Weddings are filled with joy, and our staff loves to be part of them. We begin with a conversation with you to learn about the style of wedding you envision, the size, the budget, and any dietary preferences. From there, we custom-design the culinary experience and apply our superior style of service to delivering the event. We have catered hundreds of events at locations ranging from private homes, Ash Lawn, a variety of UVA venues, farms, and wineries.
We custom craft each event. Beginning with the menu, theme, decor and mode of service, our Event Planners will guide you through every phase. Whether you prefer stations, a buffet, a served dinner, a cocktail reception, or an event served family style we can help you choose the one that fits your needs. We began serving Charlottesville with French and Virginia-inspired cooking at our restaurant, l'etoile, in 1993.
Our catering business grew out of that experience, and out of our desire to take part in the celebrations, the rituals, and the ceremonies of people throughout the Central Virginia community.
We custom craft each event. Beginning with the menu, theme, decor and mode of service, our Event Planners will guide you through every phase. Whether you prefer stations, a buffet, a served dinner, a cocktail reception, or an event served family style we can help you choose the one that fits your needs. We began serving Charlottesville with French and Virginia-inspired cooking at our restaurant, l'etoile, in 1993.
Our catering business grew out of that experience, and out of our desire to take part in the celebrations, the rituals, and the ceremonies of people throughout the Central Virginia community.
Services
The ratio varies with the type of service.
We have heard of ratios as close as 2:1 (1 server for every 2 guests) but ratios of 6:1 or 10:1 are more common for plated service.
This does not include beverage servers, bartenders, stations attendants or kitchen staff.
Selecting your caterer is extremely personal - it is more than just liking their food.
Caterers must be able to understand what makes the client tick and help them sort through the myriad of decisions to get to the core of what they're looking for.
We have heard of ratios as close as 2:1 (1 server for every 2 guests) but ratios of 6:1 or 10:1 are more common for plated service.
This does not include beverage servers, bartenders, stations attendants or kitchen staff.
Selecting your caterer is extremely personal - it is more than just liking their food.
Caterers must be able to understand what makes the client tick and help them sort through the myriad of decisions to get to the core of what they're looking for.
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