Blue Heron Catering

food was far and away the most delicious. Combined with Tony’s enthusiasm for what he does and active listening to what we wanted / needed for the day, they were the clear winner. Tony always got all our requests for menu, set up, and rentals correct even as we evolved our choices over time. He was also really flexible with us and presented different options that would help us achieve what we want and also be cost-effective. Catering is a big part of the wedding budget, so we REALLY appreciated this! Our guests loved the food and drinks, and we are still getting compliments weeks after the event! We highly recommend Blue Heron Catering, and would love to find an excuse to work with them again on another event!

y even better at the wedding than at the tasting. They also did a great job catering to vegetarians and vegans. Compared to other caterers we explored, we found that Blue Heron had more interesting food and a larger variety. They were also happy to do a bunch of different dishes on the buffet instead of just a few main ones. They were also quite reasonably priced. They didn’t have quite as many employees at the event as some other caterers quoted, which kept the cost down, but it didn’t cause any problems for service quality. We got married at Chabot Space and Science Center, and Blue Heron was responsible for setting up all the furniture for the event in addition to catering food and tending the bar. They were clearly very experienced working at the venue and did a perfect job setting up the ceremony, cocktail hour, and reception as well. They even figured out how to set up the chuppah for us. Tony, Debbie, Humberto, and everyone else we interacted with was very helpful and organized. Tony even brought us (the bride and groom) a special plate of appetizers at cocktail hour to make sure we were well-fed. They also brought the groom a special extra large plate for dinner at his request :-) Our menu: Passed appetizers: Sweet potato, leek and kale, tomatillo salsa empanadas Potato and pea samosas with peach chutney Memphis hot fried chicken slider, cole slaw, pickles, caper aioli Buffet Dinner: Chana masala Aloo gobi Paneer tikka masala Grilled tri tip with chimichurri Berto's Tamales Salad with cucumbers, rainbow carrots, radish, napa cabbage, cashews and cherry tomatoes in a yogurt dill dressing Jeweled basmati rice Grilled Mexican-spiced vegetables and tofu Oakland bread and creamery butter Dessert: Humphrey Slocombe ice cream

and during our wedding, she knew the questions to ask, what people would want, and just had overall great insight. Thank you Blue Heron for a wonderful catering experience and give Jessica a raise!