Moses Lake, WA 98837, USA

A little bit of this and a little bit of that at This & That Catering

By RACHAL PINKERTON
Staff Writer

QUINCY — Liane Sarty, of Quincy, knows how to cook and make food both look and taste delicious.

A few years ago, Sarty started catering little things for friends. But her business, This & That, involved doing alterations, bartending and being a personal shopper. That changed in November 2018 when Sarty moved into a commercial kitchen that was built specifically for her. Since then, she has been busy.

“Here are my past four days,” said Sarty in an interview on Friday, June 21. “This was typical of last week too. I catered Peruvian appetizers for 15. I drove to Mattawa. I set a winery lunch for 12. Today, I have a rehearsal dinner for 100. Before I leave, I have to set up heavy appetizers for 15. Tomorrow, I set up a bridal shower lunch at 11. There’s a retirement party at 3. Sunday, there are sliders and barbecue at Errant (Cellars) for up to 75 people. And then I altered a bridesmaid dress.”

Sarty worked in retail for 30 years before even thinking about catering.

“I always thought I wanted to be a caterer, but it was too much work,” Sarty said. “It was a pipe dream. I started to go to events when This & That started. I thought it would be fun. It was a way to make ends meet.”

“I did a fundraiser for Representative (Dan) Newhouse. I think I got three jobs from that event that night. I probably have done five or six fundraisers for different local politicians: Patti Paris, Tom Dent, Alex Ybarra.”

Sarty started getting a reputation several years ago when one of the local restaurants opened up and the owner asked Sarty if she would make lemon bars and banana bread for her.

“I tease my daughters that my lemon bars and banana bread is going to put them through college,” said Sarty.

Since then, other Quincy businesses have begun carrying Sarty’s desserts. She has also created her own breakfast bun, “Good to Go.” The buns are stuffed with roasted potatoes, cheddar cheese and either sausage or bacon. She also makes breakfast burritos.

“I’m different,” Sarty said. “I do everything from scratch. I don’t buy meatballs or tomato sauce.”

Sarty also pickles the asparagus that she uses in her appetizers.

“I do linens,” she said. “Cloth tablecloths, napkins, wine glasses, real plates and real silverware for 60 people. I have to iron the napkins. They’re the nice ones.”

When Sarty caters an event, she stays to ensure that the food is excellent the whole way through. “It is important to me that the fifth person gets the same quality as the 50th person.”

Unusual requests are no match for Sarty.

“I can do whatever you want,” said Sarty. “Someone asked me to make Peruvian food and beef Wellington. I had someone do an entire vegan lunch for 20.”

To schedule Sarty for catering, call 509-398-4368.

Rachal Pinkerton may be reached via email at rpinkerton@basinbusinessjournal.com.

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