|Monday||8:00 a.m. to 12:00 a.m.|
|Tuesday||8:00 a.m. to 12:00 a.m.|
|Wednesday||8:00 a.m. to 12:00 a.m.|
|Thursday||8:00 a.m. to 12:00 a.m.|
|Friday||8:00 a.m. to 12:00 a.m.|
|Saturday||8:00 a.m. to 12:00 a.m.|
Hey Diddle Diddle Catering
About this pro
Holly K.Jan 25, 2018Verified
It was always very difficult to get a hold of her....I was very specific with what I wanted and I felt like my wants and needs were put on the back burner.I was extremely please with the wait staff. They were really nice, but the food was cold, some of my guest were forgotten, and I didn't hear from the Caterer the week before the wedding. She didn't answer the phone the day of so we didn't know if she was even coming. It was a lot of money for cold food. I wanted servers but felt pressured to do buffet style and have my guest running around on unfinished cobble stone because she didn't want her servers to. I see her success, but won't even she lost her humblnessApr 7, 2015VerifiedMichelle D.'s reply
Sarah, We were happy to take over your event when your original caterer quit you. We made every attempt to accommodate "all 45" of your changes including changes the week before your special day and attempted to contact you back when you contacted us. Your guests were served food that was the appropriate temperature (even though the reception ran late due to lost rose petals for the ceremony) as was the plate we served you. However, you were doing what all beautiful brides do - greeting all your guests and thanking them for coming to your special event. By the time you were able to stay seated and eat a few bites of food, your plate had become cold. We would have been happy to serve you another had you just asked. Hey Diddle Diddle Catering went over the moon for your guests, including the "extra" 10 at the last minute that were not included in the original contract (DJ's, Bartender, Photographers, Hair Stylist and her family). I'm very happy that not a single guest or server was hurt running around on the unfinished cobble stones of the beautiful venue that was chosen. Our servers worked very hard to please you and your guests and were not rewarded at the end of the evening or the next morning like you said you intended to do. You planned a beautiful wedding and reception, had wonderful guests and family attend and looked like you were having a great time out on the dance floor - You will have those beautiful memories the rest of your life. Congratulations and safe travels on your new life journey. Sincerely, Michelle D - Caterer
Michelle and Autumn did a wonderful job preparing a 9 course French style meal for my wife and I in our own home. The meal perfectly blended old world and new world French cuisine. We have a party coming up and would happily hire Michelle to cater.Sep 19, 2014Verified
Michelle was superb catering a taco bar for my son's Eagle Scout Court of Honor. There was a wide variety of choices for building tacos, and she also provided portions of "nonspicy" meats at my request. Anything I asked for, she immediately said she could accommodate. She went over and above in service, the presentation was beautiful, and the food was absolutely delicious, with very generous portions. Thank you for helping to make our son's event a special celebration!Aug 9, 2015
I had Hey Diddle Diddle cater my husband's 60th Surprise Party and it was Amazing. I was so worried about handling every little detail but soon realized that Michelle had taken care of every little item. I was able to relax and enjoy the party and our guest all because I choose the right caterer. Excellent service, excellent food. Highly recommended.May 10, 2015
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- What should the customer know about your pricing (e.g., discounts, fees)?Our initial pricing quotes are usually based upon the highest number of expected guests. Those numbers ARE allowed to be adjusted up or DOWN, up to 10 days prior to the event. At that time we lock in the numbers and that's what we base the final event on. i.e. First quote 200 people - $3000 event proposal 10 days prior to the event all the guests have RSVP'd and the final guest count has been submitted. Final # of guests = 100 people - $1500 event final amount due Our philosophy - If we're not cooking for them - you're not paying for them!!
- What education and/or training do you have that relates to your work?I attend catering conventions at least once every 2 years - more if the calendar and catering jobs will allow. Our company goes to trade shows 2-3 times per year. I read trade magazines weekly and am constantly in the kitchen testing new recipes.
- How did you get started doing this type of work?I decided to focus on what I love doing. I love cooking and making people happy. Catering is a natural fit for both my passions.