Skosh Catering

04/23/2026

We thank you for your trust in us 😅

Not pictured: the rest of our incredible team members that make our jobs easier every day.

But in all seriousness, when you hire Skosh, you're working with a small business. Which means you'll see familiar faces at every event, and you know who to go to with any question or concern. We take every detail to heart and have literally made it our life's purpose to ensure each event we take on is successful.

Cover photo by

03/18/2026

We all deserve a little sunshine. ☀️ And delivered exactly that with this bright and sunny design.

We might be a little biased about the color orange, though. 🍊

📸: .portraits C | PhotographerEmily C | Photographer

01/12/2026

Proof that even a salad station can have main-character energy. 🥗

Hudson's Maurice | Poke Bowls | Orzo Salad

01/06/2026

The holidays are over and now its just drab winter until spring comes around. So, here's some color for your feed and your spirit. 🌈

Brassicas Ravioli: wild mushroom ravioli, brussels sprouts, romanesco, purple cauliflower, broccolini, peppadew, goat gouda sauce, hot honey.

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01/01/2026

Cheers to all that 2025 was and to what 2026 brings!

We are so grateful to our clients, our team that is truly our extended family, and our vendor friends and partners for a successful year of events.

Resolution for 2026: Show up on socials more because looking back at 2025, we sucked 🤪

📸: .portraits

12/19/2025

Hors d’oeuvres are a holiday party staple. One bite pops of flavor presented on stylish platters served with a smile by our service team.

This one is a Skosh team favorite: thyme roasted grape, whipped herb ricotta, truffle honey, sourdough crostini.

Check out the new menu inspiration pages on our website to see more item descriptions that are sure to inspire your next event's menu!

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11/22/2025

11/21/2025

Proof of a successful event: a table full of conversation, candlelight, and clean plates. ✨

05/14/2025

We believe the display of food is almost as impactful as the food itself. It should be inviting, a beacon or a call to action to bring guests over to see what's being offered. It should be abundant, but not cluttered. Cold food should be served cold, hot food should be held hot, and everything should be labeled. We don't use any garnishments that are not edible because People. Will. Eat. It.

Above all, it has to make logistical sense. We walk through a station from a guest's perspective and ask ourselves, "Does it make sense?" If not, we change it.

📸: .portraits

04/27/2025

There's beauty in the simplicity of this salad plate. But don't let the simplicity fool you - it's packed with flavor AND good-for-you ingredients like kale, collard greens, and sorghum.

📸: .portraits