|Sunday||8:00 a.m. to 12:00 midnight|
|Monday||8:00 a.m. to 12:00 midnight|
|Tuesday||8:00 a.m. to 12:00 midnight|
|Wednesday||8:00 a.m. to 12:00 midnight|
|Thursday||8:00 a.m. to 12:00 midnight|
|Friday||8:00 a.m. to 12:00 midnight|
|Saturday||8:00 a.m. to 12:00 midnight|
Angelo's Market & Catering
About this pro
Excellent service, great food , very personable and professional. It was a pleasure working with them .Apr 17, 2018VerifiedJoseph G.'s reply
Thank you so much Margarita, it was a pleasure cooking for your corporate event, and definitely a please meet you all. We cant wait to handle all your work shops in the future. Thanks again. Joe Genovese
All I have to say is..WOW, what a great job, the food was excellent and looked so appetizing, Joe at Angelos Market was so much fun and funny he really made this experience unforgettable and a success, it was like eating food my grandmother made when I was a kid. I have a 50th birthday party to plan later this year and I already know who is catering that party and I think I'm going to use there venue this time what a beautiful hall. Thanks Joe for making my party a success.Mar 23, 2018Verified
Photos and Videos
- What should the customer know about your pricing (e.g., discounts, fees)?Catered drop off parties start off at $18.00 per person this includes rolls, salad, a pasta of your choice, and a entree. Add $3 pp for coffee service, and $2 pp per server needed to serve and clean.. Desserts and specialty items are priced per order.
- What education and/or training do you have that relates to your work?I have been cooking since I was 12 years old with my nanna and was hooked, she showed me the basics old real Italian cooking and I got older I started putting my own twists and then started created my own recipes to great home made Italian food. My first job was a short order cook at Greenside restaurant, and shortly became head chef at the age of 16 and then started doing all of his catered parties. I then had the opportunity to become a sous chef at a great restaurant in Hartford called Sharky's Steak & Seafood Restaurant I was there for 3 months until I be came head chef and stayed there for 5 years even when the restaurant was bought out 2 times and changed to 440 asylum and Cedar grille. From the last 15 years I have worked with very good friend and chef who owns Angeles market and together we cook for all the catered parties and private lessons for the store. It seems like no matter what I get my hands into I always find my way back in the kitchen, it's in my blood.