Off The Vine Catering
Wedding Caterer
+1 425-495-9713
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Off The Vine Catering provides full-service catering for weddings, corporate events, special occasions, and staffed gatherings in the Eastside and Seattle areas. Its offerings center on local, seasonal, scratch-made food, with menu planning and event coordination included in the documented service scope. The business is located at 6855 176th Ave NE in Redmond, Washington.
Off The Vine Catering prepares local, seasonal, scratch-made food for weddings, corporate events, special occasions, and other staffed gatherings.
Its documented services include menu planning, event coordination, food service, and presentation for celebrations ranging from wedding receptions to corporate occasions.
The company describes its work as full-service catering for clients in the Eastside and Seattle areas.
Founded in 2014 by Jessica and Tim Borrelli, the business connects its catering approach with a stated interest in food, people, and entertaining.
Its website also describes community involvement through donated meals for organizations serving people experiencing homelessness or disadvantage, emergency responders, and healthcare providers.
Off The Vine Catering is located at 6855 176th Ave NE, Redmond, WA 98052.
For current menus, event availability, pricing, and scheduling, contact the business at +1 425-495-9713 or through its website.
House Notesfrom the kitchen's own page
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Services Menus Community About Photo Gallery Contact Local, Seasonal, Scratch Made Food. Full-Service Catering. An unforgettable experience, one bite at a time. Off the Vine Catering offers catering services for social and corpora
From their site
Mise en Placebooking facts
- Phone+1 425-495-9713
- Siteoffthevinecaterers.com
- Kitchen base6855 176th Ave NE, Redmond, WA 98052, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Bellevue, WA. 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.