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Work of Art Catering

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San Francisco, CA
Work of Art Catering

Specializing in "Hospitality through Nature". Customized, highly seasonal menus, presented with the We look forward to crafting a tailor made experience for you.
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A well traveled and solid culinary team combines forces with a full-time designer. Work of Art creates one-of-a-kind food installations that will visually intrigue your guests as much as satisfy their discerning palette. Incorporating traditional flora, native plants, and vegetation with found object art is the Work of Art design signature. Let's get started!

12/14/2024

Cozy up before the storm with a little Lasagna? Yes, yum! ❤️ A rainy day favorite of ours, but delicious year round. 🌨️

{Featuring Lasagna Two Ways}
(1) Spicy Pork Ragu, Herb Ricotta, Basil Pesto, Pine Nuts, Wild Arugala
(2) Impossible Ragu Bolognese, Cashew Mozzarella, Basil Pesto, Broccoli do Ciccio, Wild Arugala (vegan)

From a Rainy Day at

11/27/2024

🍁 This Thanksgiving, we’re reflecting on the culinary traditions that inspired ‘The Sioux Chef’s Indigenous Kitchen’ by Sean Sherman.

🌾 Sherman’s book uplifts indigenous ingredients and sustainable foodways, honoring the deep connection between food, culture, and the earth. It’s a beautiful invitation to celebrate the rich history and range of Native American cuisine.

🌽 At Work of Art Catering, we believe food tells stories and preserves traditions. How are you honoring the land this Thanksgiving?

11/13/2024

✨Preservation Technique of the Week: Fermentation✨

This week, we’re spotlighting Fermentation with our Fermented Tea Leaf Salad Lettuce Cups 🌱—inspired by the earthy, tangy, and umami-rich flavors of Burmese cuisine.

Fermentation is the art of transformation. By creating the right environment for beneficial bacteria, we turn raw ingredients into nutrient-rich, flavorful dishes. As the bacteria break down sugars, they produce acids or alcohol that act as natural preservatives. The result? A dish rich in probiotics, with layered flavors and enhanced nutrition.

In Burmese tradition, fermenting tea leaves preserves their essence while adding unique complexity.

Our cups feature fermented green tea leaves, crispy sunflower seeds, roasted peanuts, heirloom tomato, fried garlic, split peas, and a squeeze of lemon. {GF, Vegan}

Join us in savoring the age-old art of fermentation, where patience and natural processes elevate simple ingredients.

11/06/2024

Embrace the flavors of fall with Butternut Squash 🍂✨ these are our {Lemongrass Butternut Squash Soup Shooters} — a luxurious blend of sweet, nutty butternut squash, aromatic coconut, zesty ginger, and makrut lime.

This elegant dish is as sophisticated as it is comforting, with a balance of warm flavors and complexity.

Packed with vitamins A and C, fiber, and antioxidants, these elegant, vegan, and gluten-free shooters are not only a seasonal treat, but also nourishing. 🍂✨

11/01/2024

🌟 Basking in the glow of Wednesday’s “Chorus Hall: Pop-Up Open House”! We loved sharing a taste of Work of Art Catering, featuring a lush autumnal grazing table, our signature pintxo skewer tree, and irresistible savory bites.

Meeting so many amazing planners, vendors, and residence made the night a true joy.

Huge thanks to Epic Venues for hosting and the beautiful for the stunning backdrop. Here’s to more gatherings and creative connections! 🌿

10/29/2024

✨ We’ve got the cure for your cravings! *Curing* is the cornerstone of our Culinary Preservation program, with Chef Jonathan Veenker expertly crafting meats from butcher to cure. Salt, once as valuable as gold, is essential to this ancient technique.

{The Craft of Curing}
1️⃣ Moisture Control: Salt removes moisture for longevity.
2️⃣ Flavor Infusion: Spices and herbs like paprika and garlic enhance each cut.
3️⃣ Aging Process: Time matures texture and flavor to perfection.

{Cures from Our Kitchen}
🍖 Coppa: Marbled pork neck, spiced and dried.
🍖 Lonza: Delicate, sweet pork loin.
🌶️ Chorizo: Smoky sausage with paprika and garlic.
🌶️ Salame Calabrese: Bold salami with a heat-forward kick.
🍖Prosciutto & Culatello: Aged ham with buttery notes.
🧀 Headcheese: Rich, slow-cooked pork terrine.
🔥 N’duja: Smoky, spreadable salami with spice.

Each slice reflects tradition and craftsmanship. Paired with cheeses, olives, dried fruits, and artisanal bread, a simple slice of cured meat becomes an explosion of flavor, tantalizing the tongue and telling a story.

*What’s your favorite?*

10/22/2024

🥒 Pickling Week | The Preservation Series Continues! 🥂

This week at Work of Art Catering, we celebrate pickling—an artful technique that preserves seasonal produce and transforms humble veggies into vibrant, tangy delights.

{What is Pickling?}
Pickling uses acid or brine to prevent spoilage.

Key methods :
1️⃣ Vinegar-Based: Quick immersion in a vinegar solution.
2️⃣ Fermentation: Vegetables in natural brine for deeper flavors.

{Why Pickle?}
Flavor: Balances richer dishes
Texture: Adds satisfying crunch
Sustainability: Reduces food waste

{Favorite Ferments & Pickles in our Kitchen}
• Pickled Beet Stems
• Pickled Cherries
• Spicy Fermented Giardinerre
• Preserved Lemons
• Purple Radish Kraut
• Radicchio Kimchi
• Pickled Green Strawberries
• Pickled Rhubarb with Lemongrass
• Fermented Green Tomatoes
• Fermented Habanero Hot Sauce

🥬 Ancient civilizations relied on pickling as a vital preservation method, allowing them to store surplus crops and savor seasonal flavors year-round.

✨ Experience the transformative powers of pickling with us!

10/16/2024

🌿 Figs: Nature’s Sweet Masterpiece 🍯

Did you know figs aren’t technically fruits but inverted flowers? 🌸 With their velvety texture and deep purples, they add natural elegance to any dish. A symbol of abundance and prosperity since ancient times, figs bring rustic beauty and luxurious flavor to every bite.

At Work of Art Catering, we love ingredients that are as stunning as they are delicious—just like the humble, yet artful fig.

📸 Featured here: Balsamic Fig Compote on brioche bruschetta, layered with butterfly pea-infused ricotta, and topped with hibiscus powder and a seasonal flower. | Vegetarian

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10/08/2024

🌿 At Work of Art, conservation and environmental stewardship are at our core, with preservation guiding everything we do.

🌍 In the coming weeks, we’re diving into culinary preservation—ancient techniques that manage food abundance.

✨ Preservation captures ingredients at their peak, locking in flavor and freshness. These time-honored methods shaped history, helping humanity thrive during times of scarcity.

{Why Does Preservation Matter?}

❄️ Let’s be real—we often take our fridge-freezer for granted! A preservation machine that keeps our food fresh and viable well beyond its natural lifespan. While today we rely on fridges, our ancestors used ingenuity—curing, pickling, fermenting, smoking, and dry aging to preserve food.

🥒 All of these techniques enhance flavor, texture and longevity to our food. The history of preservation is deeply intertwined with the evolution of food and culture in human societies.

🌾 Without these techniques, survival during harsh winters, crop failures, or long journeys to unfamiliar lands and seas would have been much more difficult.

🔪 Follow along as we explore each method, and how these techniques enhance our cuisine.

08/15/2024

Long Live Season!

Found in shades of ruby red to emerald green, we treasure Heirloom Tomatoes like the gems they are.

We imagine Current Tomatoes as natures gum drops, perfect to eat by the handful.

Each tomato had a unique flavor, texture, and composition, which make them perfect for different dishes.

For us, Heirlooms are salad worthy perfection, pairing well with our house-made cheese, pickles , za’atar, and wild oil.

And in this case, we feature the Current Tomato for is botanical beauty. It’s both decorative and delicious.

08/13/2024

Munch on these Midsummer Marvels

California-grown tomatoes peak in perfection in mid-August and are sweetest in the midsummer months. We’re wild about them; we just can’t get enough.

One of our favorite recipes includes fresh olive oil, homemade vegan ricotta cheese, and summer squashes. Together, these ingredients sate any appetite and are a go-to for summer gatherings.

What’s your favorite tomato recipe?

08/08/2024

Long Live Season!

Found in shades ruby red to emerald green, we treasure Heirloom Tomatoes like the gems they are.

We imagine Current Tomatoes as natures gum drops, perfect to eat by the handful.

Each tomato has a unique flavor, texture, and composition, which make them perfect for different dishes.

For us, Heirlooms are salad worthy perfection, pairing well with our house-made cheese, pickled , ’atar, and wild oil.

And in this case, we feature the Current Tomato for is botanical beauty. It’s both decorative and delicious.

06/24/2024

Any good bunny rabbit knows, you face plant these plants 😉🫛🐰

👉 {Roasted Heirloom Carrot Salad} 🥕
Carrot “hummus”, cara cara orange, toasted pistachio, herb pesto | GF, Vegan
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06/18/2024

Chef Jonathan Veeneker is a musician in and out of the kitchen. As with jazz, his approach to creating food centers on executing simple elements extraordinarily well. 🥣🎶

☝️ {Sous vide egg, breaded and fried, with sticky rice, green curry sauce, spicy fermented radish.}

06/14/2024

🌺 Design elements are like ingredients on a menu. By combining these materials we build something unique that is inspiring, enriching, sensible, or calming. 🥄

What atmosphere do you want to create for your event? 🪸
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06/06/2024

Nature’s full light seasons bring an array of fresh herbs and edible flowers that spark joy, add aroma, and design dimension🪻🌱

What *wild things* will Spring & Summer seasons bring to your plate?

06/05/2024

A splash of green or a pop of color goes a long way to embellish a dish… Have fun with the finishing details! 🪷

At Work of Art Catering, the smallest detail receives the same attention as the largest. 🥣 Just a spoonful of cultured butter can be a dollop of bliss 🧈
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06/04/2024

What’s your favorite garnish from your local market, garden or park? 🌼🌿 Including herbs and flowers lifts the senses and adds essential flavors to your dish.

Rosemary, nasturtium, fennel, miners lettuce, spring onion, and mustard are few we love to include!
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Address

1226 Folsom Street
San Francisco, CA
94103

Opening Hours

Monday	10am - 6pm
Tuesday	10am - 6pm
Wednesday	10am - 6pm
Thursday	10am - 6pm
Friday	10am - 6pm

Website

http://www.woacatering.com/

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Videos

When a color palette hits and the botanicals pop off! 🌿🌺 #creativecatering #eventdesign #botanicalstyle #workofartcatering #floraldesign #tablescapetuesday

Discover the magic of Koji in your kitchen! 🌾✨ This remarkable fungus is cultivated by inoculating cooked grains—like rice, barley, or quinoa—with spores and incubating them in a warm, humid environment. Koji produces enzymes that break down carbs into sugars and proteins into amino acids, unlocking deep umami flavors. These enzymes are the secret behind staples like miso, soy sauce, gochujang—and even sake and soju. 🍶 Our favorite at Work(shop) of Art Catering? A homemade barley shio koji marinade, made in a transformative two-step process. After fermenting Koji on barley for 72 hours, it’s submerged in a salt brine for two weeks to create a marinade that makes roast chicken irresistibly tender and flavorful. 🍗✨ Add heirloom cherry tomatoes, chile oil and opal basil for supreme satisfaction… Chef Jonathan Veenker also uses Koji to develop complex flavors in the curing process of our charcuterie, in craft misos, and even to preserve and age ricotta cheese. Have you explored the wonders of Koji? Let’s talk fermentation and flavor! #PreservationSeries #fermentationmagic #fermentationstation #shiokoji #marinade #culinarypreservation #cateringservice #UmamiExplosion #FoodieInspo #FlavorAlchemy #GourmetCooking #KitchenCreativity #foodielife

☔️ This storm today… has us dreaming away about a warm glowing sunset reception for Epic Venues at The Chorus Hall in early Fall. 🌅🌇 @chorus_hall Featuring our Spanish Tapas Installation 🙌 #tapas #eventdesign #cateringlife #epicvenues #sfevents #pintxos #tortillaespañola #eventdecor #tabledecor #botanicals

Is it Happy Hour yet?! 🥂 A toast to Friday, Friends… Throwback to a delicious and energizing happy hour at @autodesk for SOCAP Global ‘24 a few weeks ago! It was an honor to cater to brilliant people designing for a more just economy. @socapmarkets

✨ The jewel-like pomegranate—bursts onto our plates this season with sweet-tart flavor, vibrant color, and rich symbolism spanning cultures. Often associated with abundance, fertility, rebirth, and vitality, this berry finds its way into kitchens around the world in remarkably diverse ways. 🌏To name a few... 🩸In Persian fesenjan, pomegranate molasses enriches walnut stew. 🩸In India, dried seeds add tang to chutneys and curries. 🩸In the Mediterranean, molasses flavors marinades and sauces. 🩸In Mexico, fresh seeds balance the richness of chiles en nogada. 📸 Take your taste buds on an adventure with our Spherified Coconut “Egg” with Red Kuri Squash Broth, Pomegranate, Lime Leaf, and Curry Foam. 🥄This dish combines sweet, savory, and tangy notes with a range of textures. 🥥 Creamy coconut, celebrated for its anti-inflammatory and antimicrobial properties, adds nutritious luxury, while pomegranate’s ruby seeds bring a passionate, juicy pop to finish. Indulge your guests with a full SENSORY experience! 🍽️ #SeasonalIngredients #Pomegranate #Berry #GlobalCuisine #FallFlavors #GourmetCatering #CulinaryExperience #coconut #spherification #experimentalfood #foodie #sfcatering

Introducing our vibrant Tri-Bowl Poke Installation! A refreshing appetizer designed to awaken the senses and brighten any gathering. 🌿 🌺 Ahi Tuna: mango, pickled ginger, jalapeño, sesame, crispy nori, scallion 🌸 Smoked Salmon: cucumber, kimchi, radish, spicy mayo, furikake 💚 Hearts of Palm: avocado, edamame, wakame - Vegan Each bowl served over sushi rice with seaweed salad, offering a dynamic blend of flavors and textures. #poké #pokebowl #pokeperfection #eventdesign #bayareaeats #yum #catering

Watch the ‘butcher before cure’ process in action with Chef Jonathan Veenker as he breaks down a locally raised, wild-foraged Mangalitsa pig. From shoulder to ham, each primal cut is prepared—an essential first step toward our house-cured charcuterie. 🐖🌿 #PreservationInPractice #FarmToTable #Mangalitsa #WorkOfArtCatering #Butchery #Curing #Charcuterie #culinary #ChefLife #KitchenLife #Meat