Buttercup Catering

Thank you for the sweet review Belle 💕 It was so nice working with you … and doing a camp/cabin wedding. What a beautiful location for an intimate wedding. You, your friends and your family were so awesome to work with. I wish you so much love and happiness in your marriage ♥️

Hi Victoria & Alishah, thank you so much for this … it was such a joy getting to know you and your family and bringing all of those details to life together. Being able to incorporate meaningful touches like the gulab jamun is exactly why we love what we do. And your venue ✨! We’re so honored you trusted us with such an important day 🤍 Chef Kelly & team

Thank you Drew ♥️ Even an atmospheric river won’t stop us! It was such an honor to be a part of your celebration. I wish you two a lifetime of happiness 💕🌈

No one wants bad reviews, and I’ll take it on the chin if I mess something up — but some of this just isn’t factually true and it’s misleading, so I’d like to address it. Without saying my name (hi, I’m Chef Kelly), this review is really about me and my management of the event. There was an itemized final invoice sent on October 1st, ten days before the wedding dinner. It was also texted. They replied to it and then paid it. We even had a short phone call after it was sent. It feels like they just didn’t look at the final invoice that was sent — they got it, paid it, but didn’t review it closely. The contract specifies light wood chairs. They asked for “white folding or most economical.” The light wood option saved them a few hundred dollars, and it’s reflected on their contract. It also says Buttercup would do setup upon arrival at 3pm — they didn’t have to set anything up. I was surprised they did, but sometimes families at home events start early. It isn’t unusual. The contract clearly notes Buttercup’s arrival and setup time on the third line of the details page. Again, it just feels like they didn’t read the contract. The contract also shows they ordered a salad from our website menu, which includes nuts. Their contract had notes about gluten intolerance, vegan items, and no blue cheese — but nothing about nuts. Melissa (my partner and chef who cooks for the tastings) doesn’t recall a nut restriction either, and she gets all dietary notes afterward. We take that extremely seriously. To date, we’ve never had an allergy issue. We always inform clients that we are not a nut-free or gluten-free facility and can’t guarantee those conditions. If someone has a life-threatening allergy, we won’t take the booking. Anaphylaxis is every caterer’s biggest fear. Dinner was served family-style, and there was plenty of food. After family-style service, we always check every table and offer seconds — because sometimes one guest takes larger portions. We ran a lot of second portions out. We do this every time, including at Kobe & Kyle’s wedding. There were leftovers, vendor meals, and staff meals afterward. We left extra food in the refrigerator before we left. I truly don’t know where “barely enough food” came from. The only unclear detail might be the plates. I confirmed with Melissa that she left remaining food. She said there wasn’t much room in the refrigerator, so some might have been packed differently. If they meant their actual wedding plates, that wouldn’t have been left — food left out too long isn’t safe to keep. I was surprised by this review because so many points just aren’t factual. I understand that how something feels can seem like fact when you’ve invested so much time and emotion. But there were no surprises at this event — it was all outlined in the contract and invoices. I’m sorry their takeaway was so different from ours. We take it very seriously — I take it very seriously. When something feels so different on both sides, it’s an opportunity to ask: where did this go off the rails, and how do I make sure it doesn’t feel that way again for new clients?