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Catering Company
Weddings · corporate · private20 to 400 guestsBooking 6 months out

Catering that fits the event, not the other way around.

Wedding feasts, corporate lunches, chef-at-home dinners. Seasonal menus written per event, dietary-flexible by default.

Start an inquirySee event types
PlatedFamily-styleCanapésChef-at-homeFull staffing
Long wedding table dressed with flowers and glassware
120 guests, an orchard, one long table
01What we caterMenus written per event

Four shapes of event

01

Weddings

Plated dinners, family-style feasts, cocktail receptions. We bring the kitchen, the staff, and the calm.

  • Tastings included
  • Chairs, linens, glassware on request
  • Late-night snack service
02

Corporate

Daily office lunches, board dinners, all-hands, launches. Repeat-client pricing after the third booking.

  • Standing weekly slots
  • Individually boxed options
03

Private dining

Birthdays, anniversaries, dinner parties. Chef-at-home format for 6 to 24 — we cook in your kitchen and leave it cleaner than we found it.

  • Menu planned with you
  • Sommelier pairing optional
04

Large events

Festivals, fundraisers, and on-site cooking for 400+. Full service infrastructure — generators to glassware.

  • Site visit included
  • Licensed bar service
What it costs

The rate card, before you ask

Every quote is built line-by-line from these numbers. Nothing is bundled, nothing is hidden, and you can strike out any line you do not want.

Food, per guest

  • Plated dinner, three courses
    Includes bread, butter and the kitchen team
    from $85
  • Family-style feast
    Sharing platters, refilled until people stop
    from $70
  • Canapé reception
    Six pieces per guest over 90 minutes
    from $45
  • Boxed corporate lunch
    Delivered, no on-site kitchen needed
    from $32
  • Late-night snack service
    Sliders, fries, or the bacon sandwich that ends weddings
    from $14
  • Chef at home, 6–24 guests
    We cook in your kitchen; minimum spend $1,400
    from $140

Staff, per person

  • Lead chef
    Min. 6 hrs · One lead owns your event start to finish
    $65 / hr
  • Chef de partie
    Min. 6 hrs
    $48 / hr
  • Front-of-house server
    Min. 5 hrs · One per 12 guests plated, one per 20 family-style
    $42 / hr
  • Bartender
    Min. 5 hrs · Licensed, insured, and good at reading a room
    $52 / hr
  • Kitchen porter
    Min. 5 hrs · Why your venue gets handed back spotless
    $34 / hr

Rentals + bar

  • Plates, cutlery, glassware
    Delivered, collected, washed by us
    $14 / guest
  • Linen, napkins + runners
    $6 / guest
  • Mobile kitchen + generator
    For sites with no power or gas — orchards, barns, fields
    $650
  • Bar package, four hours
    Beer, wine, two house cocktails, soft drinks
    $46 / guest
  • Corkage, your own wine
    We chill it, pour it and clear it
    $18 / bottle

The extras

  • Tasting for two
    Weddings · Charged at cost for other events, redeemed on booking
    Included
  • Site visit + logistics plan
    The eleven-page checklist that makes the day feel effortless
    Included
  • Travel beyond the tri-state
    Agreed in writing before you sign anything
    $2.40 / mile
  • Menu development, bespoke
    Waived on events over 80 guests
    $350

Dates are held for seven days at no cost while you read the quote. Deposit is 25% and the balance falls due two weeks out; cancellations more than 90 days ahead are refunded in full.

02The recordFounded 2015
Events last year
142
Largest service to date
400
Across 142 reviews
5.0★
Events missed in nine years
0
Two chefs working the kitchen pass

Restaurant training, event discipline.

The three of us met on a restaurant line and kept the habits: mise en place, taste everything, never let the pass back up. Catering added the part restaurants never teach — logistics. Nine years in, the checklist for a 300-guest wedding runs eleven pages, and that's why the day feels effortless.

  • Menus written per event — no laminated packages
  • Dietary needs cooked as first-class dishes, not afterthoughts
  • One lead chef owns your event start to finish

Past clients

5 out of 5 stars
“They catered our 80-person wedding without a single visible hiccup. Guests are still asking for the short-rib recipe a year later.”
M
Marcus + Aria
Wedding, summer 2025
04The honest answers

Planning questions

How far ahead should we book?+

Weddings: 6–12 months for peak season. Corporate and private dinners: two weeks is usually plenty; we hold a little slack for short-notice regulars.

Do you do tastings?+

Every wedding includes a tasting for two once the menu is drafted. For other events we can arrange one at cost.

How do dietary requirements work?+

Collected with the guest list, cooked as proper dishes. A vegan guest gets a composed plate, not the garnish from everyone else's.

What does it cost?+

Plated dinners from $85/guest, family-style from $70, canapé receptions from $45. Staffing, rentals, and bar service quoted line-by-line — you see every number.

Do you travel?+

Tri-state at standard rates; further for weddings with a travel fee we agree up front. The eleven-page checklist travels too.

Wedding table set beneath the trees

Tell us the date. We'll hold it.

Dates are held for seven days while we draft your menu and quote — no deposit until you've seen both.

Check our availabilitySee recent events
Quotes are line-by-line — you see every number

Inquire

Tell us the date, headcount, and the feeling you're after. We respond within two business days with a draft menu.