Holiday and Shower Catering in Southlake and Highland Park

Build the table around grazing, not plating

Showers, graduations and holiday gatherings run for hours and nobody sits down at once. A spread that holds well at room temperature for two hours beats a plated course that peaks for fifteen minutes. Brunch boards, salads, sourdough, cut fruit and a few warm dishes do more work than an elaborate entrée.

Per-guest planning that holds up

• Brunch or shower spread — five to six bites per guest across the first hour, then half that after
• One substantial warm dish per twenty-five guests keeps the table from feeling like snacks
• Two sourdough loaves per twenty-five guests, sliced
• Dessert for about seventy percent of the count; cookies and the raw chocolate ice cream both travel
• Confirm dietary needs at the invite stage, not the week of

Timing and booking windows

72 hours notice for events under 50 guests, about a week for larger ones. Graduation season in Southlake and the Park Cities and the stretch from Thanksgiving through New Year book out earliest — for those, three to four weeks ahead is realistic rather than cautious.

Drop-off is scheduled to your event time, with a setup window built in. Everything is cooked in our Dallas kitchen the morning of.

What we bring to the table

Organic produce, grass-fed beef, pasture-raised chicken, wild caught seafood, organic dairy and eggs, and no seed oils anywhere — the same standards as the weekly menu. Southlake, Highland Park, University Park, Dallas, Fort Worth, Plano, Frisco, McKinney, Prosper, Allen, Arlington, Irving and Richardson are all inside our catering range.