Holiday Life: The Struggle is Real! #ShoobyDooCanCookIt
Do you have a corporate event you’d like awesome food for?
Shooby Doo Catering can make tasty and compact sesame orange with chicken curry salad tartlets and shrimp ceviche perfect one-bite spoons for your company holiday party. Or how about trays full of melty fried tofu pillows, crisp falafel lettuce cups, savory bacon-wrapped dates, and crunchy jalapeno ginger rice cakes topped with cilantro aioli drizzled seared ahi tuna to pass around at your next corporate mixer? Whatever your company catering needs are, Shooby Doo can cook it!
Have you ever dreamed of hosting a holiday party in your home and not had to worry about buying, prepping, and cooking all the food?
Quick: your family is coming to town and you already know your in-laws are going to drive you crazy. And your neighbors newly announced they are vegans and you have no idea what to make for your annual New Year’s Eve party that they happily attend every year.
Don’t worry, we are here to help!
Shooby Doo can make your holiday life* a whole lot easier. We were voted Best Catering Company in Western Washington by KING 5 (2011) and we have steadily built on our success over the years. Started in 2008 by Executive Chef Shubert Ho (Bar Dojo and Salt & Iron) and his wife Mira, Shooby Doo Catering has created delicious appetizers, dinners, and desserts out of an after-hours rental commercial kitchen, and now from our own professional kitchen.
The menu is dreamed and executed by Chef de Cuisine Zal Smith and first-class service led by Director of Operations Todd Leslie. Kelsey Woodson is the Sales and Events Director who puts all the pieces together from beginning to end.
Please reach out to Kelsey today and get your order in for any catering need you may have:
P: 425.361.1725 E: email@example.com W: www.shoobydoocatering.com
*Call today because we are almost at full capacity for December, but it doesn’t mean our holiday catering ends there-- we can handle any January parties or events you may have planned.
--by Contributing Writer Michael Dempsey