Catering

Didi and Co. catering


  Didi & Co is a small creative catering company that makes parties sparkle.  We excel in plant-based food, local whenever possible.  We work with herbs like anise hyssop, apple mint, or African basil flowers.
We buy our meat from small local farmers.  Our aim, besides making a delicious food, is to work towards a thriving planet 300 years from now. Didi & Co. is a social enterprise.  In addition to preparing great food, we train and employ graduates of Haley House Bakery Cafe and Ne-Cat, a tuition free culinary school in Roxbury.  We are fully insured. 

Didi & Co. caters dinner parties, corporate events, fundraisers, Easter egg hunts, block parties, homecomings, memorials, or any reason to meet and eat.  We work with your wallet and personality.

Postscript: Didi LOVES cooking with kids.  She teaches pizza, knife skills, omelets, cake baking and more.
Its full on participation. Then full-on eating.


  This menu is just a start - if you’d like something else, just ask.
Our catering business is full-service or drop-off.
For parties under $500 there is a $25 per hour kitchen fee for kitchen rental.  We have a $300 minimum for drop-off catering.  Delivery fee is $30-$60 depending on distance.  Parties require a 50% deposit by check.  Prices do not reflect a 15% gratuity for full service catering.  Prices increase slightly for smaller parties (under 20 pp).
“V” = vegan - which means the dish has no dairy nor any ingredient derived from animals.
Gluten-free can be easily accommodated.
All dishes include ingredients that may change with the seasons, we will do our best to inform you.

Church Memorial - Connect over Drink and Food
all options include coffee and tea and
Hibiscus-Lemongrass Iced Tea

Option A 

Passed Appetizers

Pizza wedges - fresh tomato, Stillmans sausage, and mozzarella, or mushroom cheddar or  butternut squash with aged gouda

Crispy Chicken and Bean Quesadillas with Mango Salsa

Stationary Apps

Bagel Station - cream cheese, pickled onion, roasted tomato, smoked salmon and more

Shrimp with Kimchi Cocktail Sauce or Horseradish Cocktail Sauce (I have some of the root in my freezer)

Cookies and Brownies - choice of Oatmeal, Apricot Sage Cornmeal, or Chocolate Chip, and Flourless brownies, or Dense Brownies - with walnuts or not.

Option B 

Passed Appetizers

Mushroom Sage Pizza

Shrimp with Kimchi Cocktail Sauce  

Stationary

Baked Frittata, with Kale, Jack
Cheese, Tomatoes and Herbs

Wrap Sandwiches cut into small pieces - choose 3, Ham and English Cheddar/Chutney, Curried Chicken Salad or Herbed Chicken Salad or Jerk Chicken, Roasted Vegetable Goat Cheese and Pesto

Mini Muffins - carrot, pumpkin, many others or Fruit Salad

Option C - 

Passed Shrimp with 3 Dipping Sauces

Wrap Sandwiches as above made
into spirals (smaller 2-bite pieces and passed)

Pakoras (veggie - Indian chickpea fritters, very good) with chutney or Sweet Potato Springrolls (hot) with peanut sauce

Stationary Fruit Kebobs

Cookies and Brownies

Eating Local Dinner Party
(this menu (and cost) changes according to most recent harvest)

Parsnip Apple Soup

Skate or Mahi Mahi with Sunchoke Pudding, Creamed Kale, and Autumn Olive Relish (this dish can also be made with Roast Chicken)

Nantucket Bay Scallops with Celery Root Veloute, Sunchokes, Roasted Turnip and Krunchy Kale

Caramelized Pear with Rosemary and Honey Glaze, Batch Ice cream

Vegetarian Dinner Party #2

App – New Potato Spring rolls or 4 layer Mexican dip

Course 1 – Creamy Parsnip Soup or Spinach and Roasted Garlic soup

Course 2 - New Millenium Waldorf Salad (w/ tofu lemon dressing)

Entree 1.  Butternut Saffron Risotto with Wild Mushrooms and Flashy Green Sauce

Entrée 2.  Crispy Brown Cakes on Spinach with Viet
Pepper Sauce

Entrée 3.  Root Stew with Millet Cake

Dessert choices:

Chocolate Intensity Cake
Mexican Flan
Bing Cherry Bread Pudding

Laid-back Cocktail Party
$16 per person

Caramelized Parsnip Spread on Gluten Free Toast

Winter Summer Rolls – Pan-fried Viet rolls, filled with veggies and peanut sauce,

Quesadillas
- black bean spread, cheddar, guacamole, salsa

Spinach Dip (stationary)

Cookie Platter

Swish Cocktail Party 

Fried Calamari with Smoky Romesco Dip

Alternative Spinach Dip with Red Peppers

Smoky Baba Ganoosh with Raw Veggies or Pita Chips

Tapenade in Fingerling Potato Canoes

Roasted Tomatoes, Goat Cheese on Toast

Scallion Pancake with Dipping Sauce

Good Times Dinner Party

5 Layer Mexican Dip (BB puree, cheddar, guacamole, sour cream, salsa)
with homemade chips and endive for dipping

Or Herb infused Bucheron Goat Cheese on Toasts (ficelle)

Sweet Potato, Sage, and Chipotle Soup

Free-Range Chicken with Moroccan Harissa, Flash Fried Kale, Roasted Potatoes

(Harissa is a creamy sauce made with roasted peppers, roasted tomatoes, almonds, caramelized garlic, and herbs)

Chocolate Intensity Cake, Coffee Whipped Cream

Or Flourless Chocolate Cake Roll (gluten free) with Whipped Cream Filling, raspberries lining filling optional

Vegetarian Dinner Party

Roasted Tomato on Bread Toast with Goat Cheese

Butternut Squash and Roasted Onion with North African Spices

Jamaican Jerk Pan-fried Tempeh in a bowl with Rice, Greens, and assorted condiments

Dark Green and Fried Cashew Salad with Caramelized Balsamic Dressing

Beet Burger with Kasha and Tarragon

Cabbage Slaw with Sage and Lemon

Pound Cake (Cardamom, Lemon or Pomegranate)

Have a Brunch!

Coffee, Tea, Juice

Currant Scones and Crab Apple Jelly

Fresh Baked Muffins – sweet potato or carrot base, with nuts and dried fruit

Basque Eggs- roasted peppers/onions cooked with eggs or

Frittata – seasonal vegetable, goat cheese, local herbs

Best 3 Grain Pancakes in New England, Maple Syrup

Hazelnut Granola with Yogurt and Fruit

Herbed Egg Salad on toast