New Name, More Cooking...!

Catering special events is creative, fun and rewarding and brings me a lot of joy but so is traveling and cooking with friends. So I have changed my name from "Deb Nolan Custom Catering" to Island Cooking Company  and along with catering services for that special event, I will also be expanding to include cooking classes, invitation only Pop Up Dinners and Culinary Tours both near and far. Please visit my new website to check for events and sign up for my newsletter. Or email me directly with any questions. I hope to be cooking, serving or eating with you soon!
    ( I am leaving up my old posts on this blog if you want to scroll through them just for fun.....)

The Net Shed at Westcott Bay Shellfish Farm

I am so excited and proud to be the exclusive caterer at the Westcott Bay Shellfish Co. Their new venue “Net Shed” is available for those seeking the ultimate, unique, island setting for their special event. This newly constructed rustic barn style building is located just steps from the water edge and offers unobstructed views of Westcott Bay. 

Custom made farm tables can accommodate indoor or out door seating for up to 50 guests. Causal events up to 70 can over flow onto addition benches and covered porch. Menus are designed to embrace all the bounty the Pacific Northwest has to offer including Westcott Bay Shellfish, harvested that day.    Contact for full details. 

I love being here and so will you!

Romantic San Juan Island Wedding in the Woods

   Maddy and Will's Wedding at her father Keith's property was one of the most romantic and heart felt weddings I have ever had the privilege of catering. My husband and I have been friends with him since they attended the Wooden Boat School in Port Townsend in the early 80's. Keith is one of the last full time fisherman in the San Juan's harvesting Dungeness Crab and Spot Prawns. Her mother, a seafood broker, helped supply the freshest seafood for the event and made all the desserts.  It doesn't get better then that. Keith also a talented wood worker broke into his stash of seasoned lumber to build all the rustic farm tables. Maddy collected brass candles holders of all sizes and allowed the wax to drip down onto the tables.  Decommissioned vessels dot the yard making for a charming back drop.  


Homemade Ricotta with Sliced fresh nectarines and drizzle of local honey
White Bean and Leek Spread on Toast with Toasted Pine nuts and drizzle of Olive Oil
Diablo Spot Prawns, Chili/Honey Glazed Shrimp served with Lime Aioli

Buffet Dinner
Cedar Plank Salmon served with Blackberry Butter

       BBQ Chicken, Paprika, Cumin, Garlic, Oregano Rub served with    
          Smoked paprika Lime Aioli creme

Tossed Island Organic Green Salad with  Shaved Radishes, Carrots, Sweet Onions dressed in red wine citrus vinaigrette,  garnished with edible flowers with feta and roasted sunflower seeds on the side.

Golden Beets, mint. sorrel. cucumber. watermelon radish. walnuts, Parmesan on Baby greens

Dungeness Crab “San Juan Pasta” Salad  Freshly made to order pasta shells 
          cooked al dente tossed with extra virgin olive oil, lemon zest, basil, 
           parmesan and cherry tomatoes  

Barley Salad with Peas and Mint and sweet white onions

Summer Beans tossed in Basil, Italian Parsley, Chive Oil topped with toasted Pine nuts

Ginger Grange Glazed Cumin Roasted Carrots

ARTISAN Bread and Butter Basket


Summer Wedding on the West Side, San Juan Island

This wedding will go down as one of my all time favorites. Bess and Camille were wonderful to work. They discussed their vision with me, food as well as how they wanted their guests to experience the day. 
Then they deligated, brought in Lead Designer Leslie Ginnes of Petal and Twist  and event coordinator Kimaya Maitreya of Cloud Nine and their teams. I can only say, the event was dreamy down to the last detail. What was also so very wonderful was the way they treated us. When we arrived at the site there was a large tent set up with tables and linens all the way around. They wanted us to be part of the event. 
My wonderfeul staff and I were treated like royalty. 

Bess and Camille Kennedy Wedding Menu

Bacon Wrapped Chorizo Stuffed Medjoul Dates
Grilled Diablo Wild Gulf Shrimp ( chipotle, cilantro, Lime) with Lime Aioli 

Fresh Mozzarella, Cherry tomato slices, arugula/basil pesto
            on Giovanni slices

Heirloom White Bean and Leek Puree on Multigrain Toasts 
            topped with toasted Pine nuts

Cedar Plank Salmon topped  with Citrus Caper Compound Butter 
Apple Cider, Rosemary Grilled Pork Tenderloin

Summer Salad  with  fresh figs, Tossed local organic Greens, candied Rosemary Pecans and crumbled Gorgonzola with light fig balsamic vinaigrette

Farro Salad, with chopped Fresh Herbs, Pine nuts, Olive oil

Roasted rainbow carrots and Beets drizzled with Local Honey and White Balsamic
Green Beans tossed in tossed in pesto
Italian butter beans with lemon and chives 

The colors were bright and vibrant. 
Moss cones hung down from the trees framing the ceremony.

Vintage Carriage  
The older brother pushed his sister down the isle.

Lounge in the woods!

San Juan Summer Wedding August 2014 at the Nursery

 Camila and Elliot
 Italian Summer Wedding 
August 2nd, 2014
  Working on the island gives you the opportunity to visit many beautiful historic properties. This one was tucked into the forrest and was the home of a nursery many years ago. The property was amazing. So was the couple I worked with. They wanted an Italian themed event to honor their family heritage. One of the new appetizers, that has been become a favorite, was one using house made ricotta, strawberries and a drizzle of balsamic, honey syrup. I am as always so grateful to all my fabulous crew for the great job they do. Artist Robin Meyer was the lead designer for this event and takes special personal pride in the trays that go out. So beautiful.

Appetizer during Cocktail Hour

Prociutto wrapped Scallops

Herb Feta Cream, Mixed Olive Tapenade and Roasted Red Pepper
Balsamic Honey Strawberries, House made ricotta
on multigrain toasts

Water Melon, Basil Skewers 
finished with Himalayan pink Salt

Family Style Dinner

Local Organic Green Salad
Citrus, Red wine Vinegar Vinaigrette 

Lemon, Garlic and Rosemary Grilled Jidori Chicken 
filled with Herbed Goat, Cream Cheese 

“San Juan Pasta” Salad  Freshly made to order spinach pasta shells 
          cooked al dente tossed with extra virgin olive oil, lemon zest, basil, 
           parmesan and cherry tomatoes 

Platters of Summer Beans tossed in Pesto Grilled and Roasted Vegetables 

Artisan Bread and Butter 

Water Melon, Basil Skewers 
finished with Himalayan pink Salt

My fabulous crew plating trays for service.  

Grilled Prociutto wrapped Scallops

Robin's Notes

Fabuolus Local Salad Greens

Lemon, Garlic and Rosemary Grilled Jidori Chicken 
filled with Herbed Goat, Cream Cheese

It was the perfect summer evening