Good Food Events + Catering

Good Food Events + Catering We provide upscale restaurant style dining experiences for events, weddings and parties in Tampa Bay and the West Coast Region of Florida
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Can we retire the boring banquet lunch?A large corporate or nonprofit luncheon doesn't have to mean another piece of chi...
09/09/2026

Can we retire the boring banquet lunch?

A large corporate or nonprofit luncheon doesn't have to mean another piece of chicken sitting on top of the same salad we've all eaten a hundred times.

For our latest Tasting Table, we challenged our culinary team to create a three-course menu that could be executed beautifully for a large daytime event, without sacrificing the things that make the food feel like Good Food.

šŸŠ Shaved Fennel + Orange Salad
šŸ¤ Grilled Shrimp with Charred Lemon & Oregano, Orzo + Artichoke Salad and Grilled Summer Squash
šŸ« Limoncello Lady Finger Verrine with Italian Pastry Cream + Blueberries

Simple. Bright. Elegant. We have a few tricks up our sleeve, so stay tuned for more awesome ideas that will impress your guests.

09/09/2026

Contemporary Tampa Museum of Art wedding with a black-tie dress code, monochrome florals, and outdoor downtown Tampa Riverwalk ceremony,

How do you feed 1,100 people without making dinner feel like you're feeding 1,100 people?That's the challenge.For this c...
09/02/2026

How do you feed 1,100 people without making dinner feel like you're feeding 1,100 people?

That's the challenge.

For this corporate event at Armature Works, the answer was a collection of culinary stations spread throughout the venue, giving guests different things to discover while keeping the food and the crowd moving.

Cuban Fries built to order.

Churrasco steak carved by our chefs.

Fresh bowls with seared ahi tuna.

Pasta cooked continuously throughout service.

And liquid nitrogen ice cream to finish the night.

Behind it all: 16 event chefs, 40 servers, three event coordinators, and a whole lot of planning before the first guest ever walked through the door.

Because large-event catering isn't just about making more food.

It's about creating the systems that allow great food and genuine hospitality to still happen at scale.

We went behind the scenes of what it takes to feed 1,100 guests on the Good Food Blog.

Link in first comment.

Pull up a chair. This is Tasting Table.We brought back our long-standing Tasting Table Summer Series as a chance to invi...
08/31/2026

Pull up a chair. This is Tasting Table.

We brought back our long-standing Tasting Table Summer Series as a chance to invite some of our trusted partners and event professionals into Good Food, slow things down for an afternoon, and share a meal.

For this edition, we welcomed a group of nonprofit event planners and built a simple three-course luncheon around an idea we think deserves a little more attention:

Lunch doesn't have to be boring.

Shaved fennel and orange salad. Grilled shrimp with charred lemon and oregano. Orzo and artichoke salad. Summer squash. And a limoncello verrine to finish.

Fresh, elegant, approachableā€”and intentionally designed as a menu that could translate beautifully to a large nonprofit or corporate luncheon.

Because sometimes the best ideas start by simply sitting down together at the table.

Welcome to Tasting Table.

"I never planned to move to Tampa."A message from our founder, Kevin Lacassin.On August 28, 2005, I left New Orleans ahe...
08/28/2026

"I never planned to move to Tampa."

A message from our founder, Kevin Lacassin.

On August 28, 2005, I left New Orleans ahead of Hurricane Katrina.

Tampa was supposed to be a temporary stop before I checked out Houston and Dallas.

Minutes after arriving in town, a friend took me to Caddy's on Treasure Island. I had my first grouper sandwich, drank a b**r and watched the sunset with my toes in the sand.

Houston and Dallas never got their turn.

A couple years later, I started looking at catering in my new hometown and kept coming back to the same thought:

There had to be a better way.

Better food. More creativity. Cooking onsite. The energy I loved about restaurants.

Eventually, that idea became Good Food. These photos are a few from my journey and a blast from the past.

Twenty-one years later, we've grown quite a bit, but we're still asking the same question.

Is there a better way?

I told the whole story; including NOLAFoodie.com, a strange little appearance in The New York Times, the early one-man-show days, and that first grouper sandwich, on the Good Food Blog.

Link in first comment.

Great hospitality happens in the little moments.A smile. A quick conversation. A tray offered at just the right time. An...
08/24/2026

Great hospitality happens in the little moments.

A smile. A quick conversation. A tray offered at just the right time. And maybe a Coconut Fried Chicken bite thatā€™s too good to pass up.

At a recent event at Armature Works, this moment caught exactly what we want Good Food hospitality to feel like: warm, attentive and genuinely personal.

Because passed hors d'oeuvres aren't really about passing food. They're about engaging with people.

And that's the difference between simply serving an event and taking care of its guests.

Photo courtesy of Jonathan Fanning Photography

Hospitality starts before the first course is ever served.For this waterfront St. Petersburg wedding, it started with ic...
08/20/2026

Hospitality starts before the first course is ever served.

For this waterfront St. Petersburg wedding, it started with ice cold ch*****ne waiting as guests arrivedā€¦ and continued at the bar with one of the eveningā€™s signature favorites: the espresso martini.

A warm welcome. A beautiful setting. And a really good drink in your hand.

Maybe even a little Ch*****ne Supernova by the water.

Those first few moments set the tone for everything that follows.

Planning:
Design + Production:
Photography:
Florals:
Furniture:
Catering + Bar:
Sax:
Tent:

"Changes in latitudes, changes in attitudes."Maybe that's why the holidays look a little different here in Florida.Meet ...
08/17/2026

"Changes in latitudes, changes in attitudes."

Maybe that's why the holidays look a little different here in Florida.

Meet Ruby Reindeerā€”our vibrant holiday cocktail featuring blanco tequila, pomegranate juice, fresh lime, and citrus liqueur, finished with a dehydrated lime and pomegranate garnish.

Bright. Refreshing. Unexpected.

āœØ Part of our 2026 Holiday Cocktail Collection.

Here's to creating a celebration your guests will actually remember.
šŸ„‚ Read our Holiday Entertaining Guide.
šŸŽ„ Planning a holiday party? Let's start the conversation.

Links in Bio

Most guests never see this what it takes to make it all happen.They see the perfectly grilled bone in ribeye.The scallop...
08/14/2026

Most guests never see this what it takes to make it all happen.

They see the perfectly grilled bone in ribeye.

The scallop with a perfect sear.

The chef carving fresh tuna.

The finished plate.

What they don't see.....is the kitchen we built from scratch.

Here's a blast from the past. Nearly a decade ago, our team transformed an empty field into a fully functioning culinary operation, serving more than 1,100 guests with multiple chef-attended stationsā€”every protein grilled, seared, carved, and finished on site.

No permanent kitchen.
No shortcuts.
No compromises.

Just talented chefs, careful planning, and a commitment to delivering a restaurant-quality experience wherever the event takes us.

Because great catering isn't about transporting food.

It's about building the kitchen that makes it possible.

Eighteen years ago when Good Food was founded, we decided to go "In Through the Out Door" and built the company on a principle of cooking food onsite, fresh for each event. We have done it since day one, and we still do it today.

Some people see dessert.We see the hundreds of small decisions that happened before it ever reached the table.A temporar...
08/12/2026

Some people see dessert.

We see the hundreds of small decisions that happened before it ever reached the table.
A temporary kitchen built with pop up tents and propane ovens.

Changing weather. Tight timelines. Thunderstorms. (It's Florida, right?)

And still... every plate receives the same attention. One final dusting. One last garnish. One more quality check before it leaves the chef's hands.

Because our job isn't simply to feed guests.

It's to create a restaurant-quality dining experience in places that were never designed to be restaurants.

Whether we're inside a ballroom, beneath a tent, or serving a hundred of guests lined along the waterfront in Downtown St. Pete, our standards don't change.

Some people call it craftsmanship. We just call it Even Flow.

Every plate. Every guest. Every time.

Address

5910 N Florida Avenue
Tampa, FL
33604

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm

Telephone

+18132419500

Website

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