Your wedding day deserves food that is as extraordinary as the occasion itself. Chef Gregory Kalatsky and his team bring 25+ years of elite catering experience to every wedding — from intimate vineyard ceremonies for 30 guests to grand ballroom receptions for 350.
Every wedding catering engagement begins with a complimentary in-depth consultation, followed by a custom menu designed specifically around your taste, venue, dietary needs, and event character. Before your wedding day, you and your partner will attend a pre-event tasting where you’ll approve every single dish — a promise Chef Gregory has kept with every client since 1997.
From the first amuse-bouche to the final dessert course, from the canapés at your cocktail hour to the late-night station your guests will rave about for years, Chef Gregory’s team handles every culinary detail so you can be fully present in your celebration.
Every package is fully customizable. These structures provide a starting framework — the final scope is always tailored to your specific wedding vision.
All of our packages have similar charges involved with them.
All bar packages come with many options, please communicate with us to discuss them.
People always want to know how much things cost ahead of time, so what I’ve done here is I’ve put together a bottom part of the catering agreement that shows you what it cost for labor, rentals, service charge, taxes, etc. this way at the end of the day there are no surprises. The only thing that’s going to change on here is going to be the cost of the rentals and the time that we spend on site and of course, depending on where your budget stands the type of food that you wish to have. Obviously, if you’re having tri-tip sandwiches versus some form of smoked prime the price will be different per person.
Subtotal: $ This line item is for all of the food that is ordered from bars, appetizers, salads, main courses, and desserts.
Tax: this particular line item is for food and drinks only, and sales tax is applied to whichever area you live in.
1-Chef On Site: this one here is for $185 an hour and this is for time on site.
Servers On Site: $25/Hr
Gratuity: this is up to you for the most part until we get into large numbers then we add gratuity to the bill at 20% of the food and beverage only.
service fee: $295-this is for the time effort and energy used for your event to purchase products, phone calls, rentals…
This is an approximation of time and may vary by 1-3 hours max.
Rentals: $0.00 rentals can be mind-blowing and expensive pending on your event or there may be hardly any rental charge whatsoever because you have a lot of the items that are necessary to have a successful event.
