Thursday, October 22, 2009

Moroccan Chicken Makes Headlines

On behalf of Indian Harvest Specialtifoods, Inc, the country's premier provider of rice and rice blends, exotic grains, and legumes, Chef Chris Bybee will have his Moroccan Chicken recipe featured in five publications this Fall. These publications include Catersource, The National Culinary Review, Chef Magazine Online, Restaurant Hospitality, and Restaurant Business. With the success of this successful menu item, Sublime Catering is expecting requests to come in from corporations and private parties with earnest.

The Moroccan Chicken recipe is a specialty dish of Sublime Catering for any event calling for local, harvest vegetables with an exotic spice blend. The Moroccan Chicken dish has been a popular dish for wedding clients as well as corporate clients. The success of this recipe has been in large part due to the freshness of the ingredients that are used in making this recipe and the way that it is adaptable to different palates. It can be made to be spicy or mild as well as providing gluten-free, vegan, or vegetarian options by substituting the chicken for other proteins or vegetables.

If you would like more information on the Moroccan Chicken recipe to be featured next month in five publications, please contact Sublime Catering at or visit our website for more information and sample menus

If you are looking for a catering company to meet your needs for presentation, delicious fresh, local cuisine, and a zero-waste company that you will feel good about, call Sublime Catering today and we will help you with everything from the vision to the final preparations. or or call 303-834-8403

Monday, October 19, 2009

Farm to Table Thanksgiving

Chef Chris Bybee and Grant Family Farms out of Wellington, Colorado, will be teaming up to demonstrate a Farm to Table Thanksgiving dinner at Whole Foods in Fort Collins, Colorado, with a fresh, fusion twist that Sublime Catering has come to be known for. The presentation will be held on November 12, 2009, at 6:00 pm. Tickets for the event are reasonably priced at $10.00 per person with a large sampling of each menu item as well as recipes and demonstrations of the highlighted menu items.

The menu will highlight an oven roasted Heritage Turkey provided by Grant Family Farms  with cornbread and Colorado apple stuffing. You can include in the menu a classic giblet gravy, Chris' famous roasted Brussels sprouts with garlic and fresh thyme, and a Field green salad with thinly sliced heirloom beets with Haystack Mountain Chevre and Toasted Hazelnuts. Not to worry, Chris will also demonstrate how to pull off the perfect Colorado pumpkin pie for your Thanksgiving guests.

Included in the presentation will be tips about how to make your Thanksgiving dinner as waste-free as possible, too! Sublime Catering's zero-waste company policy will be explained throughout the demonstration so that you can ascertain ways to incorporate the same philosophy in your own kitchen as you see fit. From composting to recycling, Sublime Catering throws as little waste as possible into landfills. In encouraging waste reduction as well as local and organic foods, we strive to sustain our earth through our business practices and education.

For more information or for tickets, you can contact Sari Schauer at Grant Family or call: 970-568-7654. You can also reserve your place in the class at Whole Foodsdirectly: 970-267-9200.

For more information on Chef Chris Bybee and Sublime Catering, visit our website at: or contact us via email at 

Sublime Catering wants to help you make your event special! Call us today to book your event 303-834-8403 or visit our website: or email:

Tuesday, September 22, 2009

'Tis the Season for Nuptials

The Fall is a beautiful time of year in Colorado, and a popular time for couples to tie the knot. We have had the opportunity to participate in many of these events over the past couple of years and witness first hand how spectacular the fall colors are against the dramatic mountain backdrop.

In decorating for your own event, we work to compliment the venue you are using. Whether it is outdoors in a field looking out at the mountains or indoors at an art gallery, we can help you to accomplish the look you are envisioning. This time of year is especially wonderful for using the rustic baskets and wooden utensils that match perfectly with vegetables and squash pulled straight from the garden. The earthy, natural hues of the season remind us that it is a time to celebrate.

One venue we have had the privilege of working with for harvest cuisine and farm decor is Lonehawk Farms in Longmont, Colorado. With a beautiful facility for hosting weddings, corporate events, and dinners, Chef Chris Bybee has provided some amazing harvest menus that have impressed hosts and guests alike. One guest of the Harvest Dinner at Lonehawk Farms commented, "Chef Chris rose to the occasion with absolute confidence! He and his crew did a fantastic job with every aspect of the meal. I loved everything that was placed in front of me!"

Sublime Catering wants to help you make your event special! Call us today to book your event 303-834-8403 or visit our website: or email:

Wednesday, September 16, 2009

Harvest Season means Abundance

Harvest Season is upon us, which means that there is an overwhelming availability of fruits and vegetables. We are lucky to live in Colorado where we can take advantage of the locally grown fruits and vegetables from our very own state. Our farmer's markets specialize in local, and a visit to your local farmer's market will allow you to stock up on those fruits and vegetables for the winter.

Storing and preserving fruits and vegetables has been a traditional way to keep the abundance of the harvest season providing well into the winter. Blanching and freezing leafy vegetables and tomatoes, canning tomato sauce and salsa, and preserving berries and peaches will allow you to have these wonderful fruits and vegetables throughout the holidays and into the winter. By practicing these age-old traditions, our community reaps the benefits by continuing to plant year after year. We use less fuel to get these vegetables into our homes, and our lives become more simple and in a way, more nurturing. We are taking care of ourselves and our community.

Harvest season will only last a few more weeks in Colorado. As the weather cools off, it will be time to pull up the summer and fall crops and begin planting for the winter. So, take some time and visit your local farmer's market to stock up on the bountiful crop that is upon us!

Sublime Catering is doing our part by contacting these local farms and beginning the process of getting local fruits and vegetables for our events. We have already had several events request harvest menus, so if you are interested in learning more about these harvest menus for your own event, contact us and we will be happy to help you with your next event!

Sublime Catering

Friday, August 7, 2009

Zero Waste Catering in Colorado’s Front Range

The next time you plan an event, keep two key words in mind – Zero Waste. Weddings, parties, corporate trainings, and other special events can produce an abundance of trash. When it comes to catering there are several things you can do to reduce your impact on the environment. Look for the phrase “Zero Waste” when searching for a caterer or event venue. Zero Waste efforts take a holistic, multi-faceted approach to resource conservation:

Zero Waste Catering
• Reduce consumption
• Minimize waste
• Maximize recycling
• Use biodegradable products
• Encourage sustainability

A Zero Waste Caterer will come to an event equipped with biodegradable forks, knives, plates, and cups – with a trash bag for these items. They will serve condiments in bulk (bottles and bowls, not plastic packets), serve appropriate food portions with minimal leftovers, and use wooden stir sticks rather than plastic.  If a catering company must use plastic, they should look for plastics #1 and #2, and try to avoid plastics #3 - #7.

A caterer like Sublime Catering – serving Colorado’s Front Range – take environmental responsibility a step further, with Zero Waste signage, proper disposal of biodegradable and recyclable materials, keeping fuel consumption down when possible (including carpooling), and buying locally  – all of which add up to a smaller carbon footprint.

According to Sublime Catering’s Chef and Owner Chris Bybee, “We love to work with green companies and organizations who want their events to be Zero Waste. More and more people are looking to make a big impact when it comes to cuisine, but a small impact when it comes to the environment. In everything we do, we take a Zero Waste approach.”

Here are just a few of Sublime Catering’s clients who ask for Zero Waste at their events: Boulder Green Builders Guild (BGBG), Center for Resource Conservation, City of Boulder, City of Firestone, Energy & Environmental Security Initiative, Energy Logic, Namaste Solar, and the University of Colorado.

Boulder // Denver // Longmont

Gourmet Locavores - The Sublime Art of Local Cuisine

There was a time, not too long ago, when people didn’t care where their food was grown, how it was grown, or even how far it had to travel before it reached their tables. Now, there’s a growing local food movement that’s changing all of that. Food isn’t just food anymore – we want fresh, delicious produce grown by local farmers. We want to know where our cuts of meat, our gourmet cheeses, and our fresh eggs come from – and how the animals are treated.  Simply put, we are becoming locavores, people who prefer to eat locally grown and prepared food.

The local food movement makes sense on many levels – it supports the economic, social, and environmental health of a community.  Now, there can be a direct relationship between the producers of food and the consumer. Without the middleman (driven by profit) community agriculture places a greater emphasis on the quality of food, its freshness, and how it’s produced (often organic and more sustainable). Local food also travels a shorter distance, so there are fewer fossil fuels and non-renewable resources used in transportation.

Quality chefs and caterers like Sublime Catering in Colorado specialize in local food. Sublime works with local farmers and businesses to create delicious, healthy cuisine that feeds the body and soul.

“You just can’t beat the freshness of local food,” said Chris Bybee, chef and owner of Sublime Catering. “We always look for the best ingredients for the season, food that’s grown by farmers in the Front Range community, or produced by a local company with a passion for great taste.”

If you are planning a big event in Colorado, think about going local – where the catering is Sublime. 

Web Links for Front Range Locavores

Sublime Catering

Farmers Market