Carrie Dove Catering
Wedding Caterer
+1 415-460-9995
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Carrie Dove Catering provides corporate, wedding, social, and nonprofit event catering in Oakland, with customizable menus spanning California-inspired dishes and global cuisines. Services include boxed lunches, plated dinners, food stations, buffets, beverage packages, event coordination, staffed events, drop-off catering, and menu planning. The business is located at 1050 22nd Ave and accepts inquiries by phone or website.
Carrie Dove Catering creates food and beverage programs for corporate gatherings, weddings, nonprofit galas, and social celebrations in Oakland.
Its California-inspired menus emphasize local ingredients while extending to global cuisines, with options such as boxed lunches, themed food stations, plated dinners, interactive stations, five-course dinners, and lavish buffets.
The team also offers cuisine-specific menu development and can tailor beverage packages to an event’s needs.
Event support extends beyond food preparation.
Dedicated coordinators can help organize décor, linens, floral arrangements, timelines, and floor plans, while staffed events and drop-off catering provide different levels of on-site support.
The company’s service details also cover corporate meetings and office events, wedding receptions, private parties, rehearsal dinners, memorials, anniversaries, and birthdays.
Carrie Dove Catering is located at 1050 22nd Ave, Oakland, CA 94606, and can be reached at +1 415-460-9995 or through its website.
Confirm current menu availability, staffing scope, and event timing when requesting a quote.
Mise en Placebooking facts
- Phone+1 415-460-9995
- Sitecarriedovecatering.com
- Kitchen base1050 22nd Ave, Oakland, CA 94606, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Oakland, CA. 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.