Alright – so today we’ve got the honor of introducing you to Angie Larson. We think you’ll enjoy our conversation, we’ve shared it below.

Angie, thanks for joining us, excited to have you contributing your stories and insights. What was it like going from idea to execution? Can you share some of the backstory and some of the major steps or milestones?

It didn’t start as a business plan—it started as a pivot moment.

After closing our family restaurant, there was this quiet space where we had to ask ourselves, what now? The restaurant had always been about connection—feeding people, knowing your farmers, seeing the same faces walk through the door. We didn’t want to lose that. But we also knew we wanted something that could grow beyond four walls.

That’s where the idea for Mindful Fork Catering was born.

At first, it was just a conversation: What if we could take everything we loved about the restaurant—farm-to-fork ingredients, chef-driven menus, that sense of gathering—and bring it to people on a larger scale? Weddings, events, celebrations… moments that matter.

The very next step wasn’t glamorous. It was scrappy.

We started small—testing menus, reaching out to local farmers we already had relationships with, and saying yes to opportunities that helped us build momentum. There wasn’t some big launch moment. It was one event, then another, refining as we went. We invested in the basics—equipment, transportation, systems—and spent a lot of late nights figuring out logistics that restaurants don’t prepare you for. Catering is a different world. You’re building a kitchen everywhere you go.

Month by month, it grew.

We learned how to scale recipes without losing quality. We learned how to design menus that felt personal to each couple or client. We built a brand around being approachable but elevated—rooted in local ingredients, but flexible and creative. And most importantly, we built trust. Every event led to the next.

What really shifted things for us was realizing that we weren’t just feeding people—we were creating experiences. And with that came a bigger vision.

Through catering, we saw a gap in our area. There were either very high-end venues or very DIY spaces, but not much in between. Couples wanted something beautiful, intentional, and welcoming—without feeling out of reach. And we kept thinking… what if we could create that space ourselves?

That’s how the idea for our venue came to life.

Owning and operating the catering business gave us the foundation—the understanding of flow, guest experience, hospitality at scale. But more than that, it deepened our desire to create something rooted in community. A place where people could gather not just for weddings, but for dinners, classes, markets, and meaningful connection.

The transition from caterer to venue owner felt like a natural next step. It allowed us to bring everything under one roof—chef-driven food, thoughtful service, and that old-fashioned sense of hospitality we’ve always believed in.

Looking back, there wasn’t one defining moment where everything clicked. It was a series of small, intentional steps. Saying yes before we felt fully ready. Figuring things out as we went. Staying rooted in our values—local food, genuine connection, and creating spaces where people feel taken care of.

That’s still how we operate today.

It started as a dream after closing one chapter. And it turned into something bigger than we imagined—because we followed the part that mattered most: bringing people together around good food, in a way that feels real, personal, and deeply connected to where we are.

Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers.

For me, food and hospitality have always been deeply personal—it started long before there was ever a business.

I grew up surrounded by strong influences in the kitchen, each one shaping how I see food today. I had one grandma who loved recipes—she followed them closely, always trying, always learning, always wanting to be a great cook. And then I had another grandma who was the complete opposite—she didn’t need a recipe at all. Cooking just came naturally to her. She could walk into a kitchen, pull together ingredients, and create something incredible from instinct alone.

And then there was my grandpa in St. Paul—he grew one of the largest urban gardens I’ve ever seen. He taught me how to grow food, how to preserve it, how to respect it. Between all of them, I learned not just how to cook, but how to approach food—with curiosity, creativity, and a willingness to try anything at least once.

That foundation stayed with me.

Before launching Mindful Fork Catering, I owned and operated a family restaurant and eventually we sold, and I left to be an excutive chef for other businesses in the area. It was where I really honed my skills—not just as a chef, but as someone who understands what it means to serve people well. When we made the decision to close that chapter, it pushed me to think bigger. I wanted to take everything I loved—farm-to-fork cooking, local sourcing, genuine hospitality—and bring it into a space where I could reach more people in more meaningful ways. My posisition at CM allowed me to explore and push the bounds with chef driven, farm to fork, out of the box menus. It really allowed me to show my creative side and helped me learn to get really connected to our “neighbors” and all the goods they grew.

That’s how Mindful Fork Catering began.

Today, we specialize in chef-driven, farm-to-fork catering for weddings, events, and gatherings. Our services range from butler buffets and family-style meals to elevated grand buffets and fully customized dining experiences. Everything we do is built around the idea that no two events should feel the same. We work closely with our clients to design menus that reflect not only the season, but their story, their style, and their vision.

The problem we solve is something I experienced firsthand—there’s often a gap between high-end, luxury catering and more generic, one-size-fits-all options. We sit right in that space. We offer something that feels elevated and intentional, but still approachable, flexible, and grounded in real hospitality.

What truly sets us apart is how deeply rooted we are in local connection and old-fashioned hospitality. We don’t just source locally because it’s trendy—we do it because it’s who we are. We know our farmers. We understand our ingredients. And we bring that care into every single plate we serve.

As the business grew, it naturally led to something bigger—Roosevelt Hills, our venue. Through catering, I realized that I didn’t just want to provide the food—I wanted to help create the entire experience. The environment, the energy, the sense of gathering. The venue allows us to bring everything full circle: chef-driven food, thoughtful service, and a space designed for connection, community, and celebration.

What I’m most proud of is that we’ve built something that feels real.

We’ve stayed true to our roots—family, local food, and genuine care for the people we serve. We’ve created a business that reflects those values while still growing, evolving, and dreaming bigger.

What I want people to know about me and my brand is this:
We’re not just here to feed people—we’re here to create moments that matter.

Whether it’s a wedding, a dinner, or a community event, our goal is always the same—to make people feel taken care of, to bring them together, and to do it with food that tells a story.

Let’s talk about resilience next – do you have a story you can share with us?

Resilience, for me, isn’t one big moment—it’s a series of choices I had to make when things didn’t go as planned.

When I started Mindful Fork Catering, I started completely solo. There was no big team, no outside funding, no safety net. I didn’t take out a loan—I built everything from the ground up with time, energy, and a deep belief that what I was creating could become something meaningful. It meant long days, late nights, and doing whatever needed to be done to make each event successful. At that stage, you don’t clock out—you just keep going.

From the beginning, I knew I didn’t just want to build a business—I wanted to build something that could grow into something big, something lasting. And I wanted to bring the right people along with me. That part mattered just as much as the food.

But along the way, I took a chance on someone, and it didn’t end well. I was burned—badly. It shook my trust and, for a short moment, it made me question everything I was building. When you’re putting everything you have into something, those kinds of setbacks hit hard.

But that moment became a turning point.

Instead of letting it derail me, I made a decision. I pulled up my bootstraps and told myself that no one else would have the power to take me down like that again. I refocused, got even more intentional about how I built the business, and kept going—one step at a time, one event at a time.

I continued to build brick by brick. Still no loans. Still doing what needed to be done. There were sacrifices—I gave up a lot of my personal life in those early years. Time, energy, balance… it all went into building this business.

And over time, it paid off.

Today, I’m in a completely different place. I have an incredible team that I trust and value deeply. I have clients who believe in what we do and continue to support us. Because of that, I’ve been able to step into a healthier balance—I can spend time with my family, take vacations, and actually enjoy the life I worked so hard to build.

What started as a solo effort has grown into something much bigger. We now travel all over the country and serve clients from all over the world.

Looking back, resilience wasn’t about avoiding the hard moments—it was about how I responded to them. It was choosing to keep going, to keep building, and to stay grounded in what I believed this business could become.

And that’s something I carry with me every day.

We often hear about learning lessons – but just as important is unlearning lessons. Have you ever had to unlearn a lesson?

One of the biggest lessons I had to unlearn was the idea that everything needed to be cookie cutter—that success meant trying to appeal to everyone and chasing every opportunity that came my way.

In the early days of building Mindful Fork Catering, I said yes to almost everything. Every inquiry, every style, every request—I thought that’s what it took to grow. I believed that turning something down meant missing out, and that I needed to fit into what people expected a catering company to be.

But over time, I realized that approach was actually holding me back.

Not every client was the right fit for how we work. Not every event aligned with our style, our values, or the experience we wanted to create. And when I tried to make everything work, it diluted what made us special in the first place.

That was a hard shift.

I had to unlearn the mindset that everyone needed to be my customer. I had to get comfortable with the idea that it’s okay—actually necessary—to say no. That there is enough room in this industry for all of us, and that I don’t need to chase every sale to be successful.

The turning point came when I started leaning fully into what we do best: chef-driven, farm-to-fork food, thoughtful hospitality, and highly personalized experiences. Instead of trying to be everything to everyone, I focused on being the right fit for the right people.

And everything changed.

Our brand became clearer. Our clients became more aligned. The work became more fulfilling. And the business grew in a way that felt sustainable and true to who we are.

Now, one of the biggest lessons I carry forward is this:
You don’t have to chase every opportunity—build something strong enough that the right ones come to you.

That shift didn’t just grow the business—it made me a better business owner.

Contact Info:

• Website: www.mindfulforkcatering.com www.roosevelthills.com
• Instagram: https://www.instagram.com/roosevelt.hills/ https://www.instagram.com/mindfulforkcatering/
• Facebook: https://www.facebook.com/mindfulforkcatering https://www.facebook.com/RooseveltHillsWi
• Linkedin: https://www.linkedin.com/in/mindful-fork-catering-408425374/