Open Table Boise Catering
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April’s mom didn’t enjoy cooking, and April didn’t enjoy dishes, so the swap was made, and thus began her love affair with food.
Open Table Executive Chef/Owner April Hale has been catering in Boise since 2007, but her love of cooking started when she was 9 years old in her parent’s kitchen in Indiana. She started out with a Chemistry major in college (graduated with a BSBM with a Chemistry minor) and always envisioned her professional career in a lab. Little did she know her lab would turn out to be the kitchen! She spends
Couscous is the overachiever of the salad world. Soaks up Basil Balsamic like it was born to. This dish goes from: I'll just have a bite...to a bowl...to second helpings.
Our sister company just launched its new website! Check it out. 💚
aprilsgreenhouse.com
05/23/2026
We're firing up the grill this holiday weekend - charred veggies, sliced steak, and Basil Balsamic doing what it does best. ✨
Bring this to the BBQ & score the MVP award. 🏆
05/16/2026
The kind of dinner that looks fancy but isn’t complicated. That’s the sweet spot.
Seared tuna with April's Green House Sesame Ginger dipping sauce.
05/10/2026
Soft, delicate, and worth doing right.
This one’s for Mom. 💚💚💚
Fresh butterleaf, simple ingredients, and just enough April's Green House dressing to bring it all together.
05/05/2026
Cinco de Dressings! 💃💃💃💃💃
Five flavors. Endless combinations. Try Cilantro Lime for your Cinco de Mayo celebrations today.
Radishes are so underrated. Especially these "watermelon" beauties. They don’t need much — just good greens and a dressing that can keep up.
Strawberries & burrata are already a winning duo -- balsamic just seals the deal. It's Spring in a bowl. 🍓🍓🍓
04/15/2026
Roasted veggies 💛 Lemon Herb.
Eat it warm, cold, or room temp.
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Boise, ID