We are a small company capable of big things. No matter what type of event you are planning, plus 1 catering has got your back. With a focus on "California Cuisine," our emphasis is on local ingredients and healthy food. Specializing in making the impossible happen at hard to reach, "underground" & off the grid locations, we cater to any clientele, in virtually any spot. If your funds are limited, fear not, we are willing to work with almost any budget and, in certain situations, are open to trade or barter.
We are also a minimal waste company and all extra food we have at the ends of events is donated to feed those in need.
Chef Eric Jan Adema first learned his passion for food while cooking his grandmother's' recipes with his mother while growing up. In 1989 he & his family took over the Boulders Inn in Connecticut, where, by the age of 24, he became the head chef. Still collaborating with his mom, she grew herbs & produce on the property that he then incorporated into his recipes. It was here that Eric developed a style that focuses on local, organic produce grown with love & care.
In 2003, Eric moved to San Francisco where he worked as a chef & restaurant consultant for over 10 years. Specializing in music events, festivals, and other live productions he has been involved in hundreds of events, with an emphasis on catering to the needs high profile clientele.
In his spare time, Eric can now generally be found in the woods foraging for wild ingredients and creating new recipes.