lunch. dinner. catering. boise.
Simple Food, Thoughtfully Done.
LOOKING FOR A MAGICAL MEAL FILLED WITH FRESH, LOCAL AND ORGANIC INGREDIENTS?
AT WILD PLUM, WE'LL TREAT YOU LIKE FAMILY.
WILD PLUM HAS TWO RENTABLE GREENHOUSES WHERE WE HOST PRIVATE DINNERS AND
A HEATED FRONT PATIO WHERE WE SERVE LUNCH ON WEEKDAYS. WE ALSO OFFER
AN ASSORTMENT OF DROP-OFF SNACKS AND INDIVIDUAL MEALS.
WANNA KNOW WHAT ELSE MAKES US SPECIAL?
WILD PLUM IS COMMITTED TO SOURCING LOCALLY. WE'VE DEVELOPED GREAT RELATIONSHIPS WITH LOCAL FARMERS, BAKERS, CHEESE-MAKERS AND FORAGERS SO THAT YOU CAN SERVE YOUR GUESTS THE TASTIEST FOOD POSSIBLE.
WHAT ELSE SETS WILD PLUM APART?
We nail the details
FROM OUR VINTAGE GOLD RIMMED DISHES TO OUR COMPOSTABLE PALM LEAF PLATES AND GOLD FLATWARE, WILD PLUM'S SERVINGWARE
IS AS BEAUTIFUL AS IT IS FUNCTIONAL.
WE MAKE SURE EVERY LAST DETAIL IS TAKEN CARE OF SO YOU CAN FOCUS ON
HAVING AN AWESOME TIME!
NEED MORE CONVINCING?
HERE'S WHAT SOME OF OUR CLIENTS HAVE TO SAY ABOUT WORKING WITH
WILD PLUM EVENTS:
"With their excellent food, comforting decor and friendly service, Alex and Tara have allowed me to entertain with higher quality and lower stress than I could imagine. I work with them twice a month, and they have noticeably improved my quality of life."
—DODDS HAYDEN, CEO, HAYDEN BEVERAGE
" WILD PLUM was the talk of the event! Our clients, staff, reps are still talking about it today. We agree that food is the most important presence at an event and have taken pride in selecting caterers over the last decade and you've put them all to shame. We can see and taste the quality & care in all of it."
—HILLARY MANFREDO, RENU MEDISPA
"We absolutely love Wild Plum! It's all in the details, and they don't miss one. With an assortment of unique combinations and traditional fare, your senses will be indulged. Not to mention, Alex and Tara are two people you'd want at your party or event, regardless of their catering abilities."
—LAUREN EDSON, CO-OWNER, LED
WANT TO KNOW MORE ABOUT US?
What our clients say
Meet the Owners
Chef Alex Cardoza is Wild Plum's kitchen whiz. He sharpened his skills at the Michelin-starred Spotted Pig in New York City before moving back home to Boise to work as the Head Chef at Red Feather Lounge and Bittercreek Ale House. Since then, Alex helped revamp the kitchen at the Boise Co-op, ran the Brunch program at the Modern Hotel and Bar and worked as the Culinary Director at Boise Urban Garden School. He has a passion for curing meats, making cider and sourcing fresh produce from local farmers.
Tara Morgan is Wild Plum's planning and organizational guru. She's also the master of all things appetizer. She was formerly the Boise Weekly's Arts and Entertainment Editor and an Editor at Edible Idaho Magazine. In addition to running Wild Plum, she freelances for publications like VIA Magazine and Visit Idaho. She loves an epic dinner party, a well-crafted sentence, good design, bad puns and pretty much every French rosé ever made. She's also Alex's wife and sous chef in training.