I grew up in an old red barn that had been converted into living space in the Driftless Area of southwestern Wisconsin. It was there that my parents’ garden taught me what it meant to work and live off the land. I learned that the best foods didn’t come from packages, but were the product of hard work and patience.
The fertile soil of Wisconsin has provided the freshest food to its people for generations. While it may take more care and effort to bring a meal from the field to the table, the difference is one that anyone can taste and appreciate.
I founded RedBarn Catering on the principle that the best ingredients are found in our own back yard. Much of the produce we serve is grown organically right here at our RedBarn Kitchen. For everything else, I hand select each ingredient for every dish from local farmers, co-ops, butchers, cheese makers, and bakeries.
Everyone knows that better ingredients make better food. With this in mind, I invite you to enjoy our local cuisine, and treat your guests to something special.
Owner & Chef