Field Pea Catering
Wedding Caterer
+1 980-356-1410
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Field Pea Catering provides full-service event catering in Charlotte, with options for weddings, corporate gatherings, private parties, and other celebrations. Its documented offerings include customized menus, curated beverage options, passed hors d’oeuvres, grazing boards, plated entrées, chef stations, event setup, and staffed service from chefs and servers.
For weddings, corporate gatherings, and private celebrations in Charlotte, Field Pea Catering offers full-service event food service built around customized menus and coordinated presentation.
The company documents curated beverage offerings, passed hors d’oeuvres, grazing boards, plated entrées, and chef stations, with menus that can also draw from its Noble Food & Pursuits restaurant family.
Its wedding and social-event service includes collaboration with the client or wedding planner, along with custom menus and setups based on the event preferences and venue.
The documented service can cover mains, sides, desserts, linens, and glassware.
For corporate breakfasts, lunches, dinners, and private events, the team also provides delivery, setup before the event, and staffed service from chefs and servers.
Field Pea Catering is located at 6601 Carnegie Blvd in Charlotte, North Carolina.
Contact the company to confirm availability, menu details, and event-specific arrangements.
Mise en Placebooking facts
- Phone+1 980-356-1410
- Sitefieldpeacatering.com
- Kitchen base6601 Carnegie Blvd, Charlotte, NC 28211, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Charlotte, 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.