About
eVentGuru Insight
Local and fresh becomes our priority. From the farmers on the Front Range to the microgreen and mushroom suppliers, we have sources for the ingredients. To create great food, we always visit the farmers market and search for the finest ingredients. All of our activities are sustainable, whether what we do with the ingredients or how we pay our workers. To provide good food is one thing, but to provide food that expresses the tastes of our guests is another.
TBD Foods
We are enthusiastic about cooking using craft, fresh and regional ingredients. There is only the Front Range farmers, ranchers and growers for us. Our chefs, as well as we, collaborate with our farms to provide the freshest products. If we are not cooking, we will be at the farmers market.
We practice a sustainable way of living, and it is not just some trendy expression. We try as much as possible to utilize all the ingredients with the least waste practised. There are many jars filled with home canned vegetables, fruits, and environmental-friendly 'stock’ cooking away, filled with what most people would throw away.
Even the sustainability of food has meaning – it does not end there. When such people are involved in the process, it is obvious in what the person or people produce. Every event we do is not only satisfying and delicious, but is also, in a deeper sense, one to cherish long after.
The menu that we design for our clients corresponds with their ideas. We are convinced that all the celebrations must be unique, individual and full of taste. Food from the community is seasoned and served with love, respect and care.
