Golas Kitchen is a boutique hospitality and consultation company ran by a husband and wife team Michal Gola and Osiris Navarro. Services include, but are not limited to catering, event coordination, consultation. Together the two incorporate their culture, love for the Pacific Northwest, and their adventures into creating perfectly curated events, with restaurant quality food with flavors from all over the world.

Michal is a self taught home cook with years of bartending and fine dining under his belt. He was born in Czech Republic and immigrated to Queens, New York at the age of 18. His favorite food and beverage combo is potato pancakes and smoked ham hock with an ice cold Pilsner beer. When Michal isn't in the kitchen cooking he enjoys painting and camping. 

Osiris has a background in marketing and graphic design. She was born in the Philippines and immigrated to Long Beach, CA at the age of 5. Her favorite food and beverage combo is a bowl of rice with meat and veggies with a crisp glass of Vinho Verde. When Osiris isn't planning an event or sending out a proposal she enjoys relaxing and redecorating her home. 

The Golas currently reside in Seattle, Washington and hope to relocate outside of the country in the next decade. Their dream is to run a small group of boutique hotels both in the countryside of Czech Republic and tropics of the Philippines, publish cook books, host pop up dinners in fields and beaches, and make food friends with people from all over the world. 

 

CATERING + CRAFT SERVICES

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  • Catering; weddings, non-profit, fundraisers, corporate

  • Craft services; film, photo, video production, backstage 

  • Private chef services

  • World cuisine, seasonal menus, local ingredients

  • Restaurant quality food brought to your event

  • Event production, day of coordination

  • Logistics, timeline and vendor management

  • Concept development, design, decor 

  • Staffing, sourcing vendors, floor plans, rentals

  • Festivals, markets, pop up dinners, celebrations​​​

  • Food and lifestyle content creation

  • Creative direction and ideation

  • Produce food & beverage photoshoots 

  • Styling and branding 

  • Menu and business development​​

  • Research and cultivation

  • Working with non-profits on fundraiser dinners and events

  • Preparing food and cuisines from all over the world

  • Supporting underrepresented purveyors and merchants 

  • Collaborations and partnerships 

COORDINATION

CONSULTATION+CREATIVITY

COMMUNITY + CULTURE

Specializing in restaurant quality food with seasonal menus, local ingredients, global flavors.

We also do breakfast and brunch! Custom menus available upon request.

CLICK HERE TO DOWNLOAD DROP OFF MENUS

SAMPLE MENU / PLATED ENTREES- LOCAL PACIFIC NW

PAN FRIED BLACK COD

local and wild caught, pan fried and cooked in a lemon, butter shallot thyme white wine sauce, served with a side of sautéed corn and brussels sprouts

OXTAIL RAGOUT

braised oxtails cooked over fire in a rich and flavorful red wine tomato sauce, baby carrots, seasonal mushrooms, pearl onions, parsley, side of potato gnocchi

ROASTED DUCK

oven roasted, rubbed with olive oil, herbs, caraway, hint of orange citrus, side of oven roasted fingerling potatoes and stewed red cabbage

SAMPLE MENU / BUFFET - LATIN AMERICAN

BEEF BARBACOA 

slow cooked beef brisket marinated in cumin, chiles, red peppers, tomatoes, and caramelized onions

CHIPOTOLE CORNISH HENS

cornish hens rubbed in a pepper paste, cumin, herbs, quartered and served with grilled lemons

PASTELEON

latin lasagna of sweet plantains layered with sweet potatoes, black beans, caramelized onions, corn, red peppers, topped with queso fresco

VEGETABLE FAJITAS

seasonal vegetables, red and green peppers, squash, onions, mushrooms in a cumin, chili oil stir fry

ARROZ VERDE

white rice, vegetable stock, sautéed onions, cilantro puree

BLACK QUINOA BOWL

black quinoa, avocado, corn, radishes, smoky salt, pepper, olive oil 

SEASONAL SLAW

shredded baby kale, green and red cabbage, thinly sliced carrots, green onions, cilantro, pineapple, vinaigrette dressing

TORTILLAS

corn and flour tortillas, served with a medley of sauces such as chimichurri, pebre, salsa rojo

SAMPLE MENU / BUFFET - MEDITERRANEAN

LAMB & BEEF KOFTA

seasoned ground beef and lamb meatballs with cumin, herbs, spices

HARISSA CHICKEN

slow cooked braised chicken thighs in a house made harissa paste

AUBERGINE EGGPLANT

chickpeas, red pepper and tomato sauce, sautéed onions, parsley, herbs, and spices

STUFFED SQUASH

zucchini stuffed with herbed rice, red peppers, tomatoes, parsley

TABBOULEH SALAD

finely chopped cauliflower, parsley, cherry tomatoes, cucumber, snap peas, olive oil vinaigrette dressing

SAFFRON RICE

basmati rice, saffron, sautéed onions, pistachio, currants, parsley

GREEK SALAD

seasonal greens, iceberg lettuce, black olives, red onions, ​pickled peppers, feta, olive oil vinaigrette dressing

GRILLED FLATBREAD

served garlic aioli

SAMPLE MENU / BUFFET - FILIPINO 

PORCHETTA LECHON

crispy pork belly stuffed with herbs and spices, rolled and oven roasted until skin is golden brown, side of salsa verde and lechon sauce

ADOBO BBQ CHICKEN 

chicken in a house made sweet and tangy marinade of soy sauce, brown sugar, rice vinegar, bay leaves

VEGETARIAN PANCIT

bean thread glass noodles, shiitake mushrooms, bokchoy, carrots, celery, scallions, lemon wedges

GRILLED FARM TO TABLE VEGGIES

seasonal vegetables, squash, asparagus, eggplant, red pepper, onions

GARLIC FRIED RICE

jasmine rice, fried garlic, sautéed onions, Chinese sausage, egg, scallions

CHOPPED SALAD

seasonal mixed greens, carrots, edamame, purple cabbage, thinly sliced apples, dressed in a miso sesame dressing, scallions, sesame seeds

HEIRLOOM MANILA SALAD

seasonal mixed greens heirloom tomatoes, cherry tomatoes, mango, red onions, cilantro, lemon citrus olive oil vinaigrette dressing 

HAWAIIAN SWEET DINNER ROLLS

side of whipped butter, fig jam

SAMPLE MENU / APPETIZERS

TORTILLA ESPAÑOLA 

scalloped potatoes, caramelized onions baked in eggs, cut in to squares, truffle oil, cauliflower puree, crispy leeks and paprika oil​

BEET DEVILED EGGS

boiled eggs dyed in natural beet juice for a bold and vibrant magenta color, topped with black caviar, and garnished with dill

SMOKED DUCK BREAST

homemade smoked duck breast with freshly grated horseradish on cream cheese, pastry puff, garnished with micro greens

BUTTERNUT SKEWERS

skewered seasonal squash roasted in browned sage butter, topped with maple syrup and pomegranate

VEGETARIAN LUMPIA

eggroll stuffed with sautéed cabbage, carrots, bean sprouts deep fried and served with a side of sweet chili and soy sauce vinaigrette 

STUFFED MUSHROOMS

white mushrooms, leek, bleu cheese, breadcrumbs

CHICKEN & CROUTON SKEWERS

herb marinated chicken, roasted tomatoes, crouton, olive oil

GAMBAS Y JAMON

shrimp, wrapped in prosciutto, drizzled in salsa verde

SAFFRON ARANCINI

saffron arborio rice balls, mozzarella, breaded and deep fried, side of sun dried tomato aioli 

SWEDISH MEATBALLS

pork or beef meatballs, creme fraiche, fresh dill

PICKLED HERRING

soft boiled egg, pickled red onion, pumpernickel toast

SAMPLE MENU / OUTDOOR COOKOUTS

MEAT ROASTS

in La Caja China Box or Cowboy Firepit Grill, limited to on site preparation, meats include cornish hens, suckling roasted pigs, etc. 

PAELLA

classic seafood paella, chicken and sausage paella, also vegan / vegetarian paella cooked on site 

SEAFOOD BOIL

seafood boil with crab, shrimp, sausage, corn, rice, lumpia, rice, fresh vegetables presented on banana leaves, Filipino style

 

info@golaskitchen.com | 206.412.4002

Seattle, Washington 

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Gola's Kitchen & Co. LLC ©2019

 

info@golaskitchen.com

206.412.4002

Seattle, Washington

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