Summer Catering: fresh & local, small plates

SUMMER IS PRIME TIME FOR GET-TOGETHERS, weddings, family reunions and anniversaries. It also is ideal for caterers thanks to the bounty of available fresh, local food.

Local menus remain one of the hottest trends in catering, along with small plates. Our foothills include some top-notch caterers who capitalize on the trend.

IN THE KITCHEN
At In The Kitchen in Nevada City, owner- chef Wendy Van Wagner specializes in local and seasonal produce and meats from Living Lands Agrarian Network and other local suppliers.

A summer menu might include Panzanella Salad with heirloom tomatoes, cucumbers, shaved celery, olives and herbs; slow-roasted chicken; summer squash sauté with cumin and black mustard seeds; wild rice salad with dried cranberries, feta cheese, shaved fennel and herbs; and peach crumble with fresh whipped cream.

“Be it a wedding for 250, or an intimate dinner gathering, In The Kitchen would love to be a part of your joyous occasion,” says Wendy.

In the Kitchen also offers cooking classes for do-it-yourself chefs and caterers. The teachers come from diverse backgrounds.

In The Kitchen also is a certified commercial kitchen. During the day, it functions as a space that supports cottage-industry food businesses and producers. The kitchen is available for lease.

EMILY’S FOR SUMMER NIGHTS
In Nevada City, Emily’s Catering & Cakes also focuses on organic, fresh and local food. Emily also has a charming events space in the historic downtown, with an outdoor patio.

A summer highlight: Emily’s offers restaurant-style seating during the Nevada City Summer Nights. This year, the annual outdoor festival of art and music is held three Wednesday evenings, July 17, 24 and 31.

Emily’s is open from 5-11 p.m. on those dates, with a tapas, small plate and themed menu. The small-plate menu includes tomato basil bruschetta, which is heirloom tomatoes mixed with grilled corn, onions and garlic with toasted bread; summer melon wrapped in prosciutto; grilled tri-tip and mushroom skewers with rosemary red-wine glaze; and shrimp cocktail Absolut, which is lemon-thyme poached shrimp with house-made cocktail sauce spiked with Absolut Pepper Vodka, lemon and fresh horseradish.

Emily’s is owned and operated by chef Emily Scott and her husband John Arbaugh. After pursuing her culinary education in college and parts of Europe, the Nevada County native is back home.

A summer guide to events centers and caterers is here.

(photo credit: GAronow Photography)

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