Wrong Date Fiasco

Have you ever mixed up important dates? Can you imagine this happening when planning a once-in-a-lifetime event that took months of planning? Our team recently experienced this with a surprise birthday party that had been planned to be thrown the day before the actual birthday, which resulted in a mix-up of dates. 

Just as we were wrapping up preparations for the event on the next day, we received a call from the venue wondering where we were, as they had expected us an hour ago. What?! But the party is tomorrow鈥ope! The client had miscommunicated the dates with the actual birthday in mind and not the event date. Despite the confusion we sprang into action right away. Chef Navi flipped pans and saut茅ed like no other and we continued to pack and pack until everything was ready to go. Our team pulled it together with strong communication and determination to make sure that this event would receive the delicious food they were counting on. The surprised guest of honor had no idea that such a mix-up had happened as everything went as smoothly as planned. This is just one great example of the dedication to exceptional service that our team can provide, no matter how small or big the hiccups along the way. Contact us today to see how we can create and plan an exceptional event for you!

Recipes: Veggie Delish Soup


Celery, 1/3 Cup chopped into 1/2 inch pieces

Carrots, 1/3 Cup chopped into 1/2 inch pieces

Onions, 1/3 Cup chopped into 1/2 inch pieces

Napa Cabbage, 1 Cup roughly chopped

Bell peppers, 1 Cup chopped 1/2 inch

Fresh oregano, 1 TSP chopped

Fresh basil 1 TB chopped

Yellow squash, 1/2 Cup chopped into 1/2 cubes

2 Roma tomatoes, diced into 1/2 inch pieces

Garlic, 1 TSP, minced

Olive Oil (can substitute canola oil) 3 TB

Vegetable Stock, 2 quarts (8 Cups), low sodium


Medium soup pot (4 Quarts)

Mixing spoon

Cutting board and knife

Measuring spoons

Liquid measuring cup


Heat oil in pot over medium heat

Saut茅 garlic, tomatoes, and mirepoix vegetables (carrots, onions and celery) until onions are translucent

Add vegetable stock, bring to boil

Simmer for 10 mins

Add napa cabbage, bell peppers and squash

Simmer another 10 mins

Add herbs and season to taste with Salt and Pepper

Seasonal: Fall & Winter Buffet Menu

Add any one of these seasonal dishes to the menu for your next event!


Red wine, poached pear, goat cheese, kale salad

Apple bacon farro salad with warm pumpkin vinaigrette


Braised apricot chicken

Fig glazed pork tenderloin

Lemon cod

Braised beef tender with mushroom + fennel sauce


Hazelnut roasted lemon paprika cauliflower

Curried carrot and parsnips

Squash polenta with honey butter

Twice roasted sweet potatoes

Applewood smoked bacon Brussels Sprouts with garlic bread crumbs

NCK: Our first time hosting

On Saturday, October 12th, we gathered our friends and family together to host our very first event in our new event space. At the celebration of this milestone for our business, we embraced the change of seasons and used some of our own decor inventory to create a beautiful autumn buffet display and table settings. The gold sequin table runners added a touch of glamour to the room, and the complimentary gold chargers tied the table settings into the overall decor of the venue.

The two meeting rooms that branch off of the main reception area are named after the Fiji Islands themselves, Viti, meaning big, and Vanua, meaning small. Able to accommodate up to 65 for any style of event, the flexible space has gold and copper metallic finishes throughout that contrast against the light blue walls and dark wood floors. Traditional Fijian Masi artwork hand woven from bark is displayed in each room, and the large, leafy, dark green plants bring natural life into the space.

We are excited to officially open our doors on Friday, October 18th and welcome the public to take a tour, enjoy appetizers, and explore how our new space can be transformed to fit any event!

Vanua Room
Set for a cocktail mixer with appetizer station
Viti Room
Set for a 64 person buffet dinner with a slideshow

Recipe: Hearty Beef Stew

It’s supposed to be an early winter here in the PNW! With cold windy days approaching quickly, Chef Navi is sharing his recipe for this delicious, savory stew that will keep you warm all winter.


2 carrots

1 medium yellow onion

4 celery stalks

1 TB herb mix (rosemary, thyme, oregano)

1 TB crushed garlic

1 Lb top round beef

8 Cups beef stock

2 TB flour

2 TB butter

2 TB Worcestershire sauce

1/2 Cup barley

1/2 Cup red wine



4 quart pot

Mixing spoon

Liquid measuring cup

Knife and cutting board

Measuring spoons


Dice the carrots, onion and celery to create a mirepoix

Cut beef into 1 inch cubes, saute with butter, garlic, and diced mirepoix veggies until onions are translucent

Add flour, mix and coat the meat nicely

Add barley and mix

Deglaze the pan with the red wine, cooking it until all the alcohol has burned off and it evaporates

Add beef stock and bring to boil

Reduce the heat and cook until the right consistency is achieved, and the beef is tender (about 25-30 mins)

Add the herb mix and worchester sauce to finish

Recipe: Lemon Ginger Tea

Fall is here marking the harvest of crops, back to school season, and most unfortunately, cold and flu season. At Navi’s Catering Kitchen, we get our boost to fend off the seasonal sniffles from Chef’s Homemade Lemon and Ginger tea.

Lemons are a well known source for Vitamin C, antioxidants and help support healthy skin, liver, and kidneys.
Ginger is a superfood, with tons of great health benefits ranging from digestive support to reducing inflammation.
A wonderful natural sweetener, and great for soothing a sore throat, Honey also has antibacterial properties.

Here’s a little recipe to help keep you in tip-top shape:

馃敻1 cup of Hot water (use caution when handling)
馃敻1 Tablespoon crushed ginger (cut into small pieces and smash them with a spoon)
馃敻1 Fresh squeezed lemon
馃敻1 Tablespoon of Honey

Mix, let cool a bit, and enjoy!

Recipe: Cucumber Cream Cheese Cups


2 English Cucumbers

Herbs: Dill, thyme, rosemary, oregano, basil

1 package of Cream Cheese (8oz)

1 lb Strawberries


Melon Baller (a table spoon also works!)

Mixing bowl and spoon

Knife and cutting board

Vegetable peeler

Piping Bag (optional)


Wash cucumbers and cut off ends. Use peeler to remove strips of skin, or fully peel.

Cut into 2″ sections, use melon baller or spoon to scoop out the top half of the cucumber section. Chill in refrigerator.

Fine chop the herbs and combine with the cream cheese in mixing bowl

Wash strawberries and remove tops. Slice thinly.

Retrieve the cucumber cups, fill piping bag with cream cheese mixture, and fill the cups.

Top with a strawberry slice and serve on a platter!

NCK: Chef Navi’s Story

Hello everyone, this is Chef Navi, and I would like to share my journey with you all. 

I was born and raised on the beautiful island of Fiji. Growing up I had a passion for cooking, and I followed the lead of my uncle who was a great cook for wedding, big gathering and galas. I would occasionally help with events. My passion for food grew more and which led me to taking culinary art degree. Upon graduating college I met my wife and life partner Kaajal and moved to Denver, Colorado where I had the opportunity to work as a line cook at the Brown Place, a presidential suite hotel. From being a line cook I was promoted to a lead line cook with in a year and moved up to the fine dining restaurant, and also became a father.

I moved to friendly PNW after spending 3 years in Denver, mostly working for Hilton family hotels after a bit of time at some of the Restaurant Unlimited flagship restaurants, including Beecher鈥檚 Cheese and Pasta & Co. I opened my first hotel in Downtown Seattle as the Executive Chef & Food and Beverage Manager at the Hilton Garden Inn on Boren and Stewart. In 2009 my parents joined me here in Seattle. Like every other successful chef, I was driven by my passion for food and reaching my goal to be on the top. In 2016 I was hired by Hilton Seattle as an Executive Chef, Food and Beverage manager, the same year that child number two came along.

While working at the Hilton, full time I also started to work as a Personal Chef, which lead me to testing the waters of becoming an Entrepreneur. I decided to venture out and open my own catering company after child number three came along. With the help of all my industry folks and my supportive family, who is always behind me with all my goals, I decided to open Navi鈥檚 Catering Kitchen in Lynnwood January 2018. 

My goal is to offer great catering, in-Home dining and cooking classes for the local community, and also a unique event space to host events. Through education, teamwork and continuous improvement, I am excited to continue my journey and hope you will stay tuned for more, as my Commercial Kitchen and the event space is under construction. 

I want to thank my parents, wife, and kids who are the biggest cheer leaders through my journey and also would like to thank each individual who had given me courage, believed in me, stood beside me through this success journey. I really appreciate you all.

Recipe: Banana leaf wrapped Halibut


路 Banana leaf 1 Pack

路 1lb halibut fillet

路 1 can of coconut cream (12oz)

路 1 whole pineapple

路 1 red bell pepper

路 1 green bell pepper

路 3 lemons

路 1lb jasmine rice

路 4oz mustard seed

路 2 quarts of heavy cream

路 1 cup of chicken stock

路 10 toothpicks

路 1 medium yellow onion

路 1 clove of minced garlic

路 4oz Chives



1. Rinse halibut under cold running water, pat dry with paper towels

2. Season with salt and pepper to taste

3. Wrap the filet in the banana leaf, pin in place with toothpicks

4. Bake in oven at 400 degrees for 15 minutes

5. Remove from oven, and unwrap the banana leaf in the middle of the plate


1. Peel and core the pineapple, cut in half

2. Puree one half, set other half aside

3. Dice both bell peppers

4. Mix can of coconut cream with pureed pineapple, diced bell peppers, lemon juice from 1 lemon, and salt and pepper to taste

5. Once fish is plated, drizzle sauce and garnish with chives


1. Rinse 2 cups of jasmine rice with cool water to remove starch

2. Sautee onion, mustard seed and garlic, until onions are translucent

3. In a 2鈥 half pan, put rinsed rice 3 cups of chicken stock, 1 cup of heavy cream and garlic mixture

4. Cover pan with foil and bake in oven at 400 degrees for 20 minutes

5. Remove from oven, mix to fluff, and plate on the banana leaf next to fish


1. Slice the half pineapple into 1/2鈥 sections

2. Season with salt and pepper to taste

3. Grill for 2 minutes on each side, or until marks appear

4. Plate on the banana leaf next to fish

Bacon & Beer Classic 2018

Did the first word to catch your attention start with B and end with Acon? I鈥檓 sure it did.

This year we are honored to be a part of a pretty awesome annual event – The Bacon and Beer Classic.

If you don鈥檛 already know, the Bacon and Beer classic is a traveling festival that makes its way all over the country to display 30+ food vendors who use their unique styles to push boundaries on how bacon can be used in a variety of dishes.

This event is for anyone who really enjoys bacon with a side of beer. Well, except for vegetarians.

The Bacon and Beer Classic strives to reach out to local, newer restaurants and private chef/caterers to participate in the festival and we just couldn鈥檛 say no!

Navi has been working hard to create fun, edgy and hip ways to enjoy bacon and we have a LOT in store for everyone that is coming.

I don鈥檛 want to ruin too many surprises, however, we figured a few sneak peek photos of these amazing three dishes Navi will be presenting the public with.

This is the 5th year of the Bacon and Beer Classic event and this will be the biggest one yet. You can expect MORE beer, MORE food and MORE people than ever before! There will even be games to participate in, like a Bacon Eating Contest! Say what?! This is a bacon lover’s dream.

Can you guess what type of dishes we will be serving? Is your mouth watering yet from all of the bacon talk? If so – make sure you buy a ticket for the Bacon and Beer Classic for this month!

See you there!