Caribbean Wedding Catering in NYC

How to plan Caribbean catering for a wedding or a large family event in NYC, from curry goat and jerk to per-head planning and how far ahead to book.

Caribbean catering for a wedding or a nine night is not a small order. You are feeding a big room, the food has to be right, and the family will notice if the rice and peas is off. Planning ahead is the whole game. Here is how to get the food you want without stress on the day.

Book far ahead

Good caterers get claimed early, especially for weekend dates in the summer and around the holidays. For a wedding, start talking to caterers as soon as you have a date and a rough guest count, ideally six to twelve months out. For a large family event or a nine night, give it several weeks at the very least so the caterer can source and prep properly.

Plan per head, then add a buffer

Caterers usually quote per person, so your guest count drives everything. A few rules that keep you sane:

Get a firm final headcount deadline and hold to it
Ask what the per head price includes: mains, sides, staffing, and service
Add a small buffer for guests who bring a plus one you did not expect
Confirm how they handle vegetarian and allergy plates

Build a menu that travels

Caribbean food shines at scale when the menu is chosen for a crowd. Think about what holds well over a long event:

Curry goat and oxtail for the mains that people show up for
Jerk chicken and jerk pork off the grill or held hot
Rice and peas, and plain rice for the children and the cautious
Roti and dhalpuri for a Trini leaning menu
Stew chicken, macaroni pie, plantain, and callaloo for the sides
Sorrel and ginger beer to drink, and a cake or black cake for the finish

Ask for a tasting before you commit. Taste the curry goat and the rice and peas specifically, because those are the dishes people judge.

Match the caterer to the venue

Before you sign anything, check whether your venue allows outside caterers and whether the caterer needs to be licensed and insured for that room. Some halls require in house catering, some charge a fee for outside food, and some restrict outside alcohol. Line these two decisions up together so they do not fight each other.

Questions to ask every caterer

Are you available on my date and how many events do you take that day
What is the per head price and exactly what does it include
Do you provide staff, serving equipment, and cleanup
Can I do a tasting before booking
What is the deposit, the balance, and the cancellation policy
Are you licensed and insured to work at my venue

Get the menu, the count, and the price in writing. A clear contract is the difference between a smooth day and a bad memory.

Written by See The Five · kept current from the directory, last checked 2026-09-07