Mesa|Terra

We can take the order from our menu by phone, text or e mail make the food and drop it off or stay and clean up.

If the customer is looking for a little more private experience we can work with them in any way that is best for them to create a custom menu and experience.

She’s cooked just about everything from health food meals to pies; she’s flipped burgers and run kitchens for some of the biggest names in the game for the past 15 years.

It all started during her stint at the Culinary Institute of American in Hyde Park NY, graduating in 2009. Truth be told her family has been making and baking in Pittsburgh for many years. Her Grandfather’s Barkus Bakery, boasted some of the best-baked goods in Western Pennsylvania for over a decade.

Upon arriving in Chicago after graduation she immediately began working at the River North powerhouse, The Purple Pig. Jessie subsequently put in 4 years under Chef Carrie Nahabedian (2008 James Beard, Best Chef Great Lakes) at Naha, whilst simultaneously putting in time at their sister space Brindille. In 2014, she was running Oak Mill Bakery and Cafe and started her own private events company IVY O.M.B., under the same roof.

That business-like mindset led her to begin a series of big restaurant openings the first being, The Lunatic the Lover and the Poet being named Executive Chef in 2016. She moved to Denver with her partner in crime, Matthew in 2018. This lead to opening Alon Shaya’s (2015 James Beard, Best Chef South) Safta being named the Chef de Cuisine. Fast forward to 2019, Mesa|Terra Catering and Private Dining was born out of her love for cooking and the communal aspects of sharing and telling stories. It’s her philosophy however that sums it up: it’s who you’re eating with, not where you’re eating. This is the motor behind the boat. And the best part, now she can do it her way.

We have a $150 minimum order and $25 deliver fee for drop offs and our service fee for full service catering is situational