Bellyfire Catering offers off-premise catering at the location of your choice; whether it be in your home, business, synagogue or church, school, or special indoor or outdoor location. We offer menus suitable for private parties, corporate events, small or large meetings, bar mitzvahs and weddings.
Bellyfire Can Provide The Following Services:
- Served or buffet breakfasts, brunches, luncheons, or dinners
- Box lunches and snacks
- Grilled outdoor luncheons or dinners
- Appetizers and hors d’oeuvres
- Dessert parties
- Family meals delivered to your door
- Kosher preparation and service, as needed
Bellyfire Has Served:
- Archdiocese of Cincinnati
- Beth Jacob Synagogue
- Carillon Park
- Chabad of Greater Dayton
- City of Dayton
- City of Oakwood
- Jewish Federation of Greater Dayton
- Lion Apparel
- Oakwood Rotary Club
- Relay For Life – Oakwood
- Temple Israel
- Families for family meals
- Individuals for anniversaries, weddings, showers, bar mitzvahs, reunions, and birthdays
Passion for good food. Passion for serving others. Passion for a job well done. Passion for energy and enthusiasm. Passion for entertaining. That is what Bellyfire is about. When someone is passionate about something, they are described as having “fire in their belly”. That is who we are. It is a pleasure to serve you.
Jeff Blumer, Chef/Owner of Bellyfire Catering, builds on 20 years of hands on, practical foodservice experience, education from Cornell University’s School of Hotel Administration with a degree in Hospitality, and his passion for the foodservice industry to create a catering company that offers excellent food and attentive service.
He has a diverse background having worked for McDonalds, Disney World, Clipper Cruise Lines, several Life Care Services High End Retirement Communities, Sysco Foodservice, and Temecula Creek Inn.
Jeff enjoys sharing his “fire” with students having taught in the Poway Unified School District in California, Dorothy Lane Market’s School of Cooking, Starbucks Cooking with Coffee, and with his students at Temple Israel’s Religious School. He also is committed to developing his staff by providing them with the tools necessary to learn, grow, and build their skills.
Molly Blumer, Pastry Chef, has been baking since she could safely stand on a chair at the counter in her mother’s kitchen. She has 16 years of experience in the hospitality industry starting out working with Stouffers Hotel in Dayton as a high school intern. Molly and Jeff met at Cornell’s School of Hotel Administration. She has worked for L’Auberge, Benham’s, Cornell University, Cini-Little International, and Casa de las Campanas.