A Letter from Chef Jacki Butterfield
Patchwork means “pieced work”, a name that reflects our philosophy with food and our community. Patchwork Catering works to connect people though all its practices — whether it is time spent with us creating the perfect menu for your event, by connecting loved ones together over a beautiful meal, or by building relationships with the environment through local famers and purveyors.
Chef Tom Campbell, a Maryland native, worked at Maryland Club, Aqua, Michael Mina, RM Seafood (which you may have seen on Top Chef), and the private dining restaurant Tableau at the Wynn Hotel in Las Vegas.
My practice began in central Iowa, where the small farming community influenced my passion for farm fresh ingredients. My experience includes working for four-star, fine-dining celebrity chefs Michael Mina, Todd English, Thomas Keller and others. In August of 2009, I became Baltimore Magazine’s Best of Baltimore winner for “Best At-Home Chef.”
Chef Tom Campbell and I, with 25 years combined experience in many different kitchen settings, take pride in developing thoughtfully procured ingredients into palate pleasing foods.
Our Mission
Patchwork Catering emphasizes exceptionally crafted food, using green and sustainable practices farm to table. Our mission is to work with you to design a menu that is perfect for your occasion, while using organically grown, seasonally available products wherever possible.
Without sacrificing your budget, Patchwork Catering thoughtfully chooses ingredients and products that support the local economies, community, and environment.
