Asheville and the Blue Ridge
Seasonal catering for weddings, office lunches and big backyard parties. Prices per guest you can plan with, honest allergy care, and a crew that cleans up after itself.
From the 8 a.m. meeting to the last dance, here is how we feed people.
$50 to $130 per guest, food
Corporate and office
Boxed lunches, hot office buffets, breakfast for the 8 a.m. meeting and the company party in December.
From $14 per person
Buffets & stations
A staffed buffet that stays full, or three or four chef-run stations your guests wander between.
From $38 per guest
Plated dinners
Three or four courses, served to every guest at the same time, with one server for every 12 seats.
From $62 per guest
Drop-off
Trays, boxes and boards, delivered on time, labelled, ready to serve. No staff, no fuss.
From $14 per person
Add the bar
Licensed bartenders, local beer and wine, and a zero-proof menu people actually order from. From $8 per guest.
From the first question to the last plate
Step 1
Two minutes in the quote builder: the date, the crowd, the style. You see a price range before you send anything.
Start the quote builderWhat are you celebrating?
Pick one. You can change it later.
Step 2
Within one business day you get a written quote with every line on it. For weddings and big events, book a tasting for up to four people.
See what a quote includesYour quote, line by line
120 guests · Family-style · Saturday in June
Step 3
Your lead arrives four hours early with the crew. We set up, serve, clear and pack leftovers. You go and enjoy your own party.
Get a quoteEvent day timeline
Sent to you, your planner and the venue
Two ways to feed your guests. Here is what each one includes.
| Feature | Full service from $38 per guest | Drop-off from $14 per person |
|---|---|---|
| Cooked fresh that day in our kitchen | ||
| Every dish labelled with allergens | ||
| Staff to set up, serve and clean up | ||
| Food kept hot and full for the whole event | ||
| Planner and venue coordination | ||
| Rentals ordered for you | ||
| No service charge |
Full service adds a 20% service charge for the crew. Drop-off has none. See every price and policy.
Dietary needs and allergies
We label every dish with its allergens and cook allergy plates apart. We are not an allergen-free kitchen, so we can't promise zero cross-contact.
Read our allergy answersBuffet cards and drop-off labels list the nine major allergens in each dish, plus whether it is vegan, vegetarian or made without gluten.
For severe allergies we cook the guest's plate first, with clean boards and pans, seal it and put their name on it.
Our kitchen handles nuts, shellfish, sesame, wheat and dairy every day. We are not certified gluten-free, kosher or halal, and we tell you that before you book.
Ten days out we send you the allergy list we are working from, so you can check every name and every need.
$16 to $24 / person
Boxed lunches, delivered and labelled. Standing weekly orders, one invoice a month.
Set up an office accountFive starting points, each with prices and diet tags on every dish. Swap anything. Ask for anything.
Browse all menus
Our guests are still texting us about the trout.
The tasting was relaxed and they took every note. On the day, Marcus handled our venue's kitchen problem before we even heard about it.
Forty boxed lunches, forty names on them, never late.
We have had a standing Tuesday order for a year. The gluten-free boxes are clearly marked, which matters a lot on our team.
My dad has a severe nut allergy and never worried once.
His plate came out sealed with his name on it. That's the kind of detail we were paying for.
The quote matched the invoice to the dollar.
That has never happened to me with a caterer. The zero-proof bar was a nice touch for our team.
Food was excellent. Setup ran 15 minutes late.
They told us why (a road closure), took $150 off without us asking, and dinner itself was perfect.
The short answers. The long ones live on the FAQ page.
Drop-off runs $14 to $30 per person. Staffed buffets run $38 to $58, stations $46 to $68, family-style $52 to $76 and plated dinners $62 to $110, all for food. Staffed events add a 20% service charge, plus bar, rentals and sales tax.
Yes. $2,500 in food and drink for staffed Saturdays from May to October, $1,500 for other staffed events and $300 for drop-off orders. Below the minimum, we can still cook for you; the bill is just the minimum.
A 30% deposit holds your date. It is non-refundable and comes off your final bill. Half of the rest is due 30 days out, and the balance is due with your final guest count, 10 days before.
No. The 20% service charge pays for event planning, setup, service and cleanup staff. Tips are optional, and every dollar goes to the crew who worked your event.
Yes, carefully. We label every dish with its allergens and cook allergy plates first with clean boards and pans, then seal and name them. Our kitchen does handle nuts, shellfish, sesame, wheat and dairy, so we can't promise zero cross-contact.
No. We make many dishes without gluten ingredients and mark them GF, but flour is used in our kitchen every day. For celiac guests we make a separate, sealed plate and tell you exactly how it was made.
Two minutes in the quote builder gets you a price range on the spot. A real person sends the full written quote within one business day.
Office hours Monday to Friday, 9 to 5. Replies within one business day.