Céline and Company Catering
Wedding Caterer
+1 828-254-9902
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Céline and Company Catering creates custom menus for weddings, corporate events, and other celebrations in Asheville. The company offers menu consultations, sample menus, catering services, and guidance for event details such as rentals and planning. Its Asheville location is on Broadway Street, with inquiries available by phone or through the company website.
Céline and Company Catering creates custom culinary experiences for weddings, corporate events, and other celebrations in Asheville.
The company provides menu consultations and sample menus, working with clients to shape food and beverage plans for a specific occasion.
Its stated approach includes custom-created menus, attention to event details, and consideration for each guest.
The website also highlights wedding catering, celebrations, and corporate events as core service categories.
Located at 49 Broadway St Ste 9, Asheville, NC 28801, Céline and Company describes itself as bringing 33 years of Asheville heritage to its work, with a classically trained chef at the helm.
Client planning may include menu suggestions, rental guidance, and coordination of services for events such as weddings, rehearsal dinners, corporate gatherings, and other celebrations.
Call +1 828-254-9902 or visit the website to discuss the event format, menu direction, guest needs, rentals, and scheduling.
Voices at Tablecustomer mentions
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We are always upfront about our pricing and guarantee no hidden or unnecessary charges. Custom Menus What is the most important aspect of creating a menu for your special event? We can source the finest seasonal produce
From a customer
Mise en Placebooking facts
- Phone+1 828-254-9902
- Sitecelineandcompany.com
- Kitchen base49 Broadway St Ste 9, Asheville, NC 28801, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Asheville, NC. 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.