“I am excited for the opportunity to bring my baking and cooking skills together to celebrate our guests and their most precious moments together at the Inn at Mt. Ida,” says Co-owner, Chef and Boulanger, Nathan Sowers, when asked how he feels about offering in-house catering at the Inn.
“Our catering menu reflects the kind of classical dishes and baking sophistication along with the contemporary dishes we know will impress our guests and create the kind of attraction we see in celebrity kitchens and other, well-known local establishments, like ours in and around our communities.”
The love of cooking and baking started early for Chef Nathan. Whether he was at the dinner table with his food-inspired family in Chicago or watching greats like Jacques Pepin, Julia Child and Emeril Lagasse, from his Leesburg and Ellicott City homes, Nathan took every opportunity to expand on his knowledge and technique in the food industry.
Chef Nathan received his European, French and Regional cooking training under Chef Michel Terisiguel of long-standing, Tersiguel’s French Country Restaurant in Ellicott City.
He moved from cooking to Boulanger as a result of his training with well-known master-baker, Jeffrey Hamelman who lead baking education at King Arthur Flour in Norwich, Conneticut. Nathan’s skill was recognized locally by L’Academie de Cuisine culinary school in Gaithersburg, Maryland where he was invited as an Adjunct Professor to teach professional and non-professional students.
Nathan operated a successful private chef and catering company called Pressed for Thyme which served private dinner parties in the Greater Baltimore, Virginia, and Washington D.C. communities.
After being introduced to wood-fired cooking at King Arthur Flour, he purchased his own wood-fired oven and soon would have the first-of-its-kind, live-fire, and farm-to-table focused, mobile wood-fired oven pizza company in the Region.
A fleet of three mobile wood-fired ovens would follow as River House Pizza Co. continued to expanded and grow into cross-county farmer markets, multiple Maryland festivals, private catered events and weddings and into the Forest Green Shopping Center on Route 40 alongside National chain restaurants in Ellicott City.
In-house catering at the Inn at Mt. Ida will bring together Chef Nathan’s culinary cuisine and baking sophistication that is unique among establishments of its kind.
(Minimum of 50 each)
Falafel with Tzatziki sauce (v) – $2.00/each
Seasonal Fruit Skewers (v) – $2.00/each
Mellon/Prosciutto/Feta Skewers – $2.00/each
Cristini with whipped Ricotta/Local Honey/Edible Flowers – $2.00/each
Cristini with Green Olive Tapenade/Roasted Red Onions/Micro Greens – $2.00/each
Brie Puff Pastry Bites with Honey and Cranberry Relish – $2.00/each
Cristini with Ahi Tuna and Sautéed Greens with chili Oil – $3.00/each
Mini Lamb Gyros – $3.00/each
Poached Shrimp with Lime Aoli Dipping Sauce – $3.00/each
Cristini Filet Mignon /Red Onion Jam/Baby Spinach/Roasted Red Pepper/Creme Fresh Horseradish – $3.00/each
Pink Peppercorn Macaron/Duck Confit/Red Onion Jam/Herb Goat Cheese – $3.00/each
Mini Crab Cakes with Lemon/Lime Chive Aoli – $4.00/each
Mini Lobster Rolls - $4.00/each
Grilled Lamb Chop/Herb Crusted/Red Wine Reduction Sauce – $4.00/each
Chinese Duck in Rice Paper with Hoisin Dipping Sauce/Cucumber/Shallots – $4.00/each
Scallop Ceviche – $4.00/each
Bacon Wrapped Scallop with Maple Syrup Glaze – $4.00/each
Wood-fired Pizza Passed Appetizer (choice of three/pick from list) – $8.00/person per hour
Fresh and Pickled Vegetables Crudité, Ceaser Dip, Aged-Cheddar, Fresh Rosemary Focaccia and Crackers – $50
Chef Inspired Dips with Pita and Baguette (Pick two) – $50
Selection of Domestic/Imported Cheeses with Toasted Baguette, Jams and Relishes – $60
Hot Spinach Artichoke Dip Crocks with Sliced Baguette from Wood-fired Oven – $75
Hot Crab Dip with Sliced Baguette from Wood-fired Oven – $75
Charcuterie Display of Meats, Cheeses, Olives, Nuts, Fruits, Jams, Relishes and Crackers and Breads – $125
Traditional Buffet – $55/person
Salad (Choose two)
River House Grill Buffet – $35/person
Entrée (Choose two)
River House Pizza Buffet – $17/person (pizza only) or $25/person (pizza and salad)
Salad (choose one)
Pizza (choose five)
(All Cook-out Options include Full Salad Bar)
Choose From One of the Following: – $30/person
1st Course — Champagne Carrot Soup
2nd Course — Fennel/Watercress Salad White Balsamic Dressing
3rd Course — Scallops with Caper-Raisin Sauce
4th Course — 12-Yolk Pasta Lobster Ravioli in Rose Cream Sauce
5th Course - Filet Mignon, Roasted Fire Brown Beech Mushroom & Red Wine Reduction Sauce
6th Course (Choose one)
Wine — Pairings Available at Additional Expense
Breakfast/Brunch – $35/person
Assorted Breakfast (muffins, scones, pastries)
Includes: Coffee, Tea, Water and Orange Juice
Mimosa – $9.00/person