Looking for a caterer for a small dinner party at a house in Napa THIS weekend. Either Saturday or Sunday, 6-8 people, near Silverado, no dietary restrictions. What options exist, or where would be a good place to look?
posted by cali on Sep 1, 2009 - 1 answer

Small wedding in Yosemite: know of an amazing photographer with a package under $3K? Caterers too? [more inside]
posted by scazza on Aug 18, 2009 - 4 answers

Looking for cheap caterers (or alternatives to caterers) in New York City for a wedding! [more inside]
posted by orville sash on Jun 23, 2009 - 8 answers

I have a 5-qt slow cooker and would like to make as much Steel-Cut Oatmeal as I can in it for a breakfast for a crowd. What are the correct ratios and amounts of water and oats? Also interesting mix-in ideas are welcome. [more inside]
posted by otherwordlyglow on Jun 17, 2009 - 19 answers

How actively do vegetarians avoid eating gelatin? [more inside]
posted by zennie on Jun 15, 2009 - 35 answers

Help me self-catering a large party in central London [more inside]
posted by ninebelow on Jun 15, 2009 - 4 answers

How do I provide some not-terrible coffee to about 50 guests in Windham, NY? [more inside]
posted by Jonathan Harford on May 28, 2009 - 19 answers

What caterers in the Brooklyn area would you recommend to deliver BBQ/picnic food for ~75 people in Prospect Park on a Saturday afternoon in September?
posted by juliplease on May 12, 2009 - 1 answer

How much food do I need for 14 or 15 people for dinner? I know what I want to cook, but am not sure how much of each dish I should prepare. [more inside]
posted by AnnaRat on May 11, 2009 - 6 answers

How much should my wedding cost, and how can I do it cheaper? [more inside]
posted by orville sash on Mar 26, 2009 - 67 answers

I'm getting married next Fall (hooray!) in Chicago, and we're currently close to finalizing plans to have the reception at Maxim's. As we begin the process of looking for caterers, I'm interested in hearing about any Chicago-based caterers that MeFites have used, and any they would recommend. [more inside]
posted by avoision on Sep 19, 2008 - 2 answers

I am interested in doing some bartending this summer and fall. I worked in several restaurants before, but not as a bartender. What is it really like? [more inside]
posted by sixcolors on Jun 25, 2008 - 7 answers

Are there any Chicago-area wedding/reception venues that don’t require you to use their caterer? [more inside]
posted by Meg_Murry on Feb 24, 2008 - 9 answers

Can anyone help me find a wonderful short break near Bath, UK? [more inside]
posted by sann1657 on Jan 23, 2008 - 5 answers

Has anyone in the D.C. area used Matters of Taste catering for an event (or been a guest at such an event)? My fiance and I were considering them for our wedding, and curious for any impressions others might have. (Due to location choice, our options are limited--so suggestions of other caterers won't be of any use to us.)
posted by stevis23 on Jun 19, 2007 - 3 answers

How do I know how much to charge for an amateur catering gig I've just been offered? The potential client wants me to call him with an estimate, but I neither am a caterer nor have I ever hired one, so I really have no context at all. [more inside]
posted by mostlymartha on Jun 4, 2007 - 14 answers

Resources/links for planning a 60-person private anniversary party in San Francisco in February? Recommendations for spaces, rentable bars, sound systems, furniture, caterers? [more inside]
posted by Señor Pantalones on Nov 25, 2006 - 3 answers

Cooking for 150+ people... [more inside]
posted by nuclear_soup on Oct 5, 2006 - 19 answers

Is it possible to buy pre made food in bulk to sell on to your own customers?? [more inside]
posted by thegeezer3 on Sep 10, 2006 - 15 answers

I need to sell our catering company's equipment and get someone to take over our lease. What's the best way to do this? [more inside]
posted by lemoncello on Aug 3, 2006 - 3 answers

We're gettin' hitched in Pittsburgh! I need help finding a reception/ceremony venue that 1) will hold at least 150 people, 2) will let me bring in my own catering, 3) will have a bar or a way to bring in a few kegs, and 4) be in a tent or indoors. [more inside]
posted by Alison on Jul 21, 2006 - 11 answers

I'm considering starting a small catering company. I know nothing of catering, waitering, or anything connected to the business. I just like making desserts, dips/spreads, and soups that just about everyone who's tasted 'em thinks I should sell 'em. Advice? Book recommendations? Next steps? Caveats? What should I charge? More questions inside. [more inside]
posted by dobbs on Jun 2, 2006 - 21 answers

There is a company in the Twin Cities that will bring live fish ponds to your catered event and let people fish in them... [more inside]
posted by BigLankyBastard on Mar 31, 2006 - 5 answers

Building on recent questions: I am an amateur cook who is considering going pro... [more inside]
posted by lackutrol on May 23, 2005 - 14 answers

I'm going to be making the food (a table of hors d'oeuvre type stuff for about 200 people) for my university's student art show opening. I'm pretty much stuck at hummus. Ideas/recipes/tips?
posted by cilantro on Mar 28, 2005 - 19 answers