Barts Catering and Fine Foods, Pittsburgh, Catering, Weddings, Planning

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BARTS

CATERING

& FINE FOODS INC.

724.727.2011

Bart's Catering and Fine Foods Inc. takes

great pride in serving exquisite and

unique foods with Quality at the

forefront of our priorities.

We have a passion to cook and a desire

to rise above the ordinary.

Our expertise varies from Rustic Outdoors

to Elegant Garden Parties, from

Comfort Casual to Classy Black and White .

Our menus are illustrations of our Extraordinary abilities. Your imagination along with our flexibility allows for a distinctive and exciting

event at various venues throughout the

Pittsburgh Region and Western PA area.

The rates of our menus are adjustable according to additions, omissions or substitutions.

Personalized menus

are available upon request.

We offer a friendly, no-pressure

tasting consultation for weddings

and other large functions.

From weddings, to pig roasts, to cocktail parties, we cater to a wide variety of events.

Newly Engaged?

Let Bart's Catering take care of

all your wedding planning needs

Bart's Catering Menus

BARTS

CATERING

& FINE FOODS INC.

724.727.2011

Cocktail Parties

Wedding and Reception

Coporate Events

Private Dining

Bart's Picks

Cocktail Parties

Eye-popping Hors D'oeuvres have the ability to get your event started off on the right foot. Browse through an array of fresh meats and cheeses to individualy plated hors 'doeuvres. The possibilites are endless...

Station Hors D 2012 with price.doc

2012 Special Small Plate Menu without price.doc

Open House Menu 2012 with price.doc

2012 delectable.doc

Wedding and Reception Extraordinary food on your special day/event is key to a happy and delightful crowd. Satisfy your tastebuds with freshly prepared food from our exquisite and truly divine menus. If a menu does not fit your needs, we would be happy to work with you in creating a personal menu (More Menus Available)

2012 Pittsburgh Picnic without price.doc

2012 Banquet and casual.doc

2012 Alaskan Wilderness fish without price.doc

2012 Quick and Simple I and II.doc

2012 Alaskan Wilderness Beef without price.doc

2012 Bertone menu without price.doc

Coporate Events Bart's Catering and Fine Foods Inc. will cater to companies for luncheons from 10 guests and beyond, dinner parties, grand openings, employee appreciation and so much more. Feel free to browse through our coporate menu samples

corporate Luncheon Menu 2011 with price.doc

Corporate Comfort Lunch with price 2011.doc

For more Corporate Menus, Please Contact Us at 724.727.2011

or by email at bart_bartscatering.com

Private Dining

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Bart puts the "B's" in Barbeque! Working with BBQ's for over 28 years, Bart's Mouth-Watering Ribs, Pulled Chicken, Tender Juicy Steaks, Pulled Pork, Delicious Dogs, and Flavorful Burgers will have your guests begging for more! Add style to your event with our Grilled On Site option where guests can interact with the chef and have their entrees grilled right infront of their eyes!

BBQ and Grill Menus.docx

2012 Barts Grill.doc

2012 Brazilain BBQ without price.doc

Bart's Picks Check out our newest menus for 2011 and see what Chef Bart's favorite items for the New Year include! Start booking for your 2011 wedding, event, or party now to get the best deals and to get your special day booked with an extraordinary caterer!

2012 Macaroni and Cheese and Raging Raviolis without price.doc

2012 Food Types List.doc

2012 Barts Fav without price.doc

2012 Springtime Social without price.doc

2012 Meat Selection without price.doc

2012 Vegetarian Delight without price.doc

2012 Sides List without price.doc

SUMMER TIME 2012 no price.doc

2012 Fish Items without Price.doc

Venues

BARTS

CATERING

& FINE FOODS INC.

724.727.2011

List of Venues

Featured Venues

Venue Gallery

List of Venues

Bart's Catering takes pride in traveling to over eight rustic event barns, numerous museums, studios, lodges and more...We also specialize in planning extravagent backyard tent weddings and events!
Fallingwater BarnThis rustic and natural barn is located in Mill Run, PA only one mile away from the Fallingwater House. With the option to have the wedding ceremony in the woods or in the downstairs fireplace room, it makes for an event that guests will never forget.Schoolhouse Hall/Bart's KitchenLocated in Oklahoma, PA, the Schoolhouse Hall is a newly renovated elegant location to host any type of event. Glistening with chandeliers and mood lighting, this hall is large enough to seat 225 guests comfortably.Stoney Creek Bed and BreakfastDeep in the woods of Spring Church, PA, Stoney Creek sits up on the hill overlooking four counties. Equppied with a Bed and Breakfast, picturesque pond, out building event hall with outdoor bar, fire ring and acres upon acres of trails and nature, this new location is a must see.Enginehouse TwentyfiveResting two miles outside of Pittsburgh, Pa, this newly renovated Firehouse offers three floors of rental space with a seating capacity ranging from 20 guests to 150 guests. J Verno StudiosLooking for a chique, modern, up-scale event hall located in Pittsburgh? J Verno Studio is the perfect match! This blank canvas hall can easily be transformed into a hip area with four different rooms to let your mind wander. The HayloftNestled in fields upon fields, The Hayloft is a rustic barn hall that also features a pond with a walkway through the middle. Penn ScenicPenn Scenic features a cathedral ceiling, oak wood floors, covered patios, sound system, and a beautiful pond where ceremonies are mainly held. Following the path up hill are cottages and bunks for guests to stay and camp out over night. Stonehenge LodgeWith seating up to 200 guests, Stonehenge is a rustic lodge that caters to on site weddings by the large pond that is surrounded by tall pine trees. A fairy tale destination for winter weddings in the heart of the Laurel Highlands.Armstrong FarmsAlyson Anne, Fieldstone, Westminster are three uniquely different barns on Armstrong Farms property. Each location seats up to 200 guests. Christian Klay WineryA hometown winery, Christian Klay caters to weddings and all types of events with a barn setting up stairs and a winery down stairs. Perfect location for wedding ceremonies in the venues over looking the rolling mountains.Glades PikeGlades Pike comfortably seats up to 250 guests with a large outdoor porch and a gazebo ideal for wedding ceremonies. Glades Pike also ferments wine and has an on site wine cellar.Greensburg Garden and Civic CenterWith a yard for an elegant tent event or an indoor function, Greensburg Garden and Civic Center is a unique location outside of downtown Greensburg.Westmoreland Museum of ArtFor you art lovers, this location nestled in downtown Greensburg is a prime location for a wedding ceremony. On the second floor of the venue, guests can admire artwork in this classy room. Seating up to 100 guests.Laube HallWith two levels overlooking the Allegheny River Valley, Laube Hall can easily accommodate 500 guests. A wrap around deck is also available for guests to take pleasure in the scenery and enjoy hand wrapped cigars. Other Venues Available:-Fernstone-Bakersville Fire Hall-Washington Township Fire Hall-River Hall in Saltsburg-Cooper Hall-Kepple Hill Fire Hall-Touchstone-Northmoreland Activity Center-Falcon Park-Twin Lakes County Park-History Center-Pine Lodge

Featured Venues

Fallingwater

Stoney Creek

J Verno Studio

Bart's Kitchen

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Venue Gallery

Falling Water

Greensburg Civic Center

J Verno Studios

Stoney Creek Bed and Breakfast

Christian Klay Winery

Northmoreland Boat House

Cooper Hall

The Hayloft

TouchStone

Armstrong Farms

Penn Scenic

Oaklodge

Laube Hall

Stonehenge

Glades Pike

kentuck knob

OakLodge Chapel

Fallingwater Indoors

Armstrong Farms Outdoors

Westmoreland Museum

Fallingwater

Fallingwater Barn

Schoolhouse Hall

Hand Made Alter In Schoolhouse

Barts Kitchen

BARTS

CATERING

& FINE FOODS INC.

724.727.2011

Bart's Kitchen Rental

Availabilty and Inquiries

Barts Recipes

Bart's Kitchen Rental

Introducing... Bart's Kitchen

A spacious room available for rental during any month of the year!

Accomodates up to 120 guests comfortably

Ammenities Included with Rental:

Air Conditioning

Plentiful Lighting

Full Sound System

Four Televisions

Handicap Accessible

Large Parking Lot

Easily Accessible Location

Availabilty and Inquiries

Barts Recipes
White Beans and Cherry Tomato Salad Recipeserves 6-8Ingredients1 1/2 cups cooked white beans1 pint cherry tomatoes, halved or 1 large tomato chopped1/3 cup coarsely chopped parsleyDressing ingredients1/4 cup extra virgin olive oil3 cloves garlic minced1 3-inch sprig of fresh rosemary1/4 cup freshly grated Parmesan cheese3/4 teaspoon Kosher salt1/4 teaspoon freshly ground pepper1/4 cup of lemon juiceInstructionsStart by making the dressing. Put the garlic and rosemary in olive oil in a small saucepan. Heat on medium until the rosemary begins to sizzle. Remove the pan from the heat and let sit for 20 minutes, allowing the rosemary and garlic to infuse in the oil. Remove rosemary sprig from the oil, discard.Use a fork or slotted spoon to remove the garlic from the oil, reserving the oil. Put the garlic, Parmesan cheese, salt, pepper and lemon juice in a small bowl. Use a fork to mash into a paste.In a medium bowl, gently fold the garlic mixture in with the beans until they are well coated. Let sit for a few minutes for the beans to absorb. Gently mix in the reserved olive oil, tomatoes, and parsley.Salad can by served immediately but is so much better if you let it sit in the refrigerator for a few hours.--------------------------------------------------------------------------------------------------Roasted Lamb with Edible VioletsAgnello Arrosto Alla Violetta4 servingsIn this colorful, festive dish, lamb is served two ways and with a medley of edible flowers, peas and carrots. Not only are the flowers a gorgeous reminder of spring, but they also add a fresh hint of wintergeeen flavor. View full imageIngredients * 2 (8-rib) frenched racks of lamb (1 1/2 pounds each), trimmed and brought to room temperature * Fine sea salt * Freshly ground black pepper * 1/3 cup plus 3 tablespoons extra-virgin olive oil * 1/2 cup violet or black currant jam plus more for garnish (see note) * 2 tablespoons unsalted butter * 6 very small carrots, peeled and halved lengthwise * 1 1/2 cups snow peas, strings removed * 1 cup fresh green peas (from about 1 1/4 pounds peas in pod) or frozen peas, not thawed * 2/3 pound boneless lamb loin roast, kitchen string removed and flap cut to separate roast into 2 pieces * 2 cups loosely packed edible violet or pansy blossoms plus more for garnish (see note) * 1 tablespoon plus 1 teaspoon fresh lemon juice * 1 1/2 cups loosely packed baby lettuces * SPECIAL EQUIPMENT: an instant-read thermometer InstructionsHeat oven to 350º with rack in middle.Cut each rack of lamb into 2 (4-rib) racks, then pat dry and rub meat all over with salt and pepper. Heat 1 tablespoon oil in 12-inch heavy skillet over medium-high heat until hot but not smoking. Brown half racks, in 2 batches if necessary, on all sides (not ends), 7 to 10 minutes per batch. Transfer half-racks to a roasting pan; rub each with 1 1/2 tablespoons jam. Roast until thermometer inserted diagonally into center of meat registers 120°, about 25 minutes. Meanwhile, melt butter in a large skillet over medium-low heat. Add carrots, snow peas, fresh peas and pinch salt and pepper. Cover and cook until carrots are crisp-tender, about 12 minutes. Remove from heat and let stand, covered, to keep warm. Remove racks from oven and let stand, covered with foil, 10 minutes. (Internal temperature will rise to 125° to 130° for medium-rare while lamb stands.) Meanwhile, trim fat from lamb loin pieces; brush with 1 tablespoon oil and season with salt and pepper. In a medium skillet, heat 1 tablespoon oil over medium-high heat. Brown pieces 1 1/2 minutes per side. Remove skillet from heat and brush loin pieces all over with 1 tablespoon jam. Return skillet to medium-low heat and continue to cook pieces, 2 1/2 minutes per side for medium-rare. Transfer loin pieces to a cutting board and loosely cover with foil to keep warm. In a mini food processor or blender, combine remaining 1/3 cup olive oil, remaining tablespoon jam, blossoms and lemon juice; purée until smooth (color of sauce will vary, depending on color of blossoms). Divide sauce among 4 small serving dishes. Divide lettuces and vegetables among serving plates; put 1 half-rack of lamb and dish of sauce onto each plate. Crosswise, thinly slice loin pieces; fan slices on serving plates. Garnish with blossoms and small dollops of jam. Serve warm.(http://lacucinaitalianamagazine.com/recipe/roasted-lamb-with-edible-violets)--------------------------------------------------------------------------------------------------CHOCOLATE GANACHE BALLS8 ounces bittersweet chocolate, chopped1 tablespoon dark rum (optional)1 cup heavy cream¼ cup cocoa powder1.Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil. When the cream comes to a boil, mix in the chopped chocolate, and whisk until smooth. Stir in the rum if desired and let cool.2.Make ¾ balls. Roll in cocoa powder. Let stand.--------------------------------------------------------------------------------------------------FLATBREAD QUINOA AND VEGETABLE PIZZAIngredients for Curry (yield 1.5 c.):2 c. vine-ripe tomato (diced)1/2 c. olive oil (divided)1 t. chile powder3 T. red onion (small diced)1 t. turmeric powder1 T. ginger (minced)1 t. Garam masala1 t. ground cumin1. t.ground coriander2 garlic cloves (minced)Ingredients for Pizza Toppings:- 2 T. olive oil- 1 c. crumbled paneer cheese- 1 medium red onion (small diced)- 1 c. cooked Quinoa (black, red, white, or a combination)- 1 zucchini (sliced 1/4)- 4 prepared naans (4.4 oz each)- 1 yellow squash (sliced 1/4)- salt and pepper (to taste)- 1 eggplant (sliced 1/4)- 4 vine-ripe tomatoes- 1 cauliflower head (sliced thinly)Directions for Curry:1. Saute red onion, ginger and garlic in 1/4 c. olive oil until goldenbrown, approximately 10 minutes. Do not burn.2. Add all spices and rest of olive oil.3. Let simmer for 3 minutes.4. Add tomatoe, pull from stove and reserve. (Tomato continues to continueto cook in hot oil).Directions for Pizzas:1. Toss sliced vegetables in olive oil to coat and season with salt andpepper (to taste).2. Grill each vegetable cut over medium to high heat just enough to infusewith smoke flavor and to mark, about 3 minutes on 1 side only.3. Remove from grill and reserve.4. Place naans on a sheet tray and coat each with approximately 3 oz.red-onion curry. Evenly distribute 1/3 c. quinoa on each naan.5. Evenly distribute grilled vegetables, grilled side up, atop each naan.6. Sprinkle 2 oz. paneer cheese atop vegetables.7. Place pizzas in 350 degree F conventional oven for 4 minutes or justenough to heat vegetables through and slightly melt the cheese. At service,salt to taste.Yield: 4 pizzas

Reviews

December 19, 2011Bart,I just wanted to tell you what a great job you & your staff didcatering our annual Christmas party for Palumbo Contracting. Yourstaff was very nice, polite and helpful. The food was excellent andthe selection was great everyone really enjoyed themselves andeveryone was raving how good the food was and how the selection waswonderful. Thank you so much and we look forward to next yearsChristmas Party.Thank you,Tiffany BucciOffice ManagerJ.Palumbo Contracting, Inc.____________________________________________________December 19, 2011 Dear Bart & Jodi, Now that most of the shopping (for winter coats that is) is done and the telethon is over ~ I am happy to take a few minutes to thank you for your generous support of The Salvation Army and WTAE-TV's Project Bundle-Up program. Your support has been invaluable and we couldnt have done it without you. This makes us appreciate even more the generosities of those who help us continue to serve more children and senior citizens each year! We sincerely appreciate your commitment to this program and our community. Since its inception, Project Bundle-Up events and many caring individuals, businesses, and organizations have helped to make the dream of a new coat a reality by raising more than $11.3 million dollars to serve nearly 227,000 recipients.Project Bundle-Up is a joint community service effort of The Salvation Army and WTAE-TV Channel 4. This unique program provides new winter coats, hats, gloves and boots to thousands of disadvantaged Western Pennsylvanian children and senior citizens annually.Again, thank you for supporting Project Bundle-Up this year.~Warm Wishes, MelissaMelissa FeredayDirector of Project Bundle-UpThe Salvation Army________________________________________________________July 18th, 2011:We loved every minute of the 3 day event! We received so many compliments on the appetizers, (esp the Primanti sliders, sushi and different selection of cheeses) yummy main courses and the kind and professional behavior of your staff. Not sure how Dana and Adam found you, but it was a blessing that they did.Also, the cookie table was beautifully set up and displayed - your girls did a great job.We're still on a bit of a high - not unusual when your first child gets married, but we give much of the credit for the success of the event to you, Bart, & Jodie, Stephanie and crew. Please feel free to give my name and number to anyone who wants a reference regarding your work, I would be delighted to sing your praises.Bart, be well - I'll keep you in my prayers.Thanks again for everything!Lois & Eli________________________________________________________I just wanted to pass along a very grateful thank-you. The food was excellent, the presentation very nice, and the overall value top notch. I would also like to compliment your very professional staff who arrived on-time, in business appropriate attire (which is rare to see these days), and set the food up to be presented in a very appealing way. Comments from the guests were the same. Many commented that this was the best business lunch they’ve been to! A big hit were the salmon sandwiches. I personally enjoyed the roast beef and bleu.Again, thank-you. We will be happy to have you cater for us in the near future.-Tim (Allegheny Ludlum) ________________________________________________________Bart and Staff,Thank you for the congratulations, and for doing a wonderful job at my reception. I was so happy with they way that everything turned out. I would like to thank Bart for the filling in the cupcakes. I was not expecting that and was very pleasantly surprised by it. Thank you to all who helped to prepare and serve the meal. It was beyond my expectations.Sincerly,Lisa Andrasy ________________________________________________________Hi Bart, I just wanted to let you know that I received many many compliments on how wonderful the food was at our wedding :) Thanks you so much for everything! I especially loved the stuffed mushrooms (the stuffing was so tasty) and the zucchini parm. My mom told me that everyone raved about the beef too and several people said that it was the best food they ad ever had at a wedding. You are wonderful to work with and I wish you all the best! Thanks again for all of your hard work to make our wedding day so special. Kaley________________________________________________________Hey Guys I wanted to say thanks. The food was great! Luckily one of the girls brought us a plate cause otherwise we never would have ate! Unfortunately we never made it out of the barn to see everything set up, but everyone is still talking about how neat it was and how it was really fitting for the place. You guys did an awesome job, so thanks again. Laura Scoville________________________________________________________Stephanie, Sorry it took me so long to write back! Thank you! :D We LOVED your food and presentation! Everyone was raving about it too! You guys did such a amazing job, I can't thank you enough - We are very happy we chose you to do our wedding. You were the best ones we hired for the job, You and your team were more on top of things and more professional, and catered to our day more than anyone else I hired, and I really thank you for that. :0) We will always keep you in mind if we ever need catering in the future,and I will recommend you to others as well! ...Even tho I want to keep you guys all to myself. haha! :0) Warmest Regards, Elizabeth Penn ________________________________________________________Hi Bart!I wanted to thank you again for the wonderful meal that you prepared for us. As usual, you did not disappoint. The food was outstanding and my mom was very pleased.Thank you again for everything that you did for us.Sincerely,- Somer Comfort________________________________________________________I just wanted to write and tell you how overwhelmingly pleased we were by your serivce. The food was absolutely perfect. I had serveral guests absolutely rave about it. The service was more than we could ask for, attentive, professional, and most importantly, proactive. They looked for any job that needed done and either did it themselves or brought it to the attention of someone else who could handle it better. This was unbeilivably helpful to me as I've never had to run a wedding before. They went above and beyond their duties to help make my wedding run more smoothly.And then there's Beth. There are not enough kind words to describe her. Everytime I spoke on the phone with her my stress level dropped. I wish that every vendor I worked with could have someone like her working for them. She made every step of the process run more smoothly for us.And lastly, Bart, Thank you for being wonderful, not only as a chef but as a person. We called seceral of our vendors to inform them of the electricitry and water problem but not one of them offered to help. You are amazing. Thank you all of you.Thank you,~Brianne and Michael Kristfek________________________________________________________Monday, April 05, 2010 3:07 PMHello,We just wanted to send you a quick note to thank you for all you did to make our wedding reception wonderful. The food was delicious and the service was outstanding! Jen did an amazing job! We hope things went smoothly on your end as well. Please let us know if there is anything else that we may need to handle or if everything has been taken care of. We really enjoyed having you as our caterer! We got lots of compliments on the food, especially the appetizers!Amy and Brian Rose ________________________________________________________Sent: Thursday, November 12, 2009 11:39 AM Subject: Thank YouI know I am late with this thank you but I had to write anyway. I am still receiving compliments about the engagement party ! The older Italian crowd was very pleased with the pasta bar station set up. The food was great, the service was EXCELLENT and very PROFESSIONAL. And best of all I was able to have great time at my own party! I will recommend you to anyone looking for an Extraordinary caterer!Rosemarie DiColaKiebler - DiCola AgencyDiCola Insurance & Financial Services , INC ________________________________________________________From: Divine Celebrations To: Bart Duva Sent: Thursday, October 29, 2009 11:00 PM Subject: Thank you!!Hi Bart and CREW,Thank you so much for your support and help put on a kick butt event for the Knot!! Your crew was wonder, friendly and seemed to really have fun working!!#1 I received so many compliments on how wonderful the studio looked!#2 There was a big crowd that stayed till the end, indicating it was a kick butt event!#3 My E-mail and phone messages are full of complement for all involved!I hope you receive huge benefits from you participation on this event.I truly could not have done this with out your help and vision!Thanks a bunch!!Erin CalvimontesDivine Celebrations ________________________________________________________

Gallery

Company Policy

2012 Company Policies

Deposits & Payments·1/3 down Non Refundable, to hold event date·If less than 45 days until event, 2/3 down Non Refundable·One-third deposit (Non Refundable) required at least 45 days prior to event ·Remaining balance due 10 working days prior to the event·Additional guests added after payments are received, payment must be paid the day of the event·Accounts not paid in 30 days subject to a 1.9% financing charge plus a $25.00 late chargeCancellations must be SUBMITTED IN WRITING to Barts Catering, in order to stop billing of the event. No refunds.·Final guest count must be received within 10 working days prior to the event·Original Guest count may not be reduced after first depositGeneral Fees·Credit Cards Convenience fee of 5% for payments made with credit cards·Sales Tax - All orders are subject to 6% sales tax, unless tax-exempt number is presented ·20% Equipment & Maintenance Fee (or a minimum of $300.00) includes the following services: 2 servers, delivery, equipment, maintenance, 1 hour set-up, 1 hour serve, & clean-up of our equipmentVenue Fees: all kitchen fees and catering fees will be added to total final invoice.Our equipment is NOT available without service, unless special arrangements are made

Corporate Company Policy 2012
Deposits & Payments·A 50% deposit is required to hold the date (based on approximate cost of affair)·Remaining balance is due 14 days prior to the event, 10 working days·Credit cards - convenience fee of 5% for payment made by credit cards·Sales tax - all orders are subject to 6% sales tax, unless tax-exempt number is presented·Accounts not paid in 30 days subject to a 1.9% financing charge plus a $25.00 late chargeCancellations & Refunds·All cancellations must be SUBMITTED IN WRITING to Barts Catering, in order to stop billing of the event - No refundsGuest Count·Final guest count must be received within 10 working days prior to the event. Decreases in guest count will not affect price after this time. Two working days notice is recommended for guest count increasesDelivery, Set-up, Pick-up, and Disposal Fees·Delivery fee - minimum of $35.00·Delivery & set up fee - minimum of $50.00·Set-up for formal affairs with use of linens, skirting, etc will be an additional $200.00 fee·Return fee - minimum of $25.00 (unless prearranged) after 2 pm $35.00Standard Fees·20% Equipment & Maintenance Fee (or a minimum of $300.00) includes the following services and equipment: Two Servers, Delivery, equipment, maintenance, 1 hour set-up, 1 hour serve, & clean-up of our equipmentVenue Fees: all kitchen fees and catering fees will be added to total final invoiceOur equipment is NOT available without service, unless special arrangements are made

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