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FeedParty on
Sara Remington
Looking for an easy way to host a holiday gathering? Caterer Hugh Groman has you covered with his new company, Greenleaf Platters.
Too often party platters consist of rolls of mediocre deli meat, cubes of cheese, and the usual-suspect veggies. But with Greenleaf, it’s bye-bye, bologna, hello, filet mignon on a flaky, homemade rosemary biscuit. Or tender deviled eggs with a touch of curry in the filling and a bright finish of mango chutney on top. Or the “Thanksgiving” salad, combining cubed turkey breast with scrumptious sweet potatoes, sun-dried cranberries, pecans, and a light dressing.
“I saw this need for high-end party platters,” says Groman, a Lafayette native who cooked in Top Chef judge Tom Colicchio’s restaurants.
Groman (pictured below) and his team prepare all the food in their Berkeley kitchen, using ingredients from the Berkeley Bowl and farmers markets. He also supplies biodegradable plates, utensils, and garbage bags on request.
Customers can visit Greenleaf’s web store and choose the platters they want in minutes. Just don’t forget to order an extra platter of the chewy chocolate chip cookies. They go fast.
Minimum order is $500, plus $100 and up for delivery. Greenleaf Platters, (510) 647-5165, ww.greenleafplatters.com.
