Comestible Catering and Supper Club

Specialties

We have extensive experience in casual and fine dining cuisine from all over the world, but have a special affinity for Pacific Northwest and Jewish food. Everything we serve is made in house, from our breads and baked goods to our smoked fishes, meats and cured pickles. We always feature locally sourced ingredients; Allergies and dietary restrictions always accommodated.

We are happy to provide comestibles for corporate events, intimate gatherings and larger affairs. We offer private chef services, as well as references to fantastic vendors; from photographers to musicians, florists and more. Because of our close relationships with so many local purveyors, artists and business owners, we are able to assist you in all aspects of event production so do not hesitate to ask!

History

Established in 2013.

After a lifelong love of restaurants and food, Chef Noah Jacob left his job in the financial world and founded Comestible Catering in 2013.

Created out of a drive to connect local chef, artisans, and proprietors, Comestible Catering & Supper Club prides itself on its focus on top-​quality ingredients, sourcing nearly all locally, as well as its collaborative efforts with various local artisans, from bakers and butchers, fish and cheesemongers to meat, dairy and produce farmers.

We proudly invite diners to engage, taste and experience our joint vision, from our neck of the woods to yours.

Meet the Business Owner

Noah J.

Business Owner

Chef Noah has worked in restaurants since he was a kid. His very first job was as a dishwasher, and through high school and college, he held nearly every job that restaurants could offer.

After a 10 year detour into the financial world, Chef Noah followed his passion for food and community back into the kitchen. He eventually worked in some of the best restaurants in San Francisco, before opening his own event company, Comestible Catering & Supper Club.

Comestible Catering & Supper Club prides itself on its focus on top-​quality ingredients, sourcing nearly all locally, as well as its collaborative efforts with various local artisans, from bakers and butchers, fish and cheesemongers to meat, dairy and produce farmers.