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An Ocean of Flavor at Pacific Feast Catering

By Jake Levin

Accommodation sets apart Pacific Feast Catering from its competitors. SaraBeth Lawrence, the owner of the company located in Culver City, Calif., noted that 100 percent of the food Pacific Feast Catering provides is gluten free.

"It's important to us because it's important to our clients," she said.

But if you're in the market for a product containing gluten?

"We do get requests for food containing gluten and we're happy to accommodate," Lawrence said.

For almost two years now, Pacific Feast Catering has been in business. The company is inspired by productivity and people who thrive on creating. As Lawrence noted, creative types need functioning brain and body stamina, and the food made at Pacific Feast Catering is carefully created to keep inspired people going.

"Pacific Feast Catering has the attention to detail that is expected from any high-end caterer, yet we are down to earth people," Lawrence said. "We love what we do. We love providing a service and being of service."

One of Lawrence's favorite staples is gluten free oats, either cooked oats or the "overnight" oats.

"Our oats hit every angle on the pallet," she said. "Salty, sweet, rich. They're also nutrient dense with vitamins and minerals. We change the flavor profile for every shoot. Last week we did a banana-nut oatmeal that tasted like banana bread. Who knows what we have in store for next week."

Salads are where it's at though, Lawrence said. With so many kinds of vinegars and oils to play with, Pacific Feast Catering is able to create some fun combinations with greens.

"Right now, her favorite item in stock is Chocolate Quinoa which is the brainchild of chef Brian Lindsey.

"Brian created this insanely rich and highly nutritious flourless cake base," Lawrence said. "It's made with quinoa instead of nut flour or starchy gluten free flour so we've been coming up with all kinds of combinations to feature on the Spring 2018 menu."

Pacific Feast has been catering solely to the photo production world for a little more than a year. In 2018, the plan is to introduce a drop service for private clients that have been requesting its food. After that, we'll open up to the public.

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