Horsewood Catering
Wedding Caterer
+1 208-602-7110
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Horsewood Catering serves Boise, Meridian, McCall, Sun Valley, and surrounding areas from its location at 422 Caldwell Boulevard in Nampa. The company caters weddings, corporate events, holiday parties, birthday parties, and lunches, with an inquiry process for event planning. Customers can also order take-and-bake offerings through the business website.
Horsewood Catering serves Boise, Meridian, McCall, Sun Valley, and surrounding areas from 422 Caldwell Boulevard in Nampa, Idaho.
Its event catering covers weddings, corporate events, holiday parties, birthday parties, and lunches, giving customers options for both private celebrations and workplace gatherings.
The company presents its food as creative and emphasizes a collaborative approach to working with clients on events.
The website provides an inquiry option for customers planning an event and states that the team will respond within 24 hours.
In addition to event catering, Horsewood Catering offers take-and-bake items for customers who want to order prepared food outside a traditional staffed event.
The business can be reached at 208-602-7110, and its website includes menu, inquiry, hours and location, contact, and ordering sections.
Event planners can use the inquiry process to discuss the occasion and determine the appropriate food service arrangements.
Mise en Placebooking facts
- Phone+1 208-602-7110
- Sitehorsewoodcatering.com
- Kitchen base422 Caldwell Blvd, Nampa, ID 83651, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Boise, ID. 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.