Twelve Baskets Catering
Wedding Caterer
+1 425-576-1000
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Twelve Baskets Catering serves weddings, corporate events, and special occasions from its Kirkland location at 11251 120th Ave NE #110. Its documented services include cuisine-specific menus, bar service, dessert, vegan and vegetarian options, and non-alcoholic beverages. The company works across the Greater Seattle area and offers consultations and quote requests for event planning.
Twelve Baskets Catering creates event menus and hospitality services for weddings, corporate gatherings, and special events.
Its documented services include cuisine-specific catering, bar service, dessert, vegan and vegetarian menus, and non-alcoholic beverages.
The company also features seasonal menus, including spring, summer, and fall selections, along with options such as the El Koreano food truck.
Its planning process includes requesting a quote, booking a consultation, and checking event-date availability.
The business is located at 11251 120th Ave NE #110, Kirkland, WA 98033, and serves the Greater Seattle area, including Bellevue, Seattle, Spokane, and Tacoma.
Twelve Baskets describes its menus as thoughtfully crafted with fresh, locally sourced ingredients and its dishes as scratch-made.
Its stated approach emphasizes collaboration, tailored menus, creativity, and personalized service.
Contact the team at +1 425-576-1000 or through its website to discuss the event setting, menu preferences, bar requirements, timing, and guest needs.
Mise en Placebooking facts
- Phone+1 425-576-1000
- Sitetwelvebasketscatering.com
- Kitchen base11251 120th Ave NE #110, Kirkland, WA 98033, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Bellevue, WA. 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?
- Can you adapt the core menu for guests with allergies or dietary restrictions, and what's the deadline for finalizing it?
- 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.