Creative Catering for Northwest Indiana
The Perfect Menu For Any Occasion
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 Thank-you to everyone who made Creative Catering such a success over the years!  We will always hold dear the many fond memories of helping our clients achieve outstanding and very personal events. For a multitude of reasons, inlcuding personal growth and "change in venue",  we have decided to move on in our careers and are passing the torch to Martini's in Valparaiso Indiana.  We have worked with Martinis over the years in multiple facets and have always been impressed with owners Louis and Sophie's ability to produce the finest cuisine in Valparaiso at a very value-minded price.  We are confident that any client we lead to Martini's will be in the hands of professionals that truly want the best for their guests.
So, thank-you again and be sure to follow the link below to visit their website or call 219-464-0801 and ask for Steve “Steveo” Ippolito.

CCEP is an off-premise (delivered to your location) caterer designed to provide you with professional, prompt service and food that is less-processed and as local as possible. CCEP is owned and operated by Ryan and Rebecca Haddad. A graduate of the Culinary Institute of America in Hyde Park, NY, Ryan has worked as both Executive Chef and catering/sales manager; from private country clubs in Philadelphia to tropical resorts (Hilton) in Key West. His knowledge in catering foodservice and event/menu planning is just what you've been looking for. Through Ryan's tenure in the industry, he brings a professional and creative means to the table to ensure guest satisfaction for your special event. Whether a 25 person corporate lunch or an extravagant  700 guest wedding; Creative Catering & Event Planning is your first and last stop in searching for a caterer. 

Our menu is a guideline. Please feel free to cut and paste different items from any menu to suite yourself or please let us design one for you. We will adjust the cost to satisfy both your budget and ours.

We charge only a combined 20% service charge for both wait and culinary staff. Sorry, but we don't require a "fuel surcharge".