Wildflower Catering



I NEED A GOOD CHILLED SOUP. SUGGESTIONS?

In addition to the classic Gazpacho, there’s a host of chilled soups – Sweet Pea with Mint, Cucumber Avocado, Curried Zucchini, and Summer Borscht with Tzatziki to name a few.

Read More

 

I HAVE SOME COCONUT THAT’S TURNED DRY AND HARD. SHOULD I TOSS IT?

No. Put it in a strainer over a steaming pot of water for a few minutes to rehydrate it.

Read More

 

HOW MUCH WATER SHOULD I USE TO COOK QUINOA?

This high-protein substitute for pasta and rice comes in white (golden), red or black varieties. Use a ratio of 1 part quinoa to 2 parts water. Great with curry, grilled vegetables or braised meat.

Read More

PUT THESE ON YOUR SHOPPING LIST 

For most cooking and baking, regular ingredients are fine. There are a few items worth splurging on however. These include quality baking chocolate, extra virgin olive oil, maple syrup, pure vanilla, prosciutto and cheese. The difference in taste is remarkable. 

MAKE IT FRESH

For spring’s quick and easy meals, buy the freshest in-season fruits and vegetables you can find. The artisanal and organic produce available at many farmers markets produce exceptionally flavorful salads, slaws, frittatas and desserts. Many of our herbs and veggies are grown in our very own garden!

A COOK’S BEST FRIEND
If you buy only one kitchen tool this month, make it a good knife. Experts recommend knives that weigh at least 7 ounces or more. After that, what matters most is how well it fits your hand. Most cooks find molded plastic handles most comfortable. 

Tips AND TRICKS 

FAQ's

IT ALL STARTED WITH A LOVE FOR COOKING!

I was born & raised in the Mississippi Delta.

It was there that my Grandmother, Mama Knapp, and my mother, Montez, taught me to love cooking! In fact, the name Wildflower Catering also came about because Mama Knapp & Momma absolutely loved wildflowers!

I spread my wings in the early 1980's, flying to San Diego where I was formally trained as a gourmet cook. It wasn't until I came back home to the South that I decided to open a catering business. In 1992 my catering business became a reality and it wasn't long before it was in full bloom!

Opening Wildflower catering was the greatest decision of my life! I feel so blessed to be doing something that I am meant to do, and truly love!

MARTHA MAPLES

Sous Chef Extraordinaire

HANNAH JOHNSTON

Assistant Extraordinaire 

MARY KAYE JOHNSTON

Head Visionary & Owner

AboutWILDFLOWER

WhoWE ARE