(Closed) Tell me about your experience with kosher catering

posted 5 years ago in Jewish
Post # 3
Member
18 posts
Newbee

I am a little confused – are you using offsite caterers?  If yes, I would think that is how it is done by non Kosher caterers anyway the only difference being the prep could be done Saturday.   However, I wouldn’t be surprised if it was done on Friday because caterers are so busy Saturday and Sunday anyway.  Why don’t you see if you can get a catering hall with an onsite Kosher kitchen, then you will have less problems.  That is what I did.  Your other much less attractive option is to see if a nonkosher catering hall can bring in a prepackaged kosher meal for the rabbi.  See if you can talk to past clients.  I just booked a offsite non kosher caterer for a work function and they had to buy all the food a few days in advance and prep ahead also although they cooked on site – we had to rent a grill.You could also try to pick foods that reheat well.  Do you have a lot of guests who keep kosher?  If so this what they are used to.

Post # 5
Member
642 posts
Busy bee
  • Wedding: March 2015

Mmmm, that is a dilemma. Honestly, FI and I just decided to go with kosher style, that way just about anyone could make it and just follow the rules.

Post # 6
Member
664 posts
Busy bee
  • Wedding: December 2012

I would just do kosher style.  Just tell the Rabbi and if he has a problem with it, don’t do the blessing.  I know plenty of people who have just brought in a kosher challah for the motzi.

Unless you are having your wedding a synagouge kosher really isn’t necessary.  My wedding was at a synagouge, and it was kosher, and it was all a pain in the neck.

Post # 7
Member
240 posts
Helper bee
  • Wedding: September 2012

If kosher food really isnt a priority for you, why go through the hassle? Perhaps just bring in kosher meals for those who need them. It really isnt appropriate to say the blessings over food that isnt kosher.

Can you add other jewish elements to your ceremony and dance the hora at your reception? That should make everyone happy…..although what you choose should really come down to what you and your FI really want.

Post # 8
Member
216 posts
Helper bee
  • Wedding: June 2012

We used Too caterers out of Continental and they were fantastic! They are based in Palo Alto, FYi

Post # 9
Member
323 posts
Helper bee
  • Wedding: October 2013

@mtrl01:  May I ask around how much it cost for Too Catering? 

My husband and I don’t keep kosher but our parents and they’re non-negotiable on having the whole shebang kosher catered but we’re at a pretty strict $25k budget as well. I thought having it at one of the JCCs would make it a bit cheaper but they charge $4k for eight hours!

Post # 10
Member
216 posts
Helper bee
  • Wedding: June 2012

@MrsHRC:  I want to say it was around $16k for 160 people and we did a dairy/fish wedding. But if you have a budget in mind, Wendy is amazing and can probably work with you. And $4k is amazing for a venue in the bay area….

If you need kosher wedding cake, we used Have your Cake in SF and it was yummy….but it was pricy.

Post # 11
Member
323 posts
Helper bee
  • Wedding: October 2013

@mtrl01:  I understand $4k is good – but the venue needs so much work to look good that it’s really a $8k proposition, if that makes sense? It’s also just so different to how it all works in Australia/Israel so I think I need to do more research to see what the $4k actually includes. 

My SIL is actually a cake designer so she’s going to do it for us at a friend’s kosher kitchen so we save on that front 🙂 

$16k seems reasonable for 160 people to me! Now to convince the families that they don’t have to have meat Yell

Thank you so much!

Post # 12
Member
226 posts
Helper bee
  • Wedding: March 2013

@MrsHRC:  Just seeing this now and not sure if you solved this. We are doing a dairy wedding (fish and pasta)… and it is running us $23k for catering for 200… AND we are bringing our own booze (which is seperate) AND that is not with a mashgeach on site!!!!!

 

Fish and pasta is a great option. My Fin-laws are Russian and they want an abundance of food… they got it! 🙂

Post # 13
Member
323 posts
Helper bee
  • Wedding: October 2013

@thdpr: Hi, we’re still working on it. My husband is adament that it be a fleischig meal – we are only expecting about 100 people so I think we can do it. 

Where are you having it? Our biggest issue so far has been finding a venue that isn’t just a hall that needs excessive decorating…

Thanks for the tips 🙂

Post # 15
Member
216 posts
Helper bee
  • Wedding: June 2012

@mordantmaxim:  YAY!!!! So happy you’re going with Wendy…she will go above and beyond the food to make things happen with the venues, repurpose flowers, etc.  She will also make sure you get food during Yichud which was a huge concern for me…we had a lovely little spread.

We had a dairy cake from Maralyn so I can’t comment on her paerve cakes, but I’m sure it will be amazing. Here’s a picture of our cake where she copied our invitation motif

 

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