Ask any wedding pro what’s the one thing you should never skimp on at a wedding and they’ll say, “The food.” That’s why having a tasty, professional, realistically priced caterer should be a MUST HAVE on your wedding planning checklist.

Introducing, Cassis Catering. And if “Cassis” sounds familiar, it’s because they’re your old friends from Seattle’s Capitol Hill neighborhood; a restaurant reborn eight years later, into a catering company. We were thrilled to sit down with owner, Jef Fike, to get the inside scoop in this “comfort food but completely French” catering company.

A Grand Wedding (AGW): Tell us about Cassis’ history.
Jef, Cassis Catering: The idea for Cassis Bistro was born after my first trip to France where I fell in love with the food as well as the town, Cassis. It was magical and I changed my entire itinerary to stay there an extra week. Cassis Bistro was a top ten restaurant in Seattle for eight years. We sold it to pay off debt for a second, failed restaurant, but continued to miss it.
 
AGW: What made you bring it back—but this time as a catering company—all these years later?
Cassis: People still bemoan its demise. We didn't want to do the hours of a restaurant but still wanted to bring people the same amazing food. Now we can do it for them in their own homes or their selected venue along with my co-owner and chef Charlie Durham.
 
AGW: What makes Cassis different from other Seattle catering companies?
Cassis: Our focus will be sustainable, organic, and foraged country style French food—from farm to table. It’s also "family style". I think most caterers are over the top, “precious”— trying to impress, but the food isn't always tasty. We keep it simple and earthy. Our food speaks for itself.
 
AGW: What type of menu would you put together for a bride having a summer wedding?
Cassis: We will work with any bride on a menu that will elate her, and we can certainly go elegant. We work seasonally, and that will guide choices when selecting a menu. We're doing a wedding for 200 in Carnation the end of August and using produce grown by the bride and grooms' parents and neighbors—local and fantastic.
 
AGW: Got any catering secrets?
Cassis: Even for a seated event, my advice is to keep it simple. Simple can easily be elegant. I think brides often spend too much money on things because it's "tradition".

I advise all of my brides to do away with the champagne toast. It's a waste of money. Everyone already has a drink in their hand. Why spend hundreds of dollars on champagne—not to mention rentals for flutes— that few people will drink?

I also prefer beautiful buffets to seated dinners. As a caterer, you have to plan for more food, but it also allows you more options. There’s always something for vegetarians and vegans. We invite people to be seated and then invite them table by table to the buffet so there isn't a mad rush. It creates the feel of a seated dinner without the feeding frenzy.
 
AGW: Do you do in-home rehearsal dinners, bachelorette parties…bridal showers?
Cassis: We would LOVE to do in-home, intimate and fun rehearsal dinners as well as showers and bachelorette parties. We could do 12 people for $1,000, minimum. It wouldn't be a problem to cater to more for a shower or bachelorette party depending on the menu. We would, of course, deliver, set up, and cook on-site if necessary. Rentals and service staff [depending on the size]would be a separate charge from the food and preparation.