Colorful Palate has an artistic flair and a culinary point of view beyond belief. Anytime one of us at Exquisite Events and Consulting frequents an event in which they are catering we walk away amazed and wanting for more. Tara Letts and Ragan Evans, owners of Colorful Palate have been long-time friends and share the bond of creating delectable cuisine with a heaping helping of love in every bite. Imagine it, Gourmet Mac & Cheese with white cheddar sauce, tossed with goat cheese and topped with asiago and roasted cauliflower. Simply heavenly. Their Mediterranean Chicken with artichokes and tomatoes will make you smack your lips for more.
This is only a sample of what they create and they personally work with you to plan a menu your guests will not forget. If your needs require a dessert display Colorful Palate can satisfy any sweet tooth and present it artfully. I HIGHLY RECOMMEND you call them to cater your next event. With that said, meet the very talented owners of Colorful Palate, Tara and Ragan.
Tara and Ragan
What influenced both of you to become caterers?
Ragan: I have always loved to cook but had no formal training. While I was working my first full time teaching job in Asheville, Tara was doing her internship for a catering company in Charlotte. After graduation she was offered a full time position. She really liked the work, but always ended up in Asheville on her days off. When an interim teaching job ended, I couldn’t find work doing anything (seriously, anything), but I refused to move away from Asheville. So I convinced Tara to move here and start a catering company. I guess the short answer is that we started a catering company out of both necessity AND enjoyment (of cooking and Asheville).
Tara: I grew up cooking with both of my parents. My dad loved to grill and made the most incredible grilled chicken in the world. Anytime my mom was cooking in the kitchen, I was usually there tasting sauces, dipping my fingers in something, or taking over where I could. She made everything from scratch and I loved seeing the beginning to end process...homemade tomato sauce, salad dressings, cookies...nothing on our table came out of a box, jar, or can. I think this is what got me to love cooking in general. I didn’t really know I wanted to get into catering until I was a junior at The University of Georgia getting a business degree. There was no way I could sit behind a desk for the rest of my life. I wanted something with action, change, and something that gave me the option to do what I wanted...not what someone else wanted! I went on to culinary school and then got an incredible internship/job in Charlotte working for a small catering company much like ours.
What do you enjoy most about your job?
Tara: I grew up cooking with both of my parents. My dad loved to grill and made the most incredible grilled chicken in the world. Anytime my mom was cooking in the kitchen, I was usually there tasting sauces, dipping my fingers in something, or taking over where I could. She made everything from scratch and I loved seeing the beginning to end process...homemade tomato sauce, salad dressings, cookies...nothing on our table came out of a box, jar, or can. I think this is what got me to love cooking in general. I didn’t really know I wanted to get into catering until I was a junior at The University of Georgia getting a business degree. There was no way I could sit behind a desk for the rest of my life. I wanted something with action, change, and something that gave me the option to do what I wanted...not what someone else wanted! I went on to culinary school and then got an incredible internship/job in Charlotte working for a small catering company much like ours.
What do you enjoy most about your job? Ragan: I LOVE incorporating a bride’s overall vision into the menu and display. When a couple have a really clear theme or vibe for their reception, I run with it. I think it is so much fun to blend those elements into the creation of a menu as well as the décor on the food stations. I love to go to the fabric store and buy draping material. I like to pick out all the serving pieces and platters and come up with new uses for unique containers to suit each event. Sometimes I will even visit with a couple’s florist to borrow coordinating pieces to work into the food design. I also really enjoy making up seasonal recipes with fresh produce you can only get part of the year. It makes it more special when you know you can only serve it a month out of the year (like our Fresh Roasted Pumpkin Corn Chowder or our Strawberry Jalapeño Salsa or A Fresh Peach & Mint Margarita (picture attached)!
Tara: I enjoy the flexibility...in everything! We have flexible work schedules and are able to enjoy time off with family and friends when we choose. I also love the flexibility in the kitchen...we are able to change our menus, come up with new and interesting items, experiment, and impress our clients with new dishes every day. I don’t consider myself a creative person (in the traditional sense of the word)...but, playing with food gives me the opportunity to show my creative “flare” when I feel the need!
What type of catering event was the most unique? Ragan: My wedding! It was so much fun and the menu was very personalized and creative! And being my own client was great. I completely trusted that everything was going to go perfectly and it did. After a lot of planning and organizing, Tara killed it in the kitchen the week of the wedding doing all the prep work, and our crew was fantastic the day of the reception. Paper baskets with Fried Okra and Sweet Potato Fries alongside either a Grilled Mini Dog or a Hand-Pattied Slider with my husband’s favorite and Greensboro’s own Beef Burger Biff Sauce. A Make Your Own Salad Station with the freshest Summer veggies and lots of toppings served in asian to go boxes. And a Hometown Treats Station with all sorts of yummy stuff from our home states of Georgia and North Carolina (including bottled Cheerwine and Coca-Cola). Mini Mocha Cupcakes (for me) and Mini Turtle Cheesecake Cupcakes (for him). Oh and of course, long neck PBR and Bourbon Slushies! It was a perfect day. And having had that makes me want to give that experience to all of our wedding clients!
Tara: I love catering events like the Culinary Affair with the Chamber of Commerce! It gives us a great time to market ourselves face-to-face with local business owners. We also get to prepare cocktails and hors d’oeuvres that are totally up to us! We get to show off and experiment with new menu items, seasonal ingredients, and most of all, interact with the people who helped get us started here in Asheville!
What advice would you give to brides who are looking for the perfect caterer for their event? Ragan: There are several really talented catering companies in the area. And each has its own niche. The clearer your vision the more likely you are to be happy with the end result, so be explicit in your requests, be firm with your budge (but realistic), and ask for a tasting. Once your main requirements have been met, let the chef have fun with it!
Tara: Go meet your caterer...make sure they “get” your vision. Taste their food and love it!
Tara: Go meet your caterer...make sure they “get” your vision. Taste their food and love it!
Ladies, thanks for allowing our readers to become more acquainted with you and your company's services. We can't wait to work with you again at an upcoming event. You're terrific!
.JPG)
