Tarrytown caterer cooking over live wood fire and sourcing within about 10 miles of the venue, with no rates published.
Wood Fire Food cooks over live flame and says so plainly. The Tarrytown company states it sources from ranches, farms and artisans within roughly 10 miles of the venue it is working, which is the most specific claim on the whole site. Booking runs on an itemized proposal after a call, and a deposit follows once you accept. The deposit amount is never stated. Neither is a per person price, a minimum or a service charge. On 11 September 2026 the weddings page carried no figures at all. Alongside the food, the company sells event coordination, rentals and staffing, so it can function as more than a kitchen. That breadth is useful at a raw venue and it makes the proposal harder to compare against a caterer who only brings dinner.
The proposal is itemized, which is the useful part, but you are still negotiating without a published anchor. Ask for the per person food cost on its own line, separate from staffing and rentals. Coordination and any administrative charge belong on lines of their own as well. Pin the deposit down as a percentage, a dollar figure and a due date. Confirm the overtime rate for staff and the guest count deadline. Then check whether fire equipment, fuel and permits are billed as extras.
The weddings page at woodfirefoodco.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 site requires a deposit once a proposal is accepted but never states the amount.
Open flame on site needs space, clearance and permission. Some Westchester venues allow it outdoors only, some require a permit, some decline entirely.
Raise it with your venue before you raise it with the caterer. Ask Wood Fire Food what equipment arrives and how much footprint it needs. The rain plan matters more here than at most caterers, because the fire is the centerpiece of the meal.
The backup plan matters if the fire cannot be lit at all. Wind, a burn ban or a wet site can each stop live cooking. A kitchen that has planned for that will say so before you have to raise it twice.
The site states ingredients come from producers within about 10 miles of each venue. That is a real commitment and it is also seasonal.
Ask which farms and ranches would supply your date and month. A caterer that means it can name them. And if a supplier falls through in week one of a bad growing season, find out what replaces the dish.
The published process is a call, then an itemized proposal, then a deposit. Itemized is the right shape, since it lets you see food against staffing against rentals.
The number the site never gives is the deposit. Get it as a percentage and a dollar figure, with a due date attached. Then put in writing what portion is refundable if the date moves or the guest count drops.
The company sells planning support, rentals and staff alongside food. At a venue with no in house equipment that consolidation saves work.
It also blurs the comparison. When you set this proposal next to another caterer’s, strip out rentals and coordination on both sides before you decide which food is priced higher.
Abigail Kirsch Off-Premise Catering, Amore Pizzeria and Italian Kitchen (Off-Premise Catering), Anne Booth Catering, Bedford Gourmet.