Big Sky Events & Catering
Wedding Caterer
+1 208-602-6919
Standalone profileThe Menuevents on the kitchen's roster
Standing Servicepractice overview
Big Sky Events & Catering serves Boise and the Treasure Valley with full-service catering for wedding receptions, corporate events, barbecues, holiday parties, formal dining, and themed buffets. The company offers dinner, luncheon, breakfast, hors d’oeuvres, and barbecue menus, along with custom menu planning and event services brought to the customer’s venue.
Big Sky Events & Catering provides full-service catering from 130 Ellen St in Boise and serves the Treasure Valley.
Its documented event offerings include wedding receptions, corporate events, barbecues, holiday parties, formal dining, and theme buffets.
The published menu collection includes dinner and luncheon buffets, classic comfort food luncheon buffets, breakfast, hors d’oeuvres, and barbecue options, giving clients several formats to consider for different gatherings.
The company states that it can provide custom menus for themes, special tastes, or interests, and describes complete event planning as part of its services.
Its venue-focused approach is summarized as bringing the services to the customer’s event location.
Big Sky Catering began in 1998, and the owners’ background includes more than 30 years in the restaurant, banquet, and catering business in the Treasure Valley.
Event planners can confirm the appropriate menu, guest count, venue details, staffing, and current scheduling terms directly before arranging service.
Mise en Placebooking facts
- Phone+1 208-602-6919
- Sitebigskycatering.net
- Kitchen base130 Ellen St, Boise, ID 83714, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Boise, ID. Before booking, ask the caterer and venue which permits, insurance documents, kitchen-access rules, delivery windows, alcohol-service requirements, taxes, and fees apply to this specific event. Treat the written proposal and current local guidance as the source of truth.
Consider Before You Callfive questions to bring to the booking
- What's the minimum headcount for a corporate booking, and is there a separate weekday vs. weekend rate?
- How far in advance do weddings book up, and is a tasting offered before the contract is signed?
- What's the server-to-guest ratio you staff at, and is bar service an additional package?
- What is included in the per-head price — appetizers, dessert, non-alcoholic drinks, gratuity, taxes?
- Do you carry a current health-department permit and a certificate of insurance the venue can request?
Table Questionsfrequent asks at the booking
- How is catering priced — per head or per dish?
- Pricing formats differ by caterer and event. Ask for a written proposal that identifies food, beverages, staffing, rentals, delivery, setup, taxes, fees, and any optional upgrades as separate line items.
- How far ahead should the kitchen be booked?
- Availability depends on the date, guest count, menu, staffing needs, and venue. Contact the caterer with those details and ask for the reservation deadline, deposit terms, and final headcount date in writing.
- Drop-off versus full-service — what is the practical difference?
- Do not rely on the label alone. Ask exactly who delivers, sets up, serves, clears, handles beverages, supplies equipment, and coordinates with the venue, then compare that written scope across proposals.
- How is the menu tasting handled?
- Ask whether a tasting is available, what it includes, what it costs, who may attend, and whether changes made afterward will alter the quote. The caterer's written tasting policy should control.
- What is the difference between a wedding caterer and a regular caterer?
- Directory categories describe public listing signals, not a guarantee of current scope. Ask about recent events similar to yours, the service timeline, staffing plan, venue coordination, and what is included in the contract.
- Tipping and service charges — how do they work?
- Ask the caterer to define every service charge, administrative fee, gratuity, and optional tip in the written quote. Do not assume one line item is distributed to staff unless the contract says so.