Bell & Whete Catering

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Catering Contact:

Erica Hoffmann



Where do you source your ingredients?
Foraged and Found (mushrooms and foraged items)
Key City Fish, Pt. Townsend, WA
Corsican Cellars (Cheese)
Kings Garden (Produce)
Heritage Meats, Rochester, WA (Pigs)

Best meal you ever had?
I was living in Maine doing my externship for the CIA.  The Restaurant I was an apprentice at was closed on Sundays.  One Sunday we all got together to cook a dinner.  The pastry chef went and found wild blueberries, a couple cooks went mushroom foraging and I went out at daybreak and caught a 10 lb striped bass.  We cooked all day.  Wild mushroom risotto, blueberry crostada, crispy skinned wild striped bass.  We ate like kings and had the most amazing day feasting off the land.  After dinner we sat around and smoked hooka.  One of the sous chefs was from Lebanon so he was really into that.  It still gives me goose bumps today talking about it.  I was an infant in my career and everything was brand new.  It was a special time.

What’s on your Ipod?
In all honesty I will listen to anything although Texas Music is my soul music.  I can’t lie, I love a little Rihanna now and then.  Pop music is way to catchy nowadays not to like. Robert Earl Keen, Turnpike Trubidors, Ryan Bingham, Stoney Larue, Beastie Boys, Stevie Ray Vaughn, Lil Wayne, Rihanna, Mos Def.

Do you serve alcohol?
Our experienced staff of licensed bartenders will help you create the perfect beverage menu for your event.

Do you have a liquor license?

Do you provide staff and servers?

Contact our Catering and Events Manager for more information about our packages and custom offerings

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