PG Special Events Catering
Wedding Caterer
+1 210-843-7229
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
PG Special Events Catering serves San Antonio from 502 Embassy Oaks, offering wedding catering, cuisine-specific menus, and menu planning. Its services are positioned for weddings, birthdays, anniversaries, graduations, corporate functions, office parties, church events, fundraisers, reunions, and other celebrations. Prospective clients can use the website to schedule a tasting and discuss event needs.
From its San Antonio showroom at 502 Embassy Oaks Suite 11, PG Special Events Catering provides catering for weddings and other special celebrations.
The company’s documented offerings include wedding catering, cuisine-specific event menus, and menu planning.
Its website highlights celebrations such as birthdays, Sweet 16s, anniversaries, graduations, corporate functions, office parties, church events, fundraisers, reunions, and more.
The menu examples include maple bacon-wrapped filet with garlic whipped potatoes, signature green beans, veal bone demi-glace, roasted shallots and almonds; stuffed chile relleno; and blackened shrimp tacos with cilantro slaw and chipotle mayo.
PG Special Events also invites clients to schedule a tasting and describes its approach as taking time to meet with customers and cater to their needs.
The business is located at 502 Embassy Oaks #111, San Antonio, TX 78216.
Current event availability, menu details, and pricing can be confirmed directly.
Mise en Placebooking facts
- Phone+1 210-843-7229
- Sitepgspecialevents.com
- Kitchen base502 Embassy Oaks #111, San Antonio, TX 78216, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in San Antonio, TX. 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
- 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?
- Do you handle the full menu-planning consult, or do we work with an outside event planner?
- 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.