Our Culinary View

As Venue Operators for The Perry House and Cooper Molera Barns, as well as a caterer for other beautiful venues in the Monterey and Carmel, California areas, Classic Catering proudly stands by our motto “Great Food, Great Service, Every Time!”  We strongly believe the food and service are the most important elements in defining the perfect event – it brings people together. To quote James Beard*, “Food is our common ground, our universal experience.”  So, while there are many parts that tie an event all together, we take our motto very seriously, and you can rest assured Classic Catering will prepare your selected menu with great care and serve it with the utmost professionalism.

Our menus are all created especially for you to your style, tastes, venue choice, and dietary needs by our Chef/Owner, Dean Young and his better half (really!), our Director of Events, Debbie Young. Having been in the food industry for a combined 50 years, they take great pride in creating intriguing dishes that will entice the eye as well as the palate. Almost everything is prepared from scratch. The enthusiasm for quality and freshness is ever present in our kitchen, and all our menus reflect their strong belief in using the freshest ingredients and the most seasonal fruits, meats and vegetables.

Dean & Debbie’s uncompromising integrity allows only the best for our guests. They have a true passion for cuisine and work with the same degree of enthusiasm for every event, from the simple charm of a casual dinner to the captivating splendor of a formal gala; your guests will be dazzled with delectable cuisine that will not soon be forgotten.

The credits don’t end there, however. Classic Catering also boasts a full complement of wait staff and catering professionals. “Excellent food should be a given,” says Debbie. “Our job is to go above and beyond our client’s expectations. Our entire team is invested in the success of each event.”

* JAMES BEARD: Anointed the “Dean of American Cookery” by the New York Times in 1954, James Beard laid the groundwork for the food revolution that has put America at the forefront of global gastronomy. He was a pioneer foodie, host of the first food program on the fledgling medium of television in 1946.