Tannenbaum Event Center
Wedding Caterer
+1 775-851-2091
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Set in the Sierra Nevada mountains near Reno, Tannenbaum Event Center provides a scenic setting for weddings, corporate gatherings, milestone celebrations, fundraisers, and private parties. The venue offers indoor and outdoor spaces for events of up to 200 guests, along with full-service catering options, onsite event staff, wedding packages, and planning support.
Tannenbaum Event Center offers a mountain setting for weddings, corporate events, milestone celebrations, holiday gatherings, fundraisers, nonprofit galas, and private parties.
Located at 20007 Mt Rose Hwy in Reno, the venue combines indoor and outdoor event spaces with views of the surrounding mountains and valley.
Its reception area has an open floor plan, while a scenic deck, ceremony space, two private suites, a built-in bar, tables, chairs, and basic linens support a range of event formats.
For weddings and larger celebrations, the venue accommodates up to 200 guests and offers wedding packages that include rental items and reception décor.
Full-service hospitality includes event setup and breakdown, onsite planners who can help with timelines and layouts, and a full-service bar.
Roundabout Catering provides in-house catering, with custom menus and signature cocktails presented among the venue’s event offerings.
Tannenbaum is located minutes from Reno and Lake Tahoe, offering a mountain-retreat atmosphere with convenient city access.
Contact the venue directly to confirm current package details, catering arrangements, and event availability.
Mise en Placebooking facts
- Phone+1 775-851-2091
- Sitetannenbaumevents.com
- Kitchen base20007 Mt Rose Hwy, Reno, NV 89511, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Reno, NV. 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.