Wedding catering
Plated, family-style, stations or buffet, cooked fresh at your venue and served by a crew that has worked it before.
- Per guest, food
- $50 to $130
- Saturday minimum
- $2,500
- Deposit
- 30%
- Book ahead
- 6 to 12 months
How we do it
Your planner has a timeline. Your venue has rules. Your aunt has a shellfish allergy. We plan around all three before we write a single menu.
Most of our weddings land between $50 and $130 per guest for food. Where you land depends on the service style, the menu and how many courses you want. Your quote shows every line, including the service charge and tax, so the number you sign is the number you pay.
We cater up to 300 guests, at barns, breweries, backyards and mountain lodges across Western North Carolina.
Included every time
- A planning call, then a written menu and timeline
- Reception hour: passed canapés, champagne toast service, cake cutting
- Buffet or table setup, service and full cleanup of our area
- Labelled dishes with allergens listed on every card
- A wedding-day lead who works with your planner and venue
- Meals for your vendors at cost ($18 each)
Allergies and dietary needs
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.
How we handle allergiesWhat it costs
Ranges, because menus differ. Your written quote turns the range into one number.
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Buffet reception
Reception hour, two mains, four sides, salad, bread
$50 to $78 per guest
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Stations reception
Reception hour plus three chef-run stations
$58 to $88 per guest
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Family-style dinner
Reception hour, shared platters to every table
$64 to $96 per guest
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Plated dinner
Reception hour, three courses, two entrée choices
$74 to $130 per guest
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Rehearsal dinner or brunch
Smaller menu, same crew
$32 to $58 per guest
Good to know
- Prices are for food. The 20% service charge, bar, rentals and sales tax are added as their own lines.
- Saturdays from May to October have a $2,500 food and drink minimum. Fridays, Sundays and winter dates have a $1,500 minimum.
- Tastings are $125 for up to four people, taken off your bill when you book.
The whole thing in four steps
You always know what happens next, and who to call about it.
Start with step one-
1
Planning call
Twenty minutes on your date, venue, guest count and the food you love. You get a written quote within one business day.
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2
Tasting
Up to four of you taste two mains, three sides and two canapés at our kitchen. We adjust the menu from your notes.
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3
Final details
Final guest count and allergy list 10 days out. We send a one-page timeline to you, your planner and the venue.
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4
The day
We arrive four hours before guests, set up, serve, clean our area and pack leftovers for you to take home where the venue allows.
Weddings questions
Can we take leftovers home?
Yes, from the buffet and family-style platters, as long as the venue allows it. We pack them in labelled containers with a 'use by' date. Food that sat out past two hours goes in the compost, not your car.
Do you work with our planner?
Every time. Your wedding-day lead calls your planner two weeks out and walks the timeline with them. If you have no planner, the lead runs the food side of the day for you.
Can guests choose their entrée?
For plated dinners, yes: two or three entrée choices, collected with your RSVPs. You send us the count per entrée and mark each guest's choice on the escort card.
Let's talk about your day.
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.