Caterers Are Special People
Catering professionals are lucky. I’ll say it again, caterers are lucky. Why? Simple answer. Their profession is laced with an amazing number of challenges. In addition to these challenges, caterers are presented with constant crisis situations that permit them to use their creativity and skills to neutralize or solve these problems. Caterers love to find solutions.
Unlike the “normal” population, caterers live on the edge when it comes to their businesses. They never know what the next phone call will bring. “Hi, this is Mrs. Smith, I need to add 45 more people to today’s order” can pop up without any warning.
During a normal business day, a caterer might face five to 10 special crisis situations. Missing bartenders, bad weather, late vendor deliveries, menu changes, broken equipment, health inspectors, early arrival of guests, delivery errors and accidents, just to name a few.
Most caterers don’t have fixed hours that they work. It all depends on what’s happening. There is nothing 9-to-5 in the life of a caterer. Can you imagine catching the 7:22 train or the 8:15 bus every weekday morning? I can’t. Please don’t get me wrong: While everyone’s job can be important and worthwhile, I’m thinking that the 9-to-5 flow must be rather dull from an adventure or crisis point of view. For caterers there is very little sameness and repetition in their daily activities.
Imagine a caterer simply saying to a client, “It’s five minutes to 5 and we are closing, so I’ll need to take care of this tomorrow.” Or, “I’m sorry Mrs. Jones, the long stemmed strawberries haven’t come in yet, so we’ll need to cancel them from your contracted menu.” Or, “Mr. Rose, your contract states that guests are arriving at 7; there’s nothing I can do to be ready by 6:30 instead.”
And what about weekends? The 9-to-5 crowd usually gets weekends off. Not caterers. They are on-call whenever they are needed. They miss holidays with their own families, special birthdays and football games because they need to handle an event or solve a problem. But caterers accept this because most have chosen to be dedicated 110 percent to their customers and careers. Caterers don’t get much praise for what they do.
But caterers are okay with all of this because they do what they do to please themselves, as well as satisfy their clients. They enjoy being on-call and facing daily challenges. In fact, most caterers consider themselves lucky because of the excitement in their lives and wouldn’t have it any other way. They understand that their profession requires sacrifices. They realize that what they do is worthwhile for themselves and their clients.
The world is lucky that caterers exist. They make it a better place.
~Written by Micheal Roman(Catersource)
Thursday, November 5, 2009
Wednesday, October 14, 2009
Sacramento Prepared Thanksgiving Meal With FREE Delivery
EASY COMPLETE DINNER. JUST HEAT 'N' SERVE! GOURMET THANKSGIVING DINNER WITH FREE DELIVERY TO YOUR DOOR STEP!
Sacramento's finest caterer has created a gourmet dinner for you. A full heat 'n serve holiday meal. You heard it right! Pre-heat the oven and pop in the items to prepare your family feast.
Let Hannibal’s Catering help you celebrate this year with a Gourmet “Just HEAT
and SERVE” Thanksgiving meal. Hannibal’s Catering & Events 2009 Thanksgiving Gourmet
Packages include all the traditional trimmings. We do all the cooking and it’ll be a stress free Holiday for you!
ORDER AHEAD AND GET A FREE DELIVERY*
Preorder and we’ll have your complete gourmet dinner deliver to your home/Office FREE! Free delivery schedule start from Nov 23nd – 25rd only. Deliveries
are limited and delivery times will fill up fast! Place your Order TODAY!
Call 916.638-4363
Traditional Turkey Dinner
Savory Home Style Stuffing with Sage, Rosemary
Garlic Mashed Potatoes, Turkey Gravy, Candied
Yams, Cranberry Relish, Dinner Rolls & Butter,
Complimentary Pumpkin Pie. 10-14 lb Turkey (Serves
8-10) $99.00 20-24 lb Turkey (Serves 16-20)
$190.00
Hickory Smoked Turkey Dinner
Savory Home Style Stuffing with Sage, Rosemary
Garlic Mashed Potatoes, Turkey Gravy, Candied
Yams, Cranberry Relish, Dinner Rolls & Butter,
Complimentary Pumpkin Pie. 10-14 lb Turkey (Serves
8-10) $139.00 20-24 lb Turkey (Serves 16-20)
$210.00
Honey Dijon Mustard Spiral Glazed Ham
Rosemary Garlic Mashed Potatoes, Green Beans with
Bacon & Shallots, Candied Yams, Cranberry Relish,
Complimentary Pumpkin Pie. Dinner Rolls & Butter.
7-9 lb Ham (Serves 12-15) $149.00
Traditional Half Turkey Dinner
Savory Home Style Stuffing with Sage,
Rosemary Garlic Mashed Potatoes,
Turkey Gravy, Candied Yams, Cranberry
Relish, Complimentary Pumpkin Pie.
Dinner Rolls & Butter. 5-7 lb Turkey
(Serves 3-5) $69.00
Choice Prime Ribs Dinner
Rosemary Garlic Mashed Potatoes,
Green Beans with Bacon & Shallots,
Candied Yams, Cranberry Relish,
Horseradish Cream, Dinner Rolls &
Butter, Complimentary Pumpkin Pie. 10-
13lb Prime Ribs (Serves 22-26)
$295.00
Order by Phone,Online or Pickup
Order by Phone: (916)638-4363 Order
Online:Hannibalscatering.com *Free
delivery area cover within 15 miles from
our location or a delivery fee may apply.
HANNIBAL'S CATERING O R D E R O N L I N E : H A N N I B A L S C A T E R I N G . C O M
P H O N E : ( 9 1 6 ) 6 3 8 - 4 3 6 3 P I C K U P : 8 1 4 1 3 7 T H
A V E , S A C R A M E N T O , C A 9 5 8 1 4
Hannibal's Catering Thanksgiving and Holiday Menus
Tis the season for Holidays! It's that time of the year again. As the top Sacramento Caterer, we are proud to announce that we have included our top selling menu in our 2009 Holiday Collections. Hannibal's Catering Thanksgiving and holiday menus can be viewed on our website at www.hannibalscatering.com.
We recognize that some companies and families may need to adjust their holiday plans. To accommodate their financial circumstances,this year we have also created the Holiday VALUE Menus that are more modest in choices, but will still be presented with the elegant Hannibal’s Catering style.
From traditional meals to new and fresh items, book your corporate luncheon,dinner or family get together early to reserve our services. We have been known to sell out ALL our dates early, but would be honored if you gave us the oppourtunity to cater your meal. Please give us a call to place your order at 916-638-4363 or order online, on our website.
We look forward to being a part of your holiday season.
Friday, October 2, 2009
California Capital Air Show
Hannibal's was the the chosen caterer for the California Capital Air Show held in Mather, CA on September 12th and September 13th. This was a huge event, one of our largest and we are proud to say we pulled it off with "flying" colors, no pun intended. With 30 other large orders, Hannibal's had a day to remember. On Saturday alone, our kitchen created meals for over 5,000 people in the Sacramento area.
This was a chance for us to really strut our stuff and show what we specialize in, large events. The gala event was full of different ethnic food and beverage stations. We have posted a few pictures on the site to show you what we are talking about. Don't forget to call us at 916-638-4363 to place your next order. Whether it be a grand affair such as this, or a simple dinner for friends, Hannibal's is the caterer for you.
This was a chance for us to really strut our stuff and show what we specialize in, large events. The gala event was full of different ethnic food and beverage stations. We have posted a few pictures on the site to show you what we are talking about. Don't forget to call us at 916-638-4363 to place your next order. Whether it be a grand affair such as this, or a simple dinner for friends, Hannibal's is the caterer for you.
Monday, July 13, 2009
Something New, Something Old, Something DELICIOUS!
We here at Hannibal's are so excited to offer something new to our clientele. We now have a sub-division within Hannibal's called Cakes and Specialties. We ar enow offering all size cakes and cupcakes to our clients when they place a food catering order. Most cakes will start about $2.95 per slice. Have something special in mind? Maybe a picture of what you want? Send to it our wedding coordinator at weddings@hannibalscatering.com. We look forward to making your social, corporate or government event a truly YUMMY experience.
Thursday, June 4, 2009
Two, NEW, Major Additions
Amy Salvage
Executive Chef
Hannibal’s Catering is always cooking up something delicious, creative and fresh! At the same time, maintaining quality food our guests expect from us. With the lean times, Hannibal’s Catering has created its first ever weekly special with your budget in mind. Featuring four weekly hot specials at $8.50 per guest including salad, dessert and beverages.
This exciting value menu is from our new Executive chef, Amy Salvage. She learned to create comfort food using the freshest ingredients while cooking at her mother’s side and continues to use only fresh, locally grown vegetables and fruits on all her menus. She brought with her 12 years of professional culinary experience throughout the Sacramento area creating fresh and innovative menu ideas. Graduated as top honor student from The California Culinary Academy and have held positions from pantry chef to head chef in top local restaurants.
Sunday, May 31, 2009
Saving the environment, Save the World.
As a certified sustainable business in Sacramento, Hannibal’s Catering is actively finding ways to be more efficient in saving our environment and cost savings by recycling and reducing waste in our commercial kitchen. More than half of our daily kitchen waste came from vegetables trims and fruits rinds. In the summer months, during the peak of the fruit season, our kitchen would generate more than a hundred gallon of leftover vegetables and fruit rinds on a daily basis.
As part of a solution, Hannibal’s Catering is turning to “Garbage Enzyme” to make lemonade out of lemons. It’s even easy to make than lemonade. Discover the endless benefits for use in your restaurant /catering kitchen of this Earth-saving enzyme. Garbage Enzyme is the solution to recover the ozone layer that is depleting and help is lower global warming.
Garbage Enzyme is a complex solution produced by fermentation of fresh kitchen waste (fruits and vegetables), sugar (brown sugar, jiggery or molasses sugar) and water. It is dark brown and has a strong sweet sour fermented scent. Garbage enzyme is a multipurpose liquid and its applications covers household, agriculture, industrial etc.
Cost Efficient: Turn your kitchen waste to natural and organic household and environmentally safe cleaners. Use them in your kitchen as a floor cleaner, sanitizer for your restroom floor, soap of hand washing, etc.
Multiple Usages: Natural household cleaner; air purifier; deodorizer; insecticide; detergent; body care; car care; organic fertilizer, etc
Reduce Pollution: Methane gas released from disposed garbage can trap 21 times more heat than CO2, worsen the global warming condition.
Purify Air: Remove odor. Dissolve toxic air released from smoking, car exhaust, chemical residues from household products, etc.
Purify Underground Water: Enzyme that flow underground will eventually purify the river and the sea.
Natural Pesticides: Reduce mosquitoes, flies, rats or cockroaches, etc
Anti-bacterial and Virus: Natural antiseptic for your home or business
Prevent Drainpipe Blockage: Release residues accumulated in the pipe of basins or toilet bowls.
Preparation Recipe
1. Air tight plastic container.
2. Water
3. Fruit and vegetable dregs
4. Sugar - (brown sugar or molasses sugar)
Step 1:
3 Parts kitchen waste (Fill up 30% full of discarded fruit rinds in container)
Steps 2:
10 Parts water (Fill up 60% of container) & 1 Part brown sugar (=10% water content)
Steps 3:
Close tight - Keep for 3 months (Open occasional to release gases for the first month)
==================================================
Here's how:
1. Use an air-tight plastic container.
2. Dilute sugar in water; follow by adding vegetable and fruit dregs.
3. Leave some space in the container for fermentation.
4. Close it tight.
5. During the first month, gases will be released during fermentation process. Release the pressure built up in the container to avoid rupturing.
6. Push the floating garbage downward after the first month and reseal.
7. Place at cool, dry and well ventilated area. Avoid direct sunlight Let ferment for at least 3 months before use.
Take notes:
1. Do not use glass or metal containers that cannot expand.
2. Garbage for making enzyme should not include any protein, paper, plastic, metal or glass materials. Use only vegetables and fruit dregs.
3. The ideal color of garbage enzyme is dark brown. If it turned black, add in same amount of sugar to start fermentation process again.
5. It may have a white, black or brown layer on top of the enzyme, ignore it. If you encounter flies and worms in the container, leave it and the chemical reaction of enzyme will resolve them naturally. Close and seal the cover tightly.
6. Make full use of garbage enzyme residue:
>> Reuse for next production by adding fresh garbage.
>> Use as fertilizer by drying the residue, blend it and bury in the ground
7. If you have not gathered enough kitchen waste, you may fill up the container gradually. The 3 month fermentation period start from the day you place your last batch of kitchen waste.
8. Garbage enzyme is at its best after 6 months of fermentation. The longer it takes, the better it gets. Garbage enzyme will never expire. Do not store in the refrigerator.
9. Help protect our ozone layer, if every household utilized their garbage to produce garbage enzyme. It can stop kitchen waste from polluting our land and meanwhile generate enough ozone gas to ease global warming. You can help change the climate!
to water tank to reduce car temperature.
***Text and Images Courtesy of
http://www.o3enzyme.com/enzymeusage.htm
http://www.themostnatural.com.my/changeclimate/pages/WhatisGarbageenzyme.html http://www. justlifeshop.com/changeclimate
Credits also goes to Dr. Rosukon and Dr.(H) Joean Onn
As part of a solution, Hannibal’s Catering is turning to “Garbage Enzyme” to make lemonade out of lemons. It’s even easy to make than lemonade. Discover the endless benefits for use in your restaurant /catering kitchen of this Earth-saving enzyme. Garbage Enzyme is the solution to recover the ozone layer that is depleting and help is lower global warming.
Garbage Enzyme is a complex solution produced by fermentation of fresh kitchen waste (fruits and vegetables), sugar (brown sugar, jiggery or molasses sugar) and water. It is dark brown and has a strong sweet sour fermented scent. Garbage enzyme is a multipurpose liquid and its applications covers household, agriculture, industrial etc.
Cost Efficient: Turn your kitchen waste to natural and organic household and environmentally safe cleaners. Use them in your kitchen as a floor cleaner, sanitizer for your restroom floor, soap of hand washing, etc.
Multiple Usages: Natural household cleaner; air purifier; deodorizer; insecticide; detergent; body care; car care; organic fertilizer, etc
Reduce Pollution: Methane gas released from disposed garbage can trap 21 times more heat than CO2, worsen the global warming condition.
Purify Air: Remove odor. Dissolve toxic air released from smoking, car exhaust, chemical residues from household products, etc.
Purify Underground Water: Enzyme that flow underground will eventually purify the river and the sea.
Natural Pesticides: Reduce mosquitoes, flies, rats or cockroaches, etc
Anti-bacterial and Virus: Natural antiseptic for your home or business
Prevent Drainpipe Blockage: Release residues accumulated in the pipe of basins or toilet bowls.
Preparation Recipe
1. Air tight plastic container.
2. Water
3. Fruit and vegetable dregs
4. Sugar - (brown sugar or molasses sugar)
Step 1:
3 Parts kitchen waste (Fill up 30% full of discarded fruit rinds in container)
Steps 2:
10 Parts water (Fill up 60% of container) & 1 Part brown sugar (=10% water content)
Steps 3:
Close tight - Keep for 3 months (Open occasional to release gases for the first month)
==================================================
Here's how:
1. Use an air-tight plastic container.
2. Dilute sugar in water; follow by adding vegetable and fruit dregs.
3. Leave some space in the container for fermentation.
4. Close it tight.
5. During the first month, gases will be released during fermentation process. Release the pressure built up in the container to avoid rupturing.
6. Push the floating garbage downward after the first month and reseal.
7. Place at cool, dry and well ventilated area. Avoid direct sunlight Let ferment for at least 3 months before use.
Take notes:
1. Do not use glass or metal containers that cannot expand.
2. Garbage for making enzyme should not include any protein, paper, plastic, metal or glass materials. Use only vegetables and fruit dregs.
3. The ideal color of garbage enzyme is dark brown. If it turned black, add in same amount of sugar to start fermentation process again.
5. It may have a white, black or brown layer on top of the enzyme, ignore it. If you encounter flies and worms in the container, leave it and the chemical reaction of enzyme will resolve them naturally. Close and seal the cover tightly.
6. Make full use of garbage enzyme residue:
>> Reuse for next production by adding fresh garbage.
>> Use as fertilizer by drying the residue, blend it and bury in the ground
7. If you have not gathered enough kitchen waste, you may fill up the container gradually. The 3 month fermentation period start from the day you place your last batch of kitchen waste.
8. Garbage enzyme is at its best after 6 months of fermentation. The longer it takes, the better it gets. Garbage enzyme will never expire. Do not store in the refrigerator.
9. Help protect our ozone layer, if every household utilized their garbage to produce garbage enzyme. It can stop kitchen waste from polluting our land and meanwhile generate enough ozone gas to ease global warming. You can help change the climate!
to water tank to reduce car temperature.
***Text and Images Courtesy of
http://www.o3enzyme.com/enzymeusage.htm
http://www.themostnatural.com.my/changeclimate/pages/WhatisGarbageenzyme.html http://www. justlifeshop.com/changeclimate
Credits also goes to Dr. Rosukon and Dr.(H) Joean Onn
Monday, May 11, 2009
A raving review!
Hannibal's Catering recently did a very large event for one of our top clients last week. We simply wanted to share the gracious words that were said about Hannibal's Catering and our staff. Please enjoy pictures from the event as well.
Hello Nancy,
Well you and Hannibal’s certainly have a new fan on the East Coast! I can’t say enough about all you did to make our Grand Opening a success! Quite honestly, you exceeded my expectations- which is a great thing.
So often when I am planning an event, large or small, it is a challenge to really get the attention of the caterer, or other provider until very close to the event – which often causes me a few extra gray hairs. I was so impressed in March when you were ready to roll and get the details moving – and I continued to be impressed with your professionalism, your good counsel and your flexibility. And, your end product, with the excellent food so creatively and beautifully presented, perfectly staged tent and professional staff, it was all a delight. (I have a special affection for the bar staff, who made sure I had an extra big glass of champagne at the end of it all!)
I am not a fan of big events – because they seem like great big buffets to me, so impersonal and seeming thrown together – but this “big” event seemed like an intimate gathering, so well prepared and thought out, with attention to detail. It is a talent to set this tone and to create a sense of specialness for the day.
Thank you so much, Nancy. I hope that we have the opportunity to work together in the future.
Renee
Well you and Hannibal’s certainly have a new fan on the East Coast! I can’t say enough about all you did to make our Grand Opening a success! Quite honestly, you exceeded my expectations- which is a great thing.
So often when I am planning an event, large or small, it is a challenge to really get the attention of the caterer, or other provider until very close to the event – which often causes me a few extra gray hairs. I was so impressed in March when you were ready to roll and get the details moving – and I continued to be impressed with your professionalism, your good counsel and your flexibility. And, your end product, with the excellent food so creatively and beautifully presented, perfectly staged tent and professional staff, it was all a delight. (I have a special affection for the bar staff, who made sure I had an extra big glass of champagne at the end of it all!)
I am not a fan of big events – because they seem like great big buffets to me, so impersonal and seeming thrown together – but this “big” event seemed like an intimate gathering, so well prepared and thought out, with attention to detail. It is a talent to set this tone and to create a sense of specialness for the day.
Thank you so much, Nancy. I hope that we have the opportunity to work together in the future.
Renee
Thursday, April 30, 2009
THANK YOU!!!!!
THANK YOU SACRAMENTO!
With all of your support, we have once again been honored as the
BEST CATERER IN SACRAMENTO
by the KCRA 3 A-List!
We claim this award for the third straight year.
We could not have done this without your support Sacramento.
In return we are now offering weekly budget friendly specials
Please view the website at: www.hannibalscatering.com
to view these specials.
THANK YOU AGAIN!
Tuesday, April 21, 2009
Thank you Sacramento
The KCRA 3 A-List voting competition is over.
We have confidence that with all your votes and kind words, we have pulled together another win.
We also have excellent news for one lucky client.
Congratulations are in order for:
Cristina Gapasin
She is the winner of the iPod touch!
Thank you to all of you who voted for us!
We would not be who we are without of loyal customers.
Monday, April 13, 2009
Spring has finally arrived, the sizzle of great burgers, hot dogs, tri-tips, baby back ribs, chicken on a grill and more!…Iced cold lemonade and Sun-Ripened Watermelon…your coworkers and friends kicking back for the afternoon…no stress or work for you as Bar-B-Que & Picnic Inc. is the expert in summer picnics!
We guarantee you’re getting the best price and will not run out of food for your contracted time and guest count. We want to impress your guest and make you proud to have Bar-B-Que & Picnic Inc. cater your event.
Special! Take advantage of our budget buster menu for your summer bar-b-que and picnics.
Budget Buster
(Three Meats + Three Sides + Beverages)
1/4 lb. Char BurgersServed on a Freshly Baked Sesame Seed Bun
2 oz. Char DogsServed on a Freshly Baked Bun
BBQ Chicken Drumsticks & Wings
Condiments include Ketchup, Mustard, Relish,Diced Onion, Sliced Tomato, Sauerkraut
Sliced American Cheese
Creamy Cole Slaw
Old Fashioned Red Potato Salad
Chilled Watermelon Slices
Iced Lemonade
(This is a drop-off package without staff)
Budget Price Per Guest
30-199 200-399 500-699 700-999 1000+
9.99 9.49 8.99 8.49 7.99
9.99 9.49 8.99 8.49 7.99
Please add 18% service charge + sales tax to all prices.Gratuities are left to your discretion.
CALL US @ 916-638-4363 to take advantage of this great offer!
We've Relocated!
We’re pleased to announce that Hannibal’s Catering has expanded and moved into our new 15,000 sq ft facility located at 8141 37th Ave, Sacramento. Our new location will not effect your existing deliveries, in fact we’re now more centrally located and it will shorten delivery time to most of our clients. Our clients will also benefit from our expanded delivery fleet, which covers a wider area than before. You can continue to count on us with on-time deliveries for all your catering orders and any last minute catering orders.
Our new larger commercial catering kitchen has the state of the art equipments and is designed to prepare meals for up to 10,000 guests each day. Also includes an acre of parking lot for our delivery vehicles, eight offices and a beautiful tasting room.
Our new larger commercial catering kitchen has the state of the art equipments and is designed to prepare meals for up to 10,000 guests each day. Also includes an acre of parking lot for our delivery vehicles, eight offices and a beautiful tasting room.
Friday, March 13, 2009
Cal Expo Bridal Show
The lovely ladies of Hannibal's Catering had a very busy day at the Cal Expo Bridal Show on Sunday, March 1st. We an immaculate display of black and yellow, Hannibal's Catering at one of the best displays that this show has ever seen. With layers of glass and florals, this sight could be seen immediately after entering the building.Included in this display were four particular items: 1) A mashed potato bar served in single serving Martini Glasses, 2) Margarita Shrimp Shooters, 3) Fruit Martini with Applesauce, Strawberries, Blackberries and Green Grapes, and last, but not least was the innovative idea of the 4) Asian Chicken Salad served in a Wine Glass.
They also made quite a few connections with brides in the area who are looking for wedding catering. If you or someone you know is in need of Wedding or Event Catering, please give us a call at 916-638-4363 and one of our talented wedding coordinators will be happy to assist you.
Thursday, February 19, 2009
GO AGGIES!!!!
We were very honored to be invited to the annual UC Davis Caterer and Vendor Showcase. This is a great event that allows area businesses to "strut their stuff", food wise.Our gals that went really knew what they were doing. They created a booth that captivated the attention of everyone who walked by. With layers of linens and silk flowers, the Hannibal's Catering booth was a true show-stopper.
We are a catering business afterall, so you can imagine that the food we brought was just as impressive. We feel that it truly captured the "green" feel of this community.
We are a catering business afterall, so you can imagine that the food we brought was just as impressive. We feel that it truly captured the "green" feel of this community.
Our chef's prepared a few finger foods that we the talk of the event. The first option was a Caprese Romano skewer with Roma Tomatoes and Jack Cheese rolled in a pesto sauce. This were then held on a Green Apple stand that was truly light and inventive. The comment we heard ovr and over again was that "it's just too pretty to eat!" That is quite a compliment for us.
The second option was a wonderful and tasty mini hummus bread bowl with roasted red peppers and finely chopped green onions. This item was quite unusual because it is one of our Vegan options. Not many caterers can do Vegan and keep it tasty. We take pride in keeping flavor along with appearance.
Attendees of the event were asked to leave a business card. In doing so, each card is able to win a $100 gift card to Hannibal's Catering. Let's hope it's you!
Monday, February 16, 2009
What our clients have to say....
We here at Hannibal's Catering are very proud of the job we do for you Sacramento. However, you shouldn't take our word for it. You should let your fellow Sacramentans tell you how they feel.
The following are comments we have received from a select few of our many many clients. Please take a moment to read each and every one. Maybe this will help you decide that Hannibal's should be your preferred caterer for any of your upcoming event.
Last week was the first time I have used your catering services for management lunches. The two lunches so far have been excellent and the value is exceptional. The orders have arrived in time and were set up very attractively. It's nice to be able to order a package that includes sandwiches, salad, drinks, and desert rather than having to pay for each addition. Thank you for two very pleasant experiences. A. W.
Everything was wonderful, the customer service in all areas is absolutely great and we will be using you guys alot more in the future. I will pass your name to other business I know for catering events. Thanks again for all your help and greatness. J. G.
Thank you for a job well done. This was our first experience ordering catering online. Actually, it was quite easy. If we ever need to use a caterer in Sacramento again we would definately use your company. Thank you! B. G.
I absolutely love the online ordering. It is well maintained, easy to use and one of the many reasons why I continue to use Hannibal's. Thank you! A. F.
I am only going to complete one of these surveys due to having a total of 16 each. I have spoken with many of the staff that you delivered to on January 5th, 2009 and they all say the same thing. Everything was great! The meals were delicious, delivered on time, no shortages, and your staff were also very pleasant. Thank you so much for making my life easier. J. B.
You made such a hit with our family that we will be booking again with you next year. Thanks guys. D. H.
Dealing with Hannibal's for our holiday lunch was very enjoyable. The delivery staff was extremely nice and professional and the food was great! We look forward to using your services for future events! J. B.
We received many compliments on the food. I will use your company again in the future. Your staff was excellent and very kind and helpful. Thank you so much for such wonderful service! S. S.
THIS WAS YOUR BEST EVER! THANK YOU PHIL AND STAFF FOR WORKING WITH THE CITY TO WELCOME OUR NEW MAYOR IN A POSITIVE LIGHT! WE REALLY APPRECIATE YOU AND YOU HAVE ALWAYS BEEN NO. 1 WITH US! You have my permission to use these words however you wish. K. O.
Hannibal’s catered our Homeowners Association Party on December 14th, and it was absolutely perfect. The two men who set up where prompt, efficient, and so nice. Your staff was most helpful and professional in arranging the entire menu. I really appreciate Hannibal’s making good on the misunderstanding on the menu choices. I will definitely recommend your company as not only fair, but understanding cooks! A. C.
On January 31st, Hannibal’s catered a memorial luncheon after my wife’s memorial services. This was held at a private residence in Sacramento. I wanted to send you this note of thank and appreciation for the outstanding job that was done. The presentation of the food was excellent, as was all the food. Plus, your server handled the event in a very efficient and professional manner. All the people attending were impressed with the overall result. Again, thank for an excellent job. I appreciate it. D. Z.
We thank you all for your kind words and support. We hope to see you all again very soon.
Friday, February 6, 2009
Since 1988, HANNIBAL'S has been known and appreciated for an outstanding and affordable dining experience. Why are we so successful? We establish relationships with our clients and focus on our menu and our professional catering staff. The result is that HANNIBAL’S clients benefit from happy and dedicated employees, our non-stop attention to detail, and our commitment to hands-on management.
HANNIBAL'S cuisine is based on fresh locally grown produce, delicious, healthy, and attractive California-style dishes, prepared in both traditional and non-traditional variations. Our extensive menu offers unique and creative selections for every taste. We offer “House Specialties” that entice our clients to return time after time.
If you have not already experienced Hannibal's Catering, we invite you to discover a wonderful presentation with exceptional cuisine and service. Explore our menu online, and then impress your business associates, family and friends with a catered Breakfast, Lunch or Dinner presented by Hannibal's Catering.
Consider us for your corporate and personal dining pleasure. We can accommodate any size event . . .Casual to Elegant … Business to Family. You will be satisfied!
VALUE and QUALITY . . . Our catering service is second-to-none
Corporate – Private – Reunions – Graduations – Birthdays – Weddings – Anniversaries Memorials – Communions – Bar Mitzvahs – Christenings
Holidays: Halloween – Thanksgiving – Christmas – Fourth of July
From Breakfast Specialties to Box Lunches to Hot and Cold Buffets to Theme Buffets
Hannibal’s will work hard to create the “perfect” dining experience for you.
Hannibal's Catering is a premier Sacramento caterer and consistently voted the Best Catering company in Sacramento by local Chamber of Commerce, Sacramento News & Review as well as KCRA3- A list. We have built our reputation by establishing relationships with our clients. Providing great value with quality food along with reliable and professional service has assured our client loyalty and repetitive business.
HANNIBAL'S has earned the appreciation of clients, including Kaiser Permanente, Sacramento County Office of Education, Wachovia, Wells Fargo, UC Davis, EDS, Folsom Unified School District, San Juan Unified School District, Allstate Insurance, State Farm Insurance, the California State Automobile Association, Raley Field, Maximus, the City of Rancho Cordova (Regional Transit), Webex, The University of Phoenix, and the City of West Sacramento
HANNIBAL'S cuisine is based on fresh locally grown produce, delicious, healthy, and attractive California-style dishes, prepared in both traditional and non-traditional variations. Our extensive menu offers unique and creative selections for every taste. We offer “House Specialties” that entice our clients to return time after time.
If you have not already experienced Hannibal's Catering, we invite you to discover a wonderful presentation with exceptional cuisine and service. Explore our menu online, and then impress your business associates, family and friends with a catered Breakfast, Lunch or Dinner presented by Hannibal's Catering.
Consider us for your corporate and personal dining pleasure. We can accommodate any size event . . .Casual to Elegant … Business to Family. You will be satisfied!
VALUE and QUALITY . . . Our catering service is second-to-none
Corporate – Private – Reunions – Graduations – Birthdays – Weddings – Anniversaries Memorials – Communions – Bar Mitzvahs – Christenings
Holidays: Halloween – Thanksgiving – Christmas – Fourth of July
From Breakfast Specialties to Box Lunches to Hot and Cold Buffets to Theme Buffets
Hannibal’s will work hard to create the “perfect” dining experience for you.
Hannibal's Catering is a premier Sacramento caterer and consistently voted the Best Catering company in Sacramento by local Chamber of Commerce, Sacramento News & Review as well as KCRA3- A list. We have built our reputation by establishing relationships with our clients. Providing great value with quality food along with reliable and professional service has assured our client loyalty and repetitive business.
HANNIBAL'S has earned the appreciation of clients, including Kaiser Permanente, Sacramento County Office of Education, Wachovia, Wells Fargo, UC Davis, EDS, Folsom Unified School District, San Juan Unified School District, Allstate Insurance, State Farm Insurance, the California State Automobile Association, Raley Field, Maximus, the City of Rancho Cordova (Regional Transit), Webex, The University of Phoenix, and the City of West Sacramento
Wedding Catering: 10 Ways to Make Your Menu Memorable
"There is no sincerer love than the love of food," said George Bernard Shaw. While you and your sweetie may disagree, your wedding guests will most likely be eager to fill their bellies with tasty treats. A little menu planning can easily woo the crowd. Here are ten tantalizing tips to make your wedding meal memorable -- and have your guests licking their lips:
1. Dream Up a Theme: One of the most fun (and often easiest) parts of developing a theme wedding is deciding the menu. From a traditional New England clambake to a spicy Southern barbecue, theme-wedding menus create a fun, exciting, and memorable event. It might even be the way you eat the food that stays in your guests' minds -- cracking crabs at a Maryland riverside wedding, nibbling satay at a Thai-inspired city garden reception, or roasting marshmallows over the flaming bonfire at a wedding "campsite."
2. Go Regional: There are many people who take culinary vacations, traveling through countries in search of the local fare. Turn your wedding reception into its own culinary vacation by creating a menu featuring regional specialties. It may be foie gras from the Hudson Valley, spicy chicken wings in Buffalo, or even the largest cheese spread ever seen in Wisconsin.
3. That's Entertainment: Who said that food only pleases the palate? You can devise a wedding menu where the food preparation is as flavorful as the food itself. Consider a sushi bar complete with professional sushi chef -- the performance of slicing and rolling turns simple ingredients into works of art right before your guests' eyes. Or perhaps French chefs donned in aprons and hats will create flaming crepes tableside.
4. All in the Family: Something in between a sit-down meal and a buffet, family style offers a natural way to get tables of guests talking while creating a very festive and homey atmosphere. Each dish is delivered to the center of the table and guests pass them politely (or grab and hoard, depending on your family). Italian food might be an obvious choice, but Asian, Mexican, and Indian cuisines work well here too.
5. That's So You!: The wedding day is all about the bride and the groom, so why not plan a menu that has special meaning to the two of you? Perhaps your first date was at a baseball game -- why not serve hot dogs? Or maybe the two of you love to fly fish -- highlight freshwater fish on the menu. Or he proposed over a romantic picnic lunch -- recreate the magic by recreating the meal. When your guests think about what they ate, they will automatically think about the couple of honor.
6. Presenting...The eyes have it: -- when it comes to remembering things, that is. Your guests will very likely recall a fabulous-looking buffet table before they remember what foods it featured. Be creative -- instead of serving soup in a bowl, have it ladled into a hollowed-out acorn squash. Or have asparagus tied up like a present with leek leaves. You could even serve coconut shrimp inside a coconut and garnish with a tropical flower.
7. Less is More: Sometimes the simplest foods presented in an elegant, bountiful manner have a more memorable effect than a wide variety of offerings. Colin Cowie offers this advice in his book For The Bride: "You can make a statement of style with one or two spectacular dishes. For example, instead of having ten different tray-passed appetizers during the cocktail hour, serve mountains of jumbo shrimp or sliced smoked salmon." Remember, KISS -- keep it simple, sweetie.
8. Ride with a Trend: Trends come and go and if you can jump on one before it's passé, all the more power to you. Ask your caterer what's up and coming. Perhaps she's got some unusual idea that will make the kind of memorable statement you're looking for. It might be something as homey/funky as a mashed potato bar, complete with your choice of spuds and toppings, presented in a martini glass. Or maybe a true Belgian treat -- pomme frittes served with the traditional mayonnaise in paper cones. Just remember -- they're trends, so plan accordingly if you're setting up your wedding menu a year in advance.
9. A Honeymoon Preview: Don't worry-we're not suggesting anything X-rated here! Just that you consider planning a menu based on your honeymoon spot. If you're off to Venice, serve a spread one could imagine eating in a gondola. Or if Hawaii's your destination, feature luau fare (without the flame-eaters) -- perhaps even the spit-roasted pig. Maybe it's Japan where you'll be spending the week -- how about a Tepanyaki station (Japanese barbecue), where guests choose raw meats, shrimp, veggies, noodles, and sauces and watch it get stir-fried.
10. Five-Star Elegance: If dining out in the fanciest of restaurants is your idea of luxury and you happen to have a lot of dough, treat you and your guests to gourmet, white-glove-service dinner. Plan a multi-course meal, complete with a refreshing intermezzo (with hot lemon-scented towels after the fish course, of course). You can choose from French or Russian service: With French, the waiters prepare food on stands set up next to the table and then serve individual plates; Russian service features white-gloved waiters who carry each course on a large tray and serve guests directly from it. For that added touch, offer a different complementary wine with each course.
-- Amy Gordon, TheKnot.Com
This article, found on TheKnot.com is an excellent read on how to start up your wedding catering needs. We here at Hannibal's can help with any or all of these ideas. Our professional and organzied event coordinators are here to create menus and offer prices that fit both your style and your budget. We offer full service catering for weddings, rehearsal dinners, showers, or even your engagement party. Please give us a call and chat with one of our event coordinators today!
1. Dream Up a Theme: One of the most fun (and often easiest) parts of developing a theme wedding is deciding the menu. From a traditional New England clambake to a spicy Southern barbecue, theme-wedding menus create a fun, exciting, and memorable event. It might even be the way you eat the food that stays in your guests' minds -- cracking crabs at a Maryland riverside wedding, nibbling satay at a Thai-inspired city garden reception, or roasting marshmallows over the flaming bonfire at a wedding "campsite."
2. Go Regional: There are many people who take culinary vacations, traveling through countries in search of the local fare. Turn your wedding reception into its own culinary vacation by creating a menu featuring regional specialties. It may be foie gras from the Hudson Valley, spicy chicken wings in Buffalo, or even the largest cheese spread ever seen in Wisconsin.
3. That's Entertainment: Who said that food only pleases the palate? You can devise a wedding menu where the food preparation is as flavorful as the food itself. Consider a sushi bar complete with professional sushi chef -- the performance of slicing and rolling turns simple ingredients into works of art right before your guests' eyes. Or perhaps French chefs donned in aprons and hats will create flaming crepes tableside.
4. All in the Family: Something in between a sit-down meal and a buffet, family style offers a natural way to get tables of guests talking while creating a very festive and homey atmosphere. Each dish is delivered to the center of the table and guests pass them politely (or grab and hoard, depending on your family). Italian food might be an obvious choice, but Asian, Mexican, and Indian cuisines work well here too.
5. That's So You!: The wedding day is all about the bride and the groom, so why not plan a menu that has special meaning to the two of you? Perhaps your first date was at a baseball game -- why not serve hot dogs? Or maybe the two of you love to fly fish -- highlight freshwater fish on the menu. Or he proposed over a romantic picnic lunch -- recreate the magic by recreating the meal. When your guests think about what they ate, they will automatically think about the couple of honor.
6. Presenting...The eyes have it: -- when it comes to remembering things, that is. Your guests will very likely recall a fabulous-looking buffet table before they remember what foods it featured. Be creative -- instead of serving soup in a bowl, have it ladled into a hollowed-out acorn squash. Or have asparagus tied up like a present with leek leaves. You could even serve coconut shrimp inside a coconut and garnish with a tropical flower.
7. Less is More: Sometimes the simplest foods presented in an elegant, bountiful manner have a more memorable effect than a wide variety of offerings. Colin Cowie offers this advice in his book For The Bride: "You can make a statement of style with one or two spectacular dishes. For example, instead of having ten different tray-passed appetizers during the cocktail hour, serve mountains of jumbo shrimp or sliced smoked salmon." Remember, KISS -- keep it simple, sweetie.
8. Ride with a Trend: Trends come and go and if you can jump on one before it's passé, all the more power to you. Ask your caterer what's up and coming. Perhaps she's got some unusual idea that will make the kind of memorable statement you're looking for. It might be something as homey/funky as a mashed potato bar, complete with your choice of spuds and toppings, presented in a martini glass. Or maybe a true Belgian treat -- pomme frittes served with the traditional mayonnaise in paper cones. Just remember -- they're trends, so plan accordingly if you're setting up your wedding menu a year in advance.
9. A Honeymoon Preview: Don't worry-we're not suggesting anything X-rated here! Just that you consider planning a menu based on your honeymoon spot. If you're off to Venice, serve a spread one could imagine eating in a gondola. Or if Hawaii's your destination, feature luau fare (without the flame-eaters) -- perhaps even the spit-roasted pig. Maybe it's Japan where you'll be spending the week -- how about a Tepanyaki station (Japanese barbecue), where guests choose raw meats, shrimp, veggies, noodles, and sauces and watch it get stir-fried.
10. Five-Star Elegance: If dining out in the fanciest of restaurants is your idea of luxury and you happen to have a lot of dough, treat you and your guests to gourmet, white-glove-service dinner. Plan a multi-course meal, complete with a refreshing intermezzo (with hot lemon-scented towels after the fish course, of course). You can choose from French or Russian service: With French, the waiters prepare food on stands set up next to the table and then serve individual plates; Russian service features white-gloved waiters who carry each course on a large tray and serve guests directly from it. For that added touch, offer a different complementary wine with each course.
-- Amy Gordon, TheKnot.Com
This article, found on TheKnot.com is an excellent read on how to start up your wedding catering needs. We here at Hannibal's can help with any or all of these ideas. Our professional and organzied event coordinators are here to create menus and offer prices that fit both your style and your budget. We offer full service catering for weddings, rehearsal dinners, showers, or even your engagement party. Please give us a call and chat with one of our event coordinators today!
Thursday, January 29, 2009
Hannibal's "Got Their Game On"
Last Thursday, we attended the Annual Installation Dinner for the Rancho Cordova Chamber of Commerce. This was a fabulous event at the New and Spectacular, Sunrise Event Center located on Trade Center Drive off of Sunrise Blvd., in Rancho Cordova. This was a wonderful event full of fun games, great music and event better food.
We pulled out all the stops for this event. We love the Rancho Cordova Chamber and will always do anything to make them shine. The theme of this event was "Sports" and "Games". We made our booth feel have a outdoor park vibe. With some tall wheat grass and glass pieces, our booth came alive with color and pizzazz.
With the big game around the corner, we thought it would be nice to have hearty finger foods and a yummy cold salad. Not just any salad, our Famous Broccoli Salad. By the way, how did your recipe turn out? With the salad we had scrumptious Mini Pulled Pork Hoagies. We feel these were the most popular item at the entire event. Maybe even more popular than the Guitar Hero booth. Maybe. The most fun aspect of our booth was the Andouille Sausage Daffodill. These were thick pieces of Andouille Sausage wrapped in a thin pastry. They were then cooked to a golden brown and placed on a wooden stick. The eye catching aspect of these, were that they were stuck into the wheatgrass and resembled flowers blooming from the ground. A true crowd pleaser. So many people were taking pictures of them and asking how to accomplish this look for their Super Bowl party.
There is still time to hire Hannibal's Catering for you Super Bowl party this Sunday. We can make your home like our booth at the Chamber event. Give us a call at 916-638-4363 or place your order online at http://www.hannibalscatering.com/.
Sunday, January 25, 2009
Chinese New Year
(year begins on 1/26/2009)
(First Day of the Year of the Ox falls on 1/26/2009)
Chinese New Year starts with the New Moon on the first day of the New Year and ends on the full moon 15 days later. Each year is represented by one of the twelve animals of the Chinese zodiac. 2009 is the year of the Ox.
The Chinese calendar is based on a combination of lunar and solar movements. The lunar cycle is about 29.5 days. In order to "catch up" with the solar calendar the Chinese insert an extra month once every few years (seven years out of a 19-year cycle). This is the same as adding an extra day on leap year. This is why, according to the solar calendar, the Chinese New Year falls on a different date each year.
New Year's Eve and New Year's Day are celebrated as a family affair, a time of reunion and thanksgiving. A Chinese proverb states that all creations are reborn on New Year’s day. The Chinese New Year is a celebration of change ... out with the old and in with the new!.
In the Far East, this is also the end of winter and the beginning of spring. Farmers take this opportunity to welcome spring as they plant for the new harvest. Thus, the Lunar New Year is also called the Spring Festival.
Traditionally, family will visit each other which is a practice commonly known as New Year visiting. Friends and families will welcome the guests by serving them Circular candy tray (candy for sweet and circular for togetherness which are usually filled with dried fruits, nuts and sweets of all kind. Family and relatives give “Ang Pow” (red packets) containing newly printed money to the young ones.
Symbols of Fortune
Fruits and flowers are also an important part of the New Year Celebration and carry a symbolic meaning. Oranges and tangerines (good health & long life); tangerines with leaves intact (long lasting relationships; fruitful and multiply as in having children); persimmons (happiness and wealth).
Colors: Bright red (happiness); gold/orange (wealth & happiness).
Flowers that bloom on New Year’s Day will represent a prosperous year. Plum blossom stand for courage and hope, peach blossoms stand for luck, Narcissus and Kumquats represent prosperity, Chrysanthemums longevity and sunflowers represent the coming of a good year. They are well display in all Chinese homes and businesses.
Chinese New Year Cuisine
The celebration actually starts on New Year's Eve with the reunion dinner. Dishes consisting of Fish and chicken represent prosperity. Always present the fish and chicken as a whole. Do not cut them in pieces. The head, tail and feet (for chicken) must be presented to symbolize completeness. Long life noodles (rice noodle) represent longevity. Jai - a combination of food that represents good fortune. “Happy family” comprises of baby corn, carrots, Bok Choy, black moss, dried bean curd, mushroom, bamboo shoots, and scallion. Desserts include oranges, Chinese New Year cake (ni gao) and prosperous cakes (they look like golden nuggets). All of these foods are meant to symbolize abundance and wealth for the family.
The fifteenth day marks the end of the Chinese New Year with the Lantern festival. The festival takes place with a parade of bright and colorful lantern of all shapes and sizes. The highlight of festival is the dragon dance which symbolizes the bringing of luck and success to the coming year.
The Staff of Hannibal’s Catering join in on the celebration and wish everyone
Gong Xi Fa Cai... A Happy & Prosperous Chinese New Year!
Friday, January 23, 2009
Simple and easy Broccoli Salad Recipe
Many of you've emailed or phoned in requesting for our broccoli salad recipe. Hannibal's Catering is happy to share this recipe with many that have requested them. We are proud to announce that in 2008 The Sacramento and Modesto Bee published our recipe in the food edition. It was also published in numberous local magazine as well. One of many of our popular recipes for you to take home. Enjoy! Please give us your feedback and let us know how your Broccoli Salad turned out. Have a great weekend!
Ingredients
Salad:
3 bunches of broccoli (florets only)
½ cup sweetened dried cranberries
½ cup toasted walnuts
½ cup chopped real bacon
1 cup diced red onion
Dressing:
1 cup mayonnaise
3 tablespoons seasoned rice vinegar
2 teaspoons of sugar
Instructions: Combine salad ingredients. Toss salad with dressing. Chill and serve.
Ingredients
Salad:
3 bunches of broccoli (florets only)
½ cup sweetened dried cranberries
½ cup toasted walnuts
½ cup chopped real bacon
1 cup diced red onion
Dressing:
1 cup mayonnaise
3 tablespoons seasoned rice vinegar
2 teaspoons of sugar
Instructions: Combine salad ingredients. Toss salad with dressing. Chill and serve.
Monday, January 19, 2009
10 Compelling Reasons to Hire Hannibal's Catering
Here are 10 facts to take in to consideration when booking Hannibal’s Catering:
1. We offer a 100% Satisfaction Guarantee
With 20 years in the catering business, and thousands of loyal customers, our 100% satisfaction guarantee is one of the few in the area. Our focus is to insure that you, the customer, are proud of the presentation and food that we have prepared for you.
2. Enjoy the Benefit of Our Rewards Program
Place an order via our experienced service staff in the office or on-line and you will accumulate points. These points can be redeemed and traded in for coupons to use towards future orders.
3. An Award Winning Company
We’ve been voted consistently as The Best Caterer in the Sacramento County, competing with more than 50 other great caterers in the region for this title. We have been honored by the KCRA 3 A-List as well as the Sacramento New & Review as the Best Caterer for both 2007 and 2008. We were also recently bestowed the honor of the Best Caterer in Citrus Heights for 2008.
4. We Care for the Environment
It’s a responsibility Hannibal’s Catering feels is worthy of action. We are now offering at no extra charge, an option to use bio degradable (GREEN) products when you order from Hannibal’s Catering. We are now a “Sacramento Certified Sustainable Business”.
5. We Can Do Just About Anything You Want, At Any Location You Wish!
We have a fleet of delivery vans/trucks and professional staff to ready to handle your event at your preferred location.
6. Easy-To-Use, Fast Online Ordering
User friendly, simply point and click. Available 24 Hours a Day, 7 Days a Week. Place your orders when it is convenient for you, anywhere you have internet access.
7. An Endless Collection of Foods on our Menu
We take great delight in having one of the most extensive and original menus in the Northern California region. We offer essential items, as well as full service packages and even a customizable option.
8. Managing Your Catering Orders
Reduce the time and effort involved in managing past and future orders. User friendly online calendar to view the entire year events, reorder with just one click. Invoice status report anytime you need them.
9. Free Meal Every Time You Place an Order with Us
Receive a free box meal every time when you placed and order of 15 or more guest.
10. Dedicated Customer Order and Support
Our committed Sales Staff are here in the office to help organize and coordinate your event.
Whether it is a luncheon for 10 or an annual corporate party for 5,000, we will exceed your expectations. Let Hannibal's Catering be the preferred caterer for you next event.
1. We offer a 100% Satisfaction Guarantee
With 20 years in the catering business, and thousands of loyal customers, our 100% satisfaction guarantee is one of the few in the area. Our focus is to insure that you, the customer, are proud of the presentation and food that we have prepared for you.
2. Enjoy the Benefit of Our Rewards Program
Place an order via our experienced service staff in the office or on-line and you will accumulate points. These points can be redeemed and traded in for coupons to use towards future orders.
3. An Award Winning Company
We’ve been voted consistently as The Best Caterer in the Sacramento County, competing with more than 50 other great caterers in the region for this title. We have been honored by the KCRA 3 A-List as well as the Sacramento New & Review as the Best Caterer for both 2007 and 2008. We were also recently bestowed the honor of the Best Caterer in Citrus Heights for 2008.
4. We Care for the Environment
It’s a responsibility Hannibal’s Catering feels is worthy of action. We are now offering at no extra charge, an option to use bio degradable (GREEN) products when you order from Hannibal’s Catering. We are now a “Sacramento Certified Sustainable Business”.
5. We Can Do Just About Anything You Want, At Any Location You Wish!
We have a fleet of delivery vans/trucks and professional staff to ready to handle your event at your preferred location.
6. Easy-To-Use, Fast Online Ordering
User friendly, simply point and click. Available 24 Hours a Day, 7 Days a Week. Place your orders when it is convenient for you, anywhere you have internet access.
7. An Endless Collection of Foods on our Menu
We take great delight in having one of the most extensive and original menus in the Northern California region. We offer essential items, as well as full service packages and even a customizable option.
8. Managing Your Catering Orders
Reduce the time and effort involved in managing past and future orders. User friendly online calendar to view the entire year events, reorder with just one click. Invoice status report anytime you need them.
9. Free Meal Every Time You Place an Order with Us
Receive a free box meal every time when you placed and order of 15 or more guest.
10. Dedicated Customer Order and Support
Our committed Sales Staff are here in the office to help organize and coordinate your event.
Whether it is a luncheon for 10 or an annual corporate party for 5,000, we will exceed your expectations. Let Hannibal's Catering be the preferred caterer for you next event.
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