Dish

Buffet, Cocktail Reception, Family Style, French Service, Hors d'oeuvres - Displayed, Hors d'oeuvres - Passed, Plated, Stations

African, American (New), American (Traditional), Cajun, Caribbean, Chinese, French, German, Indian, Italian, Japanese, Korean, Latin American, Mediterranean, Mexican, Middle Eastern, Southern, Southwestern, Spanish, Thai, Vietnamese

Gluten Free, Lactose Free, No Pork, Organic, Vegan, Vegetarian

Dish is happy meet with you for a tasting.

Dish offers a wide selection of delicious, decadent wedding and grooms cakes, as well as a whole line of other desserts, such as miniature passed desserts-- a signature line of custom doughnuts, passed root beer floats, miniature ice cream cones, and more, specifically designed for your personal taste and flair.

We never charge a cake cutting fee, and are happy to accommodate any cake you provide.

We are not licensed to serve alcohol, but work with various, talented alcohol caterers to offer you the finest in bar services. We will happily custom design signature cocktails, as well as help you select the finest wines and beers to complement the foods you serve.

Yes we do. We work closely with area vendors to arrange all your rentals, from drink glasses to demi-tasse spoons.

Dish takes pride in our wait staff. We are always professional, friendly and knowledgeable about the foods we serve. We take pride in what we do.

4000

By now your head is sure to be spinning from information overload from everyone, but generally everyone has your best interests at heart. We want your event to run flawlessly because a happy client is our best advertiser. So just a few more tips to think about when considering your event so hopefully your head won't be spinning as much as swooning on your wedding day.

• Daytime and cocktail receptions can be more affordable than serving a full meal to guests. Generally the duration of the event is shorter, which can work well if there is traveling to be done after the event.

• Be realistic about your location and the limitations it might impact on your menu. Doing a plated dinner for 250 is easier in a location with a kitchen or formal staging area than in a tent outdoors, as we have to pull in additional kitchen equipment to make it flawless.

• Never skimp on service. If we don’t look good, you don’t look good.
Passed appetizers during the cocktail portion of the reception can be more cost effective than stationary tables. You can control more expensive ingredients, and can add flavorful, ethnic touches that might not be right for everyone’s palate. Stationary appetizers need to look abundant throughout their usage, and sometimes will require plates and silverware which can run up your rental bill.

• Plated events are very elegant, but can run up the amount of service people you need. Consider the location of your event and the overall feel you want to obtain.

• Buffets, although less formal then plated events give people the opportunity to mingle more. They can work well with Vermont’s beautiful locations when guests might want time to enjoy the view and move about. Some people are also nervous about getting stuck in long buffet lines. Dish eliminates this worry by setting up our buffets so that we effectively break the guests down into smaller groups, therefore getting everybody through the line in a timely manner.

• Other trends in catering include a mix of the two styles, with just a first course served to guests before they then help themselves to the buffet. This adds a touch of elegance and gives a natural place to greet guests with a toast as everybody is first seated. Gaining popularity is family style service, where platters and bowls of different foods are placed on each guest table.

• With almost 20 years of catering experience we can also troubleshoot the real Vermont issues. Be they wind, weather, sun or bugs, Dish will always be prepared with double sided tape, a rain plan, parasols and spray.