Food Glorious, Food!
Pan seared scallops with vegetable melange

Pan seared scallops with vegetable melange

 

A WORD FROM DANIEL HORWITZ

OUR CHEF & Pantry’s OWNER…

“I like sharing what’s cooking in our kitchen. You’ll see for yourself. Our team is trained to follow French technique, that I learned at 22. We transfer their skills to regional cuisines when needed. Tell us what you want, we love listening, and taking your dream party into reality. Choose a menu that is inspired by Italy, Costa Rica, or Nashville.”

Ready to talk to us? Drop us a line.

 
Chef Daniel in our catering kitchen, marinating meat for an evening wedding.

Chef Daniel in our catering kitchen, marinating meat for an evening wedding.

 

WHAT MATTERS MOST?

You are what matters most. We work tirelessly to make sure your happy, satisfied and feel heard. It’s that simple.

 
 

EXPERIENCE MATTERS

We know trust is built on experience. We will share our experience on each and every event. Pantry Catering and Events has been serving corporate community and wedding couples since 2004. We share what we know will work best, and we listen to every exacting detail, because we want you to be happy.

LOCAL

We are proud our kitchen is downtown, on the west side. Our vendors and farmers are local, because supporting our local economy strengthens our city.

IMAGINE YOUR EVENT, WITH OUR DELICIOUS MENUS.

 

Photos Courtesy of WENDY HICKOK

 

"WE Had a fantastic tasting. Loved meetinG the events manager who walked us through the entire experience. The chef explained how his food is grounded in classical french technique but given a modern, worldly spin. So good. Great cocktails too!”

/  ANDREW CARTER, LOCAL VENUE MANAGER  /

“All along, one of the main things we wanted our wedding to be was a celebration with great food and drink. If that’s what you’re looking for, book The Pantry as soon as possible.”

/  BRANDON BRINSON, GROOM  /

“WANT TO ThanK YOU FOR A WONDERFUL EVENT. WE HEARD FROM NUMEROUS PEOPLE AND RECEIVED MORE EMAILS TODAY MENTIONING HOW WONDERFUL THE FOOD WAS AND HOW KIND YOUR STAFF ARE.”

/  AMI TAUBENFELD, ITINERIS  /