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 8 p.m., Monday to Saturday, and 9 a.m. to 6 p.m., 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 our catering coordinator and chef, Lora Larson at 608-877-0947.

Catering coordinator and chef

Lora Larson grew up in northern Wisconsin where she flunked home economics. When she was 14 years of age, she started working in restaurants. After high school, she moved to Minneapolis where she worked her way up the food chain, so to speak, from pantry girl to working the sauté line. Her formal training was with Jack Stalcar at Woodhill Country Club in Minnesota.

When she moved to Europe to work in the restaurant business, Lora became interested in not only preparing food but what food actually is and what it fulfills in us, besides hunger. Because she missed America and her family, Lora returned to Wisconsin to attend school and graduate with a certificate in Holistic Nutrition. Besides working as the Co-op’s chef and catering coordinator, Lora is owner of Food4Thought Holistic Nutrition, a total approach to living well.

• Catering menu

• Service parameters

• Prices

• To order

• Catering coordinator and chef