Catering

Food For Thought Catering Voted Best of Lancaster

Lancaster County Magazine

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I grew up in Philadelphia in a traditional Italian household with my father the bread winner and my mother the bread maker. It was in my home that I learned the importance of food, not just as a means of sustenance but as something to share with others and incorporate into celebrations of every kind. Our city garden was the perfect ‘fresh’ start but I longed for more ‘fresh’, for farms and quaint markets where local, raw ingredients would be readily available. I dreamed of owning my own business where I could incorporate such ingredients into dishes that would soothe the soul, nourish the body, and stimulate the mind.

My journey for “fresh” started in Lancaster County when I became the proprietor of an authentic bed and breakfast located in the heart of Amish country, where I learned that ‘local’ really was everything. Travelers came to ‘see and meet the locals’ and to buy home grown corn and other land favorites, and the locals sang their praises of their roots and why Lancaster county was the place to be, to raise a family, and enjoy the simple gifts that life and the land had to offer.

Now a resident of Lancaster County (for 28 years), surrounded by all that is scenic and natural, the mother of a beautiful daughter, and the proud founder and owner of Food For Thought Catering and Moonstone Manor, I am grateful for having conquered my quest for ‘fresh’. Food For Thought Catering offers innovative cuisine, using local and pure ingredients which yield earthy, rustic and mind-smart fare.

I’m excited to be able to obtain useful and fresh resources to share with my clients and to support an effort that is essential in healthful living. I look forward to making a wholesome difference.

Gina Dambrosio, founder/owner
2048 Zeager Road
Elizabethtown, PA 17022
267.495.6677

* Partner, Lancaster Buy Fresh Buy Local
* LGH Smart Health for Women, preferred vendor
* Wedding Wire’s Bride’s Choice Award, 5 star rated

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Base price includes the following:

Food, non-alcoholic beverages, ice, staff, equipment/supplies for food and beverage service, leftovers, greens and t-lights for food and beverage stations, and planning guidance as listed below:

• Six butlered hors d’oeuvres (see menu page below for ideas)

Butlered hors d’oeuvres are recommended and very well received, (they create nice movement and

dimension to a party). Guests can walk around/explore, and our staff can ‘cater’ to them.

• A bountiful buffet, including two entrees, a variety of sides, veggies, starches, salads, etc.
• Complimentary vendor meals (up to 6 vendors)
• Non-alcoholic beverages, including citrus-infused water, specialty brewed iced tea, and our signature rose water lemonade, ICE INCLUDED
• Non-alcoholic components of signature drinks, i.e. simple syrup, juices, fruit, etc.
• All the food station(s) and bar(s) equipment and supplies as needed, including coolers, ice buckets, scoops, display tubs, beverages samovars, hot beverage equipment/supplies, i.e. brewing units, carafes, chafers and sterno as needed, cassette feus, butane, commercial grill and propane if needed, all serving platters, utensils, and bussing station supplies
• Full staff including floor, kitchen and bussing/dishwashing staff, for prep, transport, set up, service, breakdown, clean up, and the packaging of all your leftover food
• Option to take leftover food, if desired, provided a ‘leftover liability waiver’ is signed.
• Seasonal greens and tea lights for all food and beverage stations
• Assistance with rental ordering, including service-ware, tables, chairs, linens, etc.
• Installation of table linens, if desired
• Consultations, ongoing planning, proposal revision, walk through planning, alcohol quantity guidance, table/linen guidelines, timetable of events guidance, and the set up/chilling/serving of client’s alcohol

Add on/options:

• Bartending staff is handled separately. We can recommend a professional bartending service which carries liability insurance and provides RAMP/TIP certified bartenders.
• Hot beverage service, including regular and decaf coffee, tea, sugar, Splenda, lemons, cream
• Assorted soda
• Service-ware-high quality disposable service-ware (clear, etched plates, “like silver” flatware, sturdy 9 oz. squat and 10 oz. tumbler glasses, four-ply cocktail and dinner napkins, and café style ‘hot’ cups) or rental service-ware (china plates, stainless flatware, glassware and Irish coffee mugs)
• Bar set ups, including tonic, club, sodas, juices, bar fruit and condiments
• Dessert sampler (see menu for samples)
• Linens-we handle through our vendors with our professional discount extended, or you can source them on your own with our guidance (table/linen list)

MENU

Ideas for your consideration but we can discuss many other ideas. These are some popular choices.        

Butlered hors d’oeuvres ideas

• Fresh tomato-onion-basil bruschetta on crostini
• Strawberry-basil bruschetta with fresh basil on crostini
• Creamy spinach-artichoke-Parmesan au gratin in mini phyllo cups
• Signature olive tapenade made with a variety of olives, roasted peppers, capers, lemon, garlic, sundried tomatoes, fresh parsley and cracked pepper on crostini
• Caprese skewers-tomato, mozzarella, basil drizzle
• White bean-chick pea hummus with fresh parsley, olive oil, paprika and Feta on cucumber rounds
• Rice-filled grape leaves drizzled with olive oil, topped with lemon zest and fresh parsley
• Veggie egg rolls with a soy dipping sauce
• Philly cheesesteak or chicken cheesesteak egg rolls with cheddar, onions, and a spicy tomato dip
• Asian or Chipotle BBQ all beef mini meatballs with white sesame seeds and green onion
• Chicken and dumplings with a soy-ginger-chili-sesame dipping sauce
• Creamy Gorgonzola Bleu cheese tartlets with sundried fruit garnishes
• Grilled French bread topped with creamy goat cheese, fig jam, honey, and lavender
• Buttermilk fried chicken bites with cashew satay, lime-apricot-cilantro dip and/or tarragon mustard dip
• Pork or chicken BBQ sliders with pickled onions
• Buffalo chicken flat bread pizza with sour cream and hot sauce
• Flat iron steak sliders with a horseradish cream sauce
• Chilled shrimp with an Old Bay horseradish-lemon cocktail sauce
• Maki sushi rolls with soy, ginger and wasabi
• Mini crab cakes with remoulade and capers, upgrade
• Baby lamb chops with a smoky tomato-turmeric dip, upgrade

Many of the above can be served as a stationary sampling…but here are more ideas:

• Lemony-whipped Feta with charred scallions, a honey drizzle, served with pita and charred lemons
• Cheeseboards with fruit and assorted crackers
• Crudités and our herb-buttermilk ranch dip
• Aged meats/salami
• Pickled veggies and olives
• Fresh mozzarella with tomatoes and basil
• Party dips served warm…spinach-artichoke-Parmesan au gratin, buffalo chicken, Mexican bean-cheese-layer dip with salsa, cheesy Old Bay crab dip, with crackers, pita, bread rounds, veggies
• Black bean dip served cold with sour cream, salsa, shredded cheese and tortilla chips

Entrées and accompaniments (think seasonal/local). Many items are served warm/hot but can also be served room temp. ‘Mediterranean style’! Hors d’oeuvres can be substituted for sides.

• Pork tenderloin, flat iron steak or boneless, skinless chicken breasts, coated with our signature dry rub, with fragrant salsa verde (herbs, lemon, garlic, sea salt and olive oil), served room temperature
• Flat iron steak with a rosemary, sea salt, pepper rub, served with a horseradish cream
• Roasted pork tenderloin served hot on a bed of caramelized onions and garlic, with fresh rosemary
• Boneless, skinless chicken with in-house Jerk seasoning, served warm, with a pineapple-red onion-cucumber-sweet pepper salsa with cilantro, sea salt and lime
• Boneless, skinless chicken with in-house fajitas seasoning, served warm
• Angus ground beef with in-house fajitas seasoning, served warm
• Hand-shredded chipotle chicken or pork BBQ served hot with pickled onions and assorted rolls
• White meat chicken salad with grapes, tart apples, craisins and scallions in a creamy sour cream-apple cider dressing
• Basil-parmesan encrusted boneless, skinless chicken breasts, served with a fresh tomato-onion-basil bruschetta, served room temperature or rustic tomato marinara, served hot
• Herb encrusted, boneless, skinless chicken breasts with a rich pan gravy, served hot
• Roasted organic sausages with sweet onion and fresh herbs
• Roasted salmon with a white wine-shallot beurre blanc (velvety), served hot
• Roasted salmon with a caper-red onion-dill mignonette, served room temperature
• Arugula with shaved Parmesan, red onion, and pears, with aged balsamic and e.v.o.o.
• Field greens with Goat, Bleu or Feta cheese, red onion, berries, candied pecans and a citrus poppy-seed dressing
• Traditional Caesar salad with buttery croutons and Parmesan cheese
• Tender spinach, hard-boiled egg, bacon or crispy prosciutto, sliced red onion and button mushrooms with a sweet-n-tangy honey-orange dressing (craisins and/or almonds optional)
• BLT salad with mixed greens, crumbled bacon, grape tomatoes, red onion, and buttery croutons with a creamy maple Dijon dressing
• Fix’ins you can serve with fajita chicken and angus beef-flour tortillas, salsa, sour cream, shredded cheese, hot sauce, tortilla chips (nice with rice and beans)
• Cucumber-sweet onion-fresh dill summer salad (tomatoes optional)
• Corn, basil, red onion, tomato salad with fresh lime and sea salt
• Roasted seasonal veggies, including carrots with orange and a hint of brown sugar, broccoli, asparagus, red onion, sweet peppers, squash, zucchini, eggplant (any combination you like)
• Green beans with shallots, fennel, tarragon, and crispy prosciutto
• Smashed red potatoes with local cream and butter
• Roasted potatoes with fresh herbs and olive oil
• Orzo with sun dried tomatoes, fresh mint, parsley, basil, lemon and Feta
• Lazy lasagna with a medley of cheeses, fresh tomato sauce, and basil (optional beef added)
• Fork-friendly pasta with olive oil, spinach, lemon, caramelized onions, garlic, and basil
• Rice and black beans with confetti peppers, lime zest, cumin and cilantro
• Mac and cheese made with Asiago, Aged Cheddar and smoked Gouda with a butter crumb topping
• Hickory-smoked baked beans (nice with BBQ)

When choosing your final menu items, please keep mind that you can choose a variety of side dishes to pair with your entrees. We can help you plan the perfect menu.

Dessert sampler selections:

• Fudge brownies
• Raspberry or apricot shortbread bars
• Old fashioned sugar cookies with vanilla icing
• Pecan pie cookies
• Salted caramel pecan bars
• Apple pie bites with a confectionery sugar drizzle
• Snicker doodles
• Russian tea cakes
• Traditional chocolate chip cookies
• Fresh orange zest or chocolate chip cannoli tartlets
• Mini carrot cakes with cream cheese icing
• Coconut macaroons
• Mini cheesecake bites
• Oreo cookie cheesecake shooters with whipped cream

Costs:

Base price (refer to first page for what is included)

Estimates are based on menu choices and guest count.

You can add additional butlered hors d’oeuvres, stationary hors d’oeuvres, and/or entrees if you desire.

Add on/options:

Bartending staff is handled separately. We can provide/recommend a professional bartending service which carries liability insurance and provides RAMP/TIP certified bartenders. Cost varies depending on alcohol being offered (partial or full bar), guest count, and choice of cups/glassware (disposable or rental).

Hot beverages including regular and decaf coffee, assorted tea, cream, sugar, Splenda, and lemons

Assorted regular and diet soda to add to your non-alcoholic beverage offerings

$4.00 per person for disposable service-ware

Disposable service-ware including all plates, forks, knives, beverage cups, cocktail and dinner napkins, “hot cups”, to include enough for guests to go back for seconds, thirds, etc.

$6.00 per person for rental service-ware

Rental service-ware including real china plates, real flatware and real glassware

$5.00 per person for mixed service-ware

Mixed service-ware including china plates and rental flatware for dinner, and disposable beverage cups, cocktail napkins, and plates and forks needed for hors d’oeuvres and/or dessert, and hot cups

Additional labor costs vary, depending on number of rentals and guest count

$200.00-$400.00

$2.00 per person

Bar set ups, including tonic, club, sodas, juices, bar fruit and condiments (needed with full bars only)

If you choose your own bartending service, they may provide this service for you.

$3.00 per person, choose three

Dessert sampler (see descriptions on menu page)

Linens-we handle through our vendors with our professional discount extended, or you can source them on your own with our guidance (table/linen list). Food for Thought Catering will be happy to help with your linen order to ensure you have what you need when you place your order with the linen company of your choice.

Cash, checks or credit cards are accepted for payment.  

3.75% fee will be applied to credit card payments as of December 1, 2018.  

*A 50% deposit is due to secure an event date with Food for Thought Catering. This is considered the ‘contract date’. This deposit locks in a date, guarantees current food rates, allows for the reservation and confirmation of food ingredients, staff, rentals, linens and/or any other service person or item(s) needed to execute an event. If the costs have not been determined, a deposit of $500.00 is required to hold a date for two weeks to give you time to answer the questions needed for us to prepare the costs specific to your event. Once the costs have been determined, the balance of the 50% deposit will be due. Deposit payments are non-refundable. Deposits are considered the binding contract. If an event is cancelled, a credit/voucher, in the form of a gift certificate, for any monies paid over and above the deposit amount, less a processing/cancellation fee of $500.00, will be issued.

*A second (progress) payment of one half of the remaining balance will be due midway between the contract date and the actual date of the event.

*A final payment of the remaining balance will be due no later than one week prior to the event date.

*6% PA sales tax will apply, where applicable. If you are tax exempt, please submit a tax exemption certificate.

*The final count is due one week prior to the event with ONLY additions up to the day before an event allowed. As count changes, prices will change accordingly. Labor is included in the per person base price.  Reducing the guest count does not necessarily reduce labor costs so the per person base price may increase but the overall balance is less. Fixed costs remain so they get divided by the new guest count.

*Overtime charges often occur if event hours are extended. Rates vary, depending on how many staff members are required to stay on site, until the guests leave and clean-up is complete. Overtime charges are calculated and charged to client following the event. Payment in full for the overtime charges is due upon receipt.

*Gratuity is appreciated, and at client’s discretion.

*Leftover liability waiver must be signed to take leftovers at the conclusion of an event.

*All payments can be made payable to Food for Thought Catering or Gina D’Ambrosio

More menu options are available upon request.

We encourage you to meet with an FFTC event planner for help with menu planning and to discuss details and costs.