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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YOUR EVENT JUST GOT A LITTLE FIZZIER. šŸ„¤šŸ«§The wait is over. The Fizzy Fix is here.Our newest interactive beverage experien...
09/25/2026

YOUR EVENT JUST GOT A LITTLE FIZZIER. šŸ„¤šŸ«§

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 youā€™re next event.

Weā€™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 werenā€™t expecting.

The Fizzy Fix follows that same philosophy.

And yes ā€” 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.

Soā€¦ which one are you ordering first? šŸ‘€

ā€œChanges in latitudes, changes in attitudes.ā€ šŸŒ“For one evening at Armature Works, we didnā€™t have to travel quite as far ...
09/23/2026

ā€œChanges in latitudes, changes in attitudes.ā€ šŸŒ“

For one evening at Armature Works, we didnā€™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 isnā€™t simply whatā€™s on the menu. Itā€™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.

Thatā€™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.

The best holiday cocktails come with a little ceremony. šŸŽ„šŸøOur Mistletoe Mocha Martini isn't simply poured and passed.The...
09/18/2026

The best holiday cocktails come with a little ceremony. šŸŽ„šŸø

Our Mistletoe Mocha Martini isn't simply poured and passed.

There's the pour. The finishing touch. The little red bow.

And then our favorite part , handing it across the bar and watching someone smile before they've even taken the first sip. Because a great cocktail can absolutely be about what's in the glass.

But hospitality happens in the handoff.

Mistletoe Mocha Martini. One of five signature cocktails from our 2026 Holiday Cocktail Menu.

It's not a great party without Good Food.

If the keynote speaker is Cal Ripken Jr., you don't just serve dinner. You build a ballpark.When Synovus asked us to cat...
09/14/2026

If the keynote speaker is Cal Ripken Jr., you don't just serve dinner. You build a ballpark.

When Synovus asked us to cater this corporate event at Armature Works, we knew exactly where to start.

We couldn't just serve peanuts and Cracker Jacks, so we took the nostalgia of a night at the ballpark. Gave it a Good Food twist. And added a little Tampa Bay and Baltimore along the way.

The result?

Mini Bistro Burgers. Fresh soft pretzels with beer cheese. Popcorn. Pan-sautƩed lump crab cakes as a nod to Baltimore. And our Tampa Bay Cuban Fries loaded with mojo pork, Swiss mornay, salami, pickles and yellow mustard aioli.

Familiar food. Unexpected ex*****on. And a menu designed specifically around the story of the event.

Because creative catering isn't always about inventing something guests have never seen before. Sometimes it's about taking something they already love and making it memorable.

You might even say we knocked this one out of the park. āš¾

šŸ“ Armature Works | Tampa
šŸ“ø Photography: Jonathan Fanning Photography

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 beer 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

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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