Good Food Events + Catering

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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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Some dishes are meant to be served. Others are meant to be experienced.For the recent Angels for Change Gala at Armature...
10/20/2026

Some dishes are meant to be served. Others are meant to be experienced.

For the recent Angels for Change Gala at Armature Works, our paella became part of the evening itself. Rather than preparing everything out of sight, our culinary team cooked and served the paella onsite from oversized pans, filling the room with the sights, aromas and energy of a working kitchen.

There is something different that happens when guests can actually see their food being prepared. They stop for a moment. They ask questions. They watch the process and interact with the people behind the food. What might otherwise have simply been another item on the dinner menu becomes part of the experience.

For this event, the paella brought together chicken, chorizo, tomato, peppers, garlic and olive oil, prepared as part of a chef-attended dinner designed for 250 guests.

We talk quite a bit about why we love cooking onsite at Good Food, and evenings like this are a perfect example. Yes, it allows us to serve food the way it was intended to be served, but it also gives our culinary team an opportunity to become part of the event.

Great food should taste good. Every once in a while, it should put on a little show, too.

We know we’ve done our job when the phones come out.There is always a moment we love during a meal. A plate hits the tab...
10/15/2026

We know we’ve done our job when the phones come out.

There is always a moment we love during a meal. A plate hits the table, conversation pauses for just a second, and someone reaches for their phone before reaching for their fork.

It happened more than once at our recent Tasting Table, a small luncheon we hosted for a group of fellow event professionals. First with the entrée. Then again when dessert arrived.

We spend a lot of time thinking about what food tastes like, as we should. But creating an experience around food means thinking about that moment before the first bite, too. The color. The composition. The finishing touches in the kitchen. The way the plate is placed in front of the guest.

Funny enough that often the first reaction to a dish isn't a bite. It's a photo.

And we'll take that as a compliment.

Good Spirits Bring People Together: NOLA Edition ⚜️There is a little more history behind this particular event than you ...
10/07/2026

Good Spirits Bring People Together: NOLA Edition ⚜️

There is a little more history behind this particular event than you might expect.

Before Good Food Events + Catering was ever a company, our founder, Kevin Lacassin, lived in New Orleans. He spent part of that time bartending at The Columns Hotel, learning firsthand something that has stayed with him ever since: a great bar isn't just about what's being poured. It's about the people who gather around it.

Years later, that philosophy is still very much a part of Good Food.

For this New Orleans-inspired private school fundraiser, we had the opportunity to bring a little of the Big Easy to Tampa Bay through the food, the atmosphere and, of course, the cocktails. Guests moved throughout the evening between multiple bars and food experiences, with French 75s, Pimm's Cups, Sazeracs and New Orleans-inspired flavors helping tell the story.

It was the kind of event we love creating because the food and beverage weren't simply additions to the evening. They became part of the experience itself.

Good spirits bring people together.

We learned that lesson a long time ago in New Orleans. ⚜️

Sometimes the best part of a dish isn't the dish itself. It's watching what happens when it reaches the table.At one of ...
10/05/2026

Sometimes the best part of a dish isn't the dish itself. It's watching what happens when it reaches the table.

At one of our recent Tasting Table luncheons, our photographer happened to capture the entire life of one course. It started in the kitchen, where each plate was built and finished individually. There were piping bags, fresh zest, garnishes and plenty of small adjustments before the plates were ready to leave the kitchen.

Then the course made its way into the dining room.

One of our favorite photographs from the entire luncheon isn't actually a photograph of the food. It's the final image in this series: a guest reaching for her phone to take a picture of the plate that had just been placed in front of her.

That's the part we love.

We spend a tremendous amount of time thinking about food, but ultimately the food is there to create an experience for someone else. Sometimes that experience lasts an evening. Sometimes it becomes a photograph on someone's phone.

Either way, the details matter because the experience matters.

Laissez les bons temps rouler.There are themed events. And then there are events where the theme becomes part of the ex...
10/02/2026

Laissez les bons temps rouler.

There are themed events. And then there are events where the theme becomes part of the experience.

For this New Orleans-inspired school gala, we wanted the Big Easy to show up everywhere: in the food, behind the bar, at the action stations and in the little moments happening throughout the room.

Guests arrived to French 75s and passed hors d'oeuvres before moving into an evening of Creole and Cajun flavors, chef-attended stations and cocktails inspired by New Orleans. And as the night unfolded, the food and drinks became part of the entertainment.

That's the part we love.

A great event isn't just about putting good food on a plate. It's about creating energy in a room; giving people reasons to move around, discover something new, start a conversation and enjoy being together.

Because at the end of the day, that's what hospitality is supposed to do.

Bring people together.

And on this particular night?

The good times definitely rolled.

There’s something about a good cocktail that feels especially right during the holidays.Our Santa’s Nightcap starts with...
09/30/2026

There’s something about a good cocktail that feels especially right during the holidays.

Our Santa’s Nightcap starts with bourbon or rye, maple syrup, Angostura bitters, orange bitters and cranberry syrup, then gets finished with orange peel and a cinnamon stick. It’s rich, warm and just festive enough without losing what makes a classic wh***ey cocktail so good in the first place.

Of course, for us, the cocktail is only part of the experience. We love the ritual that happens around the bar: watching a drink come together, having it handed to you by the bartender, raising a glass with someone you haven’t seen in a while.

Good spirits bring people together.

And during the holidays, that might be the best ingredient of all.

We bring the kitchen with us.One of the questions we think about constantly is: How do we make food for hundreds of gues...
09/28/2026

We bring the kitchen with us.

One of the questions we think about constantly is: How do we make food for hundreds of guests taste like it came out of a restaurant kitchen?

Our answer is simple: Whenever we can, we cook it there.

For this station-style event at Armature Works, that meant bringing burners, sauté pans, equipment and our culinary team into the venue and creating a working kitchen right in front of the guests.

There’s certainly an easier way to cater an event. Food can be prepared earlier, transported hot and held until service. But easier isn't necessarily better.

Cooking and finishing on-site allows us to control those last few minutes that can make such a difference; the temperature, texture, sauce, seasoning and final presentation. And because our chefs are part of the station, guests get something else at the same time: the sights, sounds and aromas of an active kitchen.

It becomes dinner and a little bit of theater. We don't just bring the food. We bring the kitchen.

Because catered food shouldn't have to taste like catered food.

YOUR EVENT JUST GOT A LITTLE FIZZIER. 🥤🫧The wait is over. The Fizzy Fix is here.Our newest interactive beverage experien...
09/25/2026

YOUR EVENT JUST GOT A LITTLE FIZZIER. 🥤🫧

The wait is over. The Fizzy Fix is here.

Our newest interactive beverage experience at Good Food Events + Catering; a playful take on the dirty soda trend, designed specifically for you’re next event.

We’ve always believed that some of the most memorable moments at an event happen when food and beverage become part of the entertainment.

A chef carving something in front of you. A bartender finishing a cocktail. A server handing you something you weren’t expecting.

The Fizzy Fix follows that same philosophy.

And yes — The Fizzy Fix is officially on the Good Food beverage menu and ready to book.

Head to the link in the first comment below to check out the blog and explore each drink line up.

So… which one are you ordering first? 👀

“Changes in latitudes, changes in attitudes.” 🌴For one evening at Armature Works, we didn’t have to travel quite as far ...
09/23/2026

“Changes in latitudes, changes in attitudes.” 🌴

For one evening at Armature Works, we didn’t have to travel quite as far south to find a little taste of Key West.

As part of a culinary journey around the country, our handcrafted artisan food cart was transformed into a Key West Seafood Bar, complete with fresh-shucked oysters, sesame-crusted seared ahi tuna and Margaritaville grilled + chilled shrimp with avocado crema and lime.

But what we love most about a station like this isn’t simply what’s on the menu. It’s everything happening around it. Guests stop to watch an oyster being shucked. They talk with the chef. They discover something they might not have expected. And suddenly dinner becomes part of the entertainment and part of the story of the evening.

That’s what station-style dining can do when the food, presentation and hospitality all work together.

No plane ticket. No change in latitude required. Just a little Key West attitude and Good Food hospitality.

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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