Events that bring family, friends, and communities together to

celebrate good food, laughter, and friendship

Katherine Ratliff

Farm to -Party- Table

Supper Club & Special Occasions Catering
Ph: 206-437-FARM (3276)

Email: Katherine@farmtopartytable.com

Table of Contents

I.
II.

Executive Summary .....3

Company Description ..3

III. Product and Services 4


IV. Sample Menu ...6

V. Standardized Recipe ...9


VI. Operational Plan ..10
a. Facility Location ....10
b. Storage Requirements ..10
c. Inventory Control ....11
d. Suppliers .11
e. Design/Layout .13
f. Equipment List ...13
g. Equipment Specifications ......14
h. Initial Food Order .15
i. Start-up Budget .17

Executive Summary
Farm to Party Table is a supper club and special occasions catering business on a mission to
bring communities together to celebrate fresh, seasonal, and local food. Monthly supper clubs
held at farms in the pacific northwest will offer seasonal fare and music to 30 attendees. Special
occasions catering brings the essence of the supper clubs to homes and events in the greater
Seattle area. By sourcing seasonally, developing relationships with local farmers, and practicing
environmental stewardship, Farm to Party Table will become a household name in the greater
Seattle community for fun seasonal events.

Company Description:
Farm to Party Table:
Supper Club & Special Occasions Catering
Mission Statement
Our mission is to create a unique dining experience that nourishes the mind, body, and heart. To
foster community through food by supporting local farms, crafting seasonal menus, and
providing a sacred space where all are welcome.
Vision
Farm to Party Table envisions a future where seasonal, fresh, home-cooked meals are at the heart
of a home and a community. A world where life is enjoyed at a slower pace. Where friends,
neighbors, and families regularly gather together to enjoy the bounty of fresh wholesome food
that each season provides.
Business Philosophy
We believe in the power of food to inspire, to engage, to nurture, and to nourish the world. The
following core values are what we hold true to our hearts. These three pillars are the foundation
of not only our business, but also how we choose to live each and every day.
Environmental Stewardship:
By supporting local farmers, sourcing seasonally, composting, and reusing when
possible, we will do our best to create an environmentally sustainable business. We also
plan to ensure that our vendors and suppliers also follow similar practices and do their
part in supporting the environment.
Slow Food:
We operate under the principles of the Slow Food Movement. Where all people have
access to food that is healthful, supports the community from which it comes from, and
provides for the environment. Food that brings friends, families and neighbors together
and allows us to slow down and truly enjoy each and every moment.

Ingredients of the highest quality

We strive to source the highest quality ingredients to provide our customers with the
best experience possible. By sourcing from local farms, we can develop relationships
with our vendors and ensure that each ingredient comes from a business that is in
alignment with our mission and values.
Growth and Profit
Farm to Party Table aims to provide quality small events to the greater Seattle community. In
doing so, this business will remain small and does not intend to grow beyond its current capacity.
Our vision is to cater supper club events once per month with 2-3 additional small events
monthly. This will allow the business to meet without exceeding its capacity for one event per
week. Offering one event per week will also enable Farm to Party Table to cover costs and make
a small profit. Farm to Party Table is a unique business in that it provides communities a way to
connect with local farmers while celebrating healthy, fresh, and seasonal food. Seattle is the
perfect location, as there is a strong interest in the local/seasonal food movement with limited
supper club opportunities. Farm to Party Table will fill this gap in the greater Seattle area by
providing the community with a way to gather and learn about the Pacific Northwest local food
movement.

Product and Services:

Size of Business
Farm to Party Table is a supper club and catering business that will offer events for groups of 10
to 50 people. Supper Club events will be capped at 30 to allow for a more intimate setting.
Staff
Farm to Party Table will begin with a staff of five: one manager, one assistant, three support
staff. The manager will oversee the entire operation for events; from marketing to menu design
to event coordination and anything in between. The assistant will support the manager in
planning each event and will be in charge of procuring and purchasing ingredients and supplies,
communicating with vendors, and will also assist in day-of set up, implementation, and clean up
of each event. The support staff will be hired for day-of service and will assist the manager and
assistant in set up, preparing the dishes, dishwashing, serving, and clean up.
Hours of Operation
Hours of service will vary depending on the event. Supper clubs will be held one Saturday
evening a month from 5 to 8 pm. Catering events will be held 2-3 weekends a month and the
length will be variable based on the occasion.

Style of Service
Farm to Party Table will be a conventional food service operation where food is prepared onsite
and served immediately. Supper Club events will be a combination of family style and plated

dining. Appetizers will be placed on side tables surrounding the center table, soups and desserts
will be individually plated, and the main course will be served family style in multiple serving
platters spaced evenly on each table. Catering events will be arranged buffet style, allowing
parties to enjoy the food at a more leisurely style.
Type of Menu
Each menu will be single use, specifically crafted for the special occasion. Menu offerings will
be dependent upon the event, season, and ingredient availability from our vendors. Menus can
range from a multi-course dinner to drinks and appetizers. Each menu will be printed on beige
water color card stock and will be placed on each plate for supper club events. In addition, one to
two large black chalkboards will also display the menu for supper club events. Menus for
catering events will also be printed on beige water color cardstock, but will be placed in frames
on the buffet style table.
Setting/ Dcor
The setting will be dependent upon the supper club locale or special occasion. Although each
event will be unique, we aim to provide customers with experiences reflective of our mission and
values.
Supper Club Dinners
Held at local farms in the greater Seattle area, each dinner will be centered around a
seasonal theme with decorations to match. Late fall, winter and early spring events will
be held indoors. Late spring, summer, and early fall events will be held outdoors, weather
permitting. Although each meal will have a specific theme, the general ambiance of each
event will be earthy bohemian. Long tables, chairs, and strings of lights will be the
foundation for each supper club, with decorations matching the season and reflective of
each farm we are showcasing.

Special Occasions Catering

Each special occasion event will be unique, based on the clients preferences. These
events will be buffet style with the food placed on tables provided by the client.
Decorations may involve fresh flowers, gourds, or mason jar tea lights.

Sample Menu
The cost per supper club event will be slightly variable depending on the season, menu, alcohol
offerings, and entertainment. The cost of the Fall Harvest supper club will be $75 per person.
This is on par with other supper club events held nationally. This includes the 5-course meal,
wine, and live music. Catering event costs will be dependent on the type of food requested by the
client, length of event, and number of attendees.

Standardized Recipe
Turkey Meatballs in Herbed Tomato Sauce
Yield: 30 servings
Portion: 2 meatballs
Total Preparation time: 60 minutes
Total cook time: 45 minutes (20 minutes at 400 F and 25 minutes at 325 F)
Ingredients
Eggs
Garlic
Ricotta Cheese
Milk

Amount
7
15 cloves
4 cups
1 cup

Procedure
Beat eggs in a 16 qt mixing bowl. Mince the
garlic. Add garlic, ricotta and milk and mix until
combined.

Fresh flat-leaf parsley

Fennel Seeds
Dried Oregano
Red Pepper Flakes
Sea Salt
Ground Pepper

3.5 cups
3 Tbsp
3 Tbsp
1 Tbsp
2 tsp
2 tsp

Finely chop parsley and add to ricotta mixture.

Mix and add in fennel seeds, oregano, red pepper
flakes, sea salt, and ground pepper.

Red onion
Whole grain bread
Ground organic turkey

2.25 cups
15 slices
7.5 lb

Mince red onion and add to ricotta mixture.

Slice bread into inch chunks and stir into
mixture to saturate. Let sit for 10 minutes until
bread is moist. Mix again to allow bread to melt
into mixture. Add in the turkey and gently mix
until just combined.
Cover and let turkey meatball mixture rest for 30
minutes in the fridge. Preheat oven to 400 F.

Canned whole tomatoes

Red wine
Unsalted butter
Sea salt

12 lb (196
oz)
1.75 cups
1 cup
1 Tbsp

Remove turkey from fridge and roll into 1

inch balls and place on 4 - parchment-lined 4 qt
baking dishes (18L x 13W x 2 H). Roast
meatballs for 15-20 minutes to brown edges.
While meatballs bake, crush tomatoes with
gloved hands in a 8 qt mixing bowl. Melt the
butter and add to bowl. Stir in wine and sea salt
until well combined.
Reduce oven temperature to 325 F. Pour sauce
over turkey meatballs, cover dish with tin foil
and return to oven to cook for another 20-25
minutes.

Fresh flat-leaf parsley

Fresh basil

1 bunch
1 bunch

Chop herbs. Top each serving with fresh herbs.

Operational Plan
Facility Location
Supper Club events will be held at various farms in the greater Seattle area including, but not
limited to:
21 Acres, Woodinville WA
Jubilee Farms, Snoqualmie WA
Bold Brook Farm, Sultan WA
Bellewood Acres, Lynden WA
Skagit River Ranch, Sedro-Wooley WA
All of these locations provide the perfect setting for a farm to table experience. Each venue also
offers kitchen and indoor event space, tables, chairs, and some decorations.
Food for both the supper club and catering events
will be prepared in advance at the 21 Acres Cookline
Kitchen. This space provides 582 square feet of
kitchen space including two large ovens, two sets of
burners (12 total), plenty of counter space, two sinks,
and a large dishwashing space. 21 Acres is
conveniently located near many of our venues and
offers commercial kitchen rentals at a reasonable
cost. In addition, 21 Acres operates on similar values
as Farm to Party Table and encourages businesses to
use organic, local, and earth-friendly ingredients and
products.

21 Acres Cookline Kitchen

Storage Requirements
Due to the nature of the business, Farm to Party Table will require minimal storage. Equipment,
bulk dried goods (spices, sugar, flour) and any additional non-perishables (oils and vinegars) will
be stored in a separate in-home kitchen space that has been approved by King County Public
Health. This will be a designated storage space that does not come in contact with any food or
equipment used by the home owners and meets all the requirements necessary for any
commercial food service operation.
Transportation of the food from the 21 Acres cookline kitchen to the event venue will require
special equipment to ensure that food safety regulations are upheld and foods are kept out of the
temperature danger zone. Hubert catering bags will be used to ensure foods remain warm and
safe during transportation. Igloo Coolers will be used to ensure cold foods stay below 40 F
during transportation. Farm to Party Table will purchase the following storage equipment:
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 End Load 14L x 12 W x 16 H Half Size Semi Rigid

o Can hold up to (2) 6D or (5) 2 D half-size pans
End Load 24L x 16 W x 16 H Large Semi Rigid
o Can hold up to (5) full size pans or (10) 2 D half-size pans
Igloo Cooler 100 qt 35 L x 17 W x 16 H

Inventory Control
As a catering and supper club business, we do not anticipate having much inventory to store. The
intention will be to appropriately estimate quantities of food leaving little to no waste after
events. Outside of bulk items such as oils, vinegars, flours, and spices, all ingredients will be
purchased specifically for the catering or supper club event. In addition, any leftover ingredients
from events, when applicable, will be donated to Northwest Harvest. Any dried goods, oils, and
vinegars stored will be placed in storage honoring the FIFO (first in, first out) system and
ensuring that any products past expiration date are tossed. To keep track of what ingredients
Farm to Party Table has, an excel spreadsheet will be maintained listing the product names, date
of purchase, and use-by/throw out date. This list will be updated and printed after completion of
each event and placed on the door of the storage space.

Suppliers
Farm to Party Table aims to source ingredients from local, seasonal, and sustainable suppliers as
often as possible. Therefore, each menu will be dependent upon the seasonality and availability
of various ingredients.
Produce: sourced from farms and farmers markets throughout the Pacific Northwest. Supper
clubs will feature produce from the farm sponsoring the event. Produce vendors may include:
Alvarez Organic Farms (Mabton)
Bold Brook Farm (Sultan)
Caruso Farm (Snohomish)
Collins Family Orchard (Selah)
Garden Treasures Nursery and Organic Farm (Arlington)
Jubilee Farm (Carnation)
Oxbow Organic Farm (Carnation)
Sidhu Farms (Puyallup)
21 Acres (Woodinville)
Flour, Grains and Breads: sourced from farms in the Pacific Northwest when possible. Other
flours and grains (such as brown rice and quinoa) will be purchased through Costco and PCC
Natural Markets.
Bluebird Grain Farms (Methow Valley): organic emmer farro, wheat berries, and rye
berries.
Fairhaven Mill (Bellingham): 100% whole grain organic flour
Macrina Bakery (Seattle)

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Dairy: sourced from farms and farmers markets in the Pacific Northwest when possible.
Suppliers may include:
Cherry Valley Dairy (Duvall): cheese, cultured butter, cultured buttermilk, fresh cream
from grass-fed Jersey cows.
Fresh Breeze Dairy (Lynden): Organic milk and heavy whipping cream
Golden Glen Creamery (Bow): cheese
Meat and Eggs:
Skagit River Ranch will provide Farm to Party Table with organic animal products including
grass-fed beef, pork, pasture-raised chicken, turkey, and eggs. Located in Sedro-Wooley, Skagit
River Ranch reflects the mission of Farm to Party Table by practicing sustainable farming
techniques (no chemicals or pesticides) and committing to the humane treatment of animals.
Fish:
When in season, salmon and halibut will be supplied by Loki Fish Company located in Seattle.
Loki Fish Company offers wild caught fish from Southeast Alaska and the Puget Sound. In
addition, the company emphasizes sustainable harvesting and remains a small family owned and
operated business.
Other products:
As much as we try to support local farmers and businesses whenever possible, it is not always
feasible to find everything locally. PCC Natural Markets and Costco will supply bulk quinoa,
legumes, nuts, seeds, sugar, and spices. Other local vendors include:
San Juan Island Sea Salt
Camelina Gold Oil
Firefly Kitchens
Foraged & Found Edibles

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Design/Layout

21 Acres Cookline Kitchen Layout

The layout of the 21 Acres cookline kitchen is quite adaptable and works well with Farm to Party
Tables requirements. The front prep area provides ample space for washing and prepping
ingredients. The large circular table in the front of the room can function as a place to store
ingredients and equipment until needed. There are multiple ovens that will allow us to bake and
roast a variety of foods at the same time. The twelve burners will also provide ample room for
working on different dishes at one time. The dishwashing space is located conveniently behind
the prep space, allowing for dishwashing to be done as the dishes are being prepared. Not
pictured above is the refrigerated space, which is located on the lower level of the building. 21
Acres offers this space for kitchen rentals to temporarily store refrigerated items during their use
of the cookline kitchen. Although not ideal, this space will provide access to cold storage while
preparing the dishes.

Equipment List
The following equipment will be provided by 21 Acres Rental Kitchen:
Prep Counter
6-Burner Gas Range (36w x 31d x 59h)
6-Burner Gas Range with raised griddle-broiler and two ovens
Alto Sham Cook and Hold Oven (25.5w x 28.8D)
2- Countertop induction cookers (12w x 15d x 4h)
Blodgett Full Size Dual Flow Gas convection oven
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 2 one compartment sinks

Additional cooking equipment provided by 21 Acres includes:
o Glass mixing bowls, stainless steel mixing bowls, measuring cups, measuring
spoons, whisks, tongs, spatulas, peelers, colanders, salad spinner, cutting boards,
rolling pins, pairing knives, chef knives, bread knife, baking sheets, saucepans,
stock pots, and saut pans.
The following table lists the equipment that Farm to Party Table will provide:
Equipment
Brand
Cost
Dehydrator (9 tray)
Excalibur
$299.95
Blender (Vita Prep 3 Commercial
Vitamix
$519.00
blender 64 oz)
Immersion Blender
Cuisinart
$39.99
Chef Knife (UX10 Gyutou)
Misono
$199.95
Pairing Knife
Wusthof
$39.95
Standing Mixer (Professional 610)
KitchenAid
$399.99
Food Processor (3.5 qt)
Waring Pro
$482.00
Cast Iron Skillet (12)
Lodge
$24.99
Cutting Board (10L x 16W x 1)
John Boos
$31.89
Thermocouple Digital
Taylor
$70.79
Thermometer ( -40 572 F)
Digital Food Scale (11 lb x 1/8 oz)
Good Grips
$52.99

Equipment Specifications
The Vitamix Vita Prep 3 Commercial Blender is the preferred
blender for use in preparing dishes for Farm to Party Table
events. Vitamix blenders are commonly used in the commercial
food industry for their powerful motor and blending capacity.
This particular design was chosen for the following reasons:

1. Capacity: This blender holds 64 ounces, which will be more than adequate for most
dishes requiring the blender; including sauces, nutmilks, beverages, and more. An
additional 64 oz container may also be purchased in the case that we require more
volume or as a back up container.
2. Power: With a 3 peak output HP motor, the Vita Prep 3 will provide us with enough
power to make a variety of dishes. From homemade nut butter to flours to frozen
beverages, the powerful motor on the vita prep 3 will be a necessity for efficiently
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preparing dishes. In addition, the Vita Prep 3 also has an advanced cooling fan. This
important feature allows the product optimum reliability during times when the blender
will be continuously used.
3. Settings: The vita prep 3 has 11 different settings (10 variable speeds + high), allowing it
to function in many different roles. These settings will be a great asset in the wide variety
of functions the vitamix will be used for from chopping small ingredients to making
purees and sauces.

Product Specifications
Stock No.

81154

VPN#

1005

Brand

Vitamix

Case Pack

Compatible With

31634 57173 66829 59945 15363

Material

Plastic

Color

Black

Secondary Color

Clear

Length

8"

Width

9"

Height

20.3"

Size

64 Oz

HP

3 HP

Amps

12.5

Volts

120 Volts

Hz

50/60 Hz

Warranty

3 Years on Motor Base Parts, 1 Year on Labor

Certifications

CE, NSF, UL (US & Canada)

Initial Food List for Ordering

The food list based on the Fall Harvest Supper Club event at 21 Acres Farm in Woodinville,
Washington for 30 people.
Food Item
Produce
Butternut Squash

Quantity

Supplier

15 lb

21 Acres Farm and Market

Kale
Shallots
Yellow Onion
Red onions

10 bunches (10 lb)

3 medium (1.5 lb)
4 medium (2 lb)
4 medium (2 lb)

21 Acres Farm and Market

21 Acres Farm and Market
21 Acres Farm and Market
21 Acres Farm and Market

Garlic
Lemon

2 heads (0.5 lb)

5 large (2-3 lb)

21 Acres Farm and Market

PCC

15

Fresh Figs

3 lb

PCC

Apples

2 lb

21 Acres Farm and Market

Pears
Fresh Thyme
Fresh Rosemary
Fresh Flat Leaf Parsley
Fresh Basil
Fresh Sage leaves
Dairy
Mozzarella Cheese
Crme Fraiche
Ricotta Cheese
Milk
Butter
Meat and Eggs
Organic Ground Turkey
Eggs
Grains and Breads
Sourdough Baguette
Whole Grain Bread
Quinoa
Oats
Nuts and Oils
Olive Oil
Hazelnuts
Pine Nuts
Seasonings
Cinnamon
Fennel Seeds
Dried Oregano

15 medium (5-6 lb)

1 bundle
1 bundle
2 bundles
2 bundles
1 bundle

21 Acres Farm and Market

21 Acres Farm and Market
21 Acres Farm and Market
21 Acres Farm and Market
21 Acres Farm and Market
21 Acres Farm

4 lb
2 cups
36 ounces
1 gallon
2 lb

Cherry Valley Dairy

Fresh Breeze Dairy
Cherry Valley Dairy
Fresh Breeze Dairy
Cherry Valley Dairy

7.5 lb
One dozen

Skagit River Ranch

Skagit River Ranch

4 12 oz loafs
One loaf (2 lb)
2.5 lb
1 cup

Macrina Bakery
Macrina Bakery
Costco
PCC

2 Liters
2 lb
.5 lb

Costco
21 Acres
Costco

2 ounces
2 ounces
2 ounces

PCC
PCC
PCC

Red Pepper Flakes

Sea Salt
Ground Pepper
Other
Canned Whole Tomatoes
Balsamic Vinegar
Apple Cider Vinegar
Red Wine Vinegar
Raisins
Cane Sugar

2 ounces
16 oz
6.3 oz

PCC
San Juan Island Sea Salt Co.
Costco

12 lb (196 oz)
One bottle (16 fl oz)
One bottle (32 fl oz)
One bottle (16 fl oz)
1 lb
4 cups

Costco
Costco
PCC
Costco
PCC
PCC

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Honey
Baking Soda
Wine (red and white)

1 cup
1 container
7 bottles (750 ml)

Sunset Hill Honey Company

PCC
14 Hands Winery

Start-up Budget
Equipment
Dehydrator (9 tray)
Blender (Vita-prep 3)
Immersion Blender
Standing Mixer (Professional 610)
Food Processor (3.5 qt)
Chef Knife (UX10 Gyutou)
Pairing Knife
Cast Iron Skillet (12)
Cutting Board (10L x 16W x 1)
Thermocouple Digital Thermometer
Digital Food Scale (11 lb x 1/8 oz)
End Load 14 x 12 x 16 Half Size Warmer
End Load 24 x 16 x 16 Full Size Warmer
Igloo Cooler 100 qt 35 L x 17 W x 16 H
Miscellaneous
21 Acres Kitchen Rental (1/2 day)
WA Business License Application
Trade Name Registration
Food Catering Business Permit Fees
Business Website (square space annual fee)
Office Supplies
In-home kitchen (storage) permit fee
Food
Produce
Butternut Squash
Kale
Shallots
Yellow Onion
Red onions
Garlic
Lemon
Fresh Figs
Apples
Pears
Fresh Thyme

Cost
$299.95
$510.61
$39.99
$399.99
$482.00
$199.95
$39.95
$24.99
$31.89
$70.79
$52.99
$115.00
$116.00
$159.00
Cost
$55
$19.00
$5.00
493(permit) + 402 (field plan review fee)
$96
$250.00
$380
Cost
$18.75
$15
$5
$4
$4
$1
$5
$10.50
$6
$20
$2

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Fresh Rosemary
Fresh Flat Leaf Parsley
Fresh Basil
Fresh Sage leaves
Dairy
Mozzarella Cheese
Crme Fraiche
Ricotta Cheese
Milk
Butter
Meat and Eggs
Organic Ground Turkey
Eggs
Grains and Breads
Sourdough Baguette
Whole Grain Bread
Quinoa
Oats
Nuts and Oils
Olive Oil
Hazelnuts
Pine Nuts
Seasonings
Cinnamon
Fennel Seeds
Dried Oregano
Red Pepper Flakes
Sea Salt
Ground Pepper
Other
Canned Whole Tomatoes
Balsamic Vinegar
Apple Cider Vinegar
Red Wine Vinegar
Red and White Wine
Raisins
Cane Sugar
Honey
Baking Soda
Tableware and Servingware
White Dinner Plates (48)*
White Soup Bowls (36)*
White Bread & Butter Plate (36)*
Oval Ramekins (36)*

$2
$2
$4
$2
$20
$10
$15
$6
$10
$55
$8
$14
$6
$12.50
$1.25
$16
$12
$12
$4
$4
$4
$4
$20
$10.35
$15.73
$25
$10.30
$7
$120
$5
$3.45
$8
$5
$72
$54
$36
$36

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Dinner Forks (36)

Soup Spoons (36)
Teaspoons (36)
Knives (36)
Salad Serving Bowls (3)*
12 x 20 White Rectangular Platters (3)*
13 x 8 x 4.5 White Oval Serving Bowls (3)*
24x9 White Oblong Platters (3)*
Miscellaneous Serving Utensils (10)*
Dcor
White Tablecloths (5)
White cloth napkins (45)
Seasonal Runners (5)*
Miscellaneous seasonal decorations (3 sets)
String Lights
Entertainment

$7.49
$7.29
$6.99
$17.97
$18
$25
$30
$18
$15
$75
$64.77
$50
$25
$30

Music
$100
Total
$5451
* Tableware, Servingware, and dcor will be purchased from Goodwill and other thrift stores
(when possible) to support the Farm to Party Table mission of environmental sustainability

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