Bluewater Kitchen Catering & Events has a reputation for high-quality, farm fresh cuisine that has provided a catered menu for events from weddings to VIP tents to fashion shows. Now their delectable fare is available to everyone within driving distance of their new Upperville storefront, The Market at Bluewater.
“Almost every client we have catered for has fallen in love with our food,” owner and Chief Operating Officer Christina Kozich said. “The Market offers us the opportunity to share our menu on a daily basis – you don’t have to stop by fast food on the way home anymore. You can just stop in a grab a home-cooked dinner for the family.”
The Market offers entrees and sides that are made fresh daily. The focus is on high quality, farm-to-table options.
“We believe in supporting local farmers and knowing where your food is coming from,” Kozich said. “People are looking for healthy, fresh options for their families, and they love the ability to pick it up and stick it straight in the over for an easy, delicious meal.”
And it’s not just for dinner! With all of the local activities you can enjoy in the area from polo and equestrian events to winery tours and sporting events, you can stop by and pick up a prepared basket on your way – no muss no fuss! You can order a tailgate in a box (charged per person). You can also request wine, craft beers and bubbly with your order.
The Market has a hot order menu from 10:00 am to 3:00 pm daily. They also have a deli case where you can purchase by the pound. If you are picking up dinner for an event, they will even heat it up for you.
The kitchen at the Upperville location is the heart of the business serving both The Market and the catering sides. And while weddings are the bulk of the catering business, they have had the opportunity to showcase their offerings at Loudoun County’s 40 under 40 event at Stone Tower Winery, the fashion show for the Windy Hill Foundation and for the VIP tent for the Piper Cup at Banbury Cross Polo Club.
Kozich believes the key to their success is their willingness to be a part of the community and to meet the needs of locals and visitors alike.
“The awesome thing about this area is that the communities are so tight-knit,” she said. “And to operate a business here, you have to be willing to understand what people want and provide the quality and service they expect.”
“We believe in supporting local farmers and knowing where your food is coming from,”Christina Kozich owner
She believes The Market came together as a result of understanding the needs and expectations of those who live in the area as well as those who are visiting and attending events.
“More and more, people are seeking out quality, healthy options for their families. But they are still very busy and want something accessible and easy,” she said. “The Market allows people to provide a meal they can not only feel good about serving, but also really enjoy!”
Christina Kozich owns Bluewater Kitchen and The Market with her husband, Michael. Michael, who is the Executive Chef, graduated from the Culinary Institute of America in Hyde Park, New York. He has worked in such Michelin Star restaurants as, Michel Richard’s Citronelle in Washington, D.C., The Little Nell Hotel’s Montagna in Aspen, CO and Mourad in San Francisco. He also served as the Executive Chef at Hooked Seafood & Sushi, in Sterling, VA.
Christina graduated from Central Michigan University with a degree in Integrative Public Relations, She worked as the Special Events Manager in Mammoth Lakes, CA working on XGAME prequalifying events, Jazz Festivals and other town celebrations. She and Michael met while she was Operations Director for a Northern Virginia restaurateur. She continued to work in Marketing & PR in Mt. Pleasant, MI and Aspen, CO, but most recently for Salamander Hotels & Resorts. She now focuses full-time on Bluewater Kitchen and The Market.
For more information, please visit www.bwkitchen.com.
By Elizabeth Denham