About

It's just me, mostly.

Hi I'm Tom. I started Cascadia Catering in 2014 out of my kitchen in Burien (the kitchen is bigger now, but it's still mine). I do mostly large-group events — block parties, retirement send-offs, school functions, the occasional company team-build for places that want to keep the budget reasonable.

Why budget

I keep prices low because I keep the menus simple. I'm not going to do a 12-station wedding. I'll do a hot buffet of three proteins, three sides, salad, rolls, and a dessert — for 200 people, for less than the fancy places charge for 60. That's the deal.

Things to know

• I'm slow on email. 24-48 hours is normal. If it's urgent, call.
• I don't do weddings. Stress level too high, food gets dropped. Pike Place Provisions or Salish Spread are who I send wedding folks to.
• Allergens: I can leave nuts out as ingredients but my kitchen handles them daily. For severe allergies, go elsewhere — same recommendation as weddings.
• Cash discount: 5% off if you pay the balance in cash on event day. Not a tax thing — I just like cash.

Who's on the truck

Me, my brother Dave when he's not driving for Amazon, and a handful of regular event-day folks I've worked with for years. For events under 75 it's usually 2 of us. Bigger gets a third.