City Catering Events

02.28.2008 : : Thursday : : 6:00 - 8:00 PM

Art Opening at Little City

Randall J. Corcoran's art opens at Little City

We are pleased to host photographer Randall J. Corcoran's opening at Little City. We have a special arrangement with Wallspace to show his work.

Randall specializes in architectural photography. A graduate of Art Center College of Design in Pasadena, CA, his commercial images have been published in numerous magazines, including: Architectural Record, Custom Home, Custom Wood Home, Residential Architecture, Seattle, and Seattle Homes & Lifestyles.


03.06.2008 : : Thursday : : 6:00 PM

Wedding Professionals' Walkthrough

Wedding Planners, Photographers, Florists, Printers - all wedding insiders and professionals - are welcome to attend a City Catering Signature cocktail party at Little City -- our event space on Capitol Hill. We're calling it the Walkthrough. Talk shop and share tips with your peers over cocktails and hors d'oeuvres. We will start pouring at 6:00 PM.


03.31.2008 : : Monday : : 5:00 - 7:00 PM

Seattle Chefs' Collaborative

Chefs' Collaborative works with chefs and the greater food community to celebrate local foods and foster a more sustainable food supply. Members embrace seasonality, preserve diversity and traditional food practices, and support local economies.

The March member seasonal food meeting will be hosted at Little City on Capitol Hill. A small admission fee benefits Seattle Chefs' Collaborative. We will serve dishes prepared with ingredients from local farmers.


04.03.2008 : : Thursday : : TBA

Big Night at Little City

Many of us in the food industry hold the movie Big Night up as the classic, food film. The story takes the viewer through the ups and downs of 2 brothers who own a failing restaurant. They decide to gamble everything on one special night to save the restaurant. That Big Night the brothers serve a truly amazing meal to the restaurant's last guests.

Our Big Night doesn't mark our final night but it does promise a night of fantastic food. We will be hosting 3 seasonal Big Nights each year. Meals will be served in Little City on Capitol Hill. Our hope is that we celebrate the best of each season with an amazing meal. If you are interested in attending, please e-mail us and let us know.

The menu is largely dependant upon what will be fresh. Watch for more details.

Directions To Little City


Slow Braised Pork with Apple and Sherry


  • 1 3-5 pound boneless pork shoulder (Boston butt), trimmed
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 medium yellow onions, halved, cut into 1/4-inch-thick slices (about 3 cups)
  • 1 cup Spanish Dry Sherry
  • 2 cups low-salt chicken broth
  • 4 large fresh thyme sprigs
  • 2 large fresh rosemary sprigs
  • 4 fresh apples
  • 1 lemon


Preheat oven to 325°F. Sprinkle pork with salt and pepper. Heat 2 tablespoons oil in heavy, large ovenproof pot over medium-high heat. Add pork to pot and sear until browned on all sides. Transfer pork to plate; discard fat in pot.

Heat remaining 2 tablespoons oil in same pot over medium heat. Add onions and sauté until golden, stirring occasionally, about 3 minutes. Add sherry; bring mixture to boil and cook until slightly reduced, about 3 minutes. Add broth, herb sprigs, and pork with juices from plate. Bring to boil. Cover pot and transfer to oven. Braise pork 1 hour.

Meanwhile fill a 4 quart container ¾ full with water and squeeze the lemon into it. Prepare apples by peeling with a sharp peeler and cutting around the core into 4 pieces. Rough chop each piece of apple into ½ inch pieces. Keep in the acidated water until ready to use.

Using tongs, turn pork over and add the apple. Continue braising until meat is very tender, about 1 ½ hours longer. Carefully transfer pork to platter; tent with foil.

Remove herb sprigs from pot and skim fat from surface of cooking liquid. Remove the poached apples and set aside. Boil cooking liquid over high heat until thickened, about 7 minutes. Season sauce with salt and pepper add the apples back to the sauce. Pour over pork and serve.

Serves 6

Sage Tangerine Cooler

  • 6 oz Vodka
  • 2 oz Cointreau or Triple Sec
  • 2 oz Tangerine Juice
  • 1 oz Simple Syrup
  • 2 Cups Crushed Ice
  • 4 Fresh Sage Leaves

Chop 3 sage leaves and save one for a garnish. Fill a martini shaker or a large glass with ice. Add vodka, Cointreau, tangerine juice, simple syrup, and chopped sage leaves. Shake it for a long time so small pieces of sage break up into the drink. Strain into chilled martini glasses and float a sage leaf on top.