Burke Catering

Burke Catering

5.0(2 reviews)

About

Listening to clients goals and needs and customizing an event to meet their expectations is a strength. Our team has 25 year's experience in off premise catering for events and personal private cheffing as well as corporate breakfasts, lunches, dinners and non profit fundraising. We have a personable and professional staff. In addition to traditional full service catering, Burke can accomodate outdoor events with clambakes, slow cook smokers and Pigroasts and barbeques for 25 to 500+ guests. We are on Facebook and can service a 50 Mile range from Greenwich CT. We can suggest a variety of venues within this area and have catered in the Lee/Lenox area for weddings at the Edith Warton Homestead, The Lenox Public Library and Chesterwood.

I'm a naturally enthiastic soul, I like human interaction and find food and nuances about service, even in our trying times, cultural flavors and human nature are great unifiers. Lots of support and joy can be found in it!


Highlights

40 employees
30 years in business
Serves Greenwich , CT

Specialties

Level of service

Standard (basic ingredients), Premium (high end ingredients)

Additional services

Dessert, Non-alcoholic drinks, Coffee or tea

Meal(s)

Breakfast or brunch, Lunch, Cocktail hour or hors d'oeuvres, Dinner

Kitchen onsite

Full kitchen (oven, stove, refrigerator, sink, and utensils), Partial kitchen (fridge and sink only), No kitchen

Serving style

Plated meal, Buffet, Food stations, Family style, Small bites/Passed appetizers

Event type

Wedding, Birthday or anniversary party, Dinner party, Corporate event, Bridal or baby shower, Graduation party, Outdoor event, Holiday party, School event, Fundraiser, Funeral

Venue type

Banquet hall or ballroom, Conference or convention center, Concert hall, Outdoor venue, Office, School, Home, Community center, Religious or spiritual space, Barn

Full service or drop-off

Full service, Drop off only

Guest count

Fewer than 20 guests, 20 – 29 guests, 30 – 39 guests, 40 – 49 guests, 50 – 59 guests, 60 – 69 guests, 70 – 79 guests, 80 – 89 guests, 90 – 99 guests, 100 – 124 guests, 125 – 149 guests, 150 – 200 guests

Budget per person

$50 – $75 (wedding avg.), $75 – $100 (wedding avg.), $100 – $150, More than $150, Customer isn't sure about budget

Cuisine(s)

American - casual, American - formal, Italian, Barbecue, Mexican or Latin American, American - Southern, Asian, Mediterranean or Middle Eastern, French, Vegan

Additional supplies needed

Plates, utensils and glasses, Disposable plates, utensils, and cups, Paper napkins, Cloth napkins, Serving and warming equipment, Table décor

Photos and videos


  • Reviews

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    CW

    Christine W.

    Andy is extremely personable and always takes the time to talk to me directly about what the event looks like, what the occasion is, the number of people attending, and everyones dietary needs. On top of this, his food is amazing!! Every dish he has prepared for me and my family has been perfect and absolutely delicious!
    ... Show more
    February 09, 2021

    CJ

    Cricket J.

    Andy Burke is one of a kind. We found Andy through word of mouth, and he created such a special night for our daughters 25th birthday celebration. In addition to his food being 5 star, the presentation combined with his personality makes for a one if a kind event. I will be having Andy for any and all future parties.
    ... Show more
    January 07, 2021

    Frequently asked questions

    In a catering relationship, I the owner, will exchange reliable contact information, develop an assessment of the client's needs and offer information based on client preferences  verbally and then in writing.  Once parameters of the event expectations and  budget and are communicated, and the client wishes to pursue a catering relationship, either a simple contract would be sent and modified as needed, or an in person, on site meeting would be held with relevant client decision makers and catering staff to develop details  for a scheduled event.  A deposit would be required to secure a actual date. Resources can be developed with discussion, to effectively supplement a planned event.  A further deposit is required  to secure services  a month before the event with the estimated balance payable on the event date, with a refund for overpayment or a final balance settlement within 7 days of the conclusion of the event.

    Blind, enthusiastic passion, and my parent's astonishing agreement, led to my first backyard pigroast at 18.  Armed with my Ford Falcon wagon, I pulled 2 mattress  spring frames from the town dump, secured a 90  # pig at  Michael's Meat, in NYC's West side. At 5am the next morning,  started 2 fires, one for the bbq spring frame for the Butterflied pig, one for daylong coals. With plenty of vinegar and garlic, a keg in a wheelbarrow, the 2nd spring frame for an easy flip and enough squirt guns to arm my friends for quelling any coal fire, dripping fat insurrection, a great time was had by all. 

    When I was 25, I became Island Director of 28 acre Calf Island, then a Greenwich YMCA property, as Island director, I ran summer camps, island membership and hosted catered clambakes, treasure hunts and corporate functions which generally raised revenue supporting  the Island and the Y.   I worked part time for local caterers and continued my love affair with planned events.  I have a great food sense, organizational skills in steps of preparation and manage a talented and customer friendly staff to exceed client expectations. 

    Service pricing relates to specific customer needs as described in the typical new client relationship (and for that matter all client relationships) in the first section above. It's a balance between client expection and cost.  Cutting corners for price consideration never reflects well on  caterer or host, but happily, delicious options with timely service are available at many price points and our 25 year experience troubleshoots the difference :)

    I always loved food and cooking.  I worked for caterers' part time.  After Calf Island, I set up a kitchen using the old Seven Willow St night club commissary marketing to area corporate, personal, venue accounts and feeding a lot of transient bands, hungry for a home cooked meals at the club.  I learned from hired chefs who knew a lot more than me.

    Hospitals, corporations, families and non profit organization, serving outdoor cooking for picnics, pig roasts, Smoked BBQ, Clambakes

    Family celebrations as above, but also sit downs for 8 to  venue limit, with cocktails, stationary buffets, passed hors d'oeuvres, entrees buffet and plated, and flamed desserts 

    Fundraisers.  As covid recedes, we have a deep pocket of ideas to assist event design, maximizing profits with Burke Catering donations and likeminded friends who like to promote their businesses. Embracing theme or the organizational Mission in event design happens with Burke.

    If it’s a small informal event, a restaurant you like could be perfect. A caterer might be better if you need some help to enjoy your own party.  If your talking around $500, talk to 2 caterers, but don't make yourself crazy. It's probably worth the cost of staff if you’re spending more than that.  Not every caterer is for you. Trust your gut; ask yourself, does this make sense for me. Do they have good references for the size and scope of what you need?  Know what you'd like out of the event and be straightforward about your budget expectations if you have one, but listen to their professional advice  flexibly too.  It could make for a better party for you.     

    What are your expectations and needs for the event. What's your bottom line.  Are you willing to make changes to accommodate new expectations through discussions? What's your schedule, date and time for the event?  About how many guests might be expected.  Planning a party in a world with covid is possible but constrained.  If you need to have or sponsor an event regardless, list your concerns and be open to a caterer's thoughts on how to best proceed.  


    Services offered

    Catering
    Personal Chef