glaze, Creole Deviled Eggs, and Cajun Crab Cakes with Lemon Aioli

That’s not just food…that’s food with intention, ingenuity, and a little bit of magic. That’s art.

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