We reviewed websites for several caterers, including Catering St. Louis, Steven Becker Fine Dining, Patty Long, and Hollyberry, among others. We made several appointments but we were fortunate enough to have a positive experience with the first one, Patty Long, and we feel confident to book with them!
Jenny, their wedding coordinator, put us at ease with her welcoming attitude and reassurance that their company can coordinate as much of the reception as we like, including not only the food, serveware and labor, but also the rental of tables for gifts, cocktails, the bar, etc, and linens such as tablecloths, napkins, runners, etc. In fact, the estimate she gave us already included any tables or linens we needed!
Our estimate came out to about $7,500, for around 100 guests, to include a 4 hour open bar, 2-3 butler passed hors d'ouevres, a seated dinner including salad and entree choice, and cutting and serving the wedding cake we provide. This combined with the $2,500 facility rental fee at the Rialto puts us right at our reception budget of $10,000. Some additional options we may include:
1. Giving the guests an entree choice (ie chicken or steak, etc) = apx extra $400
2. Providing a passed champage toast (instead of guests walking to bar) = apx extra $350
3. Providing passed wine service with dinner (rather than guests walking to bar) = apx extra $500
4. A fun idea of mine- Root beer floats passed as an end-of-the-night treat = apx extra $400
5. Adding additional hors d'ouevres = apx extra $200 per additional choice
My favorite of these options is the root beer floats! Also, giving guests an entree choice would be more formal. Any thoughts?
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