©Blue Heron Catering 2019

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Recent Posts

Debbie Pfisterer, CEO

Jeff Rosen, VPOE

Humberto Villalobos, Executive Chef  

Meet The Team

Debbie Pfisterer, CEO

Jeff Rosen, VPOE

Humberto Villalobos, Executive Chef  

Meet The Team

Debbie Pfisterer, CEO

Jeff Rosen, VPOE

Humberto Villalobos, Executive Chef  

Meet The Team

Debbie Pfisterer, CEO

Jeff Rosen, VPOE

Humberto Villalobos, Executive Chef  

Debbie Pfisterer, CEO

Debbie Pfisterer, CEO

Debbie Pfisterer, CEO

Jeff Rosen, VPOE

Humberto Villalobos, Executive Chef  

Gail Howell, Office Administration

Jessica Brown, Event Manager

For Bios of Debbie and Jeff

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January 25, 2019

Thank you for being part of the Blue Heron journey over the years. I’d like to introduce our new, fancy name for our 30 year young catering business: The Blue Heron Group. 

Want to know why the name is being updated? We’re growing! And we want you to be part of it. Stay tuned for the specifics!

December 9, 2018

Nothing says the holidays like family, feasts and alcohol! While It is super to gather around the holiday table with family, friends, and a lovely traditional meal; it always seems to go down better with booze. Not only drinking….but cooking with it too!  Whether it's beer, wine, or hard liquor, cooks have been pouring booze into the mixing bowl for centuries and coming up with memorable dishes that have a little something extra. As a matter of fact, it is...

November 25, 2018

Are you faced with Thanksgiving leftovers lingering around like guests who have overextended their stay?  While we can't get your uncle of your couch, we can give you creative ideas that aren't flights of fancy. We've even included a fun fact for extra inspiration. 

If you can't stomach settling for a week of cold turkey sandwiches, consider the warm comfort of Turkey Corn Chowder (and get rid of that canned creamed co...

November 22, 2018

Now that the CDC has officially said to leaf romaine off the plate this Thanksgiving, we want assure you it won't soil your holiday meal plans. There are many delicious  and easy to work with alternatives including arugula, chard, kale, and spinach. Here's a fun and fabulous recipe to substitute that's fancy af. This simple salad will be the superstar of your holiday table.

It's no fig deal

Ingredients

  • 4 cups arugula

  • 8 fresh figs, quartered

  • 3 tbs...

March 22, 2018

Does anyone else know how it is Spring already?  March of 2018?  Thursday of this week?  No? Just me?  Well the blog hiatus certainly wasn't on purpose, and busy is better than slow for any business,  but I have missed reaching out to you all from here. 

As happens for every catering company, the end of last year was busy-busy-busy! The first of the year rolled around and we all collectively breathed-- for about one whole minute.  Th...

August 28, 2017

When you do what we do for a living, even your vacations have a culinary tune to them.  My quick trip to Seattle was no exception.  It was lovely to get a little food inspiration in a different city.  While California has gotten so dry, which is usual for this time of year, it was a treat to be in such a green and lush place.  The house I stayed in had the most amazing garden. Sunflowers standing 15 feet high, guarding the beds like soldiers, three kinds of...

July 11, 2017

So there is something magical about weddings.  All weddings.  Weddings that are full of traditions, packed with whimsy, or take the couple and their guests down an unbeaten path--- you still experience a sense of magic at watching the commitment happen.  The definition of wedding has evolved so much and become a term used by all that it is even easier to believe in magic.

But what is it like for your vendors? Your wedding planner, dj, florist, CATE...

June 5, 2017

We were so fortunate to have been asked to participate in Oakland Fairyland's annual fundraising gala last week. The theme was Hidden Treasure and it got me thinking about what it means to treasure something.  By talking to the many guests (dressed at pirates, wenches, mermaids and even treasure chests) I realized they were all there because they treasure Fairyland as part of the fabric of Oakland.  Some for the memories their kids made there, some from the...

April 11, 2017

Odds are you know our chef, Humberto and have had his amazing food over the years.  Chef Jeff sat down with him last week to give us a little back ground on how and why his love for cooking is so apparent.  Enjoy!

Humberto Villalobos has worked at Blue Heron Catering since 1995. He started out as a dishwasher and prep cook and worked his way up quickly to become the Head Chef of the company, a title he still owns.

Humberto has been enamored with food and...

April 7, 2017

Even with lingering showers on the horizon, Spring has definitely arrived.  The birds are chatter boxes outside in the trees and our team is just as full of excitement.  Jeff dubbed us the 207Team (2017, get it) and we are power housing into this year.  Wedding Season is here, food is plentiful and we are full of ideas-- which we can't keep quiet about (chatter).  This is a long blog Herons-- but it's very little of my musings and loads of links to awesome...

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