Upscale wedding catering for households who’d rather have a chef at the kitchen than a banquet hall menu. Rehearsal dinner through reception.
Private dinner the night before. Smaller table, longer courses, the family wedding.
Forty-five minutes of plates and pours before the seated room.
Multi-course dinner for the room. Chef plus server team timed against the night.
One hot plate that lands at the right moment for the dance floor.
Cooked on the day, not delivered cold. The room smells like dinner, not chafing dishes.
The night happens where you choose. Backyard, lake, family kitchen, private estate.
Each course timed against the speeches, the toasts, the floor. Not all-at-once buffet.
Inquire and you get a real number for your guest count, not a banquet-hall per-plate brochure.
Crudo, tartare, or a chilled soup. Sets the night.
Pasta, dumpling, or vegetable-forward. The course that wakes the table.
Protein with technique. Cut and plated to order for the room.
Tiramisu, a cheese plate, or a poured liquor finish.
The chef and team cater weddings across Connecticut and Massachusetts. Primary focus is the Springfield-to-Hartford corridor. For wedding venues outside the primary area, inquire about availability.
Twenty to one hundred fifty guests. Below twenty fits private dinner parties.
Yes. Often booked as its own seated event, see private dinner parties.
Chef plus three to five servers plus a bartender is typical. For cocktail hour staffing, see cocktail parties.
Both. Backyard, family estate, lake house, or a private venue with a working kitchen.
Six to twelve months for weddings. Earlier in peak seasons.
Often booked together with the wedding, see weekend brunches.
Every plan is custom. Pricing reflects guest count, course count, staff depth, and venue. Inquire and you get a real number.
Rehearsal dinner, cocktail hour, the reception. The chef cooks.