Love Eat Local — Atlanta’s Best Private Catering Company

Love Eat Local is a farm-to-table private event catering company founded by chef Lindsay Saripkin, and this service is perfect for any socialite who wants to host a party but wants to leave the cooking to the pros. As if you needed another reason to adore this catering company, Love Eat Local also uses the freshest organic ingredients from local farms and businesses for all of the recipes served. When it comes to cooking, fresh is best. So you can be sure you and your guests will have the best culinary experience when Love Eat Local is involved.

Chef Lindsay gave my friend and fellow blogger Kwame and me a preview of some of her most delicious dishes, and I’m ready to hire her for a soirée ASAP. Who wants an invite?

It’s so hard for me to choose which one of these is my favorite. I absolutely loved them all.

Charcuterie Board

Cucumbers–Elm Street Gardens | Cheeses–CalyRoad Creamery and Sweet Grass Dairy | Salamis–The Spotted Trotter

This lovely charcuterie board included pickled mustard seeds, red onions, caperberries, bread and butter pickles. I literally fantasize about eating this….soooo good. If only I could eat this every day.

Tomato Carpaccio with Homemade Burrata

Tomatoes–Laurie Moore at Moore Farm and Friends | Milk–AtlantaFresh | Basil –Chef Lindsay’s own plant

I’m obsessed with fresh mozarella, so burrata is automatically one of my faves. I tried my best to control myself and not eat all of the burrata. But I did steal the last little bit that was left. Score!

Corn Soup

Corn–Moore Farm and Friends | Poblano–Chef Lindsay’s garden

This soup was ah-mazing! From the first spoonful, I was hooked. I’m feeling generous, so I’ll share the recipe that Chef Lindsay gave us with you. You’re welcome. And if you end up making this soup, feel free to invite me over for a bowl or two.

Corn Soup


  • 12 ears of corn-shucked and kernels removed
  • 2 quarts of corn stock (recipe in instructions)
  • 1 white onion, diced
  • 3 cloves of garlic, minced
  • 1 tbsp olive oil
  • 1/2 poblano pepper, diced
  • salt and pepper to taste

–Shuck corn and remove kernels.
–Place ears in water to cover and bring to a boil. Simmer for 1-2 hours. Reserve corn stock.
–Saute onion and garlic in oil over medium heat, until translucent.
–Add corn and poblano and cook for 5 minutes. Then add stock to cover. Add salt and pepper.
–Simmer for 10 minutes
–Carefully scoop corn mixture into high powered blender and blend until smooth. This may take a few steps.
–Taste and season accordingly.


Flour–DaySprings Farm

This flatbread was crispy, tasty, and delightful. Chef Lindsay had a pizza baking stone in her oven that she used to make this, which made me realize I need to shop for more kitchen tools and appliances.

Pesto Pasta

Flour–DaySprings Farm | Basil–Elm Street Gardens | Tomatoes–Moore Farm and Friends | Chicken breasts–Grateful Pastures

This may be my favorite dish of the day (maybe…it’s so hard to choose). I love a good pasta. And this pesto pasta was perfection. I kept going back for more bites. The chicken was juicy and seasoned perfectly. I could eat this every day, after I nosh on that charcuterie board.

Shrimp Pad Thai

Shrimp–Valona Shrimp Company

Chef Lindsay actually made this shrimp pad thai while stuck indoors during Hurricane Irma’s visit to Georgia, but she decided to share a bit with us. Yay!! She took unique ingredients like cauliflower and parsnips to bring different flavors and textures to this classic dish.

Kimchi Fried Rice

Local egg | The Spotted Trotter Bacon

Chef Lindsay can keep this kimchi coming! I’m a fan of Korean food, and this kimchi fried rice was 2 legit 2 quit. Very random MC Hammer reference aside (apologies to my younger audience members), this bowl of yumminess was awesome.

NY Strip Tacos

Riverview Farms New York Strip Steak | Parsley Garlic Chimichurri

It wasn’t #tacotuesday when we ate these babies, but they would be perfect for the occasion. The chimichurri Chef Lindsay made was fresh and the ideal addition to this steak (cooked using the sous-vide method, which I’ve heard is one of the hottest kitchen gadgets right now).

Beef Short Ribs

Brasstown Cauliflower Puree | Red Wine Jus

These melt-in-your-mouth beef short ribs were the last item we were served. The cauliflower puree paired well with the beef, and the red wine jus took it to the next level. Before we were presented this plate, I declared that I couldn’t eat anymore. The lie detector determined that was a lie (yep, I squeezed in a Maury Show reference here as well).

This was just a small sampling of the meals that Chef Lindsay prepares. Her talent is immense, and I know she can create a menu for all occasions. Be sure to reach out to her for all of your private catering needs.

The holidays are quickly approaching, which means you’ll be planning your parties very soon. Let Chef Lindsay and Love Eat Local make your life easier. You’ll support a local #girlboss and Georgia farmers and businesses. And you’ll look like the ultimate hostess in the process. I *heart* Love Eat Local, and you will too!

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