Your northern California wedding enthusiasts!
Northern California Boutique Catering
Sweet Basil Catering thrives on a balance of personal warmth, quality recipes, and exemplary customer service. Success hinges on every detail--from the way Adrian and Yvette hand-select ingredients to their team's accommodating attitude and a love for artistic presentation.
This team of "foodies" travels throughout northern California to cater from your private kitchen, rented venue, or with a fully portable propane kitchen at your favorite remote outdoor site. From starstruck, intimate weddings above the San Francisco bay to woodsy getaways in Humboldt, Sweet Basil has catered it all!
Boutique caterers are intimately involved with all aspects of your special occasion. One on one contact with owner/chefs Yvette and Adrian ensures clear communication, and personally shopping for each event guarantees the finest quality meal. Yvette explains: "Endive is freshest at Harvest in Fort Bragg, and Loleta Cheese Factory makes the tastiest Queso on the planet! Local farmers, like Marlea of Ley Line Farms in Ferndale, grow edible flowers and succulent heirloom vegetables for our famous grilled vegetable platters, giant Caesar salads, and Artisan pickled vegetables. We even know a guy who plucks seafood straight from the Pacific for optimal freshness. The best ingredients make the best meals!"
Sweet Basil's organic herb and edible flower beds add a touch of personal warmth and beauty. Bees, hummingbirds, and butterflies love the flower beds, including pin cushion flowers shown above.
Nothing is more important than knowing that each detail of your big day is expertly handled, allowing you to savor every moment. Sweet Basil's team provides decades of wedding experience. Yvette and Adrian's warmth and friendliness is a refreshing alternative to "business as usual." In fact, they hire staff primarily based upon a patient, fun-loving, energetic attitude. Maybe that's why they've been lovingly dubbed "down to earth," creating "Humboldt Elegance" and referred to as "wedding enthusiasts!"
For most couples, the perfect meal is top priority. Adrian explains Sweet Basil's philosophy to every team member: "Serving our clients isn't just a job; it's the biggest day of a couple's life! We only get one chance to make it perfect. If this was your wedding, how would you want your food?"
Latest Trends: weekend celebrations! Combine your Rehearsal Dinner/Wedding Reception/Send off Brunch and save stress, time, and money.
Custom menus are always welcome, although most couples have a hard time narrowing down their favorites from Sweet Basil's vast menu.
Lock in your wedding meals early--Lonely Planet recently touted northern California's breathtaking redwood forests and quiet beaches as a top wedding destination location, second only to Hawaii! Most prime wedding weekends ( May-Oct) are reserved 12-18 months in advance.
Sweet Basil works exclusively with one couple at a time. This means that you have the undivided attention of two seasoned chef-owners and their team leading up to your big day. Yvette and Adrian focus on shopping, organizing, baking, building sauces, soups, salsas and drink concentrates all from scratch. Many specialty herbs and edible flowers are grown right in their front yard to ensure availability and quality.
Each bite sized morsel receives the same level of care to ensure all 300 portions are exquisite. Focusing on ensuring that each ingredient is perfect is key to memorable celebratory meal.
Shown below, our cucumber salad has fresh chive blossoms grown on our back deck for an added touch of spring onion flavor.
Latest Trend: weekend celebrations! Combine your Rehearsal Dinner/Wedding Reception/Send off Brunch and save stress, time, and money.
Sweet Basil can provide reheatable family style meals for traveling guests, and often accompanies a family for the whole weekend, covering a wide range of options including fridge stocking, frozen entrees, theme menus, after parties. If yours is a destination wedding, ask about our services to save money and stress by coordinating traveling loved ones' other meals in advance.