What differentiates your business from other caterers in the area?
Our food and vintage serving pieces, of course, but our staff is what makes us stand out. The unique hours of most of our events allows us to use professionals from other industries who adapt easily to the challenges of catering. Most bring with them specific skill sets that we incorporate into the individual events.
What is your most requested food item?
Without a doubt our Marinated Grilled Beef Tenderloin. Wayne Fenters developed the marinade and cooking procedure shortly after we started the business, and it has been our signature piece since then. He left the secret marinade recipe to his son-in-law, Scott Warnock, after his passing; Scott continues the tradition today. We prepare more than 5,000 tenderloins a year for our catered events and for pick-up and delivery. All of our food items are fabulous but the tenderloin is our number one item. We take orders for it almost daily.
What is something most people would be surprised to learn about your business?
When we started in the early 1980s, about half of our parties were large cocktail parties or wedding receptions and the other half were smaller dinner parties with a staff to serve the food. This has evolved to include an equal number of what we call “drop offs.” Many people think of a caterer in the traditional sense and don’t realize that we can deliver the same food as a catered event without the staff. Many events are less formal now and some prefer to serve the food themselves so we’ve adapted. Most people don’t realize that we provide this service.
How do you keep up with the latest trends in catering?
We work with the best wedding coordinators, florists, and event planners all over the Southeast who have a finger on the pulse of the latest trends. Our mission is to integrate the latest fabulous food items into these trends and present it in a way that embodies the uniqueness and flair that is Aberdeen Catery.
