About

A small kitchen, fully booked.

Salish Spread is the catering kitchen of Executive Chef Priya Ramaswamy. Founded 2020. We take 30 events per year, almost all weddings or milestone celebrations, focused on coastal Pacific Northwest cuisine.

Priya cooked under Renee Erickson at The Walrus and the Carpenter for five years before opening Salish Spread. The kitchen's identity is hers: oysters from Hood Canal, salmon from the Strait, Skagit Valley seasonal produce, restraint, and respect for the ingredient.

Dietary accommodations

Coastal seafood is our identity, but vegetarian and gluten-free menus are part of every event. For specific allergen concerns, get in touch and we can talk through what we're set up to do for your event.

Booking realities

• Tasting required for events 60+. $50/person, fully credited to the invoice on booking.
• 30-event annual cap. Friday and Saturday evenings June through September typically book by April.
• 40-guest minimum. We don't do drop-off catering.
• Annual closure: December 15 through January 10.

Team

Priya (executive chef), Wren (sous chef), Kai (events lead). Service staff hired per event from a stable bench of 12 servers, all trained in our specific service style.