Wedding season might be over, but you won’t find the team at Ravishing Radish Catering resting on their laurels.“We stay busy in the fall getting ready for holiday events, auctions and some weddings,” says Lisbet Larsen Mielke, founder of the down-to-earth catering company.Lisbet caught the entertaining bug early in life, growing up with parents who loved to throw a good backyard bash. After graduating from culinary school, she set her sights on opening a business that combined her favorite things: amazing food and legendary parties.“I’ve always worked in restaurants and kitchens and enjoyed it. I love troubleshooting on the fly and seeing everything come together." And ultimately, she adds, she loves seeing people happy.She launched Ravishing Radish in 1993, the same year that we opened our first little bakery in Belltown. In fact, Lisbet says, we were just down the street from her. She and her staff frequented our café for breakfast and lunch, and it wasn’t long before she tapped Leslie Mackie to make cakes for catered wedding receptions.“We loved the food and bread at Macrina so much, we knew we wanted to use Macrina products on the menu,” says Lisbet, who enlisted JoAnna Cruz, a former Macrina employee, as her "chef extraordinaire."Our handmade breads paired with mouthwatering delights like rosemary butter or sour cherry compote and goat cheese weave through Ravishing Radish’s fall dinner menu. Sourcing ingredients from local businesses is a cornerstone of the company. Depending on the season, you’ll find Carlton Farms pork, Foraged & Found mushrooms, fresh catches from Wild Salmon Seafood Market, even choice edibles from the company’s 2,000-square-foot rooftop garden.As if overseeing the fine details of lavish events weren’t enough, Lisbet has since opened Ravish, a bar and bistro that upholds the same steadfast commitment to community and sustainability.