Chef Lucas, his wife Chrissy and their team prepared not only some of the most delicious food I…read morehave ever eaten but also curated an entire culinary experience for our small wedding dinner (12 guests) we will never forget! Everyone, which included some very particular guests ranging in ages from 2 years old to 72 years old, was blown away by the delicious six course meal. The food included the perfect balance between fine dining with exquisite skill and high quality ingredients in yet an approachable way to satisfy our diverse group of eaters (some city folks who have traveled the world to children who rarely stray from their food comfort zone). Prior to the meal, Chef Lucas and Chrissy were incredibly accommodating and responsive during the planning stages with such compassion that totally eased the nerves of this anxious bride, planning a wedding from afar. Chef Lucas guided me through the menu options offering professional insight as well as adaptations to my requests. Lastly and most importantly, the entire evening I felt like we were treated with such care as if we were a part of the Luca's Ravioli family. Lucas and Chrissy went above and beyond with their kindness, conversations, flexibility and light hearted sense of humor that truly made the night (+ EVEN shared some of his 100 year old sourdough starter with my mother-in-law and gave my sister-in-law an early ride home with her two year old). We did not have any other "entertainment" for our intimate wedding other than the quick ceremony and dinner; and if I could go back, I wouldn't change a single thing. It was perfect beyond my notoriously high expectations. At the end of the evening, we were left glowing, with hearts and stomachs the most satisfyingly full. I am getting emotional with a big smile on my face even just thinking about it while writing this review. Thank you so very much Lucas and Chrissy! *photos by Paige Weber...another EXCEPTIONAL professional in the wedding industry* (https://www.paigeweberphotography.com/)

Chef Luca's energy is injected into his food! You can taste the care, love, and passion each dish…read moreis made with. From the mouthwatering desserts to the savory pasta. Cannot remember the last time I ate anything with so much flavor.

Holy moly melted matzo balls, these folks are on point…read more I have bartended and served at many weddings spanning the better part of a decade. As an employee of the Harvard Club in Boston (yeah the club is in Boston not Cambridge- weird I know) and Guastavino's in Manhattan, I've learned that 90% or more of what wedding guests are served is commercially prepared frozen food. Backcountry Catering proved to me there's a better way. Last week I got the chance to meet the proprietors of Backcountry Catering, Stef and Jeff, at their commercial kitchen in Norwood and prep for a party of 200 guests. Sure mashing potatoes isn't a glamorous job, but watching these masters at work was a sight to behold. What stood out to me the most was witnessing them painstakingly prep everything from chives to grilling the mains for days on end. While their own wedding is just weeks away they treated this event as if it was their own; putting their own needs on the back burner. When we finally did break for dinner at 9:30 pm, my taste buds were treated to ravioli served with a sage brown butter sauce that was to die for. Each station is held to a higher standard in the kitchen than I have ever witnessed in any commercial kitchen. Germaphobes rejoice, they are as particular as you! Their mobile kitchen is awe-inspiring- including a wood-fired Chicago brick pizza oven, an Ole Hickory CTO smoker, two commercial deep fryers, a 36-inch flat top griddle, a 24-inch charbroiler, a 6 burner stove and oven, and a customizable 50-inch full digital display. As a perpetually hungry person, I've seen a lot of food trucks and mobile kitchens over the years- none of them hold a candle to this bad boy. Chef Jeff has also won the title of Telluride's Top Chef four years in a row. I think it's safe to say you need to look no further than Backcountry catering for your next event.

Zane is an amazing chef! I've used his catering service for incredible brisket with all the…read morefixings for casual groups. And I've used his services for my son's wedding where he served a very elegant wine makers dinner. Beautiful wine pairings for each course! Zane and his beautiful wife also helped me with a few Xmas corporate dinners over the years! Very professional with impressive staff!

A Big Thank You to all from The Cowboy and the Rose Catering, They catered my daughters wedding…read morereception which was held at Two Rivers Winery in Grand Junction. The food was excellent!!! And Mary Low was so helpful through the whole process. I will use them again if ever I need a Grand Junction caterer. Thank you again for being an integral part of a wonderful family memory.

We just finished an incredible evening created by Shelby! From start to finish, she helped us…read morecreate an amazing birthday event for my father-in-law in Vail. She helped us create the perfect menu, was super flexible and responsive, and most importantly, the food was to-die-for. We finished the night by planning out when the next event we could have Shelby/Eat Dank Foods host (which can't come soon enough!).

Chef Shelby cooked four unbelievable meals for our team during a team offsite. The whole team was…read morecompletely blown away by the quality of the food, the experience, and how great everything turned out. Everything was so delicious and the process of working with Shelby was completely painless and could not have been easier. She sent over a list of menu options with so many great choices that it was difficult to narrow it down. In the end we settled on crispy pork belly and eggs for breakfast, beef and lamb birria tacos for lunch, and a three course dinner including elk empanadas, oxtail osso buco, and pistachio tiramisu. We could not have been more happy with the experience. The food was spectacular, Shelby was a joy to work with, and it's clear she really loves cooking for people and takes great pride in what she does. It was fun to watch someone who is so good at what she does execute on some of the best meals we could have asked for. Highly recommend Eat Dank Food and will definitely work with Chef Shelby again without hesitation.

Marisol and her team absolutely made our wedding! I couldn't have imagined our big day without…read morethem. Their team was so easy to work with and the food is incredible. I'm highly sensitive to gluten and they were able to craft a menu that was absolutely delicious (tons of baked desserts included).

From the owner: We are a from scratch, field to table, whole event catering service. Forage Sisters is owned and…read moreoperated by two lady-farmer-chefs who grow and source the finest ingredients to prepare thoughtful, local and delicious fare for every event. Each meal for all of the events we create is guided by the seasons and the land. In addition to being a true farm to table catering outfit, we specialize in asados or open fire cooking. We have a wide range of styles of cooking we do for events, but cooking all day over an open fire pit is our favorite. We primarily do events in Western Colorado (Aspen, Telluride, Ouray, Ridgway, Carbondale, Paonia, etc.) but often travel farther (Boulder, Steamboat Springs, Denver) and even out of state for special requests. Please visit our website and fill out our intake form if you would like to book an event! Thanks.

Katy Q catered my son's wedding. The food was phenomenal,, she was easy to work with. We even had…read morea vegetarian and a vegan and she was very accommodating. This woman is badass. She does It all. When she said she wanted to back her trailer up to our wedding event, I was a little worried about what it would look as we were having an outdoor wedding, and what it would look like but when it started coming down the road I couldn't be more pleased. Take a look at this trailer. It is phenomenal as well! You will not be disappointed in hiring this company to cater your event.

Katy Q is now often found at the Debeque Canyon winery - and I will tell you this is great to have…read morehere. I can't do much wine tasting without some food. Katy used to cook in the Santa Maria area of California and it shows. I really love her tender, nicely smoked tri tip - often in a sandwich, sometimes in a wrap. She also makes a killer pineapple salsa that really sets it off. Ribs and chicken are available too, as are Santa Maria style beans. Just drive by and smell the peach wood smoke and the meat on the grill and you will be hungry!!

Loved the cleanliness, selections, and layout of the store. Will be choosing this one on our next…read moreroad trip.

Cashiers are not very friendly. They look at you like why are you here? Because you're the cashier…read moreand I have to pay, sorry to interrupt your personal conversation once again. Decent beer selection, sometimes. prices aren't really competitive.

I had a good breakfast at the Sunday buffet. A good breakfast, but not great…read more Oddly, the things I thought would be awful were very good. The eggs bennie should not have worked on a steam tray. While they didn't seem classic eggs benedict, there was a nice english muffin topped with thin ham and a nicely runny egg. I liked it. The posole was great as were the make your own tacos (with a pulled pork that was nicely tender). Scrambled eggs worked as did the generous thick sliced bacon. Oddly, the biscuits and gravy didn't work for me - somehow they were on the sweet side. That should have been a slam dunk, but not so much. Not a fan of the apricot sauced sausage patties either. Sounded better than it tasted. But, for the price, I got a lot of good food. It was more than enough to fill me. I do think you need to be selective here. The space is HUGE. You do need to remember that this is a catering venue and I think it would be delightful for a large party. The mid-room floor to ceiling stone fireplace is spectacular and I can see wedding photos staged in front of it. Also, given that it is a catering hall, be prepared for plastic tables that can be rearranged easily. Servers were VERY friendly and efficient. Not a bad Bloody Mary, either. So, I'd say not to expect elegance, but good value.

Loved this place. The food was good and the selection superb. Servers were friendly and the live…read moremusic was fun. And you can't hate penny mimosas! The decor is dated, but I came for the food and service. Great place!

You will never eat brisket this good. Not only is there a well defined smoke ring - a real hallmark…read moreof great barbeque - it is still tender and juicy. I rarely order brisket, fearing choking on dry meat. But - this is a whole different thing. The flavor is there and it is fine by the slice or on a sandwich. The Santa Maria tri-tip is also tender and juicy and tastes so beefy. This feels like eating a steak. I never expected to like turkey legs - but I do love these. Good smoke flavor. It need no sauce (though if you are going to use sauce - try the wasabi!). This is a great food when you don't have a table or want to use a fork. The chicken thighs are also good, though I do take off the skin - it isn't crisp and I don't actually like poultry skin even if it is crisp. Ribs are also fall-off-the-bone tender and gently sweet and tangy from th glaze. I love the coleslaw here - it isn't too thinly cut so it stays crisp. This is in a lightly creamy sauce and is just the type of slaw that makes pulled pork sing! Tamales are really nice - filled with plenty of meat. These have just the right amount of masa. They aren't always available, so get them when you see them!

After a recommendation from a friend, my sister and I tried the family rib pack on one occasion and…read morethe brisket family pack on another. We still cannot decide which we liked best. There was plenty of food in both and both the ribs and brisket were cooked to perfection. The prices are very good for what you get. We look forward to trying more of their extensive barbecue menu. We also went out to the store in Fruita and picked up the rub that is used on the ribs. Can't wait to try the ourselves, but we will still be back to the truck for more as well.