01 / Delivery
From $28 / guest
Delivery Catering
Considered menus delivered on time, plated to present. For board lunches, film sets, and gatherings of ten to two hundred.
- Order window48 hrs notice
- Service styleDrop-off & set
- Best for10 – 200 guests
Serving Eastern Washington & Northern Idaho
Est. 2026 · Eastern washington
A table set
with intention.
For seventeen years, Choice has prepared the meals behind weddings, boardrooms, and quiet dinners at home. Three ways to be hosted — one standard of care.
1,200+events 17years
“Hospitality is the art of making time stand still.”
— Chef Marco Aldana, Founder
Choose your serviceScroll
01 — Our Services
Three ways to be hosted.
Choose what suits the occasion.
02 / Event
Most Requested
Bespoke proposal
Event Catering
Weddings, galas, milestone celebrations. A dedicated event manager, tasting session, and a kitchen that travels with you.
- Planning lead6 – 12 months
- Service styleFull-service
- Best for50 – 600 guests
03 / Private
By invitation
Personal Chef
A chef in your kitchen for the evening. Tasting menus for intimate dinners, vacation homes, anniversaries, and quiet celebrations.
- Booking notice2 – 6 weeks
- Service styleIn-home, plated
- Best for2 – 16 guests
02 — Our Philosophy Cooked by people who
Meet the Kitchen
Cooked by people who
would rather host than rush.
Choice began in a single rented kitchen in the Mission, with a borrowed van and an obsessive feeling that catering had quietly stopped being hospitable.
Today our kitchen feeds families, founders, brides, and presidents — and our standard hasn’t moved. We source short. We season honestly. We arrive early, leave the room better than we found it, and look our guests in the eye.
17
Years
hosting
42
Farms
partnered
1.2k
Events
delivered
Plate Nº 14
The Founder’s Table
03 — From the Kitchen Seasonal
Seasonal
menus.
Menus change four times a year, written around what’s ripe within a hundred miles. A small selection of what’s on the table this autumn.
Hudson Valley duck, fig & black walnut
Course IV
Roasted delicata, brown butter, sage
i.First course · vegetable
Hand-cut tagliatelle, pork sugo, parmigiano
ii.Pasta · family-style
Wood-grilled branzino, preserved lemon
iii.Sea · whole fish
Hudson Valley duck, fig, black walnut
iv.Main · plated
Honeycrisp tart, crème fraîche, thyme
v.Dessert · orchard
04 — In Their Words
“They cooked the dinner I’ll remember on my last day — quietly, beautifully, and as if our forty guests were the only people in the world that night.”
Elena & Tomás Whitfield
Wedding · Sonoma · 2024
As featured in
Bon Appétit · San Francisco Chronicle · Sunset · The Knot · Eater SF
05 — How We Work
From the first call
to the last plate cleared.
i.
Conversation
A short call to understand the occasion, the guests, and the feeling you’re after.
ii.
Proposal
A written menu, costed honestly, with options for service, beverage, and staff.
iii.
Tasting
For weddings and full-service events — come cook with us before the day.
iv.
The Evening
We arrive early. You arrive at ease. Everything else is our concern, not yours.
06 — Begin Tell us about
Tell us about
your evening.
Share a few details — the date, the place, the number of seats. We respond by hand, usually within the day.
Mon – Fri · 9 to 6 Tastings by appointment Eastern Washington · Northern Idaho