At The Catering Company of Washington, our philosophy embraces a vision of food and entertaining as a spectacular symphony, a balance of diverse elements that must combine to make any event achieve its own exquisite intentions. Meaningful events should evoke an entire range of sensory perceptions. Our specialty is designing the complete occasion ~ one that begins with the unique ambiance of the right location, . . . rises through the flavors of a sumptuous meal, . . . and continues to delight with the stylistic expressions and enriching textures of linens, flowers and music.
A boutique catering firm, The Catering Company of Washington and our intimate approach has earned us the honor of extensive client loyalty, as well as repeated recognition by the Washingtonian Magazine as one of the area’s most distinguished caterers.
Recently, The Catering Company committed itself to an exceptional new venture, opening the doors of Elizabeth’s on L, an elegant on-premise event space, custom-designed to accommodate an entire spectrum of catered occasions. Our aim is to provide our clients and their guests a restaurant experience for their events.The Catering Company of Washington was thrilled to open The Human Genome Exhibit at The Natural History Museum on June 13, 2013. Click here for a glimpse of what we created for the evening.
Taylor Bay Scallops | coconut air, ginger, coriander
Duck Rillette | sho-you, sesame, fines herbs
Lentil & Caramelized Parsnip Pancake | cardamom crème
Roasted Kabocha Squash | spinach, curry, yogurt
Filet Mignon | pommes puree, cippolini onions, chanterelle mushrooms, red wine jus
Dark Chocolate Bourbon Bread Pudding | chocolate malted ice cream
Regular & Decaffeinated Organic Santa Lucia CoffeeDownload Fall/Winter Menus
Tomato Black Cardamom | kelp noodles, black sesame, coconut
Cauliflower Brochette |sun-dried tomato, marjoram, black olive tapenade
Oyster Mushroom | lemon, caper, urfa pepper
Green Tomato Carpaccio | wild chickweed, pickled fennel, horseradish crème
Celeriac Cous Cous | creamed swiss chard, shiitake, red lentils, herbs
Chocolate Ganache Tart | raw cacao, espresso gelato, thyme sauce
A Selection of Organic TeasDownload Fall/Winter Menus
Beet Gnocchi | smoked lump crab, mascarpone, chives
Sweet Potato Samosa | crispy wonton skin, cilantro, mint, yogurt
Chicken Quenelle | crostini & sage
Roasted Rack of Lamb | Tuscan white beans, shaved fennel, black olive jus
Cold Smoked Salmon | curry, tarragon, pumpernickel crisp
Chestnut & Sage Dip | parmigiano reggiano & sel gris
Green Lentils | caramelized parsnips & fines herbs
A selection of Miniature Pastries & Tea Cookies | ginger snap cookies, maple bacon oatmeal cookies, biscotti, lavender shortbread, fruit tarts, chocolate truffles
Miniature Pumpkin BruleeDownload Fall/Winter Menus
Butter Poached Oyster | cucumber cappuccino
Lamb Carpaccio | eggplant & rosemary
Middleburg 30 Day Dry Aged Beef Slider | stilton & caramelized onions
Tomato Paper | parsnip crème & sprouted red lentils
Carrot Sherry Bisque | lobster & shrimp
Country Pate | pistachio, black truffle, cornichons, coarse grain mustard
Smoked Trout Pate | caraway crème fraiche
Wild Mushroom Risotto | shaved reggiano & basil oilDownload Fall/Winter Menus
1341 L Street, NW
Washington, DC 20005
Elizabeth's Gone Raw is located two blocks north of McPherson Square Metro station on the Orange and Blue lines. Walk out the 14th and H Street exit. Once on the street level, walk three blocks in the direction of L Street. Turn right at 13th and L Street. Elizabeth’s Gone Raw is the sage townhouse halfway down the block.
We recommend that you park at One Franklin Square Parking located at 1301 K Street NW. [Parking entrance is on 13th Street, next to the Fire House Station] for $5.00. The address of the garage is 1018 13th Street Northwest, Washington, D.C. 20005, Please remember to take our business card upon leaving to take advantage of our special parking rate.
Owner Elizabeth Petty has been a part of the Washington, DC food and hospitality community much of her professional life. Her passion for food and entertaining makes her choreographer and curator as well as caterer. She traverses both sides of her business- The Catering Company of Washington which she acquired 23 years ago and her newer endeavor- Elizabeth’s Gone Raw with a professional grace, an impeccable standard of service and ingredients and a commitment to make each event extraordinary. Her experience combined with her creativity and desire for innovation provides a custom designed experience for our clients. This along with her magnetic personality has attracted a best in class professional staff who share her vision and benefit from her guidance and experience.
Chef Jonathan Seningen joined The Catering Company of Washington and Elizabeth’s Gone Raw spring of 2012. Once the Executive Chef of Hook in Georgetown, his last post was at SAX in DC. In his early career he trained and worked in the Caribbean and culinary centers in Europe. He found himself in NYC working at notable restaurants like Daniel and Artisanal. After 15 years in the restaurant business he saw the opportunity to bring his vast menu creation experience to The Catering Company of Washington where our clients get a ‘restaurant experience’ with their catered event. Having completed a Raw Foods Training at the Matthew Kenney Academy [formerly known as The105 Degrees Academy in Oklahoma City, OK]. Returning to us inspired to merge his classical training with this newfound expression of food preparation Chef Seningen tells a story in 6 Courses every Friday Night at Elizabeth’s Gone Raw. Each course adding another layer of flavor, texture and nuance building to a sweet and sensuous finish with each weeks raw dessert. This combination of traditional and raw food/vegan cuisine makes us a desirable destination for those events that demand a diverse offering for their guests.
Phillip J Heyser has crisscrossed the country via exceptional fine dining establishments where he served as Sommelier and Service Director. From Austin to Colorado to Seattle, Phil found himself in Washington, DC in 2011. Knowledgeable, charming and dedicated to your dining experience he has established himself not only as a Certified Sommelier with the Court of Master Sommeliers, a Certified Sake Professional but also as an expert cocktail craftsman. He enjoys the challenge of pairing wines and the occasional ale with our Six Course Raw Tasting Menu every Friday night and oversees the selection of wines and cocktails for your custom event with The Catering Company of Washington. In addition, he provides training and development of our service staff in order to continually enhance the overall experience of our customers.
Emilie Rose Jackson joined our staff two years ago as a food runner Elizabeth’s Gone Raw and has immersed herself in various aspects of both of our businesses. A graduate of James Madison University, she became obsessed with raw foods after perusing the cookbook section at Barnes & Noble. She returned home from college on a mission to work in a raw foods restaurant and one week later was hired at Elizabeth's Gone Raw. In addition to her efforts on the ‘raw’ side of the company, she also provides operational support for The Catering Company of Washington. Emilie can often be heard saying, "This is the best job I've ever had."
The Catering Company of Washington and our expert staff would be delighted to discuss planning your upcoming event.
Please contact us:
Phone | 202.347.8040
Fax | 202.347.8749
Email | firstname.lastname@example.org
Address | 1341 L Street NW | Washington, DC 20005
Elizabeth’s on L is one of the most stylish event venues in Washington’s downtown core. Located in a renovated Federalist townhouse, the large, multi-level room offers guests a graceful, embracing presence. Our newly designed grand foyer features a backlit onyx marble bar and exquisite lighting design and provides additional space to host your guests.
Innovative design possibilities ~ from seating arrangements to linen selections ~ allow the space to suit a wide variety of corporate and social functions. meetings, conferences, board dinners, breakfast seminars, holiday gatherings, cocktail receptions, luncheons, sales presentations, and rehearsal dinners.