From first email to last pour
A clear path from inquiry to event day — and one person who owns your timeline so you get to be a guest at your own party.
- 01
Tell us about it
Share your date, headcount, vibe, and venue. Use Build Your Event for a quick ballpark, then send an inquiry — we reply within one business day.
- 02
Design the menu
We propose a seasonal menu and a written, line-itemed estimate. For weddings and milestones, a private tasting for two dials it in.
- 03
Reserve the date
A signed agreement and deposit hold your date. We coordinate rentals, staffing, bar, and the day-of timeline with you and your planner.
- 04
We cook, you host
We arrive, set up, cook, serve, and break down — clean kitchen, happy room. Your only job is to be a guest at your own party.
Licensed, allergen-aware, and captained.
Allergen-Aware Kitchen
We track every allergy on your guest list — nut, gluten, dairy, shellfish — and label every dish at service.
ServSafe & Permitted
A certified food-safety manager runs every event; our kitchen and off-site service meet SF Health Department standards.
Licensed, Bonded & Insured
A current caterer’s permit and $2M general-liability coverage — venue COIs furnished on request.
Final-Count Guarantee
We confirm your guaranteed headcount 10 days out, then cook for it — never short, never wildly over.
Sourced With Intent
Bay Area farms, day-boat fish, and whole-animal butchery. Menus follow the market, not a freezer.
A Captain on Every Event
One person owns your timeline from load-in to last pour, so you get to be a guest at your own party.
Plan it like we do.
Build Your Event
Pick a type, headcount, and style; see a sample menu and an illustrative per-head band in seconds.
Headcount & Portions Guide
How much food per guest by service style — so nobody leaves hungry and nothing goes to waste.
Dietary & Allergen Planner
A simple worksheet to capture every guest’s needs before we build your menu.
Event-Day Timeline
A sample run-of-show from load-in to last pour, the way our captains run a room.
Our kitchen and off-site service follow ServSafe and SF Health Department food-handling standards, including cold-chain, separation of allergens, and labeling at service. Certificates of insurance for venues are furnished on request.