Catering with A Creative Touch by Culinary Institute of America Graduates. Off-Premise Catering
Culinary Creations Catering with a creative touch. Innovative menu design by Culinary Institute of America Graduates. Wide range of Catering options from Drop-off & Pick-up Company Luncheons to Full Service Staffed Events. Specializing in Corporate Functions, Weddings, Showers, Bar/Bat Mitzvahs & Tented Events. Offering Full Service Staffing and Professional Bartenders. Tents and Party Rentals.
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Interview Q&A
How long have you been in business?
Since 1995
What is your primary product or service?
Catering ; Pickup, Dropoff or Full Service Staffed Events, with an attached Restaurant, we offer Tents & Party Rentals.
How did you first become interested in your line of business? (if owner) - What is your background? (If owner or store manager)
I have been working in the business since I was 14. Attended the Culinary Institute of America in NY. Worked in several High End Restaurants including the Ryland Inn, Bernards Inn... Then found the need for the same style of food in Catering. I began as a small Cafe/Pastry Shoppe offering Catering to catering within 35 locations and specializing in tented events. I have furthered my degree learning about tents and rentals, and continue to love designing menus from around the world.
How do you differentiate yourself from other businesses in your category and area?
We are a true Full Service caterer offering Cuisine from every part of the world and we love to create menus for clients based on themes & ethnic backrounds. We have won awards for Wedding planning. We pride ourselves in helping our clients save money wherever possible every step of the way planning their events. We have our Own employees and do not use a staffing service. We have professionsl seasoned off-prmise staff, chefs and bartenders.
How many locations do you have and do you have plans to expand?
We have One main location and we work within 35 Historical houses, Vineyards, Museums, Mansions and similar Venues. We do have plans to expand in another part of NJ to make servicing those areas easier and less expensive.
Provide detailed directions to your location
From Northern New Jersey
Instruction
For
Merge onto I-287 (South)
At I-287 Exit 17, turn off onto Ramp
0.5 mi
Continue (South) on US-206 [US-202]
1.0 mi
Continue (South-West) on Ramp
0.2 mi
At roundabout, take the SECOND exit
164 yds
Exit roundabout onto US-206
5.6 mi
Arrive 434 US-206, Hillsborough, NJ 08844
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From Southern New Jersey
Instructions
For
At I-95 Exit 7B, turn off onto Ramp
Continue (North) on US-206 [Lawrenceville Rd]
17.7 mi
Arrive 434 US-206, Hillsborough, NJ 08844
What type of payments do you accept?
Check, Cash and All Major Credit Cards
Which areas do you service?
All of New Jersey
Who owns your company or runs daily operations?
Executive Chef/Proprietor Andrew Pantano is in charge of the daily operations, Kitchen Staff and Chefs, Creating Menus and Experimental Kitchen Operations, as well as meets with Full Service Catering Clients and performs Site inspections. Tim Mason is General Manager overlooks In-house Staffing and General day to day operations. JoAnn DeFazio is the Office manager in charge of Off-Premise Staffing and Catering Operation. Ted Sabol is Head Catering/Banquet Chef in charge of overall kitchen staff and kitchen operations as well as menu developement.
What are your hours of operation?
Monday-Thursday 8:00am-3:00pm
Friday 8am-3pm (Breakfast & Lunch)& 5:30pm-10:00pm (Dinner)
Saturday & Sunday 8:00am-3:00pm
(Brunch, Breakfast & Lunch)
CATERING IS 7 DAYS A WEEK 24 HOURS A DAY
We are open 7 days a week, we believe we need to Always be available for our clients.
What is the best compliment anyone can give you?
A Simple Exciting Smile when I asked them how everything was.. That and an empty plate is the best compliment.
What is your favorite quote or Bible verse?
Too many to list