Inexpensive Caterers in South Lake Tahoe, CA

Hi my name is David Forsberg and I am the owner and pitmaster of Cowabunga bbq. We are a family owned bbq catering company specializing in mouthwatering slow smoked southern bbq. We would love to have the opportunity to work with you to help make your wedding, event, company party, family reunion, ect. a huge success. We can accommodate any size event from 20 people to 350+ We work hard to provide you the best worry free experience possible. Looking forward to hearing from you soon.

Inquiries for 50+ Guest Minimum Corporate and Private Catering ServSafe Certified Food Handler

Planning a wedding or special event but feeling overwhelmed by the expense? Let Chef Tom turn your dream gathering into a delicious reality. From intimate Wine Country escapes to VRBOs, Airbnbs, and breathtaking winery venues, I specialize in creating unforgettable culinary experiences for small weddings, bachelorette parties, birthdays, and more. Picture this: after a day of wine tasting, you unwind in the hot tub while I craft a 5-star meal that wows your guests. Or, imagine mingling with friends and family as the aroma of gourmet dishes fills the air, building excitement for the exceptional dining experience to come. With a versatile menu that spans the globe, I cater to every taste and occasion. From classic American and Wine Country cuisine to French, Thai, Italian, Mexican, Indian, Middle Eastern, and vegetarian fare, I’ll customize a menu that perfectly suits your style. For something truly unique, I even offer an exciting Brazilian menu! Whether you’re dreaming of a casual backyard BBQ, a full-service wedding feast, or an elegant plated dinner, Chef Tom Pace is your go-to choice for a stress-free, memorable event. Let me handle the details so you can savor every moment with your guests Contact me today to discuss your vision, customize your menu, and secure your date. Don’t wait—let’s start planning an event your guests will talk about for years to come!

After falling in love with cooking at the age of 15 my career has taken me from fast food to rehabilitation centers and hospital settings. I currently work as a production chef producing a daily special that feeds over 100 people. Now I am adventuring into a new chapter and I want to share my love of food.