CONTACT US: 401-419-9831
SPECIAL EVENTS
WEDDINGS
MENUS
Whether you're planning a luxurious dinner served under the stars, or wine and hors doerves for a shoreline celebration, let catering by Ripe Food and Events be at your service to create an event that is uniquely yours and ever-unforgettable. Ripe Food and Events services clients in Greater New England, Rhode Island, Newport, Cape Cod, Boston, and beyond.
ABOUT US
ABOUT US:
Ripe Food and Events is a full service events company that can provide you ease through one stop shopping for catering, event design consultation, rentals, floral arrangements, and bar setups. We offer full service catering to suit a host of needs and budgets. Additionally, we provide the unique services of individual or group cooking lessons covering a variety of culinary topics and cuisines as well as wine tastings and wine classes.
MISSION:
Ripe's mission is simple: to produce the highest quality event food and services by partnering with quality purveyors, by extensively training our staff, and by never compromising the quality of our food.
GIVING BACK:
Built into our approach to business is a personal commitment to our community and surroundings, that's why we regularly donate our time and services to local organizations and charities.
PHILOSOPHY:
Ripe Food knows that the little details make all the difference. That’s why we’re dedicated to sourcing seasonal, all-natural products that are produced using sustainable methods. We’re also committed to composting, recycling, and using clean energy sources to reduce our environmental footprint.
PRODUCTS AND SERVICES:
We believe that the choice of food and decor can turn an event into a lasting memory. Through our dedication to achieving excellence, we combine our talent as culinary artisans with our clients’ own personal style to create individualized and distinguished menus. We take ultimate pride in preparing and serving our carefully sourced ingredients in ways that highlight their natural beauty and flavor. Taking our services a step further is the personalized service that our staff is dedicated to providing each client. We never forget this one thing: while you’re hosting your friends and family, we’re hosting you.
OWNER BIOGRAPHY:
Joshua Riazi learned the art of matching a venue’s natural character to the spirit of a special event while working with the Washington DC area preservation society to coordinate and host extraordinary events in antebellum era mansions and mills. Joshua’s role was to oversee over 150 events annually, ranging from weddings to receptions to corporate galas and meetings. Over the course of these events he noticed a recurring truth: well-executed food and décor has a profound effect in elevating the emotions, memories, and effectiveness of an event. His realization that food is not secondary—it is the heart and soul of any celebration or gathering—plays a vital role in the success of Ripe Food and Events.
Joshua completed formal culinary study at Providence’s Johnson & Wales University earning a Bachelors of Science in Culinary Nutrition. His career includes impressive tenures at world renowned restaurants Maestro at the Ritz Carlton (Washington, D.C.) and as the Sous Chef of Al Forno Restaurant (Providence, RI). Among Joshua’s core beliefs is the necessity to source quality purveyors and farmers who take an equal pride in their product as Joshua takes in creating intuitive menu items that are rooted clean and distinctive flavors. Joshua is the current Executive Chef for the Boston non-profit organization, Kids Can Cook, whose mission is to provide empowerment to inner-city youth through tuition free nutrition and cooking classes.
With Ripe Food, he seeks to create truly special events that center on service, food, wine pairings, and unparalleled visual displays. Joshua is dedicated to giving the industry a chef's treatment by raising the standard while bringing his clients' visions to life.
The perfect wedding day? Whether intimate or lavish, bringing this wonderful occasion to life doesn't have to be stressful. With Ripe, every painstakingly planned detail is flawlessly executed. Our expert culinary team will work with you to fashion a menu that reflects your specific tastes. Whether you desire stunning presentation and the finest cuisine or a beachside-casual affair; catering by Ripe Food and Events will leave you with memories that will be treasured for a lifetime.
Follow the links above to browse our sample menus, photo gallery, or complete the online contact form to receive more information about planning an event with Ripe. Our knowledgable event coordinators can help with every step of the planning process and often refer venues and other specifics that we believe will best meet a client's needs. When contacting us, please include as much detail as you can about potential dates, number of guests, location, and style of service and menu. Ripe Food and Events will help you create the wedding that's uniquely yours!
Client referals:
Shonda and Alex - 9/09
"Simply stunning--we knew our venue would look beautifully transformed but when we finally saw it on our wedding day we were blown away!"
Og and Brian - 10/09
"After we had a private wedding, my husband and I decided to have a celebration with my friends. I wanted this event to be very special and beautiful -- something my guests would remember for a long time...I interviewed about 6 caterers and I chose Ripe Food and Events. Joshua was very professional, personable, creative and accomodating. He listened and understood what I wanted to accomplish and made it happen just the way I wished. My friends still talk about my party, about the fabulous food, beautiful settings and great service. Josh and his team were great and everything was just perfect!"
Mary and Walter - 5/09
"The food was perfection...my guests are still raving about the menu! Thanks!"
An Evening with Friends, Sit Down Dinner
Stationary Appetizer
Entrée Course | Family Style
ROASTED CLAMS, MUSSELS, AND COD IN BOUILLABASE BROTH: saffron, tomatoes, fennelBRINED, WHOLE ROASTED, ORGANIC PORK LOIN: stuffed with prunes, spinach, and herbed bread crumbsPAN-SEARED, PRIME NEW YORK STRIP STEAK: cooked to medium rare/mediumVEGETARIAN WHITE BEAN CASSOULET: braised greens, tomatoes, carrots, and thymeTUSCAN STYLE VEGETABLES: red peppers, eggplant, and sweet onionsFINGERLING POTATO AND BUTTERNUT HASH
ROASTED CLAMS, MUSSELS, AND COD IN BOUILLABASE BROTH: saffron, tomatoes, fennel
BRINED, WHOLE ROASTED, ORGANIC PORK LOIN: stuffed with prunes, spinach, and herbed bread crumbs
PAN-SEARED, PRIME NEW YORK STRIP STEAK: cooked to medium rare/medium
VEGETARIAN WHITE BEAN CASSOULET: braised greens, tomatoes, carrots, and thyme
TUSCAN STYLE VEGETABLES: red peppers, eggplant, and sweet onions
FINGERLING POTATO AND BUTTERNUT HASH
IMPORTED CHEESES: st marcellin, gorgonzola dolce, humboldt fogHOME MADE QUINCE MEMBRILLO, SPANISH FIG CAKE, ARTISINAL HONEYASSORTED FLATBREADS, CRACKERS, AND MUSCATO GRAPES
IMPORTED CHEESES: st marcellin, gorgonzola dolce, humboldt fog
HOME MADE QUINCE MEMBRILLO, SPANISH FIG CAKE, ARTISINAL HONEY
ASSORTED FLATBREADS, CRACKERS, AND MUSCATO GRAPES
Passed Hors douvres
BUTTERNUT SQUASH RAVIOLI WITH SAGE AND BROWNED BUTTERPARMESAN CUSTARD WITH 50 YEAR BALSAMIC SERVED IN EGG SHELLSCOCKTAIL-STYLE, CAROLINA SHRIMP WITH HOMEMADE COCKTAIL SAUCE
BUTTERNUT SQUASH RAVIOLI WITH SAGE AND BROWNED BUTTER
PARMESAN CUSTARD WITH 50 YEAR BALSAMIC SERVED IN EGG SHELLS
COCKTAIL-STYLE, CAROLINA SHRIMP WITH HOMEMADE COCKTAIL SAUCE
Salad Course | Plated
LOCALLY GROWN ORGANIC BIBB LETTUCE WITH GRANNY SMITH APPLES, CANDIED HAZELNUTS, SHAVED MANCHENGO, AND AGED SHERRY VINAIGRETTE
Dessert Course | Plated
TAHITIAN VANILLA BEAN ICE CREAM WITH ASSORTED WARM COOKIES
60th Birthday Cocktail Celebration
Passed Small Plates
Passed Signature Cocktails
SEARED CHILEAN SEA BASS WITH FAVA BEAN, FENNEL, AND CITRUS SALADBAROLO BRAISED SHORT RIBS OF BEEF WITH GRILLED RAMPS AND MORELS
SEARED CHILEAN SEA BASS WITH FAVA BEAN, FENNEL, AND CITRUS SALAD
BAROLO BRAISED SHORT RIBS OF BEEF WITH GRILLED RAMPS AND MORELS
SIDE CAR: cognac, cointreau, fresh lemonROB ROY: chivas, sweet vermouth, orange bittersCHAMPAGNE TOAST: pol roger / cuvee sir winston churchill
SIDE CAR: cognac, cointreau, fresh lemon
ROB ROY: chivas, sweet vermouth, orange bitters
CHAMPAGNE TOAST: pol roger / cuvee sir winston churchill
Passed Desserts
Passed Hors d’ouvres
RHUBARB TARTLETSHOMEMADE MINI CHOCOLATE ECLAIRSINDIVIDUAL MEYER LEMON AND BASIL PANNA COTTA
RHUBARB TARTLETS
HOMEMADE MINI CHOCOLATE ECLAIRS
INDIVIDUAL MEYER LEMON AND BASIL PANNA COTTA
HOUSE-CURED SALMON, MACHEGO CREAM, CAPERS, AND ENGLISH CUCUMBERCHILLED WHITE ASPARAGUS SOUP WITH HAZELNUT FROTHBURGER AND FRIES: WHITE TRUFFLE TOPPED, MINI KOBE BURGER ON POTATO CRISPBAY SCALLOPS, TINY SHRIMP, AND SMOKY AIOILI IN SCALLOP SHELLSFRIED ONE-BITE RISOTTO CAKE FILLED WITH ROBIOLA CHEESE AND DUCK CONFIT
HOUSE-CURED SALMON, MACHEGO CREAM, CAPERS, AND ENGLISH CUCUMBER
CHILLED WHITE ASPARAGUS SOUP WITH HAZELNUT FROTH
BURGER AND FRIES: WHITE TRUFFLE TOPPED, MINI KOBE BURGER ON POTATO CRISP
BAY SCALLOPS, TINY SHRIMP, AND SMOKY AIOILI IN SCALLOP SHELLS
FRIED ONE-BITE RISOTTO CAKE FILLED WITH ROBIOLA CHEESE AND DUCK CONFIT
Bar-B-Que Menus
Grill Station
Specialty Drinks
SLIDER BAR: GRASS-FED BEEF, FREE-RANGE TURKEY, AND HOMEMADE BEAN BURGERS SEEDED OR UNSEEDED ROLLS; BLUE, SWISS, AND AMERICAN CHEESES; TRADITIONAL ACCOMPANIMENTSGRILLED ITALIAN SAUSAGES WITH SLICED PEPPERS AND ONION ON TORPEDO ROLLSSMOKED AND LAQUERED ST LOIUS STYLE PORK RIBS
SLIDER BAR: GRASS-FED BEEF, FREE-RANGE TURKEY, AND HOMEMADE BEAN BURGERS
SEEDED OR UNSEEDED ROLLS; BLUE, SWISS, AND AMERICAN CHEESES; TRADITIONAL ACCOMPANIMENTS
GRILLED ITALIAN SAUSAGES WITH SLICED PEPPERS AND ONION ON TORPEDO ROLLS
SMOKED AND LAQUERED ST LOIUS STYLE PORK RIBS
IMPORTED AND DOMESTIC MICROBREWS, RED AND WHITE WINEMOJITO: caribbean rum, fresh lime juice, mint syrupCAIPIRINHA: cachaca, fresh limes, turbinado sugar
IMPORTED AND DOMESTIC MICROBREWS, RED AND WHITE WINE
MOJITO: caribbean rum, fresh lime juice, mint syrup
CAIPIRINHA: cachaca, fresh limes, turbinado sugar
Side Station
CAESAR SALAD WITH SHAVED PARMESAN AND GARLIC CROUTONSPOTATO SALAD WITH BACON AND DIJON MUSTARD DRESSINGINDIVIDUAL BAGS OF KETTLE COOKED POTATO CHIPS
CAESAR SALAD WITH SHAVED PARMESAN AND GARLIC CROUTONS
POTATO SALAD WITH BACON AND DIJON MUSTARD DRESSING
INDIVIDUAL BAGS OF KETTLE COOKED POTATO CHIPS
Bar
CALIFORNIAN RED AND WHITE WINESDOMESTIC AND LIGHT BEER ON TAP
CALIFORNIAN RED AND WHITE WINES
DOMESTIC AND LIGHT BEER ON TAP
GARLIC AND HERB MARINATED CAROLINA SHRIMP KABOBS
GRASS-FED NY STRIP STEAK SKEWERS WITH CHIMICHURI SAUCE
JERK SPICED CHICKEN AND PINEAPPLE SKEWERS
Desert
ASSORTED GRILLED PIZZAS
ASSORTED ICE CREAMS AND SORBETS WITH FRESH FRUIT AND CRUMBLED CANDY BARS
RED BLISS POTATO SALAD TOSSED WITH RED ONION AND HERBED MAYONAISSE CHILLED BLACK BEANS WITH CILANTRO, JALEPENO, CELERY, RED PEPPER, AND LIMEMIXED GREEN AND ENDIVE SALAD WITH GOAT CHEESE, PEARS, AND WALNUTS
RED BLISS POTATO SALAD TOSSED WITH RED ONION AND HERBED MAYONAISSE
CHILLED BLACK BEANS WITH CILANTRO, JALEPENO, CELERY, RED PEPPER, AND LIME
MIXED GREEN AND ENDIVE SALAD WITH GOAT CHEESE, PEARS, AND WALNUTS
Summer-time Cooking Party
During 45 minute Cooking Demonstration
Dinner Menu (served family style)
GRILLED BONE-IN VEAL AND PORK CHOPS WITH SEA SALT, OLIVE OIL AND BALSAMICQUICK FAVA BEAN AND RED ONION RAGUFRESH TAGLIATELLE WITH SHAVED ASPARAGUS, PARMESAN, AND MARSCAPONELOCAL STRAWBERRY SHORTCAKES WITH FRESH WHIPPED CREAM Red and White wines, still and sparkling water served with dinner
GRILLED BONE-IN VEAL AND PORK CHOPS WITH SEA SALT, OLIVE OIL AND BALSAMIC
QUICK FAVA BEAN AND RED ONION RAGU
FRESH TAGLIATELLE WITH SHAVED ASPARAGUS, PARMESAN, AND MARSCAPONE
LOCAL STRAWBERRY SHORTCAKES WITH FRESH WHIPPED CREAM
Red and White wines, still and sparkling water served with dinner
Pitchers of White SangriaCOCKTAIL-STYLE CAROLINA SHRIMPFLATBREADS WITH HOMEMADE LEMONY HUMMUS
Pitchers of White Sangria
COCKTAIL-STYLE CAROLINA SHRIMP
FLATBREADS WITH HOMEMADE LEMONY HUMMUS
Cooking Class Topics:
Grilling, Olive Oils, Quick Vegetable Dishes, and Pasta Making
Wedding Reception – Plated Dinner
Passed Signature Cocktails During Cocktail Hour
Plated Entrée (choice of)
RASPBERRY BELINI: nino franco nv, homemade raspberry spumanteCOSMOPOLITANS: kettle one, fresh lime juice, cranberryCHAMPAGNE TOAST: vueve cliquot rose 01
RASPBERRY BELINI: nino franco nv, homemade raspberry spumante
COSMOPOLITANS: kettle one, fresh lime juice, cranberry
CHAMPAGNE TOAST: vueve cliquot rose 01
GRILLED GRASS-FED BEEF TENDERLOIN WITH SPICED RED WINE SAUCE ORROASTED STUFFED QUAIL WITH LEMON AND HERB BUTTER ORPAN SEARED CHILEAN SEA BASS WITH OLIVE OIL AND SEA SALT SERVED WITH SEASONAL VEGETABLES, CHANTERELLE MUSHROOMS, AND POTATO GRATIN
GRILLED GRASS-FED BEEF TENDERLOIN WITH SPICED RED WINE SAUCE
OR
ROASTED STUFFED QUAIL WITH LEMON AND HERB BUTTER
PAN SEARED CHILEAN SEA BASS WITH OLIVE OIL AND SEA SALT
SERVED WITH SEASONAL VEGETABLES, CHANTERELLE MUSHROOMS, AND POTATO GRATIN
Passed Hors d’ouvres During Cocktail Hour
CHERRY TOMATO AND MOZZERELLA NAPOLEON WITH BASIL AND BALSAMICMINI LOBSTER ROLLS ON BRIOCHEBEEF CARPACHIO ON ASIAN SPOONS WITH TRUFFLE AND MICRO WATERCRESS SALADHONEY LAQUERED ROASTED CHICKEN SKEWERS
CHERRY TOMATO AND MOZZERELLA NAPOLEON WITH BASIL AND BALSAMIC
MINI LOBSTER ROLLS ON BRIOCHE
BEEF CARPACHIO ON ASIAN SPOONS WITH TRUFFLE AND MICRO WATERCRESS SALAD
HONEY LAQUERED ROASTED CHICKEN SKEWERS
Dessert
Slices of wedding cake plated Dessert served either Passed or Buffet During DancingASSORTED MINI FRESH FRUIT TARTSASSORTED COOKIESINDIVIDUALLY SERVED CHOCOLATE MOUSE
Slices of wedding cake plated
Dessert served either Passed or Buffet During Dancing
ASSORTED MINI FRESH FRUIT TARTS
ASSORTED COOKIES
INDIVIDUALLY SERVED CHOCOLATE MOUSE
Plated First Course
LOCAL GREENS WITH GRAPEFRUIT, SHAVED FENNEL AND EDIBLE FLOWERS DRESSED WITH A SWEET WINE VINAIGRETTE
Plated Second Course
HANDMADE LOCAL RICOTTA TORTELLINI WITH FRESH ENGLISH PEAS, NATIVE SWEET CORN, CREAM AND PARMESAN
New England Style Summertime Wedding, Under a Grand Tent
Entrée Course | Stations
Specialty Cocktails
GRILLED, GRASS-FED TENDERLOIN OF BEEF KABOBS MARINATED IN GARLIC AND HERBSGRILLED AND SLICED, FREE-RANGE CHICKEN BREASTS WITH SUNDRIED TOMATOESSTEAMED 1½ POUND LOBSTERS WITH DRAWN BUTTER AND LEMONGRILLED, SCOTTISH SALMON KABOBS WITH CAPER AND OLIVE SALSA
GRILLED, GRASS-FED TENDERLOIN OF BEEF KABOBS MARINATED IN GARLIC AND HERBS
GRILLED AND SLICED, FREE-RANGE CHICKEN BREASTS WITH SUNDRIED TOMATOES
STEAMED 1½ POUND LOBSTERS WITH DRAWN BUTTER AND LEMON
GRILLED, SCOTTISH SALMON KABOBS WITH CAPER AND OLIVE SALSA
COSMOPOLITAN: kettle one, fresh lime juice, cranberryMOJITOS: caribbean rum, lime juice, mint syrupPROSECCO: bisson / colli dei trevigiani
COSMOPOLITAN: kettle one, fresh lime juice, cranberry
MOJITOS: caribbean rum, lime juice, mint syrup
PROSECCO: bisson / colli dei trevigiani
CLASSIC NEW ENGLAND RAW BAR WITH PROFESSIONAL OYSTER SHUCKER: wellfleet oysters, littleneck clams, cocktail shrimp, and traditional accompanimentsGRAND CHARCUTERIE DISPLAY: prosciutto di parma, sweet and hot sopressata, prosciutto cotto, and assorted breads
CLASSIC NEW ENGLAND RAW BAR WITH PROFESSIONAL OYSTER SHUCKER: wellfleet oysters, littleneck clams, cocktail shrimp, and traditional accompaniments
GRAND CHARCUTERIE DISPLAY: prosciutto di parma, sweet and hot sopressata, prosciutto cotto, and assorted breads
Sides | Stations
PORTSMOUTH RED BLISS AND FINGERLING POTATOES WITH ROSEMARYWARM QUINOA WITH DICED SUMMER SQUASH AND ZUCCHINIPLATTERS OF LOCAL ASPARAGUS WITH GARLIC BUTTER
PORTSMOUTH RED BLISS AND FINGERLING POTATOES WITH ROSEMARY
WARM QUINOA WITH DICED SUMMER SQUASH AND ZUCCHINI
PLATTERS OF LOCAL ASPARAGUS WITH GARLIC BUTTER
MINI AQUIDNECK ISLAND LOBSTER ROLLS WITH CILANTROHEIRLOOM TOMATO, NATIVE CORN, AND BASIL SALAD IN CRISPY CORN CUPSCHILLED SCALLOP CEVICHE WITH LIME, AVOCADO, CHIVE, OLIVE OIL AND SEA SALTCONFIT OF DUCK ON TINY HONEY WHEAT ROLLS
MINI AQUIDNECK ISLAND LOBSTER ROLLS WITH CILANTRO
HEIRLOOM TOMATO, NATIVE CORN, AND BASIL SALAD IN CRISPY CORN CUPS
CHILLED SCALLOP CEVICHE WITH LIME, AVOCADO, CHIVE, OLIVE OIL AND SEA SALT
CONFIT OF DUCK ON TINY HONEY WHEAT ROLLS
Dessert Course | Passed During Dancing
INDIVIDUAL STRAWBERRY SHORTCAKES WITH WHIPPED CREAMASSORTED CHOCOLATE DIPPED COOKIESMINI SORBETS AND INDIVIDUAL ICE CREAM SUNDAES
INDIVIDUAL STRAWBERRY SHORTCAKES WITH WHIPPED CREAM
ASSORTED CHOCOLATE DIPPED COOKIES
MINI SORBETS AND INDIVIDUAL ICE CREAM SUNDAES
WILD ARUGULA, HEIRLOOM TOMATO AND LITTLE COMPTON PEACH SALAD WITH BUFFALO MOZZERELLA, OLIVE OIL, BALSAMIC, AND SEA SALT
Dinner Party
Cocktail Reception
Bar-B-Que
Summer Cooking
Plated Wedding
Wedding Stations
Whether planning a birthday, bar / bat mitzvah, anniversary or corporate gala; an event catered by Ripe Foods will be unique and memorable. Our seasonally-inspired menus use only the highest quality ingredients as well as creative presentations to evoke the emotion that is at the heart of each celebration.
For corporate needs, Ripe provides professional consultations to assist throught the entire event planning process. If working under a specific budget, our event consultants can create a customized package to fulfill all of your event needs including floral/decor supplies, rentals, tenting, lighting, event staffing and valets. We are familiar with many of the event venues in the areas of Providence, Newport, Boston and Cape Cod, but will travel almost anywhere that our clients wish to host their events.
VENUES:
Ripe Food specializes in capturing your style while creating a warm and welcome location for you & your guests. We believe that the event environment has a profound effect on the overall experience of your guests. Because of this, we specialize in events hosted in outdoor spaces, private homes, and estates.
When thinking about your special event, remember: our capabilities include setting up and cooking in spaces where no kitchen facilities exist.
You choose the place and our experienced staff will take care of the details.
Need help choosing the perfect site for your event? Fill out our online contact form with the details of your event and we'll assist you through out this process.
COOKING CLASSES:
Ripe Food and Events offers private cooking classes and group cooking demonstrations. These events involve an executive chef leading a culinary demonstration while guests mingle, taste selected wine pairings, and try to hone their skill through hands-on involvement. When coupled with a cocktail or dinner party, these cooking demonstrations create a very unique event and can add a fun, new spin to a corporate party or private get together. Classic topics cover regional cuisines of the world and seasonal preparations such as charcoal grilling or clambakes. Menus can also be customized to suit your interests and occasion and guest should expect to dine on all food preparations afterwards. Browse our sample menu by following the link below and contact us for information on individual and group rates, availability and customized menus.
Sample Cooking Class Menu
In addition to Ripe Food's cooking classes, owner Joshua Riazi's is involved with and has been profiled for his noteworthy work with Boston's Kids Can Cook. View articles, sample recipes, and videos by following these links:
Testimonial:
10/24/08
After I had a private wedding, my husband and I decided to have a celebration with my friends. I wanted this event to be very special and beautiful -- something my guests would remember for a long time...I interviewed about 6 caterers and I chose Ripe Food and Events. Joshua was very professional, personable, creative and accomodating. He listened and understood what I wanted to accomplish and made it happen just the way I wished. My friends still talk about my party, about the fabulous food, beautiful settings and great service. Josh and his team were great and everything was just perfect! -O.L.
1/16/09
I was planning to throw a holiday party for a professional organization that I am involved with. We had a very small budget, and I had minimal experience with party planning, but Ripe Foods helped us to host a spectacular event. Josh Riazi was very professional, and very willing to work with our budget. The food was delicious and creative and the visual displays looked a lot more expensive than they were!
-S.M.
5/21/09
Once again...the food was perfection...my guests are still raving about the decor and menu! Thanks RIPE!
-M.J.
12/13/08
The interactive cooking class dinner party was amazing! The chefs were incredibly approachable, and the wine component was fantastic. I've always enjoyed wine tastings, but now I feel like I understand the techniques and nuances behind pairing wine flavors with food. Can't wait for the next!
-R.O.
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