Gaston Catering
Oct 31, 2008 05:00PM ● By Super Admin
We are not a big company. We like to think of ourselves as a boutique catering company, very hands on. If you plan your wedding with us, then we’re actually at your wedding.” Chef Ed Wehr and event planner, Christine Ice, make a point to both be present at the events they plan and people think that’s very important. Because of their experience and backgrounds, they can do any style of cooking and provide full-service event planning. “With the exception of bread, everything we serve, we make from scratch.”
Gaston Catering is resident caterer at the Folsom Community Center, but they also do special events as far away as Lake Tahoe. Wehr was a partner in two Bay area restaurants as owner and chef for18 years. He also took part in some television broadcast cooking segments, and then started doing off-site catering for a large number of Silicon Valley companies. When the pair moved to Folsom it was a natural transition to blossom into formal social events and weddings.
Chef Wehr was formally French-trained but he loves all types and styles of cooking. They do themed-event barbecues such as Mediterranean and Texas-style. “The big, hot thing right now is winery weddings. There’s no kitchen, so it’s a little like camping,” he says.
For more about Chef Edouard Wehr including his recipe for Dates with Goat Cheese Wrapped in Prosciutto, be sure to pick up this month's copy of Style-Folsom El Dorado Hills edition. Click on the "Get Your Copy" link on the bottom of this page for some of our newsstand locations. Or, to order a copy of this issue, please email Gloria Schroeder at [email protected], or call her at 916-988-9888 x116.
Gaston Catering is resident caterer at the Folsom Community Center, but they also do special events as far away as Lake Tahoe. Wehr was a partner in two Bay area restaurants as owner and chef for18 years. He also took part in some television broadcast cooking segments, and then started doing off-site catering for a large number of Silicon Valley companies. When the pair moved to Folsom it was a natural transition to blossom into formal social events and weddings.
Chef Wehr was formally French-trained but he loves all types and styles of cooking. They do themed-event barbecues such as Mediterranean and Texas-style. “The big, hot thing right now is winery weddings. There’s no kitchen, so it’s a little like camping,” he says.
For more about Chef Edouard Wehr including his recipe for Dates with Goat Cheese Wrapped in Prosciutto, be sure to pick up this month's copy of Style-Folsom El Dorado Hills edition. Click on the "Get Your Copy" link on the bottom of this page for some of our newsstand locations. Or, to order a copy of this issue, please email Gloria Schroeder at [email protected], or call her at 916-988-9888 x116.