Feast and The Fable Catering
Wedding Caterer
+1 857-626-5169
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Feast and The Fable Catering offers event dining from its Charlestown, Massachusetts base, serving small intimate parties through large corporate events. Clients can choose family-style, buffet, or tasting menus, including tasting experiences of 3, 5, 8, or 14 courses. The team prepares meals at Foundation Kitchen, completes setup in the host’s kitchen, and works with Massachusetts farms and purveyors.
Feast and The Fable Catering creates event dining for small intimate parties and large-scale corporate gatherings from its Charlestown, Massachusetts base.
Its menu formats include family style, buffet, and tasting menus, with tasting experiences available in 3, 5, 8, or 14 courses.
The team also welcomes menu customization and special requests when an event calls for something outside the listed options.
On the day of an event, the meal is prepared at Foundation Kitchen in Charlestown.
The team arrives before guests to set up and finish the service in the host’s kitchen, and plates and cutlery can be provided for tasting menus for a small rental fee if needed.
The company emphasizes fresh, locally sourced ingredients and works with Massachusetts farms and purveyors including Wulf’s Fish, Savenor’s Market, Wilson Farm, Formaggio Kitchen, and Codman Community Farms.
Its address is 32 Cambridge St, Charlestown, MA 02129, with phone contact at +1 857-626-5169.
Mise en Placebooking facts
- Phone+1 857-626-5169
- Sitefeastandfable.com
- Kitchen base32 Cambridge St, Charlestown, MA 02129, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Boston, MA. 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.