Vendor Spotlight: D'Amico Catering

The food is always a big conversation topic when it comes to a wedding. The guests are always talking about the food they had at a wedding whether it was good or bad. Of course, having a great reputation is key in the wedding & events industry. That’s where D’Amico Catering comes in! They are one of the most raved about caterers in Minneapolis and we asked them to share a bit about their company and who they are!

What are some of the most important things for couples to keep in mind when choosing a caterer?
It’s important to figure out your priorities when it comes to your catering needs and vision. There are a number of factors to consider including budget, customization, sustainability, innovation, and scale. If it’s important for you to have a customized menu, be sure to ask if this is an option before selecting your caterer. I also suggest asking your caterers what is included with their package, while one quote may come in lower you may end up having to rent your own linens, which would cost you more in the long run. Be sure to do your research and ask each prospective vendor for a customized quote based on your menu preferences, venue, guest count and wedding date. This way you can compare apples to apples and select your vendor after seeing the full scope of cost, what the package includes and any ancillary fees.

Talk about the process of choosing and finalizing a wedding menu.
If your venue has an exclusive caterer, you’ll want to set up a tasting 6-8 months in advance of your wedding date. During this tasting, you’ll have a chance to try different options that you can incorporate into your big day. One thing to keep in mind is that a tasting is meant to provide assurance for the level of service and quality of food you’ll experience at your wedding – don’t feel pressured to choose solely from the tasting menu. I suggest choosing some of your favorite items from the tasting to incorporate, then filling in with other menu items based on your planner’s recommendations. After the tasting, you’ll have some time to digest (literally and figuratively) before you select your final menu about 4 months in advance. If you decide to have a plated meal, you’ll need to select the types of entrées so they can be printed on your RSVP card (beef, chicken, fish, vegetarian, etc.). Keep in mind that at this point, you do not need to know the exact menu item, just varieties.

For those clients with a more custom menu, or who have the desire to hand-select the items for their tasting, they’ll want to talk to their planner about setting up a private tasting. Each catering company operates a little differently, but typically private tastings have a per person cost associated and give you the chance to try your customized menu.

What makes you unique from other caterers?
I think our ability to execute large scale events to the same standard as a small dinner party is what sets us apart. When clients attend one of our tastings, I explain that they can expect the same quality of food and service at their event. While a tasting may be for 50-100 guests, we pride ourselves on being able to deliver the same standard for weddings and events of any size. Another thing that makes D’Amico unique is our restaurant presence, many people know the D’Amico name from D’Amico and Sons, Lurcat, Campiello and so forth. Before booking with D’Amico or attending a tasting many clients already have an idea of our quality and standards, and perhaps our Miso-Glazed Seabass.

Our ability to customize your menu is another thing that sets D’Amico a part. If you have a favorite dish or type of cuisine you don’t see on our menu, we will work with our Chefs on creating a custom menu item, signature cocktail or interactive station for your event. So, if you’d like to incorporate “Grandma’s Famous Chocolate Chip Cookie” recipe into your dessert menu, you know who to call.

What catering trends are you seeing at the moment?
Overall, I’m seeing catering and event companies focusing on sustainability. We are becoming more conscious of where food is being sourced from, reusable or compostable wares and reducing food waste. As far as food trends when it comes to menu, I love a good “grazing table” – not only is it lush and beautiful to look at, it incorporates things for virtually every dietary need (Vegan, Vegetarian, Dairy Free, Gluten Free) – artisan cheeses + meats, hummus varieties, nuts, olives, freshly baked bread + crackers, farm-fresh fruits + vegetables. You can incorporate fresh herbs like Rosemary and add Eucalyptus to create an amazing display that is (almost) too pretty to eat.

Anything else you'd like to share with us?
I thought I’d answer a few FAQ’s I see quite a bit:

Q: Is gratuity included in my quote?

A: No, gratuity is at the client’s discretion and is typically calculated after the event.

Breanne Burich, Event Planner for D’Amico Catering

Q: What is a catering fee?

A: Many venues in the Twin Cities charge a catering fee that can range from 5% to 13%, or a flat fee. While the service charge helps take care of the staff that you see at the event, the catering fee is charged to the caterer, by the venue, in order to operate at their property.

Q: When do I need to know my final guest count?

A: D’Amico’s due date for the final guest count is 5 business days before your event – so you have time to track down your second cousin who hasn’t sent in their RSVP yet.

Q: How do you pronounce “D’Amico”?

A: DUH-ME-KOH (not DEE-AH-ME-KOH)

Thank you, Breanne, for sharing this information with us!