I consider myself a “boutique” caterer. The dictionary defines boutique as a small, specialized store selling custom goods or services, catering to an upscale, often luxury market. I’m not so sure about the luxury part, but I know you'll get excellent service, delicious food and personal attention. I have been in business for over 35 years and have catered over 2,000 weddings. When you call or e-mail me, I will personally answer the phone or return your call within 24 hours. I believe that my close involvement in your event will assure you can relax knowing every detail has been taken care of. Many of my staff have worked for me for over ten years and some as long as 25 years. We know how weddings work. I am not trying to train a bunch of new hires or people from staffing agencies. My crew receives glowing comments on their efficiency, manners, and warm personalities.

A wedding takes months to plan, yet is over in just a day. You want to relax and enjoy your friends and family and not worry about details. My attitude of personal and professional service sets me apart from the crowd. I like to become friends with my clients and treat them how I would treat my own family. My years of experience can bring a calm presence and reassurance to your frazzled nerves.

I have an incredible amount of knowledge about the wedding industry. We bring a personalized approach with insight, energy, skill and attention to details to your special day. We will gladly provide referrals and recommend venues.

I personally am in my kitchen every week making the food we serve. My chef has been with me for fifteen years. We taste all the food we make and season it to taste. We receive compliment after compliment on how good the food is and how seamless and perfect we make events.







Christie’s biography includes attending the acclaimed Cordon Bleu in London, England, research and development for food companies and restaurants, teaching cooking professionally, and has published 18 cookbooks. She was a Food Columnist for Renton Magazine, as well as winning the $100,000 grand prize for her Sweet Potato Cinnamon Rolls in a national contest for Southern Living Magazine that had over 40,000 entries. Christie was selected as one of Seattle’s top ten wedding caterers by The Knot magazine 2007, 2011, and 2012. Recently she was contacted by The Food Channel Network and was asked to cater for Robert Irvine on "Restaurant Impossible".

Photos:On the set of Restaurant Impossible