New? Yup. The menu at Jacquie’s Café has expanded to include several new offerings – but no need to panic – your favorites are all still here as well.

As always, Jacquie’s Café (9840 N. Michigan) offers wholesome, organic, satisfying breakfasts every day, all day, 8 AM to 2 PM Mondays through Saturdays, and 9 AM to 2 PM on Sundays. And as every adult kid knows, breakfast is the best meal of the day – as calories don’t count! (That’s Jacquie’s rule, and we’re sticking to it.)

We use Indiana-farmed free-range eggs for our Three-egg Omelets, and let you choose whatever else goes into them, from asparagus to prosciutto, smoked gouda to smoked salmon. Always served with fresh fruit and your choice of bread (including gluten-free.)

Prefer a Breakfast Burrito? Fried Egg sandwich? You got it – with whatever fixings you prefer. Irish-Mexican Corned Beef Hash (yes, really). There are more than a few surprises on our lavish menu.

Many of our MFCs (most frequent customers) go for Jacquie’s Eggs Benedict. Our homemade Hollandaise sauce and rosemary potatoes make it hard to surpass. Unless you prefer Jacquie’s Croissant French Toast. More than one person has suggested it’s “to die for!”

Seasoned Jacquie’s aficionados won’t order anything other than Lemon Ricotta Pancakes. (If you’ve never tried them, fair warning, they will spoil you for anything else.) That’s because Jacquie uses house made lemon curd and fresh ricotta cheese. They are OMG-delish!!

Linger over some of our organic locally roasted coffee – or perhaps a little double chocolate with whipped cream – and you just might find room for Jacquie’s Coffee Cake, Oatmeal Maple cookies or some Gluten-free brownies. If not, we absolutely do have take-home bags.

Go for your favorite standards, or find out what’s new. And of course, you can always call ahead and pick up breakfast to go! Whichever way you decide, we can absolutely promise that you won’t be disappointed.





Summertime is when more of us take notice of garden-fresh tomatoes, red leaf lettuce, cucumbers, dill, corn, basil, chives, eggplants, squash and more. And because we’re eating a little lighter as temperatures soar, we make more local and fresh, straight-from-Indiana-garden kind of choices.

Not to brag (well, maybe a little), here at Jacquie’s Catering, we do that kind of thinking year-round. We always make use of the freshest seasonal ingredients. We also keep our choices organic and locally sourced as much as possible – which is quite easy in the summer. You’ll see a lot of that in our crunchy take on summer salads.

Good for us – because we’re all about being ‘locavores.’ That’s always been important to owner Jacquie Bols. What’s more, because we pay attention to things like fresh farm-to-table eggs, cream and butter; in-season fruit and berries as well as Indiana honey, our summer desserts are absolutely amazing!

Here are a few of our swoon-worthy favorites – which we love to offer in smaller, summery servings:

Sometimes it’s hard to decide which of our summer desserts you and your guests will want the most. That’s why we recommend Jacquie’s Gourmet Dessert Bar. You can order all your favorites in guilt-free mini-sizes.

We almost forgot to mention how much we enjoy using fresh summer fruits and juices in our cocktails and mocktails. Those are always crowd-pleasers, too!

There’s still a couple of months of summer weather in Indy, so let’s enjoy the fresh bounty!

There are lots of ways to host an elegant and memorable engagement party. Jacquie’s Gourmet Catering planners can help you with everything from place settings and décor to menu additions and desserts.

That said, there’s nothing better than showcasing a great example, which is why we are sharing the evening menu and gorgeous palette of this recent evening engagement party for 100, hosted in the home of the parents of the bride-to-be.

Ten musicians serenaded the guests and set a romantic tone for the evening as friends and family arrived about 6:30 and were greeted by the hosts.

An elegant engraved initialed ice sculpture paid tribute to the bride and groom, and also served as a chilled base for Jumbo Shrimp appetizers, offered with Jacquie’s special Horseradish Cocktail sauce.

Guests were also treated to a premium-brand open bar and encouraged to select from mini Veuvre Cliquot and mini Rose Champagnes, to toast the happy couple.

Guests mingled outside under a tent and connected over exceptionally prepared Hors d’oeuvres (that included two of Jacquie Bols’ favorites):

Dinner began at 7:30, with three linen-draped contemporary stations set up to accommodate a variety of tastes.

The Poke Station consisted of fresh Salmon, Tuna, and Shrimp. Guests added their favorite ‘bowl’ ingredients, including Rice, Seaweed, Edaname, Scallions, Shredded Carrots, Sesame Seeds, Jalepeno Soy Sauce, Siracho Aioli, Ginger, Wasabi, and Ponzu

The Cacio Pepe Station (a beloved dish originating from Rome), was served by our chef. There, guests were served chef-made Italian Pasta with fresh-grated Pepper and Parmesan Cheese cut from a rather impressive 4 pound wheel of Imported Parmesan.

Jacquie’s Gourmet Catering Burrata Station was frequently re-visited by our guests, who chose Fresh Burrata Balls served in a glass sphere bowl, adding Roasted Beets, Marinated Olives, Tomatoes with Basil, and Roasted Grapes to their liking. Fig and Pinenut Salsa, Procuitto Chips, or Amelia’s fresh-made baguettes completed the ensemble.

A Small Plate Station included artfully arranged plates of King Ora Salmon with Mango and Papaya Salsa and multi-colored Fingerling Potatoes; or Beef Tenderloin with Salsa Verde and Whipped Yukon Gold Potatoes. Locally sourced Spring Pea Risotto paired well with either small plate entrée.

Of course, a selection of Mini Desserts completed the evening on a sweet note. It was a very inviting and fashionable dinner, and lovely evening, striking just the right note for guests and the happy couple. Well done!


What’s the purpose of this “party before the party?” Who should you invite? And who should pay?

Traditionally, the rehearsal dinner is the first event of your wedding and has three primary purposes:

In short, having a rehearsal dinner helps everyone get to know each other better and establish new ties ahead of the wedding.

So, who pays?

Let’s get this tricky question addressed right off the bat. Traditionally, one family pays for the wedding and the other family (generally the groom’s) hosts/pays for the rehearsal dinner. However, couples are more independent these days (and a little older) and as a result, are opting to foot the bill themselves -- or pool money from both sets of parents. It really is up to you, depending on your circumstance and preference. (Quick aside: Whomever pays gets the final say on who is invited and host of the evening so be sure to factor that in!)

What’s expected?

Traditions are not “must-do’s” anymore. So do what you want. That said, here are some activities we’ve noticed are often included:

You can ask others to come up and do a toast (prepared or off the cuff). Often best friends of the bride and groom each give one. You can also do an “open mic” of sorts.

It’s a good idea to have bottles of champagne or sparkling wine available for toasting. (We can help you figure out how many to have based on how many people you invite.)

Some couples incorporate some sort of slide show to highlight their travel, how they met, became engaged, or their different childhoods.

Sample timeline

We’ve seen rehearsal dinners that dragged on, and those that were perfectly paced. Here’s what Jacquie Bols have noticed works best:

We love to cater rehearsal dinners because they can be so much fun!

How can we help you plan? If you have questions, we have answers!

Although we do appreciate the simplicity of going casual, it’s just so fun and classy to have a formal event. Even more so when that event is a bridal shower!

Jacquie’s team was positively inspired to host a stunningly elegant mid-day bridal shower at the Westfield home of the mother of the bride. Tables were carefully set with patterned family china and draped in soft coordinating colors, and silverware laid out by Jacquie's team.

Guests began to arrive at 11:30, greeted with butler-served rose’ champagne and hors d’oeuvres, including:

After all guests had arrived and mingled, lunch was served at 12:30, paired with a choice of Chablis or Pinot Noir.

The first course began with a farm-fresh salad of Field Greens, Shaved Asparagus, Slivered Rainbow Radish, Edible Flowers, and Poached Organic Farm Eggs, served with a Champagne Vinegrette.

The second course included a choice of:
Pan Roasted Organic Chicken Breast with Foraged Morels, Tarragon Baby Steamed Spring Potatoes and Haricot Vert Bundle
Pan Seared King Ora Salmon with Baby Steamed Spring Potatoes and Haricot Vert Bundle.

And finally, a beautiful and mouth-watering dessert:
Valrhonna Pot de Creme with Homemade Shortbread Cookie – which happens to be one of Jacquie Bols’ favorites. (We probably don’t have to tell you it was very well received!)

It was a positively exquisite celebratory brunch, from its sparkling (rose’) start to its decadent chocolatey finish! It’s such a treat to go formal! Our best wishes to the soon to be married couple!

Jacquie Bols has always had her finger on the pulse of healthy, sustainable, nutritious and organic foods. That goes for Jacquie’s Gourmet Catering events as well as two great places that you can drop into – just about anytime.

If you haven’t heard the buzz yet, Jacquie opened the Northside Nutrition Bar earlier this year, just next door to Daddy Jacks (9425 N Meridian St.)

It’s a perfect place to pop in and pick up a healthy breakfast, snack or lunch, knowing you’ll be getting all organic yums (without the GMOs). Here are a few of our favorite Breakfast bowls:

Organic Peanut Butter Oatmeal Bowl with Coconut Shreds, Dark Chocolate Chips, Agave Nectar, Banana and Fresh Blueberries. (V, GF) 367 Calories $10.75

Loaded Oatmeal Bowl with Banana, Strawberries, Hemp Seeds, Vanilla Almond Milk, 4 Birds Bakery Ginger Granola (V, GF) 398 Calories $10.75

Acai Bowl blueberries, strawberries, bananas, coconut, granola and honey. (V,GF) 248 Calories $14.50

If you’d rather lunch it, try out:

Chicken Shawarma Salad – Amish Miller Blackened Chicken Thigh, Romaine, Parsley, Mint, Cherry Tomatoes, Cucumber, Red Onion, Lemon Tahini Dressing (GF) 780 Calories $15.75

Southwest Salad – Blackened Chicken Thigh, Romaine, Cherry Tomatoes, Peppers, Black Beans, Jalapeno, Olives, Cotija, Cilantro, Tortilla Strips, Chipotle Dressing (GF) 411 Calories $15.75

Beet and Feta Salad – Mixed Greens, Beets, Scallions, Feta Cheese, Pistachios and Lemon Vinaigrette 375 Calories $10.75

Of course, if you are closer to Indy’s northwest side, there’s Jacquie’s Café (north of 96th on the west side of Michigan Road). Jacquie’s Café is a fantastic way to experience the high gourmet quality of Jacquie’s Gourmet dining – just about any time you want it.

You absolutely cannot go wrong with Jacquie’s traditional Eggs Benedict. But then again, the slightly tart Lemon Ricotta Pancakes will knock your socks off.

There is also some darn good Corned Beef Hash and nicely spicy Breakfast Burritos.

Or stop in for lunch from 11 AM – 2 PM and order our all-time customer favorite, the Signature Chicken Salad on have it on a croissant. The addition of dried cranberries, tarragon and pecans to tender Indiana-raised chicken makes this classic a sought-after favorite.

But you also might well be tempted by the Smoked Turkey, Brie and Apple sandwich. No matter what you order, don’t forget to ask what the fresh homemade Soup of the Day is. Add it to any sandwich to up your game.

Get your Jacquie’s Gourmet food fix – at either place – quickly, economically, and easily. Your stomach will love you for it!

This was a festive holiday party for 90 – with tons of spirit and charm. The party was held from 6 to 10 pm at a beautifully decorated home in the Meridian-Kessler area.

The menu was as varied and dressed up as the guests! We began with lighter fare:

The menu began to get serious (and super tasty!) as late afternoon approached:

It was impossible to choose just one favorite, so guests didn’t! Instead, plates were loaded – and lots of conversations revolved around the food (which is just what we love to hear).

By early evening, guests were ready to slow down for something on the light side. Our hostess loved the idea of serving Lemon Lush Dessert ‘Shooters,’ so we accommodated!

We love to host big fun parties! Especially around the holidays. And this one was one for the books. A feast and a host to be remembered!

Happy holidays from Jacquie Bols and crew!!


Oh, let us count all the delicious ways you and your besties are going to love celebrating the season of friendship at Jacquie’s Café:

  1. Croissant French Toast (amazing!)
  2. Leige Belgium Waffles (yummy and crisp)
  3. New York-style Bagels with Smoked Salmon and capers (heck, yeah!)
  4. Salmon Eggs Benedict (delightfully different)
  5. Fried egg sandwiches (hearty and satisfying)

And that’s just a small sample of our brunch menu. There’s plenty more to love, especially when you pair your entrée with sustainably resourced coffee and fresh-squeezed orange juice – not to mention great service.

Where is this gem of a Café, you ask? Just north of 96th and Michigan Road, on a little unassuming strip mall on the west side of the road. Open for lunch throughout the week, it’s also open from 8 am through 2 pm, Saturdays and 9 am through 2 pm on Sundays.

Got an office to thank?

Order any or all of your brunch or breakfast favorites to go. We can have everything boxed, bagged, and ready for pick up ahead of your get-together.

Don’t have time to make fancy desserts for your get together?

We love bringing our sweets to your place! Jacquie’s Gourmet Catering makes all our pastries, cakes, pies, cookies, and breads from scratch. That means you can order a selection of cookies ahead, or purchase a 4-layer chocolate cake or caramel apple pie home with you.

Is your mouth watering, yet? Let us make your holiday hosting a little less crazy – and bring home the compliments. Give us a jingle to get your order started!





About 200 guests attended the Indianapolis Hebrew Congregation’s Annual Fundraiser/Live Auction on Saturday evening, November 5th.

Jacquie’s Gourmet Catering was pleased to provide the catering and bar service for the event. We do lots of fundraisers for various organizations across the city, and understand how important it is to make a good impression and make attendees feel appreciated.

With that in mind, our team came early and set up tables both outside on the lovely grounds, and inside the IHC Auditorium at 6501 N. Meridian Street.

The evening began at 6 PM with an assortment of premium spirits, wine and beer, served along with hors d’oeuvres held in a covered gazebo just outside the building auditorium. Jacquie’s Gourmet Catering team served

After an hour or so, attendees moved into the auditorium for an elegant plated dinner, followed by auction bidding on a variety of trips and specialty items.

Dinner began with a plated salad Indiana-grown:

Baked Apple Salad with Mixed Greens, Goat Cheese, Candied Pecans and Champagne vinaigrette.

The delicious entrée selection included guest’s choice of:

Several notable side dishes were also served:

As dinner wound down and desserts were served, a comedian took the stage and got the energy ramped up for the Live Auction and Fund-a-Need portion of the evening.

Jacquie's donated:  Red Velvet Cake, Caramel Apple Pie, and Jacquie’s Flourless Chocolate Cake for desserts.

Jacquie’s Gourmet Catering was honored to be asked to be a part of this important fundraiser for the Indianapolis Hebrew Congregation. A fine time was had by all in attendance, and word has it that the IHC reached its fundraising goal. That's a win-win!





Indiana produce is growing like gangbusters this year. And as one of a very few Indiana caters that uses locally-sourced produce, Jacquie's Gourmet Catering is thrilled!

We want you and your guests to have a full spring garden of freshness for your palate – all beautifully presented. Jacquie’s team pays attention to what’s in season, and use fresh herbs and veggies, often preparing them in real Indiana cream and butter.

With that in mind, it’s a pleasure to work with our Indiana farm partners to prepare lots of light, fresh, sustainable, and tasty foods. This summer we’ll be using a ton of Indiana-grown:

Each and very entrée, appetizer, salad, side dish, and dessert we serve is custom made-to-order with wholesome, natural, sustainable, and fresh ingredients. That means as much as possible sustainably raised and harvested – and native to local farms – including eggs, dairy, Indiana-raised pork, chicken, turkey, and beef.

We are careful to source meats only from farms who employ humane farming practices, such as free-range poultry farming and antibiotic-free, Indiana grass-fed cows and pigs. No factory-farm models in our system. Animals raised in humane conditions are happier and healthier, which is also important to us.

Of course, we are happy to offer vegetarian options as well as gluten and sugar-free. Just ask us. We want to accommodate every palate.

When you cater with Jacquie’s Gourmet Catering, you get super-fresh food and help support local Indiana farmers. That’s very important to us, and we’re pretty sure our clients feel the same way.




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