I am thinking of using them for a cocktail style wedding. I would love to hear any reviews of parties they have done in the past.
Other recommendations for innovative caters would be great... I need someone who can take care of all the food as well as the bar.
Thanks in advance!!!
We used Angus Dei for our wedding, and could not reccommend them more highly. We started with cocktails and I think there were 5 different "amuses bouches" served as people chatted, including things like foie gras served in edible flowers (delish and great conversation starters). Then we had a sit-down dinner with 4 courses,with a choice of 3 different mains, and the food was outstanding. We provided all champagne and wine, as well as our wedding cake, and their servers took care of absolutely everything with great professionalism. Our guests all let us know that they had never been to a wedding with such great food. If you decide to opt for cocktail food only, Angus Dei can tell you how many hors d'ouvres (sp?) per person, and they are very good about trying to keep everything in your budget. They are on the expensive end, but we felt well worth every penny.
We used 2 Chefs from Beaconsfield.
Don't be put off by their website. Their food is fresh and beautiful and the service was wonderful. They worked very well under my guidelines (fun appetizers, not boring standards... if I see a cube of cheese ;-)) And their prices were fantastic.
I just used 2Chefs on thursday for a corporate event we were hosting
( corporate meaning we were not paying, just lending our home to host it) The food was fabulous, we did a "cocktail dinatoire" heavy on hors d'oeuvres then 2 small plate stations, one with vegetarian pasta the other with beef filet, potatoes and vegetables. Their desserts are excellent.
I've also been to other corporate events catered by Agnus Dei , the food was excellent also. They had assorted soups served in shooter glasses, meat mixture served in ice cream cones, salads served in chinese take out boxes, this was a cocktail for Cirque du Soleil.
One thing with the cocktail dînatoire, is that some people don't grasp the concept and keep wondering when the dinner is, expecting a main meal at some point ; if I do it again, I would put out 4 small plate/hors d'oeuvres stations early and have less hors d'oeuvres on trays passed out by the staff, some people stop eating hors d'oeuvres in anticipation of the dinner.