eferences
Choosing the acceptable caterer is easy. Finding one that will make your event a success requires references.
The Moveable Feast Catering has been a premier catering company since 1977. Over the years we have had the pleasure of doing a variety of events. Following is an overview and references for large catered affairs:
St. Joseph Hospital Holiday Ball - Fund Raiser
- Number of guests 900
- Heavy hors d’ oeuvres display
- Gourmet holiday cookie display with over 1400 cookies
- No kitchen available
- Reference contact: Melissa Shepherd
University of Michigan Musical Society
- On The Road Events (two years in a row)
- Fundraiser for the musical society
- Number of guests 400
- Auction and dinner
- Heavy hors d’ oeuvres display, family style dinner, elaborate dessert display
- Full service
- No kitchen available
- Reference contact: Cindy Straub
Tango for Two
- Hosted by Bob and Denise Lutz at the Lutz Farm
- Fund raiser for DSO. And MOT
- Number of guests: 500
- Location: in a barn and under a tent set in a field (no kitchen available)
- Heavy appetizer stations, full bar and specialty drinks
- Dinner under a tent with full service
- Entertainment: I Tango dance group from Argentina
- Chuck Bennett of the Detroit News writes; “For the past six months, the Tango for Two party at the Lutz Farm in Ann Arbor was the most anticipated society event in metro Detroit”
- Reference contact: Denise Lutz
St. Joseph Hospital - Grand Opening in Brighton
- Number of Guests: 200
- Set up elaborate food and dessert station
- Full service
- No kitchen available
- Reference contact: Steve Levicki
University of Michigan - Rackham Graduate School
- Number of Guests: 1500
- Provide food and beverage service
- No kitchen available
- Reference contact: Lynn Dumas Shivers
European Press Auto Show Dinner
- Hosts Bob and Denise Lutz
- Number of Guests 50
- Transformed a horse barn into an elegant heated dining room in the dead of winter.
- Served a four course dinner without a kitchen available
- Reference contact: Denise Lutz
St. Joseph Hospital - Ground Breaking for the New Tower
- Number of guests 150
- Elaborate food and dessert stations with ice carving
- No Kitchen made available
- Reference contact: Steve Levicki
Michigan Human Society - Fund Raiser
- Number of guests: 200
- Located at the Lutz Farm in the barn, food, beverage and dessert station.
- No kitchen available
- Full service
- Reference contact: Denise Lutz
Hyundai Kia Tech Center - Grand Opening in Ann Arbor
- Number of guests: 500 including Governor Granholm, the president of Hyundai Kia, and the press.
- Very high end event, consisting of (outdoors) a breakfast display, coffee and espresso stations and waiter passed juices. At the same time in the building the same set up for VIP’S. After a ribbon cutting ceremony, everyone moved into the building where we transformed the tech center into a beautiful dining room. Here we served a three course menu consisting of salad, soup and entrée to 500 people in 1 ½ hours. After, they mingled around an elaborate finger pastry display complete with ice carvings showcasing the Hyundai Kia logo.
- No kitchen available
- Full service: consisting of 44 wait staff, 23 chefs and 4 supervisors
- Reference contacts: Debbie Baker or Sandy Vilatal
Ann Arbor YMCA - Grand Opening
- Number of guests: 500
- Very high end event, consisting of champagne reception as guests arrive, on the first floor. Multiple heavy appetizer stations with tray passed hors d’ oeuvres on the second floor. And a full service sit down dinner on the third floor “Gymnasium” with a three course dinner including served dessert and coffee. Everyone was served in a little over one hour
- Definitely no kitchen available
- Full service: consisting of 50 wait staff 24 chefs and 4 supervisors
- Reference contacts: Donna Friedman
Toyota Tech Center and Calty Design - Grand Opening
- Number of guests: 150
- Very high end event, consisting of converting the design center into a dining room with carpeting, stage, hanging banners and serving a three course lunch.
- No kitchen available.
- Full service: consisting of 20 wait staff, 10 chefs and 2 supervisors
- Reference contact: Cindy Mahalak