Ma'ama Tee's Cookin & Catering
Wedding Caterer
+1 585-434-3284
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Ma'ama Tee's Cookin & Catering serves Rochester from 4435 Lake Ave, offering catering for corporate events, weddings, and cuisine-specific occasions. The business also provides menu planning and describes its food as wholesome American cooking with Southern-inspired recipes and an Italian twist. Customers can contact the company by phone or website to discuss menus, event details, and scheduling.
Based at 4435 Lake Ave in Rochester, Ma'ama Tee's Cookin & Catering provides catering for corporate events, wedding celebrations, and cuisine-specific occasions.
Its documented services include menu planning, giving clients a way to discuss the food style and event needs before arranging service.
The business website describes a family-owned operation serving wholesome all-American dishes built around Southern-inspired recipes with an Italian twist, including examples such as soulful greens and beans and chicken breast waffle bites.
The company’s recipes are described as being created from scratch, with menu conversations suited to organizations, couples, and hosts planning a private or special event.
Ma'ama Tee's Cookin & Catering can be reached at +1 585-434-3284 or through its website.
Prospective customers should confirm current menu options, event availability, guest-count requirements, and any dietary requests when discussing a specific gathering.
House Notesfrom the kitchen's own page
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Catering We serve wholesome all American dishes using southern inspired recipes with an Italian twist. like Soulful greens and beans, or chicken breast waffle bites. Our recipes are created from scratch using the fr
From their site
Mise en Placebooking facts
- Phone+1 585-434-3284
- Sitemsteetavaj.com
- Kitchen base4435 Lake Ave, Rochester, NY 14612, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Rochester, NY. 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?
- 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.