Engagements, rehearsal dinners, even the big event itself. The Fruited Plain caters all of these events with food that is as sophisticated–or as simple–as you want. Whether your perfect day is a barbecue for 100 or a vegetarian dinner for 20, The Fruited Plain can create a menu that fits. Our trained service staff will make your event worry free.
The Fruited Plain caters every kind of corporate event, from breakfast meetings to board meeting lunches, cocktail parties for key clients and dinners to celebrate your top salespeople. We can bring the food to your offices or help you find an off-site venue.
Drinks and hors d’oeuvres or a sit-down dinner? The choice is yours, when you choose The Fruited Plain as your caterer. We’ll help you get everything you need to create a wonderful event in your own home or the venue of your choice. What kind of event can we create for you?
From New Year’s Day to Christmas, Passover to Thanksgiving, and all the holidays in-between, The Fruited Plain can make your entertaining effortless. We can create an entire meal from appetizers to desserts, or provide the special side dishes that will make you main course shine.
The manager of an office park approached us with a question: Could The Fruited Plain create a cafe for all the employees there? We did it, and the employees couldn’t be happier!
The Fruited Plain understands the needs of New Jersey’s many non-profits. We have created “thank-you” luncheons and honoree galas that match missions–and budgets.
When you cook the way we do at The Fruited Plain, people take notice. From the day we opened our doors at our original location in Pine Brook, the press has had a lot to say about us.
We know you have many questions about the best way to plan your event. Read through some of the questions we get most often and call us if you need more information: We’re here!
A 1991 graduate of the Culinary Institute of America, Drew has worked at NYC’s premier French restaurant, La Grenouille, Switzerland’s Hotel Fleur du Lac and the Hilton Short Hills.
A 1986 graduate of the CIA, Rosemary has worked at The Occidental in DC, NYC’s four-star French fish restaurant Le Bernardin, the Four Seasons Hotel and L’Espinasse before earning the first Zagat listing for a well-known Montclair eatery.
We’re always looking for talented front- and back-of-house staff. Call us!