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
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.
1 moulard duck breast (2 lobes) clean off tenders
5 cups kosher salt
1/2 tsp black cracked pepper
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 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!
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.
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.
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 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.
Thanks! You will receive a confirmation e-mail within 1 day.