What we cook for

About 60% of what we cook is corporate. Boardroom lunches that aren’t a sad sandwich tray. Quarterly all-hands where the food doesn’t disappear in the first 20 minutes. Holiday parties that actually feel like a celebration and not a logistics exercise.

What’s typical:

• 15-attendee board lunch with a stationed plate-up — $55–75/person
• 80-person all-hands stationed buffet — $65–95/person
• 200-person holiday party with full bar service — $90–120/person + bar

Our minimum for corporate is 12 guests for drop-off, 25 for full-service. We’ll quote anything in between as a hybrid.

Lead time: 7–10 days for drop-off; 14+ days for full-service. Holiday season (mid-November through end of December) we recommend booking 6+ weeks out — we’re typically booked solid by Halloween.

We’ll work with your vendor list (HR forms, COI, W-9, etc.) — Theo handles the paperwork side and gets you set up in your AP system once. After that, booking is a one-line email.

We cater 25–30 weddings a year — almost always between May and October. The honest pitch: we’re great if you want food that tastes like a really good restaurant, served in a way that doesn’t make logistics feel like a job. We’re a bad fit if you want sprawling open buffets, food trucks, or the absolute lowest price per head.

Two service styles:

• Stationed buffet. Action stations with a chef plating each guest. Better food temperature than open buffet, more intimate than passed plates, faster flow than a sit-down dinner. ~$95–$135/person.
• Sit-down. Coursed service, plated in our kitchen on-site, served by our team. ~$135–$175/person depending on courses and protein.

Note: we don’t do food trucks or open-buffet weddings. Both have food-temperature issues at scale and we can’t deliver our standard quality that way. We’ll happily recommend caterers who do those well — just ask.

Saturday evenings June–August book 6+ months out. We can sometimes accommodate inside that window with a wait-list spot, but plan early.

Tasting: $35/person for up to 4 guests, credited to your final invoice on booking. We cook the actual menu you’re considering — not a tasting menu of “things we think might work.”

Cancellation: 30% non-refundable deposit on booking. Full refund of remaining balance 14+ days out, 50% refund 7–13 days, no refund inside 7 days.

Birthday dinners, anniversary parties, milestone celebrations, retirement gatherings, family reunions. Anything where you want the food to be memorable and you don’t want to spend the evening in your kitchen.

Common shapes:

• At home, 8–20 guests. We arrive 90 minutes before service, set up in your kitchen, plate, serve, and clean. Typical $80–$120/person.
• At a venue, 30–80 guests. Stationed buffet, full service. Typical $75–$110/person.
• Drop-off + a server. We deliver finished food and one of our team to set up and refresh stations during the event. Typical $60–$80/person.

Some practical notes:

• We need access to your kitchen 90 min pre-service for at-home events. If your kitchen is being remodeled, we’ll need to arrange a venue or bring field-kitchen equipment ($350 add-on).
• Trash haul-out is included. We leave your kitchen cleaner than we found it.
• BYOB-friendly. We don’t have a liquor license and we’re not the right team to bartend a complex cocktail bar — we’ll set up wine + beer service nicely and recommend a bartender for cocktail-heavy events.

Holiday season for us is mid-November through New Year’s Eve. Our seasonal menu shifts late October to fall/winter ingredients — squash, root vegetables, brassicas, cured meats from Tails & Trotters in Portland, real PNW seafood instead of supermarket shrimp.

The reality of holiday booking: by mid-October most weekday-evening and Saturday slots are gone. We typically have 30–40 holiday events on the books between Thanksgiving and New Year’s. If you’re reaching out in November we can usually do a Sunday brunch or a Tuesday dinner; the prime slots are gone.

Closed dates: December 22–January 5. Our team takes a real winter break. The kitchen reopens January 6 for new-year corporate kickoffs.

New Year’s Eve: we book one event per year — usually a wedding or a private party of 80–150 guests. Email Janelle directly if interested; she picks one in late summer.

Drop-off is our lowest-touch service: we deliver food in disposable catering pans (or chafing-dish-ready trays for an upcharge), set up, and leave. You handle service.

Menus designed to reheat well:

• Stews, braises, baked pastas, roasted-vegetable platters, salads with dressings on the side, grain bowls, crudo and chilled boards.
• We don’t drop-off anything that needs to come out of the oven medium-rare — roasted proteins are served at room temp by design (rosemary lamb, smoked salmon, brined chicken).

Delivery:

• Free inside Seattle and the close-in Eastside (Bellevue, Mercer Island, Kirkland, Redmond — any single-address drop within 12mi of downtown).
• $1.50/mile beyond that, capped at $90.
• Setup adds 20 minutes — leave the same address contact and a building access code if needed.

Minimum: 12 guests. For 8–11 we’ll quote a private-party at-home service instead. For under 8, we’d recommend a private chef and we’ll happily suggest two or three folks we trust.