Crave Online Magazine's Golden Grub Award: Bombay Station
"Skip the fried heart attacks and cafeteria pizza. In the main food area of the Sasquatch campground you will find edible salvation in Bombay Station's amazing breakfast burritos. Upgrade for the bacon & avocado (it's called "The Canadian"), grab a chai tea and celebrate having found that rarest of beasts: festival food that's actually edible."
-Johnny Firecloud (Crave magazine online).
John Donnelly, vending coordinator for Live Nation at the Gorge, WA. Office: 360.802.5613 E-mail: email@example.com
Emily Burnham, Riot Fest Music festival. Office: 773.270.4404 Cell: 872.222.8781 E-mail: Emily@Metronomechicago.com
Sarah Erickson, Wanderlust Festival. E-mail: firstname.lastname@example.org
Affirmations and Accolades:
Just a few of the festivals we've fed...
All Rights Reserved by Bombay Station LLC 2015.
"The experience was absolutely amazing and flawless! The entire staff was
professional, attentive, and genuinely caring. We were able to sit down with the chef and pick out exactly what we wanted. We received many compliments on the food throughout the evening and for weeks afterwards. Some guests actually told us it was the best wedding food they'd ever had. I will definitely use this company for ANY future events."
- Caroline Bogott (happy bride)
"After the rings and the vows, food was the most important piece of our wedding. We’re unabashed foodies, taking great pleasure in fresh produce, perfectly cooked meat, and creative flavor combinations. Nick and Richard were the perfect choice for us. The duo’s culinary skill is unquestionable; they’re organized, courteous, and by the end of the weekend felt like family. They thought of everything, had all angles covered, and removed all food-related stress from what can be a stressful few days. They sourced incredible, local ingredients, including the centerpiece, a heritage pig. Everything was prepared perfectly. Guests raved about the meal, a simple but delicious mix of fresh and creative salads and that slow-roasted pig. Nick and Richard took our vision — simple food made with great ingredients — and hit it out of the park."
- Megan Fretz