About Edible Events

Who you use for your event is just as important as what you order for your event. Our expertise and dedicated staff give you peace of mind and the ability to enjoy yourself. Our desire is to blend your personal style with our culinary excellence and professional service, resulting in an experience that delights all the senses. Our business is creating wonderful celebrations that have panache.

Our head chef and owner, Margie Tose, has over 20 years of professional experience in catering and restaurant operations. She is a graduate from the California Culinary Academy and worked as the pastry chef of the six Paragary's restaurants from 1993-1997 until she opened Edible Events in 1998.

Our foods are prepared fresh daily and sent to various corporate and social event destinations throughout the Greater Sacramento Area. Produce is purchased from local farmer's markets to create our seasonal menus. We take pride in our presentation and attention to detail, as well as our reputation. Client satisfaction is our number one goal, as our patrons affirm.

Our clients include:
  • Sierra Health Foundation
  • UCD Continuing Medical Education
  • UCD Obstetrics & Gynecology
  • Merck Pharmaceuticals
  • California Healthcare Association
  • SETA Headstart
  • Sacramento City Unified School District
  • California Department of Health Services
  • Child Abuse Prevention Council

We invite you to be a guest at your next catered affair and allow us to take the worry out of entertaining. You're in for a pleasant surprise.

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Chef/Owner Margie Tose

 

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Chef Diedra Stanton

"I have fond memories of watching my grandmother cook while sitting in the kitchen. I never saw a measuring spoon or cup; her hands were her measuring tools. I learned what real home cooking was from her and my parents.

I had formal training at the California Culinary Academy in San Francisco. I then spent five glorious years in the “Big Easy” working under Chef Jamie Shannon at Commander’s Palace and Chef Eman Loubier at Dante’s Kitchen. I gained a wealth of knowledge about Creole and Cajun cuisine. The time spent in New Orleans will always be close to my heart. Someday I will get back there.

From the “Big Easy”, I spent six months on both Maui, Hawaii learning Hawaiian and Pacific Rim cuisine. I finally pointed my traveling feet back to California to be with my family. I have been with Edible Events since March 2003."