MouthFeel

11/05/2025

Nobody needs to know you didn't spend six hours on appetizers. That's between you and us.

www.mouthfeelllc.com

11/03/2025

We opened our email today and smiled,
not because of an award,
but because it affirms what we’ve built with purpose and integrity.
Best Catering in Clermont, 2025.

www.mouthfeelllc.com

10/31/2025

The centerpiece your guests will remember.

33 inches of chef-curated flavor, cheeses, charcuterie, fruit, and florals designed as edible art.

Perfect for holiday hosting or office gatherings.

Now booking limited drop-off dates.
DM or visit www.mouthfeelllc.com to reserve.

10/27/2025

Most people don't realize how the catering industry really works.

We've stayed quiet about it for years, but as chefs, we think you deserve to know what your paying for.

What Every Chef Knows (But Most Won't Tell You)

-Breaking the Silence -

We're not supposed to say this publicly.
Most catering companies aren't led by chefs.
They're distribution operations charging culinary rates.
The industry stays quiet because everyone profits from your confusion.

-The Production Line -

Frozen proteins thawed in sinks.
Sauces from industrial containers.
Pasta boiled days ago, bagged, and reheated on-site.
It works at scale.
It's just not cooking.
And they won't correct you when YOU call it "fresh."

-The Presentation Layer -

Colored chef coats and garnish are staging.
Food plated days ago looks "just made" under the right lighting.
By the time you taste it, they're gone.
And you assume what you paid for is what you got.

- The Menu Language -

"Chef-inspired." - "Signature." - "House-made."
These words sell the idea of craft without the commitment to it.
Here's the test: ask what's made from scratch, start to finish.
If they hesitate, you have your answer.

-The Allergy Tell -

Mention a food allergy and watch the response.
Real chefs adjust because they control every ingredient.
Reheating operations panic because they can't modify what arrived premade.
It's not rudeness.
It's a limitation they won't admit.

- The Vendor Question -

Ask them to name one supplier by name.
Not "local farms" or "fresh purveyors."
An actual vendor.
Chefs know where their food comes from.
Distribution operations can't answer without exposing the system.

- The Timeline Truth -

Ask when your food will be cooked.
Anything earlier than four hours before service is a red flag.
Day-before prep isn't about flavor.
It's about convenience.
Real cooking happens close to the moment it's served.
Always.

- The Phantom Kitchen -

Ask if the chef who designed your menu will be at your event.
If they say "our culinary team will be there," there's no chef.
You're not buying expertise.
You're buying the branding around it.
And they're counting on you not knowing the difference.

- Why We're Telling You This -

We're chefs.
We trained for years.
We care about this craft.
And we're tired of watching it get sold as a product instead of practiced as a discipline.
You deserve to know what you're actually paying for.
The industry won't police itself.
So we're giving you the questions that expose the truth.

This isn't an attack, it's an invitation to elevate the standard.
We love this craft too much to stay quiet.

10/24/2025

“Food should spark joy, spark conversation. We’ve seen strangers leave as friends because of a flavor they both couldn’t stop talking about.” That’s the MF difference.

↘️ Read the Expert article on MouthFeel

At most catered events, food is the backdrop—an afterthought squeezed between speeches and small talk. At Mouthfeel, it’s the spark. Chefs Colón and Britt

10/23/2025

We love when locals support local! Thanks Sandra Cribben, Account Executive II for sharing your experience & attending our pop-up event Co-Co at Home State Brewing Co. We had such a great time! 🤗

10/18/2025

For one night only, we’re bringing our signature flavor to HSB.

Hand-crafted charcuterie cones—genoa rosettes, aged Welsh cheddar, fresh strawberries, and the crunch you didn’t know you needed.

Finished sweet with our signature cannoli creams: Dubai Chocolate & Classic Italian, topped with pistachios and shaved-to-order chocolate.

🎟️ $20 Presale
$25 Day Of at The Tasting Bar
Spots are limited, and these always sell out fast.

Skip the line. Taste the hype.

https://www.mouthfeelllc.com/event-details/co-co-cones-cannolis

📍Home State Brewing Co.
Tuesday, October 21st
6 PM - 10 PM

Remember Lunchables? We gave them a beer. Salami rosettes, cheddar, strawberries & party mix in a cone. Cannolis for dessert. Cold pints on tap. Grown-up snack time. One night only.

10/14/2025

Happy National Dessert Day.

The perfect excuse to debut something we've been perfecting: our signature Dubai chocolate cannolis.

Crisp shells. Indulgent filling. The kind of technique that takes time, intention, and a refusal to settle.

On October 21st, you'll taste them for the first time, alongside chef-crafted cones that reimagine the snacks we grew up with, adult lunchables!

CO-CO: Cones & Cannolis
One night with Home State Brewing Co.
October 21st | 6-10 PM | $20 pre-sale | $25 at the bar

Tickets:
https://www.mouthfeelllc.com/event-details/co-co-cones-cannolis