We offer gourmet, made-from-scratch Jewish fare using old family recipes with contemporary updates.
Hospitality veteran and fourth generation Coloradan Jerrod Rosen showcases gourmet, made-from-scratch Jewish cuisine. Consulting chef Ryan Leinonen (Colt & Gray, Trillium, Root Down) gives a contemporary update to Rosen family recipes that were passed down through several generations, honoring the tradition and flavor of each dish. Rye Society's brick and mortar delicatessen in RiNo features an expanded menu.
Traditional Jewish comfort food, served at your next event: pastrami flown in from the famous Carnegie Deli; rye bread baked fresh daily; salads, dressings, grain bowls, pickles, condiments, cream cheese and desserts all made from scratch; and locally sourced ingredients, when available.
Our catering menu offers uncompromised quality without being fussy. Catered breakfasts include incredible breakfast sandwiches, egg bowls, and a house-made granola and oatmeal, with a variety of fresh fruits and add-ons. Lunch and dinner options include grain bowls, homemade sandwich, salads, and platters.
Rye Society Catering is run by the best people in the business. Owner and operator, Jerrod Rosen, is a French Culinary Institute trained chef who honed his skills at the three Michelin-starred restaurant Per Se with Thomas Keller, and later with hospitality guru Danny Meyer at the award-winning Tabla Restaurant in New York City. Rye Society’s Chef Consultant is legendary local Chef Ryan Leinonen, formerly of Trillium, Colt & Gray, Root Down and The Kitchen Restaurant Group. Rye Society is managed by Ross Goldberg.
Rye Society looks first to local farmers and producers to source the exceptional food we offer. Minimizing food waste is a priority, as we make the most out of all the ingredients we have in-house. We have many gluten-free, organic and vegan options. Some Rye Society Catering food will be Kosher, as well.