Stamford, Connecticut caterer running a Westchester County landing page, with no published prices and no travel terms.
Palmer’s Catering & Events runs a landing page for Westchester County and another for Bedford, and it cooks from 652 Glenbrook Road in Stamford, Connecticut. The state line is the first fact to price. The company covers Westchester County and Fairfield County. Its Westchester page publishes no travel radius, no mileage charge and no minimum headcount for crossing over. The company describes its menus as built to order. Bar programs and signature cocktails come through the caterer. Linens and florals do too. Rentals and decor coordination come through the same contract, which saves you managing them as separate vendors. That is a real convenience at a raw space or a private estate. On money, the page is silent. We read it on 11 September 2026 and found no per person figure, no minimum and no service charge percentage.
Everything is quote only, so protect yourself with structure. Ask for a per person food price, a bar price and a staffing price as three separate lines. The service charge should come as a percentage, with a clear answer on whether New York sales tax applies to it. Get in writing what the company charges to cross the state line to your venue, and what happens to that charge if your guest count drops.
The Westchester County landing page at palmerscatering.com, 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 kitchen is at 652 Glenbrook Road in Stamford, Connecticut, and nothing on the site says what crossing into New York costs.
Palmer’s runs landing pages for Westchester County and for Bedford specifically, built from a Stamford address on Glenbrook Road. Crossing the state line for a wedding in Rye or Armonk is a short drive. Crossing it for a wedding in Peekskill is not.
The Westchester page says nothing about a travel radius, a mileage charge or a minimum headcount that makes the trip worth it. Settle where the line is before you plan a menu.
There is a permitting angle too. A Connecticut caterer working a New York wedding still has to satisfy your venue’s insurance and health requirements. Ask for a certificate of insurance naming the venue and confirm the kitchen arrangement, since off premise cooking often needs a prep tent.
The company folds linens and florals into the catering engagement rather than selling them as separate services. Rentals and decor coordination come the same way. Bar programs and signature cocktails are built in house as well.
That can simplify a wedding at a raw space. It also concentrates risk in one contract, so read the cancellation and substitution language closely.
Ask who actually owns each piece. If the linens are subrented from a third party, a shortage on the morning of the wedding is still your problem. You want to know whose phone number solves it. Get the rental order as its own document with quantities on it.
We read the Westchester County page on 11 September 2026. There is no per person range and no minimum spend. No service charge percentage or bar pricing appears either. The company describes its menus as built to order, which usually means the quote follows a tasting conversation rather than a printed sheet.
Building a price around one couple is legitimate and it is also slow. Budget two meetings before you see a number you can compare against another caterer. Find out early whether the tasting is free and whether it counts toward the deposit. The number of people who can attend is worth establishing at the same time.
Get the deposit schedule while you are at it. Off premise caterers usually take a booking deposit, then a second payment at the menu lock, then the balance a week out. Knowing those three dates lets you plan around the rest of the wedding budget instead of reacting to an invoice.
Abigail Kirsch Off-Premise Catering, Amore Pizzeria and Italian Kitchen (Off-Premise Catering), Anne Booth Catering, Bedford Gourmet.