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Della Terra’s Chef Cody Castiglia partners with The Barn at Holly Farm for Business Fundraiser

THE LATE HARVEST, A Farm to Table Feast

Hosted by Della Terra Catering, The Barn at Holly Farm and Basil & Salt Magazine.
August 18th 2018  |   $125  |  Tickets are available here

AAEAAQAAAAAAAAzKAAAAJGRmNDY1ZjgyLWNjODItNDIxZS1iZGNjLTdlZGFkZjIyYmY2MATake your taste buds on a tour of the best that the Northwest has to offer, with an exclusive menu created by Chef Cody Castiglia, perfectly paired with the region’s best hard ciders.

Chef Castiglia is creating an unforgettable farm-to-table feast, featuring the finest & freshest late harvest ingredients from local farms and producers.

The Barn at Holly Farm: a stunning, historic event space, and farm just 30 minutes from Seattle. Private and country; rustic, yet refined– the Barn is nestled between Mill Creek and Bothell, WA.
Address | 19329 51st Ave SE, Bothell, WA 98012

Happy Hour
Enjoy local wines and small bites from Chef Cody of Della Terra.

A three course, family style farm-to-table dinner, perfectly paired with local hard ciders and finished with a seasonal dessert and coffee display by Historic Downtown Snohomish favorites “I’ll Have What She’s Having” and Looking Glass Coffee

Something to remember us by…
A gift bag including handmade treats from local candymakers, a beautifully designed Basil & Salt publication exclusive to the evening, with recipes, the evening’s menu and more.

Why? Della Terra is growing and you’re invited!
The goal of this evening is to raise funds and awareness for Della Terra, so they can grow and continue in their mission and vision for the business: supporting local farms and producers, while providing a truly local and seasonal dining experience and warm hospitality to groups of all sizes.

This launch party will allow us to further support local farms and bring farm-to-table dining to the masses, and fund an upcoming great opportunity to obtain and renovate a catering kitchen of our own.

Della Terra started with $10 and ten years of dreams, education, experience. Their small team has already developed a steady stream of catering business, filling the niche for a true farm-to-table caterer. They’ve catered in the genre of corporate events, weddings, and family gatherings.

IMG_0653Della Terra’s cooking classes and pop-up dinners have been increasingly popular, and have caught the eye and taste buds of the local media, as they’ve been featured in 425 Magazine, The Everett Daily Herald, here inside Basil & Salt Magazine, Eatstaylovesnoco and more.

Rather than simply asking for money through a crowdfunding site, incurring debt that could hinder the business later, or seeking out investors that may wish to change the mission or vision of Della Terra, they have decided to do what they love and what they excel at, which is hosting our community and cooking delicious local, seasonal food!

Stay tuned for menu and programming updates!
Sponsorship opportunities are available! E-mail

Hosted by Della Terra Catering, The Barn at Holly Farm and Basil & Salt Magazine.
August 18th 2018  |   $125  |  Tickets are available here

About Della Terra

dellaterralogoMeaning “from the earth”, Della Terra stays true to the philosophy of using the finest & freshest ingredients available from the local harvest.

This allows us to be creative with the vast bounty we have available in the Northwest, resulting in better tasting and better-for-you food that benefits the environment and the local economy.

We source the majority of our ingredients from within the community from local farms and producers, many of which are right down the road.

We’re proud to be based in Historic Downtown Snohomish, and we serve guests throughout Snohomish County, the Eastside, and Greater Seattle Area.

Merging unique, seasonal flavors with traditional elements into fresh, balanced, mouth-watering dishes is our specialty. Choose from one of our sample menus or allow our chef to custom create a menu that fits your needs, vision, and budget.

Chef/Owner Cody Castiglia grew up in a family of chefs and foodies, then earned degrees in culinary arts and hotel/restaurant management. He gained hands on experience by working in high-volume catering as well as intimate, fine-dining, James Beard Award-recognized restaurants throughout New York and Texas.

With Della Terra, Castiglia aims to merge these experiences with his own flavors and creations, providing truly farm-to-table dining and warm hospitality to groups of all sizes.

About Basil & Salt Magazine (822 Articles)
Basil & Salt Magazine is filled with recipes, cocktails, wine, beer and travel recommendations, focusing on the enjoyment of the gourmet lifestyle. Our first issue will print and be distributed in September of this year. ~Please join us and poke the 'subscribe' button on the menu to receive exclusive content found only on our printed pages.

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