Four kinds of evening, priced and staffed differently.
The differences are real. A wedding and a memorial need almost opposite things from a caterer, and quoting them the same way serves neither.
Weddings and receptions
Most of our year, and almost all of June through September. Barns, ranches, back gardens and the occasional field with a generator and a view of the Bridgers.
- We cook on site wherever we canIf the venue has a kitchen we use it. If it does not, we bring a mobile kitchen, which is a real line on the estimate rather than a surprise.
- Service team included in the quoteOne server per eighteen guests on a buffet, one per twelve plated. Bar staff are separate and priced separately, because many couples supply their own alcohol.
- We work to your planner's timelineIf you do not have one we will write the food timeline ourselves and walk you through it, since that is the part that usually goes wrong.
- Saturdays in July and August book firstOften twelve to fifteen months out. Ask early even if nothing else is settled, because the date is the thing that runs out.
Corporate and retreats
Board dinners, offsites, and the multi day retreats that come through Bozeman and Big Sky. The cooking is the straightforward half. The logistics are the rest.
- Multi day is quoted as a blockThree meals a day for four days is not twelve separate events, and pricing it that way makes it cost more than it should. We quote the block.
- Drop off is a real option hereBreakfast and lunch delivered, set up and collected, with dinner staffed. That mix is usually where the budget actually wants to sit.
- Dietary counts collected onceWe take them from the organizer in one list and label everything on every table for the whole retreat, rather than asking each morning.
- Invoicing that a finance team will acceptItemized, with a W-9, net thirty on request, and a single point of contact. Enough caterers get this wrong that it is worth saying.
Private dinners at home
Eight to twenty four people, in your kitchen, cooked in front of you. The most fun thing we do and the least like the rest of it.
- Five or six courses, set menuWritten for the night and for what is good that week. You approve it beforehand, and we cook it in your kitchen rather than reheating it there.
- Two of us, usuallyA cook and one front of house. For sixteen or more it becomes three. Everything is washed and put away before we leave.
- Wine is yoursWe do not hold a liquor license and do not sell alcohol. We are glad to write suggested pairings for you to buy against, at no charge.
- Your kitchen is usually enoughFour burners and an oven covers it. We will ask a few questions about the space first and tell you straight if it is not workable.
Memorials and gatherings
Usually booked in under a week. We hold room in the calendar for exactly this, and it is the one kind of event we will rearrange other work to take.
- One phone call is enoughNo tasting, no planning meetings, no menu document to review. Tell us roughly how many and what time, and we will propose something simple and good.
- Food that works while people talkThings that stay right for two hours on a table and can be eaten standing, holding a cup, without cutlery.
- We will not upsell youNot on that call, not ever. If the simplest option is the right one, that is what we will say.
- Invoiced afterwardNo deposit and no card up front. We will send it the following week.
Which one is yours?
Send the date, a rough headcount and the venue if you have one. We will tell you whether we are free and roughly what it would cost.