Caterers - Susan Lacz
- Business: Ridgewells Catering
- Location: Washington, District of Columbia DC
- Experience: 93 Years
- Profile: Ridgewells Catering
- Website: www.ridgewells.com
1. Introduction: What's your story?
“I’ve always loved a good party,” says Susan, who has been with the Ridgewells team since 1986. Her love of entertaining was inspired by her Polish grandmother—her babcia—who often entertained large groups of guests for parties at her New Jersey farmhouse. Susan purchased Ridgewells in 1997 with her business partners and has been instrumental in the continuous growth, expansion and maintenance of the company’s corporate, social and major events portfolio. She is involved on a number of boards to include the Greater Washington Board of Trade, Junior Achievement, Marymount University and Don Bosco Cristo Rey High School. Susan was a finalist for the Ernst & Young Entrepreneur of the Year Greater Washington Award and was named one of Washington Business Journal Power 100 in 2014. Ridgewells has received numerous industry awards, locally and nationally under her leadership to include Bethesda Magazine’s Best Caterer, Special Events Magazine, Spotlight Awards and the International Special Events Society Esprit Award for Best Event with a Legacy.
2. How many weddings have you done in the past?
We cater over 30 weddings per year. From wedding catering menus and room design to additional services like flowers and photography, Ridgewells Catering values the small details to make sure your wedding will be unforgettable.
3. Do you charge a bulk fee or cost per person? What are your rates like?
Plated dinner ranges from $140–$190 | Buffet dinner ranges from $130–$180 | Cocktail stations range from $120 –$160 | Pricing is based on a 5-hour event, and excludes alcohol, sales tax and cake.
4. Do you have a static menu, or can you do a custom menu? And can you take care of various allergy/dietary requests?
We offer exactly what you’d expect from a premium catering company. At Ridgewells, every element of a party matters. You’ll see our attention to detail in all that we do. There’s no limit to what we can create for you.
• International cuisine capabilities
• Hand-designed wedding cakes
• Elegant cuisine stations and dessert bars
• Customized menus and local ingredients
• Seasonal cuisine offerings
• Inventive beverages and specialty cocktails
• Varied bar packages
• Sustainable, green practices
5. What are your most popular dishes?
PASSED HORS D'OEUVRES
ESPRESSO-CRUSTED BEEF MEDALLION
Espresso-rubbed Beef Tenderloin, Huckleberry And Habanero Barbecue Sauce
SHORT RIB ROLL
Shredded Beef Short Rib, Spicy Cabbage, Pickled Cucumber, Sesame Dressing
SHRIMP COCKTAIL PIPETTE
Petite Poached Shrimp, Cocktail Sauce Pipette Skewer, Watermelon Radish
MARYLAND CRAB CAKE ON BRIOCHE
Buttery Brioche Toast, Red Pepper Remoulade
SCALLOP WITH SMASHED ENGLISH PEAS
Bacon And Onion Jam
GOLDEN HAMACHI TARTARE
Hamachi And Yellowtail, Crispy Rice Cracker, Soy Caviar, Micro Greens
SPICY TUNA TARTARE
Multigrain Cracker
OPTIONAL SOUP COURSE
TRIO OF GAZPACHO
Golden, Watermelon And Green Gazpacho
Lime And Salt Focaccia Crouton
CHILLED SPRING PEA SOUP
With Cucumber And Mint Relish
WHITE TRUFFLE AND CAULIFLOWER BISQUE
With Chives And Chili Oil, Parmesan Lace Tuile And Crispy Pancetta
ORANGE SCENTED CARROT BISQUE
With Aged Asiago Croutons And Basil Oil
SALAD COURSE
SALT ROASTED BABY BEETS SALAD
With Petite Greens, Spiced Pecans, Humboldt Fog Goat Cheese And Cherry Champagne Vinaigrette
SPRING HARVEST SALAD
Baby Romaine, Baby Arugula, Bibb Lettuce, Red Vein Sorrel And Frisse
Vanilla/white Balsamic Dressing
Candied Pistachios, Shaved Radish, Shaved Golden Beets, Shaved Heirloom Baby Carrots
AVOCADO SALAD
Avocado, Grapefruit Segments, Shaved Fennel, Arugula
Lemon Poppy Seed Dressing
BURRATA WITH RUSTIC BREAD RUSKS
Burrata, Sun-dried Tomato Tapenade, Micro Basil
Balsamic Reduction, Extra Virgin Olive Oil
GRILLED PEACHES AND BUFFALO MOZZARELLA SALAD
With Fresh Basil, Olive Oil And Tangerine Dressing
PANZANELLA SALAD
Buffalo Mozzarella, Yellow And Red Tomato, Blueberries, Focaccia Batons
Olive Oil And Sherry Vinegar Dressing
ENTREE
BRESOLA STUFFED TENDERLOIN WITH BLACK TRUFFLE
Skillet Roasted Dutch Peewee Potatoes
Cippolini Onions And Tomato Confit
Roasted Cobalt Baby Carrots And Beurre Rouge
STUFFED TENDERLOIN
Rolled Tenderloin With Melted Cheese, Whipped Potatoes + Charred Asparagus, Drizzled With Zesty Gremolata, Topped With Crunchy Shallots
CHARCOAL GRILLED SIRLOIN
Fregola With Roasted Garlic
Roasted Carnival Cauliflower And Chimichurri Sauce
POTATO CRUSTED CHILEAN SEA BASS
Spring Pea And Edamame Puree With Shallots And Fine Herbs
Oyster Mushrooms With White Asparagus
Dill Beurre Blanc
SEARED HALIBUT
Sweet Corn Souffle, Heirloom Vegetables
Beurre Blanc With Bacon Lardons, Chimichurri
PAN ROASTED BRANZINO
Corn And Cauliflower "couscous"
Charred Spring Vegetables
Lemon Caper Beurre Blanc
6. Do you provide linens, table settings, and accessories? If you don’t provide linens, table settings, etc., will you handle coordinating the rental?
All Necessary Equipment to Make Your Special Day Flawless is Included in Our Wedding Equipment Package. Package Includes Upgraded China, Flatware, Glassware, and Designer Linens. Tables and Chairs provided by Venue. All Bar and Catering Equipment Included. Pricing subject to change on Final Selections.
7. Will food be made on-site or brought in?
Assembled and made on site.
8. Are tastings available and what is involved?
Tastings are complimentary with a signed contract.
9. Who else is in your team and how many people on your staff will be at the wedding?
We’re proud to be the go-to choice for the most stunning weddings in Washington, Virginia and Maryland. Our clients demand the best and, in turn, we deliver the best. When it comes to experience, no one compares to the Ridgewells team.
• More than 85 years of experience
• Star culinary experts
• Seasoned knowledge of local wedding industry
• Up-to-date on the latest wedding trends
• Stylish approach to design elements
• Dedication to personalized customer service
• Qualified and professional service staff
• Highly trained servers at every event
10. What is your cancellation and/or refund policy?
If you cancel your event 30 or more days prior to the event's date, the initial retainer will not be refunded, but can be applied to a future event. If you cancel your event more than 15 days, but less than 30 days prior to the event's date, Ridgewells will refund 50% of the deposit paid. If you cancel your event 14 days or less before the event's date, Ridgewells will retain the entire deposit.
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