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In August of 2002, Executive Chef Chris Ludwick decided it was time to venture from restaurant work and open his own full service catering company. His goal was to develop a company where the focus was on the use of local products. “I wanted to take my experience of working in some of the best Bay Area restaurants and offer the same high quality food and service at catered events,” he told Your Wedding Day magazine. He had followed a dream he had had for years, relocating from his native North Carolina to California and to prepare his creations using the best local resources available. After graduating with honors
from the California Culinary Academy in San Francisco, and living and working in various restaurants there and in the Wine Country too, he selected a home base for Grapevine, actually the entire Bay Area including Marin and San Francisco, but with the focal point to be on the Wine Country, Sonoma and Napa. Part of the reason for choosing this region, he told us, was that he had developed a love of and appreciation for garden fresh vegetables and fruits. So it is natural that when he created the concept for Grapevine Catering, he also developed the concept of using Northern California’s bountiful ingredients. Then, Chef Chris began developing his fare, and he now offers you hundreds of choices from his special Wedding Spring/Summer and Fall/Winter menus, with Celebration Tiers I, II, and II. For example (and be prepared, your mouth will be watering!), ask him about the Roasted rosemary scented chicken breast with roasted onion fondue and sun dried tomato relish; the Seared Diver Scallops with English pea emulsion, heirloom tomato confit, and Sausalito Springs watercress; and the Pan roasted Veal Scaloppini with olive salad; grilled Balsamic glazed exotic mushrooms and Merlot reduction. Of course, Chef Chris offers a special delicacies for the vegetarians in your group as well, with dishes such as Herb scented polenta cakes with grilled summer squash ragout and charred tomato relish; Crispy potato dumplings with grilled summer vegetables, baby tomatoes, and sun dried tomato and chipotle broth; and Basil papardelle with organic mushrooms, roasted corn and sundried tomatoes tossed in a creamy pesto with aged parmesan. Grapevine will also prepare an elegant breakfast for you and your guests (how about the Farm fresh scrambled eggs with mushroom, onions, peppers with aged cheddar? And, Country potatoes, sausages, and muffins and scones!). Grapevine offers gourmet box lunches too(the Grilled Basil Chicken Sandwich is to die for!), and even a snack menu with those all important mid-day “pick-me-ups” such as cookies, Granola bars, cookies, trail mix, fresh fruits, and did we mention cookies? Because of its fine cuisine, Grapevine Catering Company has been bestowed with numerous rewards including three gold medals for the same dish at the 2007 Sonoma County Harvest Fair. For that seafood dish, Chef Chris was presented with a “double gold” award for “Best use of Sonoma County Seafood” and an additional gold medal for the “Best use of Sonoma County Wine.” This is no surprise because any couple using Grapevine’s services will tell you that all of his dishes are triple gold medal winners! In fact, when meeting with a couple for the very first time, there would really be no need for Chef Chris to say a word at all: his delicious cuisine can do the talking for him. “Most of the potential clients who taste our food for the first time are blown away,” he said. “They can not believe this is catering food.” Having been fortunate enough to try his cuisine on several occasions, we are blown away too! By Susan Hart Hellman, Executive Editor

Grapevine Catering Company
12195 Hwy 116
Guerneville CA 95446
Phone: (707) 869-1277
Regional Website This e-mail address is being protected from spam bots, you need JavaScript enabled to view it Directions


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