YOUR VISION ~ OUR EXPERIENCE
Let the celebration begin! Whether your special occasion is a birthday party, milestone event, anniversary, corporate gathering, shower, rehearsal dinner, etc., we're eager to bring your dream cuisines and designs to life. Our creative team of chefs and event planners are here to guide you through our menu to land on a selection that is sure to wow your guests.
Cocktail hour... let the celebration begin! This menu section includes a variety of unique passed hors d'oeuvres, cocktail stations, and beverage options.
Main Course Offerings
Our time tested favorites and innovative cuisines for brunches, luncheons and dinners may be served plated, buffet style, family style, or as stations.
From mini desserts to elaborate customizable displays, your vision is our pastry chef & party planner's top priority.
Our event planners are experienced in all facets of event coordination and assist with:
menu design | beverages & bar service | timelines | staffing
tenting | décor | rentals | equipment | floor plans | signage
When contacting to inquire, we will ask you the date, venue, estimated guest count and initial thoughts on service style.
Our inquiry form can be found here.
Once we have some foundational details in place, we will work with you to create a preliminary proposal reflecting your vision. Proposals include pricing and breakdowns of a custom or sample menu, beverage selections, basic rentals, estimated equipment and staffing.
Secure the Date
After discussing your preliminary proposal, we'll fine tune all details such as rental styles, decor, theme and timeline. Your date is secured by providing the retainer fee amount indicated on your proposal and providing an
e-signature on our contract. Changes may be made to menus and guest count up until 2 weeks prior to the event date.
What does it cost to cater an event?
We wish there was an easy answer to this question! The beauty of off-site catering is that it allows you to customize your event. This makes it difficult to offer standard packages that are typical of function halls. The degree of complexity of logistics and existing available equipment will have a substantial impact on costs. For example, a plated dinner from a venue with a fully operational catering kitchen is going to be less in terms of both labor and equipment than a tented event requiring a field kitchen.
A required deposit amount will be indicated on the proposal to secure the date. Changes may be made to the menu up until 4 weeks prior to the event date and final guest counts will be due 2 weeks before the event date.
How does the bar work? Can I include my own alcohol?
The Chef’s Table is fully licensed and insured to provide bar service in Massachusetts. Use of our liquor license requires by law that we provide all of the alcohol. You will be charged on a consumption basis.
Some venues have their own liquor license and may either do the bar service on their own or ask us to provide bartenders. In these instances, we must defer to their rules. We suggest checking our venue guide to see rules at specific venues.
For events at private homes, you may provide your own beverages if desired. Your bar set up will still include our liquor liability insurance, citrus, ice and equipment.
What Happens to any Unused Food from my Event?
Our primary concern is the safety of you and your guests. The packaging and disposal of leftovers will be solely at the discretion of the event chef.
If you have cancellations after providing your final guest count, please let the staff know upon arrival. They can work with you to decide if you would still like to make all of the food available to your guests or if you would like them to place some portions aside for your use after the event.
Please be advised that some venues do not allow us to leave any food behind under any circumstances.
Is Gratuity Included on the Bill? What is Customary?
Gratuity is always at the discretion of the client. We often see the range of 15-20% of the food and beverage portion of the bill. Gratuity may be paid by cash or check and given to the
on-site contact. All gratuity is split evenly amongst those working the event.