Hands tearing warm sourdough bread over a wooden cutting board

hand-torn

Wooden crate of purple carrots with dirt still clinging to roots

morning pull

Long outdoor table set with mismatched ceramic plates and wildflowers

the long table

Mason jar of wildflowers casting golden-hour shadow across a handwritten menu card

wildflower & menu

Close-up of heirloom tomatoes still wearing morning dirt on a linen cloth

heirloom, just pulled

seasonal

local

yours

handwritten

Spring 2026 · Now Booking

The menu is written
after the harvest.

Farm-to-table catering where what's growing decides what's served. Weddings, team lunches, and donor dinners that taste like the season they came from.

See This Season's Menu

Scroll to follow the day

Heirloom Tomatoes·Purple Carrots·Wild Sorrel·Spring Peas·Farm Butter·Sourdough·Copper Pot Sauces·Stone Fruit·Wood-Fired Everything·Handwritten Menus·Heirloom Tomatoes·Purple Carrots·Wild Sorrel·Spring Peas·Farm Butter·Sourdough·Copper Pot Sauces·Stone Fruit·Wood-Fired Everything·Handwritten Menus·

A Day With Gather

From field to table,
one unbroken thread.

Wide rows of dewy farm crops at dawn with golden light on the horizon

6:14 AM

6:14 AM · The Farm

"We don't pick what's ready. We pick what's perfect."

Before the market trucks arrive, we're in the rows. Dewy soil, still-cool air, and a list that won't exist until we see what the land actually gave overnight.

Close-up of hands stretching fresh dough on a floured wooden counter with herbs nearby

9:30 AM

9:30 AM · The Kitchen

"The menu gets written when the crates come through the door."

Dough stretching on floured marble. Herbs bundled by hand. A sauce reducing in a copper pot that belonged to someone's grandmother. Nothing is decided until we taste.

Elegant outdoor table being dressed with linen cloths, ceramic plates, and small wildflower arrangements

2:00 PM

2:00 PM · The Venue

"Tables dressed like they grew out of the ground."

Linens smoothed. Mismatched ceramics set with intention. Candles placed where the light will catch them at 7 PM. The room is a plate before the food arrives.

Warm candlelit dinner gathering with guests passing plates family-style across a long table

7:48 PM

7:48 PM · The Gathering

"This is the part we cook for."

Plates passed family-style. Wine catching candlelight. Conversations that start with 'what is this?' and end with someone asking for the recipe we'll never write down.

Who We Gather For

Three kinds of table.
One philosophy.

Every event gets a menu built from what's growing — not from a laminated card.

Creative team sharing a casual lunch around a large wooden table with natural light

2 hrs from idea to table

avg. setup time

The Creative Team Lunch

Nothing corporate. Everything memorable.

Your agency works differently. The lunch should too. We bring a spread that starts conversations — not small talk. Heirloom grain salads, wood-roasted vegetables, hand-torn flatbreads with cultured butter. Eaten together, at a table that doesn't look like a conference room.

Typically 8–30 guests · 90-minute seated or grazing format

Beautiful wedding reception table with wildflowers, ceramic plates, and candlelight outdoors

94%

of couples book a second event

The Wedding Reception

A table that looks like it grew out of the ground.

Your guests will ask who catered. We'll say: the land did. We work with your venue, your season, and the story you're telling — then build a menu that becomes part of the evening. Family-style service, mismatched ceramics if you want, flowers from the same farm as the food.

Typically 40–200 guests · Full service or drop-off available

Elegant intimate dinner with candles and carefully plated seasonal food for a small gathering

nonprofit dinners this year

The Donor Dinner

Let the food do the convincing.

When the cause matters, the table should match. We've watched funding conversations shift over a plate of roasted beets and honest bread. There's something about food that's clearly been cared for — it signals that you care too. Intimate. Intentional. Seasonal.

Typically 12–60 guests · Seated multi-course or cocktail format

Gather · Spring 2026

This Season's Table

Written the night before. Always.

Charred Spring Leekscultured butter, chive oil, sea salt
Heirloom Tomato Panzanellatorn sourdough, basil, aged balsamic
Wood-Roasted Purple Carrotswhipped goat cheese, dukka, honey
Grain Salad with Stone Fruitfarro, peaches, shaved fennel, mint
Hand-Torn Flatbreadsfarm butter, wildflower honey
Slow-Braised Shoulderspring herbs, preserved lemon, jus

Menu changes weekly · Sourced within 80 miles

Fresh seasonal vegetables arranged on linen cloth

Free Download

Take the season's
menu home with you.

Leave your email and we'll send you this season's full menu as a printable PDF — recipes, sourcing notes, and the farms behind every dish. No pitch. Just the food.

Menus rotate every Thursday when we pick up from the farms. The PDF you receive reflects what's actually in season right now.

Golden hour outdoor dining table with candlelight and seasonal food spread

Your Table Awaits

The menu doesn't exist yet.
That's the point.

Reserve your date and we'll call you back with a menu built around what's growing that week. No tiers, no packages, no laminated cards. Just the land, the season, and your table.

See This Season's Menu→

100%

Seasonal menus

< 80mi

Sourcing radius

6 AM

Harvest to kitchen

Fixed menus, ever

The menu is writtenafter the harvest.

From field to table,one unbroken thread.

Three kinds of table.One philosophy.