Merri-Makers Catering
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About Merri-Makers Catering
The Merri-Makers Catering Team
Rick & Cynthia Bott, Owners
Our story begins in 1978 with Rick Bott, a lifetime resident of Monmouth County and recent graduate of the Culinary Institute of America, at the inception of his career at his small storefront in Red Bank, NJ. At that little shop on Monmouth Street, Rick meets Cindy, his partner in business and in life. Over the past 40 years, Rick and Cindy have had the privilege of catering over 6,000 unique and custom weddings, nurtured four children (and one grandchild!), and have led Merri-Makers to become one of the distinguished caterers in the country.
Services
Cuisines
- Farm-to-table
- Southern
Dietary accommodations
- Dairy-free
- Gluten-free
- Halal
- Kosher
- Nut-free
- Vegan
- Vegetarian
Meal types
- Food stations
- Passed appetizers
- Seated meal
- Stationary appetizers
- Wedding cake service
Our vegetarian options will change by season, but our top menu pick is the Butternut Squash Tortelacci with sage browned butter, roasted Brussel sprouts and shaved parmesan cheese. Additionally we have a Mushroom Agnolotti blended with fontina and mascarpone cheese & a Spinach and Artichoke Risotto cake finished with white truffle oil and shaved pecorino Romano cheese.
We have an assortment of vegan options to offer our clients, and some of the most popular are: Roasted spaghetti squash, Grilled vegetable napoleon with house made basil oil and balsamic reduction, Citrus and Chipotle BBQ cauliflower steak with hand cut French fried sweet potato and frizzled onion straws & Portobello mushroom scaloppine in a lemon, caper & white wine sauce with zucchini noodles.
Gluten free is never a problem and quite common.
We handle nut allergies by limiting our use of them and when they do occur on a menu we call it out on a menu card and discuss it with staff at pre event meeting.
Expertise Day-of Coordination Excellent Cuisine and Menu Design Day of Logistics Peace of Mind and a built-in therapist
Referrals from past clients How they made you feel Chef’s Knowledge and Training How many years they’ve been catering
Someone that “fits” with your personality. They must understand your vision and be flexible.
The food is not fresh or cooked on site. It’s not restaurant quality. A sit down dinner is more expensive than a cocktail reception. Having a back yard wedding is less expensive, when in fact it is more expensive, you need to bring in tables chairs, china, flatware, tents, bathrooms.
How many years are you in business? Do you have any past referrals? Will you be able to discuss the menu options with the chef? Can they customize the menu to suite your specific tastes? What are the hidden costs?
We are a design caterer, the best food options are the ones that speak to who you are. Our job is to get to who you are and design a menu. We understand that every bride is not the same and menus are designed to suite specific tastes, heritages and seasons. A fall bride may like a braised short rib with creamy mushroom polenta. A summer bride may prefer Surf & Turf – Lobster tail or crab cake.
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