Drusilla Place Catering
Wedding Caterer
+1 225-927-8844
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Drusilla Place Catering provides off-site catering from Baton Rouge for weddings, corporate events, tailgates, crawfish boils, and other gatherings. Its offerings include trays, dinner buffets, plated dinners, hors d’oeuvres, specialty stations, beverages, and party packs, with catering available for events of any size and location.
Drusilla Place Catering operates from 3482 Drusilla Ln D in Baton Rouge and provides professional off-site catering for events of any size and location.
The business caters wedding receptions, corporate crawfish boils, tailgates, and other gatherings, offering trays as well as dinner buffet, dinner plated, hors d’oeuvres, specialty station, beverage, and party pack menus.
Its catering page also describes a boiled crawfish service that brings a boiling team to the event.
The company identifies Chef Sonny Creel as its chef and describes his experience as spanning 25 years.
Drusilla Place Catering is listed as an approved vendor at the Old Governor’s Mansion, New Governor’s Mansion, Shaw Center, and Old State Capitol.
For on-site crawfish boils, the business states that its facility can accommodate up to 400 people.
Event inquiries can be submitted through the catering website with the event address, date, type, guest count, and comments.
House Notesfrom the kitchen's own page
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21.95 Shrimp and mushrooms in a cajun cream sauce, served on a bed of penne pasta Shrimp Italian $21.95 Shrimp sauteed in a lemon, garlic and lobster sauce Grilled Chicken Breast Piccata $21.95 Grilled Chicken Breast
From their site
Mise en Placebooking facts
- Phone+1 225-927-8844
- Sitedrusillaplace.com
- Kitchen base3482 Drusilla Ln D, Baton Rouge, LA 70809, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Baton Rouge, LA. 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
- How far in advance do weddings book up, and is a tasting offered before the contract is signed?
- For drop-off, do you supply chafers and serving spoons, or does that come from us?
- Can you adapt the core menu for guests with allergies or dietary restrictions, and what's the deadline for finalizing it?
- 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.