Seasonally Inspired
Catering • Cooking Lessons • Consultation


At Brightman Food, we are dedicated to innovation through our catering, cooking classes and consulting.  We exist to provide an exceptional boutique culinary experience that creates excitement and enthusiasm through gathering at the table.

Sample Menu

  • Soups

  • Chilled Avocado Tomatillo Soup

  • Greek Lemon Chicken & Orzo Dill Soup

  • Summer Gazpacho

  • Roasted Poblano Tortilla Soup

  • Salads

  • Texas Chopped Salad

    with Cornbread Croutons & Poblano Dressing

  • Fresh Marinated & Chilled Asparagus Spears

    with Dill Dijon Vinaigrette

  • Fall Greens with Roasted Golden Beets

    Roasted Shallot Sherry Vinaigrette

  • Southwestern Caesar with Corn, Tomato, Cornbread

    Avocado Caesar Dressing

  • Appetizers

  • Tapas

  • Mini Lobster Rolls

  • Mexican Shrimp & Avocado Bites

  • Artichoke Stuffed Mushrooms

    with Lemon Zest Breadcrumb Topping

  • Entrées

  • Jen's Pacific Northwest Applewood Smoked Salmon

  • Achiote Marinated & Grilled Beef Tenderloin

    with Roasted Poblano Pepita Pesto

  • House-Made Pappardelle

    with Wild Mushrooms, Chives & Cream Reduction

  • Crepe Stuffed "Canneloni"

    with Beef & Veal

  • Pancetta Rolled Pork Loin "Porchetta"

    with Fennel, Fresh Herbs & Pine Nuts

  • Desserts

  • Mexican Chocolate Crème Brûlée

  • Lemon Tarts with Caramelized Meringue

  • Fresh Fruit Crostadas

  • Spanish and Italian Fruit & Cheese Board



Brightman Food crafts menus using the finest ingredients available while keeping the focus on flavor and presentation.  We are driven by the commitment to create culinary experiences that will have a lasting impression.  Our team works closely with clients to tailor innovative menus and enticing dishes that will make your event memorable.


Chef Jennifer Brightman has over 30 years in the hospitality industry.  She is an honor graduate of the Culinary Institute of America and qualified to teach a variety of cooking classes along with different styles and levels of expertise.  Passionate about where food comes from and how it is grown, Chef Brightman is a supporter of local farmers and farmers’ markets.  She previously taught at Le Cordon Bleu, Sur la Table, Williams and Sonoma, Central Market and many private classes.  She loves sharing her knowledge with those that have a real love for food.


Chef Brightman consults in various areas in the food and beverage industry.  Her areas of expertise include: restaurant front and back of house operations, menu planning and development, marketing of new food products and development of special dietary menus.

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