Table of 5 offers event & wedding catering in the Mid-Missouri area for a diverse set of clients. Our Black Tie and Bistro Style menus are all inclusive, which means no hidden fees and no guess work. So you can be confident in your decision and budget. The Black Tie menu features items made from scratch, china plates and service to your guests with elegance. The Bistro Style menu is centered on feeding a crowd at an affordable price point. The food truck concept is a relaxing way to feed your guests. Give us a shout to hear how we can help make life easier. Looking for a catering service to bring high end service with a hint of comfortable elegance? Table of 5 offers unique dishes that are not found at most restaurants or caterers in this area; contact us today for a free consultation! Lisa and Scott Dover have been married for over 24 years. During those 24 yrs, they have shared many things and watched their family grow. Both Lisa and Scott had professional jobs. Lisa was the Director of HR and Scott was a Project Manager. Both of them understand what it takes to satisfy a customer and they have coupled that with skills of cooking to offer you, their customer, an outstanding product and service. Lisa's dad Albert used to BBQ every Sunday and we are not talking hamburgers. He would do slow cooked thick sliced pork steaks. Since they lived on a farm they always had fresh beef too so steaks were not out of the question either. Being a farmer, he could also get fresh pork. These would be accompanied by large sides of corn, baked beans, etc. They made their own sauces and Lisa continues this tradition today. So when you order Albert's pork steaks on the menu - this is what you will get. Scott's Great Grandmother Burley used to make all the pasta for the dinners on Thanksgiving. Everything Scott and Lisa's families used to eat came from large gardens. Scott's mother used to take canned green beans, mix in some fresh onions, bacon and a few dashes of fresh pepper at 8 am. They would simmer until noon where they were just right...she might even through in some new potatoes. This meal was typically sidelined with some fresh baked bread. His fav was her beer bread. He needs to get that recipe as it is not written down anywhere. The fresh pasta his great grandmother used to make and is on the menu uses to eggs shells to measure milk added to the pasta...who would of thought of that?
