A musician walks into a deli, managed by a student. They meet, discuss their dreams over a sandwich and almost 40 years later, they are partners in business and in life.
Luck and ambition came together in success for Kathy Dreiling and Michelle Talarico, owners of the Picnic Basket. We came from a time where if “you really believed you can do something, you just do,” Dreiling says simply.
“We always found a way to yes,” adds Talarico. “Someone is going to help this client, why can’t it be us?”
And so it was.
The Early Years
They each invested $300 to buy into an existing deli to get started.
The stories these ladies tell are candid and raw. They do not hide that the process was one filled with lessons–but it is their grit and determination that kept them moving forward.
“One time, we catered this movie shoot where we brought coffee in igloo containers–it stayed hot for all of five minutes,” they reminisce through laughter. “Or that time where we were catering with only a convection oven; we didn’t even have a stove.”
There were years when they went straight from the kitchen to their own cars to transport the food. Then they changed into their serving gear at the venue and proceeded to serve the food they had just cooked. Chef and sous chef, to delivery drivers, to servers, to clean-up crew–all in one day–only to wake up the next day and do it all over again.
Talarico notes that the Fine Arts Center was their first big account and through those events they had the opportunity to meet people who could use their services. Later, they were located in a spot with many nearby medical facilities, grateful for their services. A catered work luncheon turned into a catered rehearsal dinner that turned into a catered baby shower.
These Days
Thirty-five years later, these businesswomen are still doing what they love with more than 100 employees and a full calendar. They have expanded the Picnic Basket to include Buffalo Gals, specializing in Santa Maria-style barbeque and Cravings, offering chef-inspired custom dishes.
“We are really good listeners,” says Dreiling. “Our event managers have a lot of room to hit the nail on the head.” She explains they have the capability to do whatever they or the client wants. “We can cater a 100th birthday party for grandma or a gala for more than 500 people.”
Their growth has allowed them to invest back into their community. Talarico notes that this has always been important to them; they are involved with many non-profits around town as well as hosting the breakfast under the bridge, which raises money to help homeless youth get off the street. Their Red Plate Program allows them to donate one meal for every 10 plates they serve. Each branch of their business supports a different nonprofit, growing the community environmentally as well as through the arts.
“We are not ready to be done yet,” they stay. And one gets the feeling the sentiment goes well beyond food.
Website: https://pbcatering.com/
Facebook: @PicnicBasketCatering
Instagram: @Picnic_Basket_Catering_Co