Westchester caterer working since 2005 and catering Purpl in Hastings-on-Hudson, with no prices published on its site.
Anne Booth Catering has been working since 2005, and the site names the rooms it caters: Purpl in Hastings-on-Hudson, Keeler Tavern in Ridgefield, the Harlem Yacht Club on City Island. Weddings sit alongside private parties and fundraising work for schools and non-profit groups. That mix matters when you are asking who is available on a Saturday in June. What the site will not give you is a number. There is no per head range, no food minimum, no staffing or rental line. There is also no street address, only a county. We read the site on 11 September 2026 and found no figures anywhere on it. Every question about cost has to come out of a conversation, which is slower than it sounds when you are comparing four caterers.
Nothing here is priced in public, so treat the first proposal as the starting point of a negotiation rather than a rate. Food, beverage and staff belong on separate lines from rentals and the service charge. Ask whether that service charge is gratuity or an administrative fee, since those are different things. Confirm the guest count deadline and the overtime rate for staff. Then settle in writing what happens to the deposit if the date moves.
The company site at anneboothcatering.com, including its weddings and venue references, read on 11 September 2026. Checked September 2026. First party means the business’s own site or rate card. Marketplace means The Knot, WeddingWire, Zola, Wedding Spot or similar. Nothing here is averaged or estimated.
The site gives a county rather than a street address for the kitchen, and it carries no pricing of any kind.
Purpl in Hastings-on-Hudson is the Westchester anchor here. The other two named rooms sit outside the county, in Ridgefield and on City Island, which says this kitchen travels across state lines routinely.
When your venue is a raw space with no kitchen, put that to them directly and find out whether they have worked it before. A caterer who already knows the loading dock and the power supply prices the job differently from one who does not.
The 2005 start date is the only hard number on the site. No per person range, no minimum spend, no service charge percentage.
The written proposal should break out food and beverage. Staff, rentals and the service charge each belong on a line of their own as well. Caterers that quote a single per head number often fold staffing and rentals into it, and the comparison across bidders falls apart.
Ask who pays for staff meals and how many servers are assigned per table. Bartenders are sometimes billed separately, so settle that too. Those lines move a catering total more than the menu does, and none of them appear anywhere on the site.
The site gives Westchester County and stops there. No kitchen address, no commissary location.
That is common for off premise caterers, and it is still worth confirming. Work out where the food is prepped and whether that kitchen carries a current inspection. The distance the truck covers to reach your venue matters as well.
School and non-profit events cluster in spring and autumn, which is also wedding season. Ask how many events the company takes in a weekend and who runs yours on site.
Get the name of the on site lead in the contract. It is the single most useful thing you can pin down with a caterer that does not publish rates.
Abigail Kirsch Off-Premise Catering, Amore Pizzeria and Italian Kitchen (Off-Premise Catering), Bedford Gourmet, Caperberry Events.