The company, located in Landover, Maryland, now operates out of a 32,000 square foot facility which includes a full commercial kitchen, sales offices, warehouse, and more than 150 full-time employees. SG continues to rely on those qualities that made its business successful from the start - extraordinary food, meticulous planning, and thoughtful, professional service.
Our careful growth over the years enables us to pay as close attention to detail to parties of over one thousand as we do for smaller, more intimate gatherings. SG works with talented florists, musicians, tent companies, and party planners to ensure that all facets of your event will be well-served. Our team of professionals is dedicated to providing a level of quality that is unmatched in the Washington, DC area.
Susan Gage began her catering career creating parties for friends from her home in suburban Washington. A self-taught chef, Susan initially catered with several friends using her home kitchen as a base. As she continued to follow her passion, she founded Susan Gage Caterers in 1986.
Our careful growth over the years enables us to pay as close attention to detail to parties of over one thousand as we do for smaller, more intimate gatherings. SG works with talented florists, musicians, tent companies, and party planners to ensure that all facets of your event will be well-served. Our team of professionals is dedicated to providing a level of quality that is unmatched in the Washington, DC area.
Susan Gage began her catering career creating parties for friends from her home in suburban Washington. A self-taught chef, Susan initially catered with several friends using her home kitchen as a base. As she continued to follow her passion, she founded Susan Gage Caterers in 1986.
Services
SG is committed to being a responsible steward of the environment while delivering the highest level of catering services.
Sustainable practices have long been a priority for us.
Starting in 2007 we began making significant changes to our business to integrate green practices into our operations and our event offerings.
Every year, we look for new ways to be even more sustainable in all aspects of our business - even going as far as to construct our own compost bin, build our own herb and vegetable garden at our main commissary, and partner with local farmers to provide the best in local and seasonal ingredients.
Sustainable practices have long been a priority for us.
Starting in 2007 we began making significant changes to our business to integrate green practices into our operations and our event offerings.
Every year, we look for new ways to be even more sustainable in all aspects of our business - even going as far as to construct our own compost bin, build our own herb and vegetable garden at our main commissary, and partner with local farmers to provide the best in local and seasonal ingredients.
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