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Off-site North Fork catering since 1993, run out of the Jamesport Manor Inn at 370 Manor Lane: that is Christopher Michael Catering in one line. The Knot lists $150 per guest for a courtyard patio setting and $200 per guest for a tented field with 150 or more guests. Those are marketplace figures. The company's own about page does not publish rates, but it does offer a complimentary design team for planning.
christophermichaelcatering.com/aboutThe Knot listing splits pricing by setting. A courtyard patio wedding is listed at $150 per guest. A tented field wedding for 150 or more guests is $200 per guest. The gap is the tent, the floor, the generators and everything else a field needs that a patio has already. Neither figure appears on christophermichaelcatering.com, so confirm them directly and ask what year they were last updated.
The company operates out of the Jamesport Manor Inn at 370 Manor Lane. That is also the one venue shown on its site. A caterer with a house venue has two obvious tracks: your wedding at the inn, or its team driving to a vineyard or field nearby. The about page describes off-site North Fork catering as the core business since 1993, and lists weddings, rehearsal dinners and corporate events as the work.
Menus are described as farm-to-fork, local and seasonal, which on the North Fork is less a slogan than a supply chain. The company includes a complimentary design team for event planning; what that team covers is not detailed on the about page, so ask. The service area is stated simply as the North Fork. If your venue is in Southampton or Nassau, ask before assuming they will travel.
A 20% administrative fee, charged on food, staff and beverage totals, is the first number you will find on Art of Eating's FAQ, and the company says plainly that it is not a gratuity.
Family-style dinner is $75 per person, plated is $90 and the chef's experience is $125, all posted on Hamptons Heirloom's homepage.
Ficarra prices its catering by the tray, not by the head.
Day-of and month-of coordination come from the same office as the food at Platinum Party, which is not the norm for a Long Island caterer.
Ryan Flatley and Samy Sabil both cooked at North Fork Table and Inn before starting Creative Courses, and they also run a sister business, The North Fork Shack.
A bagel cafe that opens at 6am seven days a week is the storefront behind Broadway Gourmet Caterers, and the wedding menu is a separate document from the deli board.