Naturally, we cater!

Yahara River Grocery Co-op would love to cater your next gathering! We create beautiful displays of the season’s finest local and organic fruits, vegetables, all-natural meats and cheeses.

Why choose YRGC to cater your event? We offer:

• Made-from-scratch food using local dairy products and locally-grown or organic produce.
• Vegan and dairy-free options available.
• A fresh, green and local alternative.

If you want to keep your gathering fresh, green and local, choose the Co-op to help make it special. Order today! Call 608-877-0947.

CATERING MENU

Platters – each serves 10 to 12 people

Mediterranean Platter........ $35 Mixed olives, feta cheese, toasted pita, sliced cucumber, sliced onion, hummus and spinach dip	Ploughman’s Lunch........ $55 Baguettes, butter, pickles, hard-boiled eggs, cheeses and green salad
Fruit Platter........ $35 Assorted seasonal fruit	Sandwich Platter........ $45 Meats, cheeses, lettuce, tomato, red onion and condiments and choice of breads
Veggie Platter........ $35 Carrots, cucumber and other veggies based on availability; served with hummus or herb cream cheese	Cookie Platter........ $10.99 per dozen
Cheese or Cheese and Fruit Platter........ $45 Assortment of Wisconsin cheeses and organic or locally-grown fruits, based on availability	Soup of the Day........ $1.99 per cup

Service parameters

• Please allow 72 hours (3 days) to prepare your order.

• Pick-up hours are 9 a.m. to 7 p.m., Monday to Friday, and 9 a.m. to 6 p.m., Saturday and Sunday (except for major holidays).

Prices

• Prices are for trays serving 10 to 12 people; half trays are available.

• A 25% deposit is required on orders over $100.

• Prices and items are subject to change without notice.

• Prices do not include tax.

To order

• To place an order or ask questions, contact Cindy Cwik, our store manager, at 608-877-0947.

Catering coordinator and chef

Our Kitchen and Deli Manager, Mary Huotari is a loyal Co-op member who volunteered in the kitchen for more than a year before accepting the position.

Mary grew up in a small town in the Upper Peninsula of Michigan surrounded by good cooks. She's always had a passion for cooking. Her first cooking reward was a blue ribbon for her brownies at the U.P. State Fair when she was 13. She still loves a great brownie.

When Mary moved to Detroit with her husband and two daughters, she decided to make cooking a career. She attended the Culinary School at Schoolcraft College, Livonia, MI, where she trained with five Master Chefs and graduated with honors. At the Townsend Hotel in Birmingham, MI, Mary worked in every aspect of the kitchen and bakery with Chef Carol Haskins. It was an offer from Odessa Piper to join her staff at L'Etoile that brought Mary to Madison and Stoughton.

Mary says, "Being surrounded in southern Wisconsin by a wealth of local products and cooking with healthy and tasty ingredients from scratch makes the Co-op an ideal kitchen. Ultimately, the family and community are where I find real pleasure in life...and cooking...while that's the 'frosting on the cake'."

• Catering menu

• Service parameters

• Prices

• To order

• Catering coordinator and chef