White Plains caterer, owner run for over four decades, publishes no per head pricing on its own site.
Caperberry Events works out of White Plains and has over four decades of catering behind it. Peter and Karen Herrero founded the company and still run it. The kitchen covers weddings, bar and bat mitzvahs and non-profit galas, with both plated dinners and food stations. What it does not do is publish a price. We read caperberryevents.com looking for a per head figure, a minimum or a bar package. Nothing on the site carries a dollar sign. There is one wrinkle to know before you call. The Knot lists the business as Caperberry Events at CV Rich Mansion, and the company’s own site does not name that venue anywhere. That is a question to ask in the first five minutes.
Nothing on the site gives you a starting point, so the first proposal becomes the anchor. Get the food cost per person and the bar cost per person. Get the service charge percentage, and whether it is gratuity. The staff count should be stated, along with whether china, glass and linen sit inside the number or arrive as a separate rental order. Put the same questions to a second caterer so the two quotes can be read side by side.
Caperberryevents.com and the company listing on The Knot. 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.
On The Knot the business appears as Caperberry Events at CV Rich Mansion, a venue its own site never mentions.
Peter and Karen Herrero founded the company and still run it. In catering, that usually decides who answers your email in July and who is standing in the kitchen at seven on a Saturday. Four decades is long enough that the staff pipeline, the rental partners and the county health inspectors all know the operation.
It also tends to mean the proposal is written by hand. Expect a conversation about your guest count and your venue kitchen before you see any numbers at all.
The Knot carries the business under the name Caperberry Events at CV Rich Mansion. The company’s own website never mentions that venue. Both things can be true if the caterer holds a preferred or exclusive arrangement there and simply does not advertise it, or if the marketplace listing is out of date.
Ask plainly. Are you the house caterer at CV Rich, and can you cater at our venue instead? If the answer involves a venue fee, a kitchen fee or a per head surcharge for working out of an unfamiliar kitchen, get that number written into the proposal.
The menu covers plated dinners and food stations, with mitzvahs and non-profit galas beside the weddings. Those formats are not interchangeable on a budget. Stations usually need more staff per guest than a plated dinner does, and staffing is often the line that moves most between two proposals that look similar on food.
When you request a quote, ask for both formats at your guest count, with the staffing line separated from the food line. The difference is frequently larger than couples expect.
There is no published figure to anchor against, so the written proposal is your only reference point. Ask for the per person food cost and the bar package cost. The service charge percentage and the sales tax treatment go beside them. Then establish whether that service charge is gratuity or an administrative fee, because those are different things and the difference grows with your guest count.
Ask what the proposal assumes about rentals. Some catering quotes include china, glass and linen. Some assume a separate rental order that lands weeks later. A proposal that quietly excludes rentals will always read cheaper than one that includes them.
Abigail Kirsch Off-Premise Catering, Amore Pizzeria and Italian Kitchen (Off-Premise Catering), Anne Booth Catering, Bedford Gourmet.