Skosh Catering
Wedding Caterer
+1 248-313-9245
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Skosh Catering is an off-premise catering business based at 126 Ferland St. in Walled Lake, serving Metro Detroit. Its documented offerings include corporate, wedding, and social event catering, with menu formats such as hors d’oeuvres, plated meals, buffets, stations, desserts, and late-night selections. Clients work directly with the team from menu design through event-day execution.
Skosh Catering provides off-premise catering for corporate events, weddings, social occasions, and other gatherings in Metro Detroit.
The documented menu formats include hors d’oeuvres, plated meals, buffets, stations, desserts, and late-night offerings.
Its services also include cuisine-specific catering, staffed events, and menu planning, with the team involved from menu design through day-of event execution.
Based at 126 Ferland St. in Walled Lake, Michigan, Skosh Catering presents itself as a boutique event caterer with a husband-and-wife team: Rachel Carlisle directs catering, sales, and service, while Chef Kenny Carlisle handles culinary and logistics.
The company describes a planning process centered on designing menus around each client’s vision and coordinating the event through completion.
For a corporate function, wedding, or social gathering, contact Skosh Catering for current menu options, staffing details, scheduling, venue coordination, and pricing.
Mise en Placebooking facts
- Phone+1 248-313-9245
- Siteskoshcatering.com
- Kitchen base126 Ferland St, Walled Lake, MI 48390, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Detroit, MI. 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.