Shaken and Stirred Events
Wedding Caterer
+1 203-850-7731
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Shaken and Stirred Events offers Connecticut catering for private and corporate gatherings, with custom menus, full-service event support, boxed luncheons, business breakfasts, cocktail receptions, company parties, outdoor events, graduations, and clambakes. The New Haven business also provides craft beverage service, specialty cocktails, wine tasting and pairing dinners, and chef-led catering with experienced bartenders.
Shaken and Stirred Events provides full-service catering for private and corporate events in Connecticut.
Based at 266 College Street in New Haven, the business creates custom menus for casual or formal occasions and offers support from catering specialists during the planning process.
Its documented event offerings include wine tasting and pairing dinners, boxed luncheons, business breakfasts, cocktail receptions, company parties, outdoor events, graduations, and clambakes.
The service extends beyond food to craft beverage and specialty cocktail experiences, with bartenders included among the documented catering capabilities.
The company also describes chef-led service associated with chef and owner John Brennan, who has appeared on Food Network’s “Chopped,” was named a “40 Under 40” by CT Magazine, and is identified on the site as a New York Times-rated chef.
Shaken and Stirred Events has catered across New Haven, Fairfield, Middlesex, and Hartford counties, and lists wedding catering, cuisine-specific catering, drop-off service, staffed events, and menu planning among its service focus.
Contact is available at +1 203-850-7731 or through the website.
Mise en Placebooking facts
- Phone+1 203-850-7731
- Siteshakenandstirredevents.com
- Kitchen base266 College St, New Haven, CT 06510, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in New Haven, CT. 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.