A convenient, hand-passed bite presented by our professional staff, perfect for room temperature or cold hors d'oeuvres. Ideal for events where guests will mingle, tray-passing adds a personal touch, whether it's a warm welcome or a sweet farewell. The number of servers required depends on the number of guests and the hors d'oeuvres selected.

Typically showcased on a centrally located table, the stationary display offers an elegant culinary presentation, allowing guests to explore at their own pace. This display can be paired with tray-passed service for a versatile event experience. Depending on the duration and selection, a server may be needed to replenish the display.

Perfect for formal events, the seated and served style features food prepared and plated in the kitchen, then delivered to each guest by a coordinated team. This classic and elegant service is the most labor-intensive, offering a polished and personalized dining experience.

The simplest style of service, a single buffet is ideal for small, casual gatherings. Buffets can be self-serve or staffed. A self-serve buffet typically requires more food, as guests often sample a bit of each dish. Depending on the guest count, a server may be needed to replenish items. For a served buffet, the number of servers required will depend on the guest count and the number of dishes offered.

Chef or chef assistant-attended food stations offer a personalized touch, with plates prepared to order and presented directly to your guests. This versatile style enhances the social energy of the event while allowing staff to maintain control over food quantity and presentation.

TWCC is licensed to serve alcohol: please see our catered spirits menu.