Conversations with Erin Johnston

Today we’d like to introduce you to Erin Johnston

Hi Erin, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
Growing up on Long Island, NY, I was exposed to a diverse array of foods, especially seafood. My mother loves to tell the story of how, as a teething baby, I would chew on octopus.

My passion for cooking began at a young age under the guidance of my Aunt Mary, helping her make meatballs, ravioli, or simply stirring the sauce. Long Island has a rich Italian heritage, and I was immersed in the culture. I have fond memories of an incredible Italian bakery that, sadly, closed in the late 1990s, but their pastries and cakes left a lasting impression on me. Inspired by those flavors, I pursued a culinary education in baking.

I gained experience working in various Italian bakeries across Long Island before joining Carlo’s Bakery, where I refined my skills in cake decorating. Since my bakery shifts often ended around 1 PM, I took on additional work assisting with catering events. This experience taught me the art of plating, serving, and executing every detail with precision.

In 2018, I moved to Colorado and began managing a catering company. Over time, I found myself missing the flavors of the East Coast, especially fresh seafood, which can be harder to find in a landlocked state. This longing led me to create Salt E Catering. Hosting oyster pop-ups at breweries and distilleries has become a passion, allowing me to introduce people to a variety of oysters from different regions.

Beyond pop-ups, I specialize in catering intimate dinner parties, where I focus on attention to detail and open communication. My goal is to ensure every event runs seamlessly, leaving guests with an unforgettable experience and exceptional food.

Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
The struggles I face are simply how much of a hustler do I want to be. I still work a full time job and I am not a social butterfly so going to networking events can be overwhelming but the moment I have a menu written and I am in the kitchen, listening to podcasts it is as smooth as butter.

Appreciate you sharing that. What else should we know about what you do?
I take the most pride in going above and beyond for my clients. The Johnston family motto, “Nunquam Non Paratus”—meaning “Never Unprepared”—is a principle I live by.

Last-minute dietary restriction? Nut allergy? A tear in a wedding dress? I’m the caterer who comes prepared for any emergency, ensuring everything runs seamlessly.

From repairing a bride’s shoe with super glue to whipping up dishes on the spot for unexpected guests, I’m always ready to handle the unexpected—so you can enjoy your event stress-free.

The crisis has affected us all in different ways. How has it affected you and any important lessons or epiphanies you can share with us?
Smaller gatherings often create the most memorable experiences. While it’s tempting to invite everyone to a wedding or birthday party, I’ve seen the most joy in events with 25 guests or fewer.

Celebrate more often with intimate gatherings. You don’t need a major milestone to enjoy great food and meaningful moments with the people who matter most.

Pricing:

• $75 per person for private plated dinner
• $30 per person for buffet style
• $3 an oyster for shucking

Contact Info:

• Website: https://Www.saltecatering.com
• Instagram: https://www.instagram.com/salt.eoysters?igsh=MWtzMnU2a3VzMTBrYQ==