Today we’d like to introduce you to Debbie Seaford-Pitula
Hi Debbie, please kick things off for us with an introduction to yourself and your story.
My name is Debbie Seaford – Pitula and along with my husband David Pitula, we are the owners of Whistling Boar. We moved to Louisville, Co in 2016 from Brooklyn, NY. David and I come from very different backgrounds (I am from Guyana, South America, he is from Illinois) but we always meet in the middle when it comes to cooking and enjoying good food (and drink!). We met as cooks at a French bistro on Central Park South in Manhattan. We worked in NYC fine dining and high-end catering companies for 15+ years then owned a gastropub in Brooklyn. After our family began to grow to now 3 children at home, we decided to take an active approach to become part of a more sustainable food movement. We wanted to be closer to farms, the food they produced, and we wanted to lessen our footprint. That desire brought us to Boulder County. After working for various companies in Colorado since arriving 4 years ago, we realized that we needed to become the changes we wanted to see in the industry. Whistling Boar was our answer and our experiment to see if a hospitality company could lesson their footprint while still creating food we could be proud of. Being part of a community that supported each other was another important factor, especially now more than ever. We honestly couldn’t do what we do without the great produce, meat and dairy that comes out of the local farms.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall, and if not, what were the challenges you’ve had to overcome?
Not a smooth road at all! We started our venture on Feb 11th, almost exactly a month before covid-19 shut the state down. We had two significant events already booked, which of course cancelled and no prospects of anymore for a long time. We were devastated. Then came the homeschooling, so while we were scrambling to create a business, we also needed to be there for our kids. But we kept going and figured out a way to provide our private chef services and artisan menus. Even in the face of the pandemic, we stayed committed to our goals. I continued to work from home while David manned our kitchen in Longmont.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
Whistling Boar is a hyperlocal hospitality company that is proud to support Colorado farmers and ranchers. We specialize in diverse farm to fork inspired food experiences. Ingredients are sourced locally and organically whenever possible for our seasonal menus. We have a preservation program where we do pickling, fermentation, farm butters and condiments to use up as much farm fresh produce at the close of each growing season then we can sell and use a wide range of products all year. In addition, we are developing our own brand of seasonal kombucha and soy free tempeh line. We proudly deliver our artisan breads weekly and are dedicated to using only local Colorado flours, specifically “Langin” wheat from Freshly Milled Stone Ground Heirloom Flour. We also pivoted to producing Boar Boxes, our farm to fork meal delivery service. Clients would receive seasonal, artisan and restaurant quality menus, packaged and dropped off to their doorstep. Once events are safe to enjoy again, we also offer private chef services for micro-events. Finally, the ultimate goal of WB is to be part of the solution in supporting our local farming community so that they can continue to grow quality produce and animals. Helping to support organizations such as Zero Foodprint and Restore Colorado has always been a part of what Whistling Boar is about. It’s not just about farm to table but also table to farm. It begins with each individual person and company making an active decision to do their part to reduce their impact and support their community.
Is there something surprising that you feel even people who know you might not know about?
I have always wanted to have my own hospitality company since I was 16 years old. I dreamed about driving an suv to my various events and working all aspects from kitchen to captain. I used to fantasize about setting tables and picking out fabrics, silverware and flowers with clients. Today I secretly giggle at the fact that after my career in NYC and Colorado, I now have worked all aspects from kitchen to captain to operations to now owner of a hospitality company and I drive a (an old) volvo xc90 suv. Dreams do come true. It just takes hard work and a lot of courage.
- Email: firstname.lastname@example.org
- Website: whistlingboar.com
- Instagram: https://www.instagram.com/boar_chef/
- Facebook: https://www.facebook.com/Whistling-Boar-113189406984481/