Pyrite Sun Catering features organic, sustainable and locally-sourced ingredients arranged with love into beautiful, nourishing compositions. Handmade Pyrite Sun pie crusts use grass-fed and organic sweet cream butter, Midwestern gin, and gluten-free flours and nuts. Custom menu options accommodate gluten-free diets, allergy sensitivities, and special requests. Herbs and edible flowers used in Pyrite Sun events come directly from The Physic Garden at The Pie Patch, grown organically right here in Chicago. 

Chef Sarah Jane Mallin can create a custom menu for your beautiful , unique and delicious event! She specializes in weddings, art gallery openings, healing-themed meals, salons, dinner parties, and garden-inspired celebrations. Or sometimes, you just really need a good pie. 

10.25% tax and delivery charge to be added to subtotal.  Additional options include delivery, arrangement, and pick-up with custom vintage and artist-made ceramic dishes and botanical garnishes.

Each menu is catered to your event needs and can be created for art-related events and gallery openings.  Most pie varieties are $35 to $45 depending on seasonal ingredients.

Contact sarah@pyritesun.com to discuss creating a personalized menu for your event.  Sample menus include:

LOVELY OPTIONS:

Savory:

Red ruffled kale, purple carrot and feta quiches

Homemade saugage, asiago, and fresh herb polenta hand pies

Sweet:

Lemon chess pie with lavender blossoms and honey

Gilded Lily brownies with oats, pecans and caramel

 

FANCY OPTIONS:

Savory:

Scarlet runner beans, herb pistachio pesto, shaved Chioggia beet and watermelon radish on teff flatbreads

Bacon lardon, butternut squash, goat cheese tartlets with pomegranate molasses and candied rainbow chard

Beautiful salad with seasonal vegetables, edible flowers, and blueberry agastache dressing

Sweet:

Dark chocolate hazelnut and Kahlua pie

Guava and flan tart with rum almond crust, brown sugar brulee, and lime zest

Rhubarb-apple tea cakes with cider reduction

 

EXTRA FANCY OPTIONS:

Savory:

Melted tumeric onions, River Valley mushroom and Syrah soaked toscano quiche topped with microgreens and nigella

Prosciutto, Manchego, and juniper tarts with black pepper balsamic fig jam, and cuban oregano

Short ribs, with parsnip, celeriac, and shallots topped with crispy kale

Red quinoa salad with purple sweet potatoes, arugula, pepitas, dill, golden beets, and goat cheese

Sweets:

Blood orange and pistachio meringues with dark chocolate pastry cream

French tartlets with fresh berries arranged over vanilla pastry cream and Grand Marnier

Pink grapefruit honey cakes with Creme de Violette glaze and candied violets

 

Contact sarah@pyritesun.com to discuss your event and menu options. 

 

PYRITE SUN is proud to support 3Arts as their preferred caterer.  www.3arts.org