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Salt Catering exists based on three truths about food that run deep in Carey Weir and her Italian roots: make delicious food, enjoy with good company, and digest meaningful conversations that are filled with grace, and flavored with salt.
After stepping away from a promising medical career, Weir followed her nose to a new career that grew from her keen interest in wine, and attended Johnson County Community College Culinary School. After completing her apprenticeship at JCC, Weir felt that she was headed in the right direction and received her first sommelier certifications from the Court of Master Sommeliers.
Weir, who dabbled in catering when she was not selling fine wine for a major distributor, decided it was time to combine the two (and ditch having a boss) and formed Salt Catering over two years ago. Having recently purchased Catered Elegance from her longtime friend and mentor Mary Ann Pfeifer, Weir has taken the dining principles cherished by her family and transformed them into Salt Catering as it is today, with the help of her husband, partner and barbeque guru, John.
Carey doesn't use template or cookie cutter menus. Instead, she will sit down with you to create a menu with you that is as unique as you are.
"I really want people to understand that I don't do set menus because it is important to me to create an event that is completely unique to the individual. I prefer to sit down in person, get to know the person, then create a menu with them."
The story of Weir and Salt Catering continues on, and can be found in the tasteful creations made from farm-fresh, local ingredients from Kansas City area farmers, and of course, within the conversations that take place while they are being enjoyed.