When Classic Catering proudly displays it’s motto “Great Food, Great Service, Every Time” . . . it’s because they mean it – the food and service come first. Classic Catering strongly believes it is the most important element in defining the perfect event – it brings people together. To quote James Beard*, “Food is our common ground, our universal experience.” So, even though fun, ambiance and decor are certainly important parts of every event, Classic Catering takes the quality of the food and service for each event very seriously. You can count on Classic Catering to meticulously and superbly prepare the menu you have selected for your event.
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. Please enjoy looking through some of our presentation and menu items in our Gallery.
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.