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When hiring a caterer in Sonoma, Napa or Marin County, its buyer beware! Anybody with a smoker can pretend to prepare your food in a licensed commercial kitchen, but really be working out of their home. By demanding to have a tasting at their kitchen, you will quickly separate the professional caterers from the imposters. Demand to see written proof that they have a:
► Licensed commercial food preparation facility
► Liability insurance
► Workers compensation insurance
► Certified Food Handler Permit.
Unless you follow those steps, you and your guests may not enjoy the great BBQ and service you deserve. You might be at risk because the food you are eating was not prepared by a licensed professional in a commercial kitchen.
Is it Authentic Slow Smoked Barbeque or is it Faux Que?
When hiring a barbecue caterer “size them up” carefully. Beware of shortcuts. Ask if they have a barbecue pit that only uses the heat and smoke of burning hard wood to fire their pit or if it uses gas to cook the food and a little smoke for flavor. Gas contains smelly sulfur chemicals called mercaptans that get trapped inside the smoking chamber and taint the meat. Ask if the ribs are par-boiled or how long the brisket and pulled pork have been smoked. Real barbecue pit masters know it’s sacrilegious to smoke brisket less then 14 hours. Par-boiling ribs is a nice way to make soup, but it washes the flavor out of the meat.

 

Contact us today to find out how you can get Larry's famous smokehouse bbq at your event!


Larry Vito's BBQ Smokehouse Catering, 6811 Laguna Park Way, Sebastopol, California 95472, 707-575-3277