event catering

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

Sauté 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

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