The Kitchen For Exploring Foods

I am posting this review as someone who dined on their excellent offerings this past Friday. So the picture may not be complete as I didn't have a chance to deal with the aspects of ordering and customer service. As far as my wife and I are concerned, this is as good as it's going to get with regard to the quality of catered food. I had the good fortune of enjoying this establishment's food twice (our office ordered from them last year at the same time for the annual holiday party . The appetizer menu (hors d'oeuvres circulated by servers included short rib sliders, beef tartar, and sashimi ahi tuna. The main course menu included a arugula salad with light dresing, various grilled vegetables in olive oil (some tubers, peppers, squashes , seared salmon, pot roasted short rib, and dinner rolls. Everything was impressive. We could not resist going for multiple rounds on the sashimi hors d'oeuvres. The proteins on the main course were top notch with beef that literally falls apart on your fork tender. It's impressive how the beef could be cooked so tender and not be pink. The salmon with a wine sauce was perfect as well. Vegetables were excellent with no annoying signs of excessive grilling marks. I am already looking forward to next year (if we order again! .

Ordered for a holiday gathering on the last day to order. The ordering was easy as long as you have listed your order per their menu. The pick-up was easy, had help loading the pre-packaged food and packaging was well organized. Food was prepared per the instructions given, easy thing to do, and all of them were good. My guests end up thinking we made the food and said the food were delicious.

The gem I stumbled across three years ago is not the same it use to be. Not only does the menu not change weekly, it now changes like every other two months. The quality of the food is not the same AT ALL. I mean everything looks like they saved it from days before , yet they tell us everything is fresh everyday. Yeah right!! The salmon is super fishy. As much as I complain to the cashiers, nothing has been done about the matter. I'm not the only person who has complained either by the way! Just look at the sandwiches! They charge like $15 for the whole sandwich which is absolutely outrageous! My three year old could make a better sandwich. I hope this opens the business owners eyes and they get their business together! Looks like my new place for meals is Lemonade.

Kitchen for Exploring Foods catered our nearly 200 person wedding and we were so incredibly happy with the entire experience! Thank goodness we entrusted them with the food for our big day! I'll start with the food--My husband and I had a few top priorities when it came to the wedding and one of them was having delicious food. KFEF did what they do best--elevated, high quality food that had just the right amount of creativity, the freshest in-season ingredients, and makes you stop in your tracks to appreciate your meal. It's been a month since the wedding and our friends and family are still all raving about our food, and we had some serious foodies there! (Even our guests' personal posts on social media gave shouts outs to the delicious food! People were grateful we chose to do a buffet so they could go back for seconds. And that butternut squash RAVIOLI. Never heard so many positive superlatives used by guests to describe a side dish at a wedding! The ti leaf wrapped branzino, the roast beef passed hors d'oeuvres, the churros, the buchons, the persimmon salad, the fave bean hericot vert--all got several mentions too! My husband and I were so excited about the menu we'd come up with KFEF, so we made sure we tried everything during the wedding (though we had to do it quickly! , and we were thrilled about every single item. Personally, we were drooling over the braised short ribs, and I was so touched that they made a delicious gluten free plate for me (gluten intolerant bride, here , including the branzino! Not sure how they had time to create a special one just for me! A server brought us a bunch of the hors d'oeuvres while we were taking pictures and they were on point! We were grateful everything tasted like the way it did at the tasting as we'd read reviews of *other caterers* that mentioned how the tastings were good but when it came to scaling up for the big event, the quality didn't hold up. This is so not the case with KFEF. Their team truly, truly knows what it's doing!! The personalized touch--KFEF takes food personally and understands that weddings are a personal thing. We worked with Nicole, the wonderful catering coordinator, who so graciously spent MONTHS on the phone crafting a menu with us--a menu that felt unique (aka not like your typical wedding food , balanced, and spoke to what made us happy. At the tasting, Ari and Brent, who oversee KFEF, personally sat with us and brainstormed a different fish entree from what we'd tried. We wanted to see if we could do branzino, even though that fish doesn't present that well in a buffet, and we wanted it to stay moist. So, on the spot, Ari and Brent came up with this creative idea of folding the branzino, including peppers and a yummy ponzu sauce, and wrapping it all in a gorgeous green ti leaf. It was beautiful nod to our culture's cuisine (Taiwanese cuisine and made our families smile SO big. KFEF even let us come back for a second mini tasting in order to make sure they'd nailed the branzino and we could go into the big day without any questions. It should be noted that KFEF takes this kind of tailoring to heart, and that thoughtfulness requires time. We are so grateful to Nicole, the kitchen staff, and the entire team for their time and care. Presentation--One of the things that attracted us to KFEF was their presentation. We love their aesthetic so much that we decided to go with two buffets because they do them so beautifully. We were able to work with Matt, our awesome KFEF event manager, a month prior to the event on a personalized look. I was able to send him photos for inspiration and discuss what KFEF had in their inventory. For the buffets, they brought in beautiful copper serving platters, beautiful wooden bowls and spoons, their own giant flower arrangements, and big white pumpkins (they were so cool and seasonally appropriate , and they also set up a pretty pre-ceremony beverage table--all included with their catering (would have been a separate charge with other caterers . They

Best catering food on the planet. Amazing team of seasoned culinary professionals and guest relations specialists. Chef Jen rocks. Executive Chef Carl MacPherson leads with Culinary Institute of America finesse and confidence. Sous chef Omar will guide you through a tasting menu sure to delight the senses. What are you waiting for. Book your next event or private party with them NOW.