Betty Zlatchin Catering | A fare of the Heart

Remember the old saying “ ... You Gotta’ Feed the Body to Nurse the Soul” ? Well . . . welcome to BETTY ZLATCHIN CATERING. Here, nothing comes closer to an unforgettable dining experience run by Mother and Son, with the utmost of care with their passion for food, wine and people.

Betty Zlatchin founded the company back in the ‘80s when a friend asked her to cater a corporate dinner party, which she did … the rest followed suit … and the rest was history. Today, taking great pride in their continued success, is her son David Zlatchin who heads their Culinary and Special Events Team as General Manager, along with their Event Coordinator “Extraordinnaire”, Jose Vega, who carries out the visual design and concept for all Weddings, Corporate & Social Events. And all the essential components that distinguishes them as a bonafide “FAB” Catering Company include Deliciousness, Delectability, Design, Dependability and Delivery!

As remarkable as their accolades, so awaited a sumptuous luncheon prepared for the most discerning palates in the Event Industry – THE FAB 5, of course.

With style and finesse, we began with a marvelous effervescence of an Old Cuban Cocktail lusciously concocted with White Rum & Prosecco, garnished with Fresh Mint, offered from a champagne flute.

The awe-inspiring cuisine masterfully prepared by their Executive Head Chef, Tom Rippy, offered stunning presentations that were rich in flavor, and pleasing to the eye. Among Chef Rippy’s tantalizing indulgences started with a Tapas Classic of Prosciutto & Galia Melon Salad with Arugula, Pimenton de Espiette, dressed with White Balsamic Vinaigrette – a standout among their stunning showcase of appetizing courses.

To pair off this starter, we ventured with a copious pairing of Cloudy Bay Sauvignon Blanc 2008 – a luscious nectar saturated with Gooseberry and Lemongrass flavors.













A seductive Entrée followed with a Saffron Seafood Potpourri of Seared Blue Nose Bass, Seared Sea Scallops, Smoked Mussels & Clams in Herb Crusted Prawn Butter with Poached Potatoes, Carrots, Green Beans & English Peas, in Saffron-Butter Fish Fume, Lemon Aioli and Smoked Paprika Oil – looking as artful as it was delicious. And on top of the crimson heap, we savored the Skylark North Coast “Red Belly” Red Blend 2007 – head pruned 50-year old vine Carignane that gave spice and intensity, with a touch of Grenache for more fruit flavor, and a seamlessly silky aroma.















But few can resist the sinful treat of our appropriate finale with a Trio of Desserts of Apricot-Frangipane Tart, Vanilla Bean Ice Cream and Lightly Macerated Cherries & Apricots. Sweetening this up and saving the best for last was the Swanson Vineyards Tardif Late Harvest Chardonnay 2005 – a semi-sweet Muscato with a fresh, clean and complex finish, yet exquisitely focused. And how can you not have a Martini to top it off? Especially Jose's Espresso Martini .... Salute!














Savoir faire catering that enchants the palate and soothes the soul. We tip our hats off to Betty Zlatchin Catering for a delectable dining delight that’s certain to arouse your taste buds.

BETTY ZLATCHIN CATERING – 1177 Indiana Street, San Francisco, CA 94107, 415.641.8599, www.bettyzlatchin.com