Thea's Bass and Biddy Kitchen L.L.C.
Wedding Caterer
+1 859-490-8366
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Based in Lexington, Kentucky, Thea's Bass and Biddy Kitchen provides catering for corporate events, weddings, private gatherings, community celebrations, and other special occasions. Its services include office and corporate catering, drop-off delivery, and event food prepared for homes, workplaces, and event spaces. Contact the kitchen to discuss menus, delivery, and booking details.
Thea's Bass and Biddy Kitchen serves Lexington, Kentucky, with catering for corporate events, wedding celebrations, private gatherings, community events, birthdays, showers, reunions, fairs, festivals, and local pop-up locations.
The kitchen offers office and corporate catering, wedding catering, and drop-off delivery, bringing prepared food to homes, workplaces, or event spaces.
Its website describes options for family gatherings, office lunches, meetings, celebrations, and special occasions.
Drop-off catering is available for residential and corporate events, with delivery offered within a 20-mile radius of ZIP code 40511 for an additional delivery fee.
The business is located at 101 W Loudon Ave #140, Lexington, KY 40508.
For bookings and questions, customers can call +1 859-490-8366 or visit the company website.
Event planners can discuss the occasion, menu needs, guest count, delivery location, timing, and current fees directly with the kitchen.
Mise en Placebooking facts
- Phone+1 859-490-8366
- Sitebassandbiddy.com
- Kitchen base101 W Loudon Ave #140, Lexington, KY 40508, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Lexington, KY. 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?
- For drop-off, do you supply chafers and serving spoons, or does that come from us?
- 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.