Roux Catering — the culinary heart of Dee Wagner Events. Farm-focused, seasonal menus tailored to every celebration.
At Roux Catering, our mission is to cook with the seasons, honor the people who grow our food, and bring care and intention to every menu we create. We are proud to work with a team of talented women who bring creativity, experience, and a discerning eye to each event. From the first idea to the final plate, we love crafting food experiences that feel thoughtful, beautiful, and deeply personal.
Custom Menus
Every menu is custom-created with your event in mind. We take into account the season, your vision, and the venue to design food that feels cohesive, intentional, and true to the moment.
(View sample menus.)
Cooked On Site
Whenever possible, we prepare menu items on site and serve them minutes before they reach your guests. Our attention to detail — and our willingness to “make things the hard way” — is what sets our food apart. You can taste and see the difference.
Tastings
Once your date is booked, we offer a complimentary tasting for up to four guests. Tastings are designed to give you a clear sense of our approach to flavors, seasonal ingredients, and presentation. For the most cohesive experience, we recommend scheduling your tasting close to your event season.
Every menu we create is seasonal, thoughtful, and tailored to the moment. Our sample menus will give you a sense of our style.
Sample menus are representative and change seasonally.
Every menu is custom-designed based on your event, venue, and preferences.
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Appetizers
Vegan
Black-Eyed Pea Empanadas, Tropical Salsa
Vegetable Tempura, Harissa Aioli
Spicy Cauliflower BitesVegetarian
Creamy Butternut Squash Soup Sipper
Olive Oil Crostini, Honey Goat Cheese, Figs
Wild Mushroom Arancini, Saffron Aioli
English Pea Fritters, Lemon Creme FraicheSeafood
Smoked Salmon, Potato Cake, Creme Fraiche
Seared Local Halibut, Pink Rice, Crispy Ginger
Tempura Shrimp, Creole RemouladeChicken & Duck
Seared Duck Breast, Peach Compote
Duck Confit Dumpling, Chili Oil
Chicken & Waffles, Jalapeno Maple Syrup
Grilled Chicken Kebob, Spicy Peanut SaucePork
Papusa, Carnitas, Green Salsa, Crema
Pork Meatballs, Sweet & Sour Sauce
Tiny Potatoes, Bacon, Green Onion,
Sour Cream
Pork Tenderloin, Johnny Cake, Peach Chutney
Black Forest Ham, Smoked Cheddar, Quiche
Salami, Olive, Mozzarella, Pipparas, Kebob
Beef & Lamb
Beef Wellington, Pastry Crust, Horseradish Cream
Beef Tenderloin, Blue Cheese, Potato Chip
Grass Fed Beef Short Rib Slider, Brioche Bun Effie’s Lamb Meatball, Spicy Tomato Sofrito
Lamb Kibbeh, Yogurt Sauce
Stemple Creek Beef Meatballs,
Chipotle Ketchup -
Farm Table
What began as a simple cheese board has evolved into a generous, abundant table filled with seasonal vegetables, artisan cheeses, house-made dips, warm bread, and thoughtfully sourced charcuterie. Designed for sharing, this table is presented on handcrafted pottery and wooden boards and can be offered as vegetables, cheese, charcuterie — or a combination of all three.
Cheese
Our cheese selections are paired with house-made olive oil crostini, Rustic Bakery flatbreads and gluten-free options, fresh and dried fruit, local jams, and roasted nuts.
Sample Cheese Selection
Humboldt Fog (CA)
Bay Blue (Marin County)
Bellwether Farms Carmody
Brie de Meaux (France)
Oveja al Romero (Spain)
Gorgonzola Dolce (Italy)
Stilton (England)
Organic Local Vegetables
We source our vegetables weekly from the Marin County Farmers Market, choosing what looks best that week. Vegetables are often presented multiple ways — roasted, raw, and lightly pickled — and paired with seasonal dips and warm bread.
Seasonal Vegetarian Dips
Every table includes at least two house-made dips, ranging from nostalgic to adventurous. Examples may include:
Heirloom White Bean & Roasted Garlic
Roasted Beet & Hazelnut
Nettle & Herb Pesto
Artichoke & SpinachCharcuterie
Our charcuterie selections feature award-winning producers from California and beyond, paired with mustards, olives, caper berries, and pickled vegetables.
Sample selections may include:
Charlito’s Cocina Salami Picante
Chop Sopressata
Creminelli Coppa
Olympia Provisions Loukanika
Boccalone Brown Sugar & Fennel -
Dinner
Plated (Summer)
Salad
Bolinas Lettuces & Edible Flower Salad, Easter Egg Radishes, Heirloom Cherry Tomatoes, Serpentine Cucumbers, Edible Flower VinaigretteMain a choice
Red Wine Braised Stemple Creek Grass Fed Beef Short Ribs, Olive Oil Yukon Gold Mashed Potatoes, Roasted Baby Carrots, Golden Beets, Veal DemiGrilled Line Caught Local Fish, Summer Risotto, Charred Corn, Summer Squash, Eggplant, Heirloom Cherry Tomato Relish
Stuffed Summer Squash, Quinoa & Toasted Pecan Stuffing, Summer Greens, Corn Soubise
Bite Size Sweets
Chocolate Peanut Butter Truffles,
Citrus Tarts, Shortbread Crust, Edible Flowers
Strawberry Peach Hand Pies
Sample Family Style Menu
On The Table
House Marinated Olives,
Garlic Yeast Rolls, Herb ButterPlated
Little Gem Lettuces, Green Goddess Dressing, Cucumbers, Pickled Red OnionFamily Style
Roasted Steelhead Trout, Heirloom Tomato RelishMary’s Organic Roasted Lemon and Garlic Chicken
Roasted Heirloom Squash, Charred Summer Corn, Shallots, Green Chiles
Farro, Caramelized Shallots, Cherry Tomatoes, Basil
Iacopi Farms Butter Beans, Roasted Red Peppers
Dessert
Homemade Pies, Straus Vanilla Ice Cream
Intentional catering menus that honor sustainability
Are you an event planner or a chef? I get this question a lot and the answer is BOTH and that’s really good news for you. Not only am I passionate about your life celebration, I am totally over the moon about the process of choosing your food and beverage menus. I have led a professional kitchens for years, creating dishes and “made from scratch” menus that feature locally grown seasonal food from farmers and artisans. Nothing gets me going like being able to talk to you and your guests about the farms and farmers who produced the food that is such an important part of your event. You are going to spend upwards of 40 percent of your budget on food and beverage and that’s a number I take seriously. I am excited to help you make decisions about style of food service that fit your event vision.
Roux Catering: I am honored to work with a team of dynamic women at our commercial kitchen is in San Rafael. We prepare the product that we purchase from the farmer’s market in Marin County and source directly from farmers and ranchers in Northern California. We cook as much as humanly possible on site—utilizing available venue kitchens or renting needed kitchen equipment. Yes, there is some expense involved in this, but it’s not a budget breaker and the difference it makes in the quality and presentation of your menu is dramatic. So many clients tell me stories of having amazing experiences at tastings and then being disappointed at the actual event. That will not happen when you hire Roux—we make your food right before your guests sit down to eat and you will notice the difference. Our food is beautiful and seasonal and we have a story to tell about its provenance.
Local
We support ranches all across California that raise meat in a sustainable way. We advocate for them and purchase their product and encourage our clients to let their guests know why it makes a difference. We encourage plant based menus whenever possible but when we do add meat to a menu we do so in a thoughtful way and considers the health of our guests and the planet. We have relationships with farmer’s who have been farming this way for generations and we can’t wait to introduce you!
Seasonal
We cook and shop with the seasons because food tastes better if it’s grown and harvested according to nature’s timetable. We also strive to prepare and serve our food in a way that honors the integrity, taste and beauty of the produce. We work with local farmer’s anticipating harvest changes applying our creativity and love to a process that is always evolving. One of the things I”m most proud of is our ability to do really beautiful and creative vegetable presentations that combine with local cheese and charcuterie and you’ve got a memorable addition to any event.
Thoughtful
Whether we are designing a family style, buffet, plated or casual cocktail party all of our menus are created with thoughtful attention. We consider the season, your vision, your budget and ultimately what you want your guests to feel and say when enjoying the food at your event. We are committed to bringing the freshest food possible from the farm to the table at your event and we design your menus to reflect that commitment. Your guests will notice the difference in the presentation but most importantly in the taste. Folks tell us all the time they can’t believe how good our food is at events and weddings.