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Gallery

Varnell Wedding – Saratoga, CA

Nicole & Ben, July 17th, 2009 – Clos La Chance

Nicole & Ben, July 17th, 2009 – Clos La Chance

Allied Arts Guild – Menlo Park, CA

Dina & Chris, June 6th 2009 – Nestldown

Carved & Served to Order – HP event at the Tech Museum

Lauren & Paul, June 20th 2009 – Villa Montalvo

Birthday Party – Saratoga, CA

Adobe Boot Camp – The Tech Museum

Dina & Chris, June 6th 2009 – Nestldown

Sweet Endings – Assorted Mini Cakes

Dina & Chris, June 6th 2009 – Nestldown

Sliders & Pommes Frites Station – The Tech Museum

Seafood Paella

Katie & Casey, July 3rd 2009 – Nestldown

Birthday Party – Saratoga, CA

Tiffany & Javier, August 22nd, 2009 - Nestldown

Sunset Room at the Allied Arts Guild – Menlo Park, CA

Lauren & Paul, June 20th 2009 – Villa Montalvo

Adobe Boot Camp – The Tech Museum

Allied Arts Guild – Menlo Park, CA

Katie & Casey, July 3rd 2009 – Nestldown

the Terrace at the Allied Arts Guild – Menlo Park, CA

Lauren & Paul, June 20th 2009 – Villa Montalvo

Tiffany & Javier, August 22nd, 2009 - Nestldown

Nicole & Ben, July 17th 2009 – Clos La Chance

Lauren & Paul, June 20th 2009 – Villa Montalvo

Sit-Down Dinner – Nestldown

Candy Bar – Nestldown

Café Primavera’s table display at Byington Winery Bridal Show

Artisan Cheeses, Italian Meats & Flatbreads

Nicole & Ben, July 17th 2009 – Clos La Chance

Dina & Chris, June 6th 2009 – Nestldown

IMB event on the Tech Museum’s rooftop terrace

Villa Montalvo – Saratoga, CA

Nicole & Ben, July 18th 2009 – Clos La Chance

Upper Level Gallery – Tech Museum

Katie & Casey, July 3rd 2009 – Nestldown

Birthday Party – Saratoga, CA

Nicole & Ben, July 18th 2009 – Clos La Chance

Dina & Chris, June 6th 2009 – Nestldown

Katie & Casey, July 3rd 2009 – Nestldown

Services

Working with us

In picking a caterer for your next corporate event, private venue, or wedding you want to select someone who’s unparalleled in cuisine and décor. With that in mind, you can rest assure that CP will take care of every detail with precision and a meticulous watch. You want a caterer whose clients are happy to recommend them based on exceptional service, one whose business is founded on “word of mouth” commendation. Café Primavera is notably branded through the kind words of our loyal patrons and the labors of our dedicated design team who ostensibly exceed expectations.

Our seasoned team will turn your vision into an exquisite affaire, guiding you each step of the way to…choose a spectacular venue, design a delicious custom menu with fresh local ingredients, set a stunning table, and arrange for fabulous entertainment. Together, we’ll create the perfect ambiance for your celebration, delivered with impeccable attention to every detail.

Over the years, Café Primavera has received accolades for hosting exceptional, hand-crafted special events, private dinners and galas. Our prestigious clientele includes friends, neighbors and local businesses – alongside the “who’s-who” in Silicon Valley society, philanthropy and high technology; local and national politics; and celebrity entertainment.

Hors D'Oeuvres

SPRING HORS D'OEUVRES

Mini Artichoke & Cambozola Pizzettas with Pancetta & Herbs

Moroccan Spiced Lamb “lollipops” with Mango & Mint Chutney

Irish Potato & Spring Pea Soup Sips with Crab

Parma Prosciutto-wrapped Asparagus & Laura Chenel Goat Cheese

SUMMER HORS D'OEUVRES

Heirloom Tomato Bruschetta with Micro Arugula

Crab Salad on Endive with Basil & Lemon

Watermelon & Feta Cheese with Mint Vinaigrette on a “Stick”

Chef Russi’s Ice Cold Gazpacho Soup Shots

FALL HORS D'OEUVRES

Demi Cups of Tomato Soup with Mini Grilled Fiscalini Cheddar Sandwiches

Filet of Beef with Caramelized Onion & Creamed Horseradish on Crostini

Smoked Salmon on Crispy Potato Cake with Crème Fraiche & Chives

Roasted Pears & Roquefort Mini Pizzettas

WINTER HORS D'OEUVRES

Wild Mushroom Turnovers with White Truffle Oil & Thyme

Lamb “lollipops” with Pomegranate Molasses Glaze & Mint

Smoked Trout stuffed Yukon Gold Potatoes with Chives & Lemon Crème Fraiche

Butternut Squash Soup Sippers with Apple Cider Crème

Bites Around the World

PERFECT FOR PASSING AROUND

Crispy Coconut Prawns with Sweet Thai Chili Sauce

San Francisco Dungeness Crab Cakes with Jalapeno-Lime Tartar Sauce

Cabo Wabo Shrimp & Avocado “Cocktails” with Tortilla Strips

French Brie filled Phyllo Tarts with Chutney & Almonds

Potato & Pea Indian Samosas with Tamarind Sauce for Dipping

Chipotle Chicken “Wonton Tacos” with Avocado Crème

Ahi Tuna Tartar Wwonton Tacos” with Wasabi Crème

Twice Baked Potatoes filled with Blue Cheese, Caramelized Onions & Bacon

Grilled Chicken Satay with Spicy Thai Peanut Sauce

Croque Monsieur –ham & gruyere mini sandwiches

Sicilian Eggplant Caponata on Garlic Crostini

Rosemary Polenta Cups filled with Mushrooms & Balsamic Glaze

Argentine Beef Empanadas

Lemon Crepes filled with Tarragon Lobster Salad

Grilled Salmon “Chopsticks” with Morrocan BBQ Sauce

Mini Muffaletta Sandwiches —New Orleans Classic

Rosemary Grilled Pork Tenderloin on Walnut Cranberry Toast with Apple & Fig Jam

Yucatan Mini Pulled Pork Sandwiches with Mexcian Chipotle Crème

Buffet

Choice of 3 starters

Baby Greens, Candied Walnuts, Sundried Cranberries, Apples, Gorgonzola & Red Wine Blush

Baby Spinach, Candied Pecans, Strawberries, Goat Cheese, Red Wine Blush Vinaigrette

CP Signature Caesar—baby hearts of romaine, croutons, shaved Parmesan Reggiano

Heirloom Tomatoes with Fresh Mozzarella, Sweet Basil & EVOO

Haricot Vert, Orange Segments, Toasted Hazelnuts & Roasted Beets

Chinese Chicken Cabbage Salad with Crispy Wontons & Almonds

Broccoli, Toasted Almonds, Red Seedless Grape, & Golden Raisins with Sweet/Sour Yogurt Dressing

Antipasti—chopped romaine, Pepperoncini, Salami, Provolone, Tomatoes, Olives & Red Onions

Couscous with Chickpeas, Roasted Eggplant, Greek Feta & Cherry Tomatoes

Curried Couscous with dried Currants & Almonds

Provencal Potato with baby string beans, cherry tomatoes, red onions & hard cooked eggs

Asian Style Noodles with Spicy Thai Peanut Dressing, red peppers & scallions

The Wedge—baby iceberg, Pt. Reye’s blue cheese, Smoked Bacon & cherry tomatoes

Choice of 2 entrées

Grilled Salmon with Sweet White Corn, Roasted Sweet 100’s & Basil Butter Sauce

Pan Seared Alaskan Halibut with Fresh Herbs & Lemon

Roasted Chicken “Toscano” with Lemon Caper Butter Sauce

Orange, Lemon & Fennel Roasted Pork Loin with Port Fig Sauce

Santa Maria Style Grilled Tri Tips of Beef with Chimichurri or Salsa Verde

Buttermilk Fried Chicken A la “French Laundry”

Garlic & Rosemary Roasted Leg of Lamb with Fresh Mint Sauce

Poached Salmon Filets with Fresh Herbs, Avocado & Cucumber Sauce

Red Wine Braised Short Ribs of Beef with Root Vegetables

Choice of 3 sides

Tripe Cream Mashed Potatoes

Creamy Saffron Risotto

Wild Rice Pilaf with Toasted Pine nuts & Dried Fruits

Fingerling Potatoes Roasted with Shallots, EVOO & Fresh Rosemary

Potato Gratin with Wild Mushrooms & Truffle Oil

Potato & Butternut Squash Gratin with Four Cheese

Macaroni & Cheese with Toasted Breadcrumbs - best ever!

Roasted vegetable cannelloni with fresh tomato basil sauce

Cheese & spinach ravioli with pesto Alfredo sauce

Penne al forno with four cheeses, basil & crushed tomatoes

Choice of 1

Asparagus spears - roasted with EVOO & Lemon Zest

Baby string beans - caramelized shallots & pancetta

Mélange of vegetables - carrots, broccoli, cauliflower, string beans

Creamed spinach

Roasted root vegetables - Brussels sprouts, carrots, parsnips & fennel

Sit-Down Dinner

First Course Options

Lobster Bisque with Lemon Crème Fraiche

Organic Baby Spinach Salad - Ripe Summer Strawberries, Candied Pecans, Pt. Reyes Blue Cheese tossed with Red Wine Blush Vinaigrette

Arugula Salad with Oranges, Pomegranate Seeds, Laura Chenel Goat Cheese and Balsamic Vinaigrette

Summer Heirloom Tomato Salad, Burrata Cheese, Sweet Basil, drizzled with EVOO and Aged Balsamic

Entrée Options

Heirloom Tomato Bruschetta with Micro Arugula

Crab Salad on Endive with Basil & Lemon

Watermelon & Feta Cheese with Mint Vinaigrette on a “Stick”

Chef Russi’s Ice Cold Gazpacho Soup Shots

FALL APPETIZERS

Herb-Crusted Colorado Rack of Lamb with Zinfandel Wine Reduction

Crushed Fingerling Potatoes drizzled with Olive Oil & Sea Salt

Baby Spring Vegetable Medley

Tuscan Chicken Roulade with Prosciutto di Parma, Spinach, Fontina,Sundried Tomatoes & Basil Beurre Blanc

Wild Rice & Vermicelli Pilaf with Toasted Pine nuts

Sautéed of Baby String Beans with Mixed Mushrooms, Caramelized Shallots & Pancetta

Surf & Turf

Petite Filet Mignon on a Bed of Wild Mushrooms & Tempranillo Wine Sauce

Rosemary-Mascarpone Polenta Cake on Asparagus Spears

Meyer Lemon Butter Poached Prawns with Sweet 100 Tomatoes

Pan Seared Alaskan Halibut

Fresh White Corn & Roasted Cherry Tomatoes, Basil Butter Sauce

Creamy Potato Puree

Roasted Asparagus with EVVO & Sea Salt

CP @ The Tech Museum

cold sandwiches

Ham & Jarlsberg

lettuce, tomato, shaved red onion, honey mustard on marble rye bread

“The Tech” cobb

turkey, bacon, lettuce, tomato, avocado, gorgonzola cheese, mayonnaise on herb foccacia bread

Greek veggiana

cucumbers, red onions, tomato, lettuce, artichoke hearts,feta cheese, kalamata olive aioli on herb foccacia

Roast beef & cheddar

caramelized onion horseradish sauce, lettuce & tomato on ciabatta roll

BLT & Avocado

crispy smoked bacon, lettuce, tomato, avocado, sundried tomato aioli on sourdough bread

Tuna salad & avocado

lettuce, tomato, red onions, avocado on sourdough bread

Grilled chicken & roasted peppers

bacon, tomato, fontina cheese, pesto aioli on herb foccacia bread

1/2 cold sandwich & cup of soup or small Caesar salad

hot sandwiches

Classic cheddar cheese burger

lettuce, tomatoes, red onions, pickles

California burger

guacamole, crispy bacon, pepper jack cheese,lettuce, tomato, red onions

Portabella mushroom “burger”

crumbled goat cheese, roasted red peppers, lettuce & tomato, sundried tomato aioli on onion roll

Reuben

pastrami, swiss cheese, sauerkraut, thousand island dressing on marble rye

Philly Cheese Steak

provolone cheese, sauteed onions & red bell peppers on Ciabatta roll

pizza

Classic cheese

tomato sauce & mozzarella cheese

Pepperoni

pepperoni & mozzarella cheese

North Beach

Italian sausage, pepperoni, onions, red peppers,black olives

Goat Cheese with Roasted Peppers

Mild goat cheese with roasted red pepper, portabella mushroom, tomato, red onion

pasta

Spaghetti pomodoro

pasta in a light classic sauce of fresh tomatoes, extra virgin olive oil, basil & garlic

Fusili, chicken & pesto

corkscrew pasta, grilled chicken, artichoke hearts, sundried tomatoes, pesto cream sauce, pine nuts

Penne bolognese

ground beef & Italian sausage in a rich tomato sauce with parmesan cheese

salads

Caesar salad

hearts of romaine, our famous Caesar dressing, parmesan cheese, homemade garlic croutons

Chicken, gorgonzola & walnut caesar salad

Caesar salad topped with grilled chicken, walnuts & gorgonzola cheese

Shanghai chicken & wonton salad

ginger grilled breast of chicken, red & green cabbage,toasted almonds, sesame seeds, green onions, red peppers,tossed with sesame-ginger dressing

California cobb salad

breast of chicken, romaine lettuce, bacon, tomato, avocado,chopped egg, gorgonzola cheese, Champagne vinaigrette

Spinach, dried cranberry & almond salad

baby spinach, red grapes, toasted almonds, dried cranberries,tossed with honey Dijon vinaigrette

Salad Sampler

choose 4 salads from Prawn pasta, chicken curry, broccoli grape, caesar, Shanghai chicken, spinach, Greek pasta, Thai peanut pasta, fruit

children’s menu

includes soda or milk

Burger & french fries

Cheeseburger & french fries

Hot dog & french fries

Chicken tenders & french fries

Penne pasta with marinara or alfredo sauce

Grilled cheese sandwich & french fries

pb&j sandwich with fruit cup

Starters, sides & extras

Side Caesar salad

Nachos with queso sauce and jalapeños

Nachos with the works

tortilla chips, refried beans, spicy queso sauce, salsa, sour cream & guacamole, jalapeños (add chicken)

Soup of the day

Chili

French fries

Chili cheese fries

Mozzarella or Onion rings

Fruit bowl

Assorted cookies & dessert bars

CP @ Allied Arts Guild

SMALL PLATES

Chef’s Seasonal Soup

Smoked Pancetta Mac and Cheese

Smoked Fiscalini Cheddar, Sharp Cheddar, Gruyere Swiss, Parmesan Toasted Bread Crumbs

Caesar Salad

Romaine, Focaccia Croutons, Aged Parmesan Reggiano

Selection of Imported Salami and Cheeses with Accompaniments

Dungeness Crab Salad

Butter Lettuce, Cherry Tomatoes, Lemon, Cocktail Sauce, Jicama, Shaved Celery, Carrots

SALADS

“Baby Iceberg” Salad

Hobb’s Smoked Bacon, Roma Tomatoes, Cucumbers,Crispy Red Onions, Maytag Blue Cheese Dressing

Caesar Chicken Salad

Grilled Chicken, Romaine, Focaccia Croutons & Aged Parmesan Reggiano

Chinese Chicken Salad

Shredded Cabbage, Almonds, Ginger Chicken & Crispy Wontons

Ahi Nicoise Salad

Seared Ahi Tuna, Potatoes, Haricot Vert, Cooked Egg, Olives, Tomatoes & Caper-Dijon Vinaigrette

Baby Spinach Salad and Grilled Prawns

Shaved Fennel, Carrots, Red Radishes, Orange Supreme, Marinated Prawns, Citrus Vinaigrette

SANDWICHES

BYOB - Build Your Own Burger

½ lb. Painted Hills Natural Beef Served with Lettuce, Tomatoes, Red Onions,Pickles, all on an Artisan Ciabatta Bun, Served with Fries Add: Sautéed Mushrooms, Fiscalini Cheddar cheese, Avocado, Hobb’s Applewood Smoked Bacon, Maytag Blue Cheese - $1/per topping

Chicken “Cobb” Club Sandwich

Grilled Chicken, Lettuce, Tomato, Hobb’s Bacon, Maytag Blue Cheese, Avocado & Pesto Aïoli on a Rosemary Ciabatta Roll

“Cubano” Pulled Pork and Imported Serrano Ham

Panini Pressed with Chipotle Aioli, Pepper Jack Cheese, Mustard, and Dill Pickles

Eight Grilled Vegetable Panini Sandwich

Marinated Eggplant, Zucchini, Yellow Squash, Red Bell Pepper, Yellow Bell Pepper, Portobello Mushroom, Sauteed Onions, Roasted Roma Tomatoes, Goat Cheese and Kalamata Olive Oil

Grilled Brie and Roasted Turkey and Pear Panini

Apple-Cranberry Chutney, Roasted Turkey, Sliced Pears

Grown Up Grilled Cheese

Served With A Creamy Tomato-Basil Soup

Kobe Beef “Haut” Dog

Snake River Farm Hot Dog, Roasted Red Pepper and Red Onion Pickle Relish, Soft Hot Dog Bun, served with Fries

PASTAS

Roasted Vegetable Cannelloni

Red & Yellow Peppers, Zucchini, Yellow Squash, Shiitake Mushrooms, Goat Cheese, Tomato-Basil Sauce, Parmesan Reggiano & Pinenuts

Braised Short Ribs, Papperadelle, and Winter Vegetable

Papperadelle Pasta, Parsnip, Rutabaga, Carrots, Mushrooms

FOR THE LITTLE ONES

Grilled Cheese (on white or wheat), Served with Fries

Cheese Pizza…Plain!

Pasta Marinara

Glass of Milk

Orange or Apple Juice

DESSERTS

Chef Russi’s Tiramisu

Café Primavera Lava Cake

Warm Luscious Molten Chocolate Center & Vanilla Bean Gelato

Black Magic Dark Chocolate Cake

Add Gelato

Lemon Drop Mini Bundt

French Purses

Sweet pastry dough baked to perfection around a filling of Apples & cinnamon or Mixed Berries

Add Gelato

Carrot Cake with Cream Cheese Frosting

(no nuts!)

“Buenos Aires” Gelato

Vanilla Bean

Chocolate

Blackberry-Cabernet Sorbetto

COLD DRINKS

Peet’s tropical Ice Tea

Freshly Squeezed Orange Juice

CP Signature Lemonade

Coke, Diet Coke, Sprite & Root Beer

Izze’s Sparkling Sodas

HOT DRINKS

Peet’s Coffee

Assorted hot teas

BUFFET BRUNCH

EVERY 1ST & 3RD SATURDAY

COLD BUFFET

Yogurt in bowls w/granola on the side

Fresh fruit/berries/Kiwi etc…

Chinese chicken salad—later/afternoon seating

Broccoli Grape Salad—later/afternoon seating

Cheeses/Meats (European style) & Baguettes Sliced

Salmon on Mini Bagels, cream cheese, capers, onions

HOT BUFFET

Aidell’s Fresh Apple Chicken Sausages

Apple wood Smoked Bacon

Cottage Potatoes with Peppers & Onions

Creamy Cheese Blintzes with Sour Cream & Berry Compote

Eggs Benedict with Lemon Hollandaise Sauce

Quiches –Gourmet Xpress

Cinnamon Raisin French Toast with Maple Syrup

BAKERY ITEMS

Mini Scones/Curds, Mini Fruit, Chocolate & Plain Croissants

Lemon Pound Cakes, Banana Cakes, Mini Muffins, Apple Strudel Strip--CIP

DESSERTS

Easter Cookies, Madelines, Macaroons, Brownies, Lemon Bars

PETIT FOURS SERIES 1 FROM CIP

DRINKS

Coffee, Mimosas, Fresh OJ, Fresh Grapefruit, Lemonade etc….

And some kind of pomegranate drink with sparkling wine added

About

CAFÉ PRIMAVERA

Since 1991, Café Primavera has set the standard of excellence for high-end catering and event planning in the South Bay, dazzling and delighting with signature events. Whether you’re planning an intimate sit-down dinner for ten, the wedding of your dreams, a milestone company celebration, or a gala celebrity fundraiser for thousands, Café Primavera will work hand-in-hand with you to design a one-of-a-kind experience for your guests.

“Our inspiration lies not just in setting a sumptuous table in gorgeous surroundings – but in setting the stage for lasting memories. At Café Primavera, we have the extraordinary honor to share in the most significant moments in the lives of our customers. We’re committed to living up to that honor with each and every celebration.” - Joanna Biondi, Café Primavera Owner

We host an average of 300 events per year at the Bay Area’s most celebrated venues and inclusive of event design, food and beverage, floral, entertainment, and rental.

We also enjoy preferred caterer status at…

Allied Arts Guild ( www.alliedartsguild.org ) Byington Winery ( www.byington.com ) Clos la Chance Winery ( www.closlachance.com ) Club Auto Sport ( www.clubautosport.net ) Computer History Museum ( www.computerhistory.org ) Nestldown ( www.nesldown.com ) Tech Museum of Innovation ( www.thetech.org ) Villa Montalvo ( www.montalvoarts.org )

Over the years, Café Primavera has received accolades for hosting exceptional, hand-crafted special events, private dinners and galas. Our prestigious clientele includes friends, neighbors and local businesses – alongside the “who’s-who” in Silicon Valley society, philanthropy and high technology; local and national politics; and celebrity entertainment.

JOANNA BIONDI - OWNER

A Silicon Valley icon with 32 years experience in catering, 20 years in the restaurant business, and a lifetime passion for food and entertainment, Joanna is the vibrant spirit behind Café Primavera.

The second of seven children, Joanna gravitated to the kitchen as a young girl,cultivating her culinary talents at the family dinner table. Over the years, Joanna’s delight in creating unique dining experiences for friends and family grew into a small catering business for private affairs – and ultimately into today’s full-service event planning company.

Whether it’s an intimate social gathering, bar mitzvah, annual fundraiser, lavish wedding or high profile gala, Joanna’s indelible stamp of excellence shines through in every Café Primavera event.

Joanna and her husband David reside in Los Gatos, where they raised their eldest daughter Nicole and twins Lauren and Jessica – and, in a spectacular feat, married each of them off in Café Primavera style with three weddings in just 23 months!

Greg Russi – Executive Chef

Greg has nearly 20 years experience as both restaurateur and executive chef. Prior to joining Café Primavera, he owned Vin Santo Italian restaurant in Willow Glen over the past eight years with his wife Susan. Before that, he served as executive chef at Café Primavera at The Tech Museum of Innovation and Silver Creek Country Club.

Erika Garcia-Traverso – Director of Sales

Erika was raised in Peru and drawn into the family restaurant-hotel business at an early age, working alongside her grandfather. Before joining Café Primavera, she spent 12 years in restaurant and catering management with Oceanika Restaurant & Sushi Bar, Tanta Restaurant and Paula LeDuc Fine Catering, respectively. After earning a degree in Business Administration and Travel Industry Management at Hawaii Pacific University, Erika began her career at the Mandarin Oriental Hotel in Hawaii before joining Campton Place Hotel in San Francisco. Altogether, Erika’s many years of experience and innate understanding of the hospitality industry are a tremendous asset to Café Primavera, where she receives high praise from clients for her relentless commitment to quality and flair for event design.

Amanda Brandt - Sales & Marketing

Prior to joining Café Primavera, Amanda completed a double-bachelors degree in American Studies and Ethnic Studies from the University of Hawaii. She focused her studies on 21st century consumer behavior, immersing herself in various cultural and social realms. During college, Amanda worked in the food service industry for the prestigious Kahala Hotel & Resort, a member of the Leading Hotels of the World; and for Nella Media Group as their Fashion & Events Coordinator, executing various high-end affairs for major corporate entities. Upon completion of her degree, Amanda became a part of the editorial team for Modern Luxury Hawaii manning the magazines dining, fashion, and spa guides.

As a favorite pastime, Amanda enjoys transcribing her Grandmother’s handwritten cookbooks and culinary notes into digital form. She attributes her gastronomic interests and sharp pallet to the likes of Grandmother’s innovative cooking.

Praise

Chris Carver

Memorial Luncheon at Allied Arts Guild

“It was absolutely wonderful. Lisa was great! The tables were beautiful--I will send you a picture for your scrapbook. The food was amazing and several people commented on how delicious everything was. It was amazing that so many could be served with such high quality. When you told me I had nothing to worry about, you were certainly correct.”

Helen Gettinger

Anyevent

“It was wonderful working with you both, and your team. So far, not a single complaint about anything at the Tech, and many, many raves about catering. I can't say how wonderful everything was: The florals and the tables, your staff is so efficient and nice, and the food was fabulous. It was really great that you spent all of that time with us at the tasting to tweak the menu, because everything was perfect.”

Terry Krivan, Vice President for Development

The Tech Museum

“Last evening was great. Big kudos for the terrific food and great (my favorites) staff. Working with you is always a dream!”

Ash-Lee Rud

Kliman Sales

“I wanted to touch base with you regarding last night’s event. I have to say that I was very impressed with not only the quality of the food, but the professionalism of service was most outstanding. The room was absolutely beautiful, and you managed to alleviate a lot of my stress in planning and executing the evening. I appreciate all your flexibility throughout this whole process. Café Primavera played a key role in making last night so successful."

Susan Hammer, Former Mayor of San Jose

“I have had Café Primavera cater many parties over the years at my home, including my daughter’s wedding, and have always been impressed with the level of service, the delicious food, the creative presentation and attention to detail. They are the best, in my book…and I hope to use them for many more events…”

Rosie & Elie Habib

“I wanted to thank you for an awesome job at my b-day bash on Saturday. Everybody was raving (and craving) about the food, the service and the presentation. I am sure you will get some additional business as a result, and rightly so. I was specially impressed by your professionalism in planning, preparing and staying late ensuring a flawless operation. Bravo and big kudos!”

Robi & Eric, Clos La Chance Wedding

“Thank YOU!!! Dinner was absolutely amazing....the guests raved about the food and the friendly staff. We just loved it. It was absolutely the highlight of the night. We couldn't have imagined a better caterer. Thank you for making our event so special !! :)”

Suanne Ramar

Nelson Capital Management, Wells Fargo Wealth Management Group

“Café Primavera is our caterer of choice for both large and small parties. We get nothing but compliments from our guests both about the quality of the food and about the level of service…and isn’t that what makes a great event? Most recently, they catered the engagement party for our daughter. What a hit! Everyone was impressed….even the future mother-in-law! The kitchen was spotless when the party was over and the leftovers were neatly stowed away …..until midnight when the twenty-somethings helped themselves to the rest. It was a memorable evening and a resounding success. Thank you Café Primavera."

Virginia and Randy Hess

Los Gatos

“Our family has used Café Primavera ever since we first started having parties. The food is imaginative, yummy and of exquisite quality. Everyone is very easy to work with, from the planning stage to the servers. When the party is over, my home sparkles! Whenever I send out invitations to my next party, the first question people ask, “Is it catered by Café Primavera?” The answer is always, a resounding, “YES!”

Christina Draughon, AVP, Operations Manager

Wells Fargo Private Bank

“I’m sure this will come as no surprise, but EVERYONE can not stop talking about the food! It was outstanding! I can not thank you enough for EVERYTHING! We had such a great time and you really helped make my dream wedding come true, from the venue to all of your suggestions, ideas, support….you are absolutely wonderful! Thank you from the bottom of my heart!”

Tom & Margo

“Tom and I can't thank you enough for catering such a fantastic wedding day for our daughter, Nicki and our new son-in-law, Kevin! The meal from start to finish was wonderful. Everyone raved about the appetizers, summer salad, and entrees. The service was stellar and our guests commented on the attentiveness of the workers. Your organization was outstanding and Tom and I greatly appreciate all your hard work and effort in making our daughter's wedding day an event we will always remember. We couldn't have done something this spectacular without you! Many of our guests said our wedding was the best ever and requested your name. So, I will be sure to hand out your cards to my friends. Thanks again for everything!”

Lindsay and Tony Bartsh

“We just wanted to thank you for doing such an amazing job at our wedding. We have heard from so many guests commenting on how great the food was, and complimenting the professionalism and friendliness of the wait staff. We so appreciate all of your hard work and exceptional service- it was a wonderful evening and we will remember it for the rest of our lives.”

Kimia Mizany, Director of Business Development

Solar Depot, LLC

“You were wonderful! The food was amazing and your help to pull the event together was invaluable. We received a lot of compliments on the good food and the nice set up. Thank you so much, and I am more than happy to refer more clients to you and hopefully we will have a chance to collaborate again in the future.”

Katie & Casey Fitzgerald, Nestldown Wedding

“Cafe Primavera was amazing to work with - I would recommend you to anyone, anywhere, for anything!!!! Not only was the food amazing (people are STILL talking about it!), but the level of professionalism and hands-on touches made working with you and your team just awesome!!!! The tables looked beautiful, the staff was attentive, and the food was out-of-this-world good! Again, thank you SO much for everything!!!"

Judy Maassen, Director of Major Gifts

VMC Foundation

“The food was so fabulous. Everyone loved it. I didn't expect desserts from you cuz I thought you had said if I filled in with desserts and champagne that would complete the menu. In any case, it was wonderful and everyone was so complimentary and I just want to say thank you.”

Nancy Laurencio

“I have been remiss in thanking you for a wonderful evening last Saturday. I cannot tell you how pleased we were with your staff and the food. Everyone was raving about how delicious the food was. Joy took charge so that Frank and I could enjoy ourselves. Don was so professional yet personable too! And Luis...he knows how to work a grill : ) Thank you!!!”

Chris Brienzo

“Once again our party was a huge success thanks to your wonderful catering. The food was absolute delicious and everyone raved about it. Peggy and Joy were so helpful and terrific in keeping everything running smoothly. Thank you so much! You run a perfect show!”

Barbara C. Attinger-Snarr, Vice President, Relationship Manager

South Valley National Bank

“Thank you very much for the great job you did for yesterday's party. It was a huge success and food and service were excellent. I appreciate the effort you and your staff put in, and you can be assured that we will use your services again and keep spreading the word.”

June and Bill Ross

“A Big Thank You to you and your staff. They did a phenomenal job at our party on Octoberr 12th. The food was outstanding. We received raves from everyone at the party. Our party was a complete success and everyone had a great time. We ended up with 48 people. We are enjoying the leftovers. There were some people at the party that used your services before with high raves. Thank you again, for helping our party be such a success."

Dore Warshal

“I just want to tell you how fabulous our party was. All of your staff did a fantastic job with everything. Everyone was raving about the food, saying it was the best they'd ever had. There was never a shortage of anything and it was displayed beautifully. My son and daughter-in-law were thrilled with the party and there was plenty for my "pescatarian" daughter-in-law to eat. So thanks so much for doing such a spectacular job. I can't wait to do another party with you. Hope your wedding went well.”

Azadeh Elizabeth Rasmussen

“Thank you for the wonderful catering last weekend! We've received endless compliments on the flow of the evening in addition to the delicious food :) Your crew was great!”

Debra Jones, Development Director

Downtown College Prep

“I know the wedding you attended could not have been as wonderful as our event catered by Cafe Primavera at The Tech Museum on Friday evening. (Unless you took your own crew to Houston!) So many raves from our guests about the quality and abundance of food; the centerpieces were glorious (and also abundant!); the flow of the room was perfect and we could not have asked for a nicer, more responsive, or more gracious staff. They were all so kind and helpful and some were even inspired by our event! If there were any glitches at all, we never knew it. DCP has historically stayed way from events, but after the success of this one I think we will be doing more and you will certainly be the first person we contact for future events. Thank you for everything.”

Denise and Bill

Byington Winery

“Thank you so much for everything! All our guests enjoyed the food immensely and I do have to say all the servers and cooks were extremely professional and polite. They even saved our plates for us until we had a chance to sit down and eat! Both Bill and I really enjoyed working with you and felt you had great communication with us the entire way through. Thank you so much for helping to make this such a memorable event!"

Sheli Snyder

AOL

“Thank YOU! The food was great, people raved about it! It was an extremely smooth process and service was great. Thank you again!”

Joyce Alisharan, Villa Montalvo

“We are delighted with everything about our Friday night rehearsal dinner. We got raves about the food and the whole set up. Thank you so-o-o-o- much. I cannot tell you how much we appreciated the superb way that you managed everything and gave such wonderful suggestions to make the event perfect. I especially appreciated the fact that you were so mindful of helping me to control costs and were able to accommodate our additions and still stay within budget. Once again thank you so much.”

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