Heirloom Catering
Wedding Caterer
+1 720-629-1658
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Heirloom Catering serves Denver with food and drink for weddings, engagements, life celebrations, and corporate events. The company describes locally sourced, artisan-made menus and supports planning for dietary restrictions, veggie-forward meals, bar service, family-style dining, charcuterie tables, and plated courses. Its Denver address is 675 S Broadway Ste 500, with quote requests available through the company website.
Heirloom Catering provides event food and drink from its Denver location at 675 S Broadway Ste 500.
The company’s website lists weddings and engagements, life celebrations, and corporate events, with quote requests for planning.
Its stated approach centers on locally sourced, artisan-made food and drink, including produce grown by the company during the summer season and ingredients from regional partners.
Wedding examples on the site include charcuterie tables for cocktail hours, three-course plated meals, tacos, veggie-forward menus, bar service, and family-style passing.
The company also describes working with clients on dietary restrictions and creating accessible menu options for guests.
These offerings make the business relevant for celebrations that need a planned menu as well as corporate gatherings requiring organized event food service.
Heirloom Catering identifies as LGBTQ, woman, and minority owned and operated.
Contact the Denver team at +1 720-629-1658 or through its website to discuss the event format, guest needs, and menu direction.
Mise en Placebooking facts
- Phone+1 720-629-1658
- Siteheirloomcateringcolorado.com
- Kitchen base675 S Broadway Ste 500, Denver, CO 80209, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Denver, CO. 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?
- For drop-off, do you supply chafers and serving spoons, or does that come from us?
- 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.