
What we believe in
Food is how we connect.
Seasonal ingredients. Recipes rooted in memory. Small gatherings. The belief that cooking something real — and eating together — is one of the most human things we can do.
We grew up in Israel, where food is never just fuel. It’s how you say hello and how you say I love you. It’s the centerpiece of every gathering, the thing that makes a table feel complete. When we moved to Nevada City, we brought all of that with us — the flavors, the rhythms, the belief that cooking something real for the people you love is one of the most meaningful things you can do.
Meze Provisions grew out of that belief. Together, we cook with seasonal, high-quality ingredients — many of them grown right in our garden — and teach workshops that bring people into the kitchen to make food the way it’s meant to be made: from scratch, with intention, and with good company around the table. Middle Eastern flavors are where we start, but never where we stop — from Israeli classics to whatever else is inspiring us that season, our food is always evolving.
We also cater private events — bringing that same warmth and abundance to your gatherings, large or small. Whether it’s a dinner party, a celebration, or a moment you want to make memorable, we cook the kind of food that people talk about long after the plates are cleared.
This is food made with real ingredients, cooked with care, and meant to be shared. Come cook with us — or let us cook for you.
Meet Noam & Alon
Noam Halpert
Co-Founder & Chef
Noam is the co-founder and chef behind Meze Provisions, a Northern California catering company specializing in seasonal, organic, Middle Eastern-inspired cuisine. Drawing from her cultural roots and a deep belief in the power of real food, she creates memorable culinary experiences for weddings, retreats, private dinners, and special events.
Alon Greenstein
Co-Founder & Chef
Alon is the co-founder of Meze Provisions and owner of Meze Eatery in Nevada City. With deep Middle Eastern roots and a culinary education rooted in whole-food, high-vibration cooking, he spent six years running a kitchen in a conscious community in Costa Rica before settling in Nevada City with his wife and three kids. He brings years of kitchen experience, a love of organic and seasonal ingredients, and a belief that food should nourish as much as it delights.
