Frequently Asked Questions
It is very important to book your date as soon as you can and don’t put it off until months before your wedding. Clients typically book caterers 6 to 12 months before the date. In some cases the clients have no choice and had to book a caterer as early as 3 weeks before the date. As long as we are available we have no problem catering the wedding.
Yes, we provide special menus for corporate events, holiday parties, graduations, funerals, and drop off lunches.
Our Owner/ Executive Chef Brian Rubenzer, will guide you through the entire process from when you book your event, to the date of your event. Together you will build a specific and unique menu, schedule a tasting, and adjust your proposal up to 2 weeks before your event. At that point the final proposal is set in stone and Justin will convey all the details with the lead server, delivering crew, and chef to ensure a perfect day! Email him at: firstname.lastname@example.org or call our offices at 763-781-0702.
We offer complimentary tastings to the clients getting married and can include a couple more if requested! We believe it is an important step when choosing a caterer.
How are the food costs determined ? Is it itemized pricing or is there an all-inclusive flat rate ?
The proposal is based on a “per person price” which is an all-inclusive package with full service to include: all the side accompaniments to the meal, coffee table (freshly brewed all night), china place setting and silverware, servers and lead server, chefs, set-up and break-down. We also finish and display our food on site so it is the freshest it can be with a stellar presentation. As well as everything cooked from scratch right in our kitchen!
Dinner pricing starts at $18 per person, which includes all the services mentioned above. Cost varies per catering style with plated at the most expensive, to family style in the middle, and buffet style being the least expensive.We are able to do drop-offs with disposables if you want our food verses our services. Any additional cost would be tax, 20% service charge (unless doing a drop-off), and delivery fee of $250. Some venues will charge an additional catering fee, price varies per venue.
Dinner service; water goblets; water crafts; salt and pepper shakers; bread baskets with butter; salad and salad plates, flatware; dinner china; coffee and water station with coffee cups, water cups, creamer, sugar, and cocktail napkins; cake plates, and cake forks.
Table linens, napkins, wine glasses, champagne flutes and charger plates available for rent. Tables, chairs, centerpieces, draping, tents, chair covers and many more items are available through rental companies.
We take care of the table set-up and have no problems helping with lighting candles, menu cards and favors.
We have a minimum of 1 server per 25-35 guests. A wedding of 150 guest with a plated service would have 5-6 servers and 2-3 chefs.
Our standard uniform is white button-up shirt, black tie, black pants, black shoes, apron, and name tag.
Will Brie Cater be willing to include a recipe we provide, like a special family dish, or an appetizer with some sort of sentimental significance ?
Yes, we have the ability to accommodate almost any type of cuisine or recipe. We may outsource certain items that we are not familiar with. For example we had an Indian wedding that wanted Tandoori Masala and to ensure that we had it exactly as our clients envisioned we purchased the marinade sauce form a reputable Indian restaurant. If we have a request for a family recipe we will test it several time to make sure it’s perfect for the big day.
Yes, we have the ability to accommodate almost any type of cuisine. Please ensure you communicate this to our Owner.
Brie Cater has a certified commercial kitchen where everything is prepared. We deliver the food hot right before dinner service. We bring burners and ovens to finish on site to ensure the best quality possible.
The majority of our products are locally grown, and none of the protein is injected with hormones! Northwestern Fruit is our vendor for all produce and dairy, and Sysco is where we get our hereford beef and chicken, as well as supplied by Gold and Plump Chicken. Most of the other products used in our kitchen come from our green house and farmers markets for our herbs and spices. Our bread comes from the Bread Smith in St. Paul, and all the seafood comes from Coastal Seafood’s in St. Paul. Lastly, our micro greens and honey comes from Krugers in Minnesota.
Yes, our business has met health department standards and has liability insurance.The kitchen is inspected every year by the health department to make sure food is properly handled and stored. We have a certified food manager at all times. Our Chef at Brie Cater is certified and registered through the state, specializing in food safety and sanitation.
Our large selection of butler passed apps, and our award winning Filet Mignon and Minnesota Wild Rice Stuffed Chicken for our plated entrées.
Deposit is $250, and the final payment is due 2 weeks before your wedding date.