Real Food, No Shortcuts: The Orbital Way
A quick note from the authors: This newsletter comes to you from Ben and Jim, two Orbital employees channeling our inner Bourdain—not the official company voice. Ben connects with Tony's approach to traveling, experiencing, and living daringly; Jim with his gastronomical genius, battle-tested wisdom, and rambunctious kitchen history. Through his lens, we bring you the unfiltered truth about food in space. Management approval pending. Nevertheless, enjoy.
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There’s a particular circle of hell reserved for most catering operations. You know the kind—lukewarm chafing dishes of rubbery chicken, sad vegetables swimming in butter-flavored oil, and those inexplicable rolled sandwich platters that taste like refrigerated disappointment. But somewhere in this wasteland of mediocrity, we are a rogue operation called Orbital Catering, and we're staging a quiet revolution.
Thai Food That Doesn’t Apologize
Any jackass with a can of coconut milk and a bottle of fish sauce can claim to make Thai food. But at Orbital, Thai flavors hit hard and true. Our Pad Thai doesn’t drown in ketchupy sweetness like the sad airport versions you’ve choked down between flights. No, this has that perfect tension—sweet, sour, funky, and spicy—like a proper Bangkok street stall should serve. And the green curry? It slaps. The kind of dish that makes you sweat and smile simultaneously. We don’t ask how spicy you want it—we make it how it’s supposed to be and dare you to keep up.
Hawaiian BBQ: Smoke, Time, and Respect
Hawaiian BBQ is about patience and purity. It doesn’t need gimmicks, just meat, smoke, and time. Our Hawaiian BBQ Chicken melts in your mouth because we don’t rush the process. And that macaroni salad? It’s the real deal—extra mayo, no fancy upgrades, just creamy, tangy perfection. Too many places try to “elevate” Hawaiian BBQ, adding nonsense like truffle oil or microgreens. We let the flavors speak for themselves. Simple. Authentic. Respectful.
Desserts That Give a Damn
Most caterers treat dessert as an afterthought. Stale brownies. Cardboard-textured cookies. Bland cheesecake that’s only cheesecake in name. Not here. Our chocolate chip cookies are thick, crisp-edged, and chewy-centered with chocolate that’s still molten when they hit the table. Our tiramisu doesn’t skimp on espresso or booze. Because the last bite should be just as memorable as the first.
Poke Without Bullshit
Poke bowls have been bastardized beyond recognition—soggy rice, mediocre fish, drowned in mayo-based sauce. A crime against good seafood. At Orbital, our poke is done right. Sashimi-grade tuna, cut with respect, seasoned with intention, and never, ever over-sauced. The fish is the star, as it should be. Because real poke doesn’t need a distraction—it just needs to be fresh and honest.
Mexican Food That Hasn’t Been Neutered
There’s a tragedy in watching great Mexican food get stripped of its soul to please timid palates. We don’t play that game. Our tortillas taste like corn, not cardboard. Our al pastor has those crispy edges that contrast perfectly with tender, marinated pork. Our salsas aren’t dumbed down—they’re complex, ranging from the bright acidity of a fresh pico to the smoky intensity of a proper salsa roja.
This isn’t “Mexican-inspired” food. It’s the real thing. Bold, vibrant, unapologetic.
The Rare Honest Generalist
Here's what makes Orbital truly unusual: most places that try to do catering end up doing mediocre versions of their core offerings. The culinary world generally rewards specialization, and rightly so. Mastery takes focus. Yet somehow, we have managed to assemble a team that delivers authenticity across multiple traditions. It's not that we do everything—we don't, and thank god for that self-awareness—but what we do commit to, we execute with integrity. In a world of catering that aims for the safer shores of mediocrity, Orbital is sending out food that tastes like someone actually gives a damn. And in the end, isn't that what we're all really hungry for?
