"Damn the tomatoes, full speed ahead!"
Salt Creek's owner and head chef is known for his sense of humor (and for hollering the above missive at his kitchen staff at the height of a busy shift). When, after 20 years, he decided it was time for a formal identity to help expand the catering company's client base, he called on Roughstock.
Excerpt: "About Us" page
"Led by wife-and-husband team Tina Truedson and Jim Nally, Salt Creek Catering has been serving up fresh and delicious food to our Boston-area clients for almost twenty years.
"We take care of the crowds...With a dedicated team of chefs and our commitment to excellence come hell or hot stoves, it's no wonder our clients keep coming back for more."Jim, with an extensive background in restaurant and catering management, and Tina, who trained at Le Cordon Bleu London and was instrumental in the success of Chicago Caterers, have dedicated themselves to serving truly mouth-watering meals at reasonable prices.
In addition to our off-site catering services, Salt Creek operates the cafeteria at Whitehead Institute for Biomedical Research, which feeds hundreds of hungry scientists and administrators in the MIT area.
Our team of professional cooks, bakers and all-around party-makers knows how to work a high-volume kitchen while focusing on the truly important things: tasty food and friendly, attentive service."
