La Cantina Catering

Specialties

Mission

Simple food done right — this has been the philosophy that is the inspiration to La Cantina’s cuisine. I believe that every dish should maintain tradition, simply by combining the best quality ingredients and properly paired flavors our food stands on its own ever time.

Service beyond measure — Our commitment to producing great food is just as strong as our expectation for incredible service. La Cantina offers an experience as well as a menu.

Fresh forward thinking — La Cantina creates great events with a focus on fresh, seasonal and custom menus! Want more from your caterer? Ask us about our complete organic menus for your family and friends. Eating well never felt so good!

History

Established in 2008.

How It All Began…

Lasagnas. It all started with lasagnas.

Eating is my greatest pleasure in life — second to making it. With a passion for food, and incredibly limited resources — I got creative.

Instead of handing out business cards, I chose to hand out lasagnas.

The goals at the beginning were small. Fulfill my need to feed.

My original sous chefs — mom and dad. They enabled me to explore my craft and pursue what I knew would become La Cantina as it’s known today. They are the reasons I’m able to live, breath and love every event.

I sold 10 lasagnas the first week.

My goals have never changed.

I fulfill my need to feed with every event, celebration & milestone.

Food is what you make it. For La Cantina it’s life.

It all started with lasagnas.

Meet the Business Owner

Anthony R.

Business Owner

All I’ve ever known is food. My grandfather — now and always my mentor — started up Tony’s Ballroom back in 1965. Never having even met him — he’s taught me two lessons I live by today. Work hard and dream big. If he could turn delivering bread, into selling sandwiches and coffee out of the same truck, to eventually opening up a hall of his own — one of the first in the city — I could turn lasagnas into business cards.

Tony’s Ballroom embodied the first 20 years of my life — memories of weddings, parties, events & all the food that went with them. It exposed me to an industry that sparked my interest in hospitality and my passion for the heart of it — the food. From working the front of the house during luncheons, to busing tables at weddings, to cooking in the kitchen with my grandmother during Sunday events, I gained the experience that has made me both the Chef and Catering Company I am today. She became the bridge to the man I never met and taught me everything he wished he could