catering with PASSION service with HEART
Welcome!
ALAN'S Catered Events has been recognized as one of Central Indiana's finest catering companies by offering excellent cuisine and consistent, caring service. With over 25 years experience, Chef/Owner Alan Bernstein takes great pride in designing seasonal menus featuring produce from the garden and orchard. In addition to great food, we provide party planning expertise, professional service staff and coordination of outside services such as rental equipment, flowers & decorations, valet parking and tent setups.When you are planning a wedding, company picnic or holiday extravaganza, Chef Alan will custom-tailor a menu just for you. From the initial phone call to removing the last linen from the table, our entire team is here for you! We think food is beautiful. We invite you get a flavor of what we do by exploring the images on our website. They are all from our garden, our kitchen or live events.
ALAN'S Catered Events has been recognized as one of Central Indiana's finest catering companies by offering excellent cuisine and consistent, caring service. With over 25 years experience, Chef/Owner Alan Bernstein takes great pride in designing seasonal menus featuring produce from the garden and orchard. In addition to great food, we provide party planning expertise, professional service staff and coordination of outside services such as rental equipment, flowers & decorations, valet parking and tent setups.
When you are planning a wedding, company picnic or holiday extravaganza, Chef Alan will custom-tailor a menu just for you. From the initial phone call to removing the last linen from the table, our entire team is here for you!
We think food is beautiful. We invite you get a flavor of what we do by exploring the images on our website. They are all from our garden, our kitchen or live events.
The family tree
ALAN'S Catered Events grew out of love for cooking and entertaining for friends and family. We opened a neighborhood bakery/sandwich shop on the eastside of Indianapolis in 1993 and work as a team. More than marriage partners, Alan is the Chef and Betsy is the CEO. Sales grew by word-of-mouth and we steadily grew into a full service caterer dedicated to fresh, exciting menus and professional service. One of things that makes your experience special is that the presentation is created by Betsy, who is a professional theatrical lighting designer. We enjoy helping our customers and clients celebrate food and the joy of entertaining. We are members of Catersource and the International Caterer's Association of America. We produce our cuisine in a licensed, inspected and fully approved commercial catering kitchen. We strive to provide a workplace for our employees that empowers them to be their best.
ALAN'S Catered Events grew out of love for cooking and entertaining for friends and family. We opened a neighborhood bakery/sandwich shop on the eastside of Indianapolis in 1993 and work as a team. More than marriage partners, Alan is the Chef and Betsy is the CEO.
Sales grew by word-of-mouth and we steadily grew into a full service caterer dedicated to fresh, exciting menus and professional service. One of things that makes your experience special is that the presentation is created by Betsy, who is a professional theatrical lighting designer. We enjoy helping our customers and clients celebrate food and the joy of entertaining.
We are members of Catersource and the International Caterer's Association of America. We produce our cuisine in a licensed, inspected and fully approved commercial catering kitchen. We strive to provide a workplace for our employees that empowers them to be their best.
Dishing somethin' up...
We are headed to the 2010 Catersource Conference & Tradeshow in vibrant Las Vegas for 3+ days of learning and networking, exciting events, real-world applications of the latest trends, techniques and ideas in catering. For many of the past 12 years we have joined other food professionals for the most comprehensive learning opportunity anywhere in the industry.Our profession is laced with an amazing number of challenges. In addition to these challenges, caterers are often presented with crisis situations that permit them to use their creativity and skills to neutralize or solve these problems. Caterers love to find solutions. We are inspired by the experiences of the caterers we meet from all across the United States!The caterer's job is to learn about everything new in order to bring exciting ideas and the latest food trends to their clients. We're headed to Las Vegas to see a bunch of new and bring it all back to the greatest city in the midwest!
We are headed to the 2010 Catersource Conference & Tradeshow in vibrant Las Vegas for 3+ days
of learning and networking, exciting events, real-world applications of the latest trends, techniques and ideas in catering. For many of the past 12 years we have joined other food professionals for the most comprehensive learning opportunity anywhere in the industry.
Our profession is laced with an amazing number of challenges. In addition to these challenges, caterers are often presented with crisis situations that permit them to use their creativity and skills to neutralize
or solve these problems. Caterers love to find solutions. We are inspired by the experiences of the
caterers we meet from all across the United States!
The caterer's job is to learn about everything new in order to bring exciting ideas and the latest food trends to their clients. We're headed to Las Vegas to see a bunch of new and bring it all back to the greatest city in the midwest!
site of Catersource opening party
Clothespin S' 'mores
Twinkie Sushi
Sample Menus
These menus are just a portion of what we offer to whet your appetite. We customize to your tastes!
Scroll the menu to find out how.
Breakfast Fare & Break Service
Continental Breakfast
A Selection of our Pastries
(variety of 3 each day)
Fruit & Streusel Coffeecakes, Cinnamon Rolls, Turnovers, Bagels, Muffins & Danish
Orange & Cranberry Juice
$ 7 per person
Hot Breakfast Casserole
Sausage & Egg OR French Toast Praline
A Pastry Selection from our Bakery
OR Assorted Yogurts
Seasonal Fresh Fruit Salad w/ Raspberry Sauce
$ 9 per person
We provide a disposable tablecloth, chafer, plates, utensils, juice cups
& napkins for your breakfast buffet.
A La Carte
Regular, Decaf Coffee or Hot Tea Service .......... 18.00 / 96 oz
(stay-hot thermal carrier, cups, sugars, creamers & tea bags)
Bottled Waters & Canned Sodas (Coke, Diet & Sprite) ... 1.25 ea
Ice Tea & Lemonade .................... 15.00 per gal
Beverage Cups, Ice Bucket & Ice (for 12 guests) ................ 12.00
Assorted Cookies or Fudge Brownies ................ 38.00 / 2 doz 54.00 / 3 doz
Seasonal Fresh Fruit Tray (serving approx. 8-12)..... 39.00
9% sales tax not include
Minimum 18 of each breakfast buffet order.
Please add $25 for our Set Up & Go service.
A Delivery Charge may apply.
Please refer to our
for more information.
DOWNLOAD
MENU
Sample Brunch Menu
French Toast Praline Casserole
Cheesy Scrambled Eggs
Roasted Red Potatoes
Assortment of Roasted Sausages
Field Greens Salad with nuts & fruits of the season
accompanied by one Chef Alan’s special vinaigrette dressings
Filet of Nova Scotia Salmon
beautifully presented with sliced cucumbers,
tomatoes, red onion & capers
accompanied by a white port mustard dill sauce and bagels
Seasonal Fresh Fruit Salad
Selection of Pastries fresh from our bakery
Orange and Cranberry Juices
Coffee Service
Because Alan's Catered Events offers customized catering solutions, we cannot give all of our pricing information via the website. Over the past 16 years, we have built a successful catering business by exceeding customer expectations in food and presentation. Chef Alan has many pricing options and can custom tailor a menu just for you.
Buffet Luncheon
COMFORT FOOD
Crispy Fried Chicken
nicely seasoned and moist on the inside
Hoosier Green Beans
Fresh Garden Salad
with Alan’s “Love That!” Creamy dressing
Assorted Rolls
8.95 per person *
HEART HEALTHY
Contessa’s Turkey Meatloaf
with the lightness of turkey, you won’t miss the beef
with Alan’s Raspberry Vinaigrette dressing
Fresh Wheat Rolls
9.85 per person *
ITALIANO
Lasagna Bolognese beef or vegetarian
Tuscan Green Beans
Sauteed Zucchini
Italian Chopped Salad
with Alan’s Red Wine Vinaigrette dressing
Garlic Bread
Chef’s Choice Dessert
12.85 per person *
THE SAVORY
Chicken Francese or Pork Loin Provencal
each a mouth-watering choice
Parmesan Smashed Potatoes
Sweet Glazed Fresh Carrots
Greek Romaine Salad
with Alan’s Lemon Vinaigrette dressing
Our Famous Blue Ribbon Carrot Cake
14.45 per person *
* Does not include taxes or delivery.
Please download our Lunch Menu for
complete pricing information and beverage & dessert options.
Boxed Lunches
EXECUTIVE Box
Deli-Style Sandwich (Turkey, Ham, Roast Beef or Vegetarian)
2 Fresh Salads & LARGE Bakery Cookie
9.50 *
BOARD ROOM Box
Sandwich made with Choice Roasted Meats & Imported Cheeses
Roasted Pork Loin, Turkey Breast, Beef Tenderloin
2 Fresh Salads
Chefs Choice Dessert
13.95 *
Smoked Salmon or Grilled Chicken Breast
on Whole-Grain Pita with fresh pesto, tomato & arugula
2 Fresh Salads (Cilantro Three Bean Salad,
Tomato-Cucumber Vinaigrette or Fresh Fruit Salad)
Zucchini-Banana Squares
or Citrus Angel Cake fat-free, cholesterol-free, and high in vitamin C and protein
12.50 *
SALAD Boxes
Chef Salad
with Raspberry Vinaigrette (on the side), French Roll & Butter
7.95 *
Chicken or Tuna Salad,
Cottage Cheese with Fresh Fruit Garnish, Crispy Crackers
8.25 *
Peasant Salad with Roll
(potatoes, asparagus, avocado, red onion, sweet peppers, zucchini, black olives in a special mustard-parsley dressing)
9.95 *
BOTTOM LINE Box
Deli-Style Sandwich
(Turkey, Ham, Roast Beef or Vegetarian)
Bag o Chips
Small Bakery Cookie
7.50 *
* Minimum order of 12 boxes.
Price shown does not include sales tax or delivery charge if applicable.
Please refer to our for more information.
Hors d' Oeurvres
Hearty Buffet
Meatballs simmered in our own Amish Chili Sauce
Red Potatoes filled with ham, scallions & cream cheese
Mini-Sandwiches made with roasted & hand-cut Pork Loin & Turkey Breast
served with Alan’s Plum Chutney, Whole-Grain Dijon & Herbed Mayonnaise
Our Signature Chutney Cheese Tray
Seasonal Veggies & Fruit
Vintner’s Choice
Bacon Wrapped Scallops
Contessa’s Turkey Meatballs
Spicy Chicken Satay in Garlic-Pepper Sauce
Pesto Cheesecake with Baguette Slices
Antipasto Skewers
Bleu Cheese & Bacon Lollipops
Classic and Ham & Horseradish Stuffed Eggs
Antipasto
Specialty Meats & Cheeses
Housemade Foccacia, Biscuits & Baguettes
Pesto Farfalle w/ Green Apple Sticks
Meatballs in Alan’s Red Sauce
Bruschetta w/ Asiago & Tapenade
Marinated Mushrooms, Artichoke Hearts,
Asparagus Tips, Seasoned Eggs & Alan’s Dilled Beans
Dinner Buffet
Classic Dinner Buffet
Chicken Breast Francese or Marsala
Garden Rice Pilaf
Brown Sugar - Glazed Carrots
Garden Salad
drizzled with Alan’s Raspberry Vinaigrette dressing
Fresh Rolls & Butter
Country Market
Pork Loin Provencal (Chef carved)
Mediterranean Penne
tossed in a rich eggplant-tomato sauce topped with Parmesan cheese
Rosemary Roasted Red Potatoes
Buttered Green Beans
fresh! and lightly seasoned with salt/pepper
Classic Caesar Salad
French Rolls & Butter
Freshwater Fare
Baked Filet of Salmon
fresh salmon enrobed with a dijon creme with lemon slice
Dilled Red Potatoes
Seasonal Roasted Vegetables
Field Greens Salad
with Feta Crumbs, Dried Cherries & Toasted Pecans
drizzled with Alan’s Mango Chardonnay Vinaigrette dressing
Dilled Cheese Rolls & Butter
Chilled Fork Supper
Assorted Petite Sandwiches
Beef Tenderloin, Smoked Salmon, Roast Turkey Breast & Fresh Goat Cheese
Pesto Pasta Salad with Green Apple Sticks
Creamy Red Potato Salad
Hot Fork Supper
Beef Bourguignon
Julia Child’s classic recipe for beef stew cooked in red wine
Smashed Red Potatoes
Green Beans Almandine
fresh! with almonds sauteed in butter
Mixed Greens Salad
drizzled with Alan’s White Wine Vinaigrette dressing
The Sumptous Feast
Prime Rib of Beef (Chef carved)
with Mushroom Demi-Glace & Fresh Horseradish Creme
Sauteed Summer Squashes
Garden Pasta Salad Vinaigrette
Romaine Tossed Salad
with Mozzarella, Strawberries & Toasted Walnuts
drizzled with Alan’s Sweet Cider Vinaigrette dressing
Assorted Rolls & Butter
Because Alan's Catered Events offers customized catering solutions, we
cannot give all of our pricing information via the website. Over the past 16
years, we have built a successful catering business by exceeding customer
expectations in food and presentation. Chef Alan has many pricing
options and can custom tailor a menu
just for you.
Plated Dinner Menus
Colonial Roasted Cornish Game Hen
seasoned with a blend of Heirloom Spices
Wild Rice Pilaf
Fresh Buttered Green Beans
Boneless Pork Loin Chop
glazed with our own ‘Garden House’ Peach Chutney
Filet Mignon
prepared medium-rare with Wild Mushroom Demi-Glace
Perfect Baked Potato
Fresh Green Beans Almandine
Salads
Hearts of Romaine
with Tomatoes, Cucumbers & a Sliver of Red Onion
with Crisp Romaine, Toasted Croutons & Fresh Parmesan Cheese
dressed with a savory Caesar dressing
cannot give all of our pricing information via the website. Over the past
16 years, we have built a successful catering business by exceeding
customer expectations in food and presentation. Chef Alan has many
pricing options and can custom tailor a menu just for you.
Our Products
Chef Alan has been preserving the harvest from the garden and orchard, so you can savor the flavors all year round. Garden House delectables start with fruits and vegetables grown on 3 acres of the original family farm in Terre Haute. Alan, Betsy and a collection of gardening friends nurture a large variety of heirloom vegetables, wild fruit trees and other specialty plants. We often create centerpieces from the rows of flowers planted in the garden.The catering kitchen staff is very busy in the summer, canning the fresh produce from the garden, inand around a full catering schedule. These tasty veggies, along with the preserved items, are used extensively when we cater your event. You can savor our Garden House productsall year long by stopping by our kitchen or booth at the various locations including seasonal farmer's markets.
Chef Alan has been preserving the harvest from the garden and orchard, so you can savor the flavors all year round. Garden House delectables start with fruits and vegetables grown on 3 acres of the original family farm in Terre Haute. Alan, Betsy and a collection of gardening friends nurture a large variety of heirloom vegetables, wild fruit trees and other specialty plants. We often create centerpieces from the rows of flowers planted in the garden.
The catering kitchen staff is very busy in the summer, canning the fresh produce from the garden, in
and around a full catering schedule. These tasty veggies, along with the preserved items, are used extensively when we cater your event. You can savor our Garden House products
all year long by stopping by our kitchen or booth at the various locations including
seasonal farmer's markets.
Find out where you can purchase our products.
Bite me!
See more info about Canning preserves summer's bounty featuring Chef Alan at Green.Indy.com
See more info about Canning preserves summer's bounty featuring Chef Alan
at Green.Indy.com
Tell us more!
We look forward to helping you plan your upcoming event. Please fill out the form below so that we may better serve you. To get started, please include the following:
If you hate
filling out forms
just call Chef Alan at
317-396-5310
Here's how it works
We bring the fine quality of our food and creative artistry to corporate, social and wedding clients throughout Indianapolis and the surrounding counties. Scroll through to see how ordering works.
To Place an Order: Call 317.396.5310 or email info_alancaters.com
To Setup an Account:
Please call and place your first order. We may require a deposit for large events.
We can send an invoice to your billing address or you can pay by Visa, MasterCard and American Express. For out-of-state billing addresses, we require payment via credit card prior to your event.
Tax-exempt organizations must provide a valid tax exemption certificate prior to delivery.
Ordering/Cancellation Policy:
Please do not consider an emailed order complete until you receive confirmation from us.
We require at least 48 hours notice for your delivery order. However, we will do everything we can to accommodate your needs. Certain menu items may vary due to seasonal availability.
Orders can be cancelled up to 48 hours prior to delivery. After that point, please understand that preparations for your order have already begun and you will incur a 75% cancellation charge. In the event that you must cancel under 48 hours, you may find some comfort to know that we will donate your prepared food to The Wheeler Mission.
Delivery Charge for Drop-Off Catering Orders:
All deliveries must meet a minimum $200 food and beverage total. Delivery charges are based on the location of the delivery and are billed additionally. Our normal delivery service is Monday through Friday, 7 a.m. to 6 p.m. There will be an additional charge for deliveries before 7 a.m. or on the weekend. You are welcome to pickup your order to avoid a delivery fee.
To allow for proper setup, our delivery staff will arrive with your order 15 to 45 minutes prior to your eating time. If you are utilizing our buffet/beverage serving pieces, we will return to pick up those items the same day of your delivery, except for evening deliveries.
Set Up & Go Service:
This service goes beyond door to door delivery! Our friendly and prompt delivery staff will set up your buffet or box lunches on your table or lunchroom counter. We provide the disposable chafers, tablecloth, plates, cutlery & napkins. There is a minimum fee of $25.00 (per group of 50) for this service.
Premium Service:
For our premium buffet setup we use real chafers, buffet linens, real serving ware and beverage containers. We will set up your buffet and return later to pick up the equipment. There is a 20% service charge for this service. Please ask for more information when you place your order.
Staffing:
If your event requires service personnel, we can provide professional, friendly staff at an hourly rate, billed portal to portal, with a 4 hour minimum. Gratuities are left to your discretion.
INFO
What we are doing now!
Below are the plans that are in place now. 1. Using food items that are in season. We are reducing waste by preserving/canning each season's fruits & vegetables from our garden and those available from local growers. 2. We use china, silverware & linens for 90% of our full-service catering. For events under 120 guests, we supply these items at no charge to our clients because we own them. 3. Our basic disposable plates & utensils used in drop-off catering are made of recyclable materials. We offer an upgrade to disposables made from sustainable resources. 4. We cut down the use of paper for marketing by notifying a majority of our customers through web-based sites. We utilize flash drives with all of ACE's information rather than printing hard copies. We use online services as much as possible. 5. We recycle all paper, foil, plastic etc. with recycle containers throughout our kitchen. 6. We offer a rebate to our customers who return canning jars to our kitchen. 7. We collect over 350 gallons of rain water from several rain barrels for irrigation at the Garden House. We've done this long before it was a "green" thing to do. We gravity feed irrigate or hand carry the rain water throughout our 2 acre garden and orchard. 8. We compost and mulch to keep our garden healthy. 9. We are sharing ideas with other caterers on how to be successfully green.
Below are the plans that are in place now.
1. Using food items that are in season. We are reducing waste by preserving/canning each
season's fruits & vegetables from our garden and those available from local growers.
2. We use china, silverware & linens for 90% of our full-service catering. For events
under 120 guests, we supply these items at no charge to our clients because we own them.
3. Our basic disposable plates & utensils used in drop-off catering are made of recyclable
materials. We offer an upgrade to disposables made from sustainable resources.
4. We cut down the use of paper for marketing by notifying a majority of our customers
through web-based sites. We utilize flash drives with all of ACE's information rather
than printing hard copies. We use online services as much as possible.
5. We recycle all paper, foil, plastic etc. with recycle containers throughout our kitchen.
6. We offer a rebate to our customers who return canning jars to our kitchen.
7. We collect over 350 gallons of rain water from several rain barrels for irrigation at the
Garden House. We've done this long before it was a "green" thing to do. We gravity feed
irrigate or hand carry the rain water throughout our 2 acre garden and orchard.
8. We compost and mulch to keep our garden healthy.
9. We are sharing ideas with other caterers on how to be successfully green.
We would love one of these
at the Garden House!
LINK TO Green.Indy.com
Use the services of any of our vendor partners with complete confidence that they will perform up to your highest expectations. FacilitiesBoettcher Mansion | 720-497-7630 | websiteCherry Creek Marina/Yacht Club | 303.699.2501 | websiteRentalsLiquorsFlowers & DecorPhotographyMusicEvent Planners & InvitationsDJ'sValetsChocolate Fountains & Ice Sculptures
Use the services of any of our vendor partners with complete confidence that they will perform up to your highest expectations.
Facilities
Boettcher Mansion | 720-497-7630 | website
Cherry Creek Marina/Yacht Club | 303.699.2501 | website
Rentals
Liquors
Flowers & Decor
Photography
Music
Event Planners & Invitations
DJ's
Valets
Chocolate Fountains & Ice Sculptures
317. 396. 5310
info_alancaters.com
Visit Chef Alan's
BLOG
