Harrison caterer at 110 Halstead Avenue since 1983, with nine named packages and none of them priced.
Powell Catering has operated from 110 Halstead Avenue in Harrison since 1983. That is the hard part of the record: a street address, a town and a start year. The rest of the site is built around named packages, and there are nine of them. A Westchester Clambake, a Basic Clambake, a Simple BBQ and a DIY BBQ are four. An Oktoberfest package, a Southern Special, a Preseason package, a Graduation package and a beverage package make up the rest. The company says it has handled events as large as 10,000 guests. None of the package pages carry a price. They list what is included, and then they stop. For a wedding couple that means the comparison work happens on the phone, and it means one of those packages is not what it sounds like.
Every package page lists inclusions and no cost, so the proposal is the only number you will ever see. Ask for the per person rate on the staffed package you actually want. The guest minimum attached to it, the staff count and the service charge should come with it. Keep the DIY BBQ out of your comparison unless you genuinely want food dropped off with nobody there to serve it.
Powellcatering.com, including its package pages. 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 package pages carry inclusions but no prices, and the DIY BBQ option is drop off food with no staff and no service.
Holding one address since 1983 is unusual in catering. It means the kitchen is licensed and the staff pipeline exists, and that local venues have worked with them before. The 10,000 guest figure points the same direction. This is an operation built for volume.
For a county wedding of ordinary size, that scale works in two directions. Large operations absorb a rain plan or a late guest count change more easily. They can also be less flexible about a menu that does not fit the package structure they already run.
This is the most important line on the page. The DIY BBQ option is drop off food. No staff, no service, nobody clearing plates. It will price far below the staffed packages for an obvious reason.
If you are comparing Powell against a full service caterer, compare the staffed packages. Putting a drop off number next to a plated dinner number produces a comparison that means nothing.
The package list reads clearly enough. The Westchester Clambake is named for the county. Oktoberfest, the Southern Special and the Graduation package suggest a calendar that runs well past wedding season. What none of them carry is a figure of any kind. There is no per person floor.
Ask for the per person price of the specific package at your guest count, in writing. Then establish what changes if the count falls. Package pricing often has a guest minimum buried inside it, and a minimum is what turns a good per head rate into a bad total.
The company also coordinates rentals, decor and music. That is convenient, and it makes a quote harder to read. Coordination fees and marked up rentals can sit inside a package total without ever appearing as their own lines.
Request the proposal itemized: food, staff, rentals, bar, coordination, service charge and tax, each on a separate line. If what comes back is a single number, ask again. A caterer that has been quoting Westchester weddings since 1983 can produce an itemized proposal without being asked twice, and the refusal to produce one is itself an answer.
Abigail Kirsch Off-Premise Catering, Amore Pizzeria and Italian Kitchen (Off-Premise Catering), Anne Booth Catering, Bedford Gourmet.