In the 2016 edition of Southern Bride and Groom, we introduced you to the area’s best and most talented wedding caterers! Today, we’re sharing Raleigh wedding cater and baker, Catering Works.
Catering Works, which celebrated its 25th anniversary milestone last year, has truly become a one-stop-shop for brides and grooms. It currently offers full-service catering, customized pastry and wedding cakes, in-house floral design, and party rentals event coordination.
“The turn-key service really appeals to brides, especially those who are from planning from out of town,” says CEO Jill Santa Lucia, “There is simplicity and peace of mind with one point of contact. Not to mention the ease of the logistics and cohesiveness when everything is coming from the same source.” She adds that Catering Works has experts in each division and is also always happy to work with brides on any single aspect of the wedding, such as just the food, desserts, or floral services for their special events.
Santa Lucia, who has a degree from Johnson & Wales University and several local and national awards under her belt, makes her life-long passion for exceptional cuisine the driving force behind Catering Works. She heads up the kitchen team with her talented colleagues Rich Carter and Anthony Calcagno.
Carter is the Executive Chef. He began his culinary career working at several popular Italian restaurants in NY and worked his way to sous chef and Executive Chef at fine dining restaurants. Carter is dedicated to creating quality food and their entire team relishes his surprising recipes with unique ingredient combinations that make Catering Works menus stand out.
Calcagno, Executive Pastry Chef, began as a pastry cook at Rockefeller Center in NYC and loves Parisian, Austrian and Italian desserts. While working for the Prestonwood Country Club in Cary, he created wedding cakes that surpassed couples’ expectations and quickly gained a reputation as one of the area’s leading wedding cake designers.
Catering Works is very in touch with the latest trends from “foodie” brides who are well traveled and on the lookout for unique dishes and fine wines. They are equally skilled at creating special Southern comfort dishes that are in demand by many couples in the area.
“A high-end spin on traditional comfort dishes or regional NC-based cuisine is very popular right now – things like coffee braised short ribs with Yates Mill polenta, or NC Berkshire pork shanks glazed with our in-house BBQ sauce,” shares Lucia, “Fine wines from exceptional domestic appellations and French wines are also on trend, as well as local micro-brews. Farm-to-flask incorporates wonderful selections from NC distilleries.”
Catering Works is cognizant of those with a gluten allergy or dietary restrictions and they work with couples to customize the menu when needed. While the bride does have to request menu modifications and guest preferences in advance, nearly every recipe can be modified for gluten-free needs as well as presented in its regular form.
Since Catering Works is packed with multiple talents to tie together an event vision, it’s easy to see why they are such a hit with Triangle brides. Check their website to register for bridal tastings, cooking class events and chef dinners hosted at Catering Works in 2016.
Food prepared by Catering Works | Photography by Neil Boyd Photography
