My lifelong love for the culinary arts and a career in film production culminated when I started pursuing my food service businesses starting in 2012. Over the years and after so many diverse events, I have specialized in several areas that set Green Chow Down apart in the catering industry.
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2 customer reviews
Bex Mui
Catering
We are thrilled that we chose Angela and Green Chow Down to cater our anniversary party!
We needed many vegetarian and some vegan options, and all of our guests were thrilled with the food.
They accommodated us on a quick turn around, and met us as an affordable price that was well worth it. Highly recommend using Green Chow Down for your next event. I know we will.
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Jody
Angela and Green Chow Down catered my all-vegan wedding and it was a dream come true. The food was spectacular both in taste and presentation. The team handled all the rentals, service, etc. and the event was beyond perfect. I can not recommend them highly enough. More...
What’s your signature dish?
While we prepare omnivorous menus, the dishes that I prepare that are plant based and gluten-free have been favorites of my clients- who are mostly omnivores! Included in this are my Portobello Wellington (with our house gluten-free puff pastry) and Vegan Steamed Bao. I offer an extensive list of gluten-free and/or vegan desserts, including my signature Chocolate Quinoa Cake.
Of course, we prepare traditional dishes, while elevating them by crafting them with the best ingredients.
How do you go about creating the perfect menu for your clients?
During the intake process, I ask questions to understand my client's vision for their event. The event theme, time of the event, season, cuisine preference, dietary requirements, and budget all inform how I create a list of menu options. Typically, the options offer enough for the client to build their final menu from. I always work to accommodate special requests. Ultimately, it is a collaborative process, though there are instances when my clients prefer that I choose for them.
What do you love most about your job?
My favorite aspect of my work is employing my creative energy- whether it is in the menu creation, plating my dishes to create an aesthetic experience, or in problem solving.
What inspired you to start your own business?
I worked in the restaurant industry for 7 years, and then in the hospitality industry for another 5, so I really understand how to serve diners, not just with great food, but with a great dining experience. The two go together. As for the cooking, I am completely self-taught. Initially, I wanted to master cooking for myself. When I had my kids and I discovered all their food allergies, my passion for cooking creatively went up a notch and it became imperative to me that I was an expert chef. I have run various iterations of food businesses over the years-all with the common theme of highest quality, farm-to-table, creative, and crafted.
I also hail from a film production career. Orchestrating the production of multiple dishes for large numbers of people, and then serving them utilizes the same skillset I mastered in the film industry. Providing a successful event is so incredibly gratifying!
Why should our clients choose you?
I can provide literally unparalleled attention to detail and resourcefulness. My menus have consistently WOWED my clients. If you are planning a memorable event, then it is imperative that your menu is elevated. The dishes do not have to be unique. Traditional dishes can be memorable too, which we craft with the finest ingredients. My team can handle every aspect of your event so you can enjoy hosting.
Can you provide your services online or remotely? If so, please add details.
The nature of my service is in person. However, during lockdown, I conceptualized a virtual catering service. We have already started incorporating this with some of our past clients. If you have an event that includes guests attending virtually, they can receive your event menu shipped to them. It is a fantastic way to include those guests in this way, as they participate in the collective dining experience.
What changes have you made to keep your customers safe from Covid-19?
I am a certified Food Safety Manager, so taking all the necessary precautions to keep the event guests safe from viral and food borne exposure is a priority. We folllow all of the food safety protocols from wearing gloves to preventing cross contamination. If anyone on my team has symptoms of illness, staff replacement or face masks would be used, whichever is appropriate.
Catering
Full service catering:
-Customized menu development with global and thematic cuisines. All dietary requirements accommodated and celebrated (gluten-free, vegan, vegetarian, paleo, keto, kosher, halal)!
-On or off-site menu preparation
-Staffing
-Event rentals
-Bar
-Espresso bar
-Decoration and setup
-AV and lighting
Catering
Partial service catering:
-Customized menu development with global and thematic cuisines. All dietary requirements accommodated and celebrated (gluten-free, vegan, vegetarian, paleo, keto, kosher, halal)!
-Delivery
-Setup
Event Planning
-Event concept
-Planning and organization
-Venue scouting
-Vendor sourcing for all aspects
-Staffing
-Day off management and coordination
