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want food input for a Philly wedding

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We are Philadelphia foodies getting married in the coming months. We don't really care as to where we get married, our primary focus & most important factor (besides our fam & friends) is the FOOD. We want to know if you have had amazing food at a wedding (approx 100 people)- was it at a restaurant or done by a caterer? Can you tell us where/who etc. We are stumped about what to do and wanted some other foodies's input! Thanks!

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  1. What kind of budget do you have for the food part of the wedding?

    1 Reply
    1. re: Buckethead

      we can spend upwards of $180 per person...obviously, we would like to get superb food and not pay a ton but we would rather spend more on food and less on everything else. Also, do you think it is better to do it at a restaurant where they have a full kitchen and know the lay of the land? Or do you think a caterer is the way to go?

      1. Congratulations!

        Jeffrey Miller Catering. We held it at Historic Waynesborough, a museum in Paoli, PA. Jeffrey's food was excellent for a catered meal (we had 60, BTW, but he can do larger numbers). Because much of the family is French, we needed that kind of quality. Jeffrey is American, but trained in France for a time. Enough that he could pass for a French catere. $93-97 a head, depending on whether the main course was chicken or lamb. Plus service.

        That was two years ago. BTW, it was for my son, we're a little old to be getting married. He was the exclusive caterer at Waynesborough, and has an exclusive at a number of Philadelphia Historic Properties sites.

        I was thoroughly satisfied with Jeffrey.


        1. I second the recommendation of Jeffrey Miller. He catered my wedding and the food was fantastic and beautifully presented.

          3 Replies
          1. re: rocknroll52

            Just to give you choices: I was at a party where the food was done by Callahan Catering. Delish -- and incredible presentations. Here's the site: http://www.callahancatering.com/

            No idea what it cost, of course, as I wasn't the host.

            1. re: kagoo

              I saw a show within the past 2 weeks hosted by Giada on the Food Network. I think it's called Behind the Bash. She profiles behind the scene at big money party events. Callahan Catering was featured as they did a wedding in the Doylestown area that took place in an empty car dealership (I think a Mercedes or BMW dealer). The groom owned the dealership and they had the wedding at the dealer before the new construction was totally completed. I don't know what the food tasted like, but it looked incredible. They specialize in minis of different things like mini-cheeseburger sliders/crabcakes, etc the size of a quarter. Very labor intensive food, and impressive presentations. Also some unusual combinations of high end ingredients. I think they said the food was over $400 per person, not including liquor, of course.

            2. re: rocknroll52

              I have to third Jeffrey Miller as a recommendation. I've had their food in a few locations and it was amazing. Feastivities is another great caterer that I've experienced on a few occasions.

              I believe that the owner of Supper also has a catering company. I saw him speak at a conference and his topic was about turning restaurant creations into mass production without losing the elements. Could be a fun option.

              It's in my opinion that when it comes to larger events, it's better to go with a "caterer" than a restaurant. Amazing food for one and amazing food for 80 are two different concepts.

            3. http://www.meadowlandscc.com/index.cf...

              Not sure if a place like Blue Bell in Montgomery Cty is on the radar screen. We belong to Meadowlands Country Club, where the food is no doubt superior to the golf. The chef does great things. We have had multiple events there for 25-150 people, in each case, discussed what we wanted, even gave him recipes. The place is also beautiful, and I know they do a great job with weddings.

              1. We have been to several large parties at LaCroix at the Rittenhouse - they have private rooms for weddings, etc. - and the food was outstanding.
                We also have had good experiences at the Four Seasons.
                If you decide to have it in a hotel, I think you would be pleased with either of these.

                1. Our wedding was done by Catering By Design, they are based in Conshohocken but they do events all over. They did a great job with our weird dietary restrictions (it was a HinJew wedding so no beef and no pork! Plus I am allergic to almonds and my DH to cantalope,,,,). They were great and the presentation was also wonderful!

                  1. I got married in December at the Independence Seaport Museum (about 100), who uses Frog Comissary exclusively. We chose them, b/c our focus (like yours) was to have great food, and we'd heard great things about Frog. Our first tasting went horribly, but after a call to them after, they really worked their butts off, and had us back to a second tasting, that was EXACTLY what we had envisioned. They put together the exact menu we wanted, and didn't make us pick from a boiler plate menu. They did cupcakes (I'm obsessed with them) that were delicious. All the food was beautifully displayed AND delicious at the wedding. EVERYONE was complimentary, and we were very pleased. What started out a little rockily ended spectacularly.

                    1 Reply
                    1. re: bananafishes

                      As a former caterer, I have to agree that whoever you work with should not come at you with a menu to choose one from column A and 3 from column B. I would present prior events menus to clients AFTER I had discussed some basics with them. This menu should be what you want it to be with a minor concession or two to limited eaters. There are lots of caterers who do the standards well or who do the current thing well. You need to find the one who does what you want. What are your favorite foods? What do you hate? Then we can start to suggest caterers. Sounds like Frog did a great job for you bananfishes

                    2. The Pond! We had an event at the Pond in Radnor this January with just over 100 people. Like you, we cared about the food above all else. We couldn't have been happier. Every dish was perfectly executed; every new combination a delight. Our foodie friends came from around the country and are still talking about it. Co-owner Maria made planning a pleasure, and Chef Dahrouch made it sing. One advantage of a restaurant-based event is that you pay for the food alone, rather than for every piece of flatware and chair. Did I mention that the place is beautiful? Get the feeling that it was a good experience?

                      1. Good food was also the priority for our wedding. It was probably 80% of our wedding budget. We had our wedding at Top of the Tower last year and the food was phenomenal! Guests are still raving about it.

                        Top of the Tower is an event space on the 50th floor of the Bell Atlantic Tower at 18th and Arch. Can't beat the view, either. We had the ceremony and the reception there between their two rooms. They allow you to bring your own alcohol as well, so the per person cost is only for the food and space.

                        1. I got married last year at Knowlton Mansion in NE Philly. Conroy Catering owns that place as well as another in the NE and one I beleive in Doylestown. The food (and service) was fantastic; we received a lot of positive feedback from guests saying it was well above the norm for 'wedding food'.