Chef Jesse Harvey
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Our Story
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A local catering story
Our mission is based on wholesome cooking. Our food is purchased and produced in a sustainable manner. We make all of our side dishes, marinades and salad dressings from scratch. It is our first priority to use organic and locally grown produce and high-quality ingredients. Chef Jesse Harvey attended culinary school at Le Cordon Bleu San Francisco before returning to his hometown to start his catering company. We are based in Yuba City, serving Yuba–Sutter and Nevada County and traveling for events.
Chef-led menus
This reconstructed page is based on the historical biography and food philosophy available in the archive.
Seasonal approachYuba CityScratch-made food
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Farm-to-Fork Philosophy
Explore farm-to-fork philosophy with Circa53 Catering, rooted in seasonal cooking and quality ingredients.
Discover →About Circa53 Catering
Explore about circa53 catering with Circa53 Catering, rooted in seasonal cooking and quality ingredients.
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