LJ’S Catering

Specialties

LJ’S Catering captures its wonderful flavors using the freshest seasonal produce from our own organic garden & local Foothill farms.

Local favorites, Chef Linda Metcalfe & Grill Master Jerry Nurse have been sharing their passion for cooking with friends, family & satisfied customers for many years. Their creative flexible menu planning ranges from simple to complex flavors.

Their wide range of universal favorites include:

Vibrant Vegetarian Dishes, Fresh Made Sauces, Condiments & Fresh Baked Goods.

Combined with flavors from the grill a few sample favorites include:

Tender Oak-​Smoked Grilled Tri Tip

Cedar-​Planked Smoked Salmon

Tuscan Rosemary Chicken

Vegan & Gluten Free

From simple to elegant, let us help you plan your next catering event.

History

Established in 2001.

Linda Metcalfe & Jerry Nurse partners in life as well as business began LJ’S Catering in 2001.

Both California natives yet replanted in Nevada County for longer than most, together they utilize their combined talents along with seasonable edibles to bring Northern California the finest in true Californian cuisine.

Meet the Business Owner

Linda M.

Business Owner

Linda’s interest in food and cooking began at an early age as her family’s choice for a healthy lifestyle of picking & preserving California’s bountiful harvest. It was at this early exposure to the varieties and subtleties of flavor, influenced by her travels that attributed to the development of her exceptional food palate.

Linda’s professional career began at a local eatery Tofanelli’s. For nearly two decades she was the Head dinner chef. This title included such responsibilities as designing and creating all dinner specials. These «specials» could range from fresh seafood to vegetarian dishes. Her culinary curiosity and boundless energy found full expression during this period. As the main creative force of this local community gathering spot, Linda is a natural chef. Today, her cooking library continues to grow. While her cooking influences are global, her resources still include fresh vegetables from organic gardening and regional delicacies from northern California’s orchards