Denver's Best Custom Catering Company

Serving Metro Denver, Boulder, Arvada and the Rocky Mountains.

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Krave Colorado Catering was created to serve those who crave an exceptional culinary experience.

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about krave

what we offer

Specializing in corporate functions, wedding receptions, and private parties, the chef-owned custom Denver catering company provides the personal attention to detail that only a small company can. We welcome events of all sizes, and will work with you to create menus to suit your tastes and budget. Contact us or provide your event specifics and we'll get back to you.

Krave limits the number of events on any given day to allow Chef Nicole Cook to be onsite to ensure that your expectations are not only met, but exceeded. Please check out these testimonials from our satisfied customers.

We look forward to the opportunity to cater your next special occasion! For more info please check out our cookbook, these FAQs or call us at 303-242-7640 or send us an email.



A northern Michigan native, Nicole discovered her fondness for food preparation while working at the Mackinaw Brewing Company. With the challenge of constantly changing menus and venues, she discovered her love of catering. Her experience and encouragement from the chef at Classic Fare Catering in Traverse City, Michigan, prompted her to pursue a degree in the culinary arts.

After graduating from the culinary Institute of America in Hyde Park, New York, she completed an externship at the Ritz Carlton Naples. She was invited to participate in the James Beard awards in New York City and later was part of the opening banquet team at the Ritz Carlton Denver. After working as the executive Sous chef at Whirled Peas Catering, she was one of three partners who founded Krave Colorado Catering in October 2008.


Butternut Squash Soup


1 large butternut squash (3 pounds)
1 cup brown sugar
1 tsp cinnamon
1 tsp nutmeg
1 tsp garlic powder
6 Tbs. butter (unsalted, softened)
1 cinnamon stick
1 cup onion (diced)
1/2 cup carrot (diced)
2 cloves garlic (chopped)
1 qt. chicken stock
1/2 cup half and half (optional)
Salt and pepper to taste

For garnish:
3 bacon slices (cooked and chopped) 1/4 cup chives (chopped)

Approximate cooking time: 50 minutes
Makes 4-6 servings

Pre-heat the oven to 400 degrees. Wash the squash and cut it in half lengthwise. Mix brown sugar, cinnamon, nutmeg, garlic powder, salt and 3 tablespoons of butter together and rub on the flesh of the squash. Place the squash on a roasting pan or cookie sheet and roast, uncovered, until tender - about 40 minutes. Check periodically to ensure that the squash is getting lightly browned and not burned.

While the squash is in the oven, place olive oil in a large saucepan over medium heat until hot. Add the onion, carrot, garlic and cinnamon stick and sauté until soft but not brown, about 10 minutes. Add the chicken stock and bring to a boil. Simmer for several minutes. When the squash is browned remove it from the oven, scoop the flesh out of the skin and add it to the large saucepot with the other ingredients. Simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick. Puree the soup in a blender until smooth. (If preparing this recipe in advance the soup can be cooled, covered and refrigerated at this point. Add half and half, if desired, when reheating. You can also use additional chicken stock when reheating if it's necessary to adjust the consistency.) Add half and half if desired, season to taste, garnish with bacon and chives and serve.


Summer Energy Bar


2.5 Cups rolled oats
2/3 Cup whole wheat flour
1/2 Cup unbleached all-purpose flour
4 Tblespoon ground flzx seed
1 Cup Grape Nuts cereal
1/2 Tablespoon kosher salt
2 teaspoons ground ginger
2/3 Cups semi sweet chocolate chips
3 Tablespoons Ovaltine chocolate malt mix
1 1/4 Cups chopped walnuts
1/2 Cup honey
4 Tablespoons canola/olive oil blend
2/3 Cups unsweetened apple sauce
2 whole eggs
1 1/4 pound craisins
1 teaspoon ground cinnimon

Mix all ingredients in a large mixing bowl. Line a 9x12" baking pan with foil and spray with a light mist of pan spray. Press mix into baking evenly, hard enough to get rid of air pockets. Bake at 350 degrees for 30-35 minutes or until lightly browned. Remove from oven, allow to cool and cut into 48 pieces. Each piece will be approximately 150 calories.


Duck Prosciutto


1 moulard duck breast (2 lobes) clean off tenders
5 cups kosher salt
1/2 tsp black cracked pepper
Cheese cloth
Butcher twine

Pack duck breast in kosher salt, cover and refigerate 24 hours. Remove from salt, rinse it really well, dry it, sprinkle lightly with black pepper, wrap in cheesecloth and tie with butcher twine hang for a couple weeks, or I kept mine in the walk in cooler at work and it took 3 weeks. A general rule is dry-cured products are done when they lose 30% of their weight. Weight your breast before you hang to dry and record the weight. Once the duck is done unwrap it and enjoy!


Duck Prosciutto endive cup


1 endive
1 wheel boursin cheese
1 jar lingonberry jam
1 lobe duck prosciutto

Clean and cut the endive into small cups using the tops, soften the boursin and place in a piping bag with small star tip. Pipe a small boursin rosette on the endive, add a thin slice ofduck prosciutto, and a small amount of lingonberry jam, repeat and enjoy!


Shrimp Ceviche


1 pound fresh raw, medium-small shrimp, peeled and deveined and diced small
2 Tbsp kosher or sea salt or to taste
1/2 tsp cayenne pepper
1/8 cup small chopped chives
3/4 cup lime juice (juice from 4-6 limes)
3/4 cup lemon juice (juice from 2-3 lemons)
1 cup finely chopped red onion
1 jalapeno pepper, ribs and seeds removed, minced
1 cup chopped cilantro
1 cup red pepper, diced into 1/8-inch pieces
1 avocado, peeled, seed removed, cut into 1/4-inch pieces
1 bag favorite tortilla chips

Place shrimp in bowl cover with lemon and lime juice refrigerate one and a half hours. Mix in the chopped red onion, red pepper and jalapeno pepper. Refrigerate an additional half hour

Right before serving add the cilantro, chives, salt, cayenne, and avocado. Season to taste Olive oil can be added if too acidic or spicy. Enjoy with friends. Serves 4-5.


No-bake cookies


2 cup sugar
1/2 cup milk
1/2 cup butter
1/2 cup peanut butter
5 1/2 Tbs cocoa
3 cups oatmeal
1 tsp vanilla

Stir and boil sugar, milk, and butter for 3 min. Add peanut butter and stir. Remove from heat; add cocoa, oatmeal and vanilla.
Stir. Scoop out quickly on a sheet pan with sprayed parchment.
Let cool.

Scale ingredients while sugar, milk and butter are warming.
Prepare sheet pans with sprayed parchment at this time.
Cookies set quickly so scoop quickly. Cookies should be firm in about 45 mins. Cookies can be placed in cooler to set more quickly.




what are clients have to say

"I just wanted to thank you again for last night. Everything was delicious, and your team is so professional and courteous. Everyone had a wonderful time and we look forward to using you for future events."

~Molly Doyle, Ameriprise Services

"Nicole and all of the staff at Krave, Thank you so much for making our wedding day amazing and for running a flawless show. The food was amazing, still a month later people are commenting on how good the food was. Thank you for working with our menu and for accommodating our various diet needs. Nicole and her crew were amazing the day of, the venue looked amazing and they were not hesitant to do anything to help. We really appreciate your help with getting rentals taken care of and getting everything set up the day of the wedding even helping with getting the tables decorated. So glad you did our friend's wedding in May and that we were able to meet you and use you at our own party. We will definitely pass on the word about what an amazing job you did for us. Thanks again so much, we are truly grateful. Sincerely,"

~Jada and Sean Hobson

"I was so pleased with Krave! The event would have not been on the same level with out you. Everything was outstanding and I really appreciate all the hard work, attention to detail and delicious food. You are very talented as well as your team. I would have been so disappointed if I had gone in another direction than Krave. I spent over two months choosing a caterer, comparing down to small details. I obviously made the right decision. The food was outstanding, we had a two guests who were chefs tell us the food was top notch and high class. I believe Krave could handle anything. I also believe that on a special day, like my wedding, it is so important to completely trust the caterer--Krave gave me an overall trust with their knowledge and polished service. They also offered to handle jobs that may be outside the average caterer's job description, such as coordinating the alcohol, setting up the reception and little finishing touches we needed at the last minute. Their concern for the overall event, even outside the food, put me at ease. Krave is also full of respect and kindness, listening to every detail and aiming to please. Thank you for making my special day perfect."
~ Myca McPherson - bride from a wedding in Breckenridge, CO

"We could not have asked for a better catering company to launch our new web design company and graduation party. Our guests were so impressed by the presentation and quality of your food, and we were also by your service professionalism, flexibility and price. We can't wait to host our next big company event and give you a call to cater it!"

~ Tad and Tawnya, Tawnya Gene Pixel & Ink, LLC

"Dear Krave Staff -
Thank you so much for making my business cocktail party perfect. I have worked with several different catering companies in Denver in the past. I was still on a quest to find a caterer who made outstanding food that didn't taste like it was something from mass production. Krave is a shining star in that regard. The food was outstanding. My guests were thrilled. The detail for the tasting was just as precise as for my large party. I would never have chosen this format and it was definitely a hit. I have completed my quest to find a fabulous caterer in Denver and plan to work with Krave again and again."

~ Jennifer Kemp, MD - Diversified Radiology of Colorado


To ensure our high quality of food and service standards are maintained, we guarantee one member of our leadership team will be present at each event. While we do have seasonal menu suggestions we are happy to create custom menus to meet your needs.

What kind of food do you cater? There are no limits to what we can provide. Chef Nicole will work with you to develop the style, theme and menu of your event, ensuring that it exceeds your expectations.

Can I see your menu? To view our latest seasonal menus, simply click the Menus page. Keep in mind these menus are merely suggestions. While these suggestions have proven successful in the past, our chefs have the ability to create dishes from any cuisine, worldwide. Feel free to use some of our ideas or let us create a custom menu for your event. Whichever course you choose to take our top quality, made-from-scratch offerings will have your guests craving more.

How far ahead do I need to book my appointment? Our schedule fills up fairly quickly. We recommend a six-week notice for a larger event, or two business days for corporate catering. However, if you want to throw a party this weekend, call us. We will make every effort possible to accommodate you.

How do I get started? Call or click on the Contact page. We will gather all the details about your event, listen to your ideas and suggestions and answer any questions you might have.

Do you do catering deliveries? Yes. Check out the Delivery Menu on the Menu page of our website. We will charge a small delivery fee, or you can avoid a fee by picking the food up at our kitchen.

Do you have references? Please see our Testimonials page to read what our catering clients have said about Krave Colorado Catering's events. Give us a call for more information; we are happy to put you in touch with past clients for a referral!

What is the process? First, we listen to your needs to find the vision you have for your event and what you want to accomplish. We take seriously the responsibility of making sure you are able to be a guest at your own party. Within a couple of days of our first meeting with you we will have a proposed menu with estimated cost and additional menu options. We will be happy to revise the menu to best fit your needs.

After you have had time to review the menu we will call you to ensure you understand the menu and pricing. Again, we are happy to revise the menu at this time. Once you approve the menu we will send you our catering agreement. We will only take on a few events a day. Thus, it is important to get you on our production calendar as soon as possible. At this time, we ask for a 50% deposit.

After we have secured the date, our team will schedule a couple of additional meetings, the tasting and the walk through. This will ensure that you are completely satisfied with every detail of your menu and event. Your final guest count will be due five (5) days prior to your event. We are able to increase your guest count at this time, but are not able to drop below this final guest count. Additional charges may be required to increase your guest count after this due date.

Final payment is due three (3) days before your event. We are able to accept most major credit cards. If you would like, we would be happy to send you a credit card authorization form. Your card will be billed the day after your event. We will provide the best food and service Colorado has to offer. Your guests will be craving more from Krave Colorado Catering. We will do whatever it takes to make sure you and your guests are completely satisfied with your event.


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