Grazing tables
Cheese, cured meats, mountain fruit and bread, laid out for the first hour while you greet everybody.
Seasonal food for mountain weddings
Amelia Hartwell cooks from farms across Western North Carolina. Jonah Reyes runs the timeline, the staff and the rentals. Weddings and rehearsal dinners are most of what we do, for 20 to 250 guests in and around Asheville.
Booking 2026 and 2027 dates now.
How we cater
Grazing, plated or family style
Plated three-course dinners
A first course, a main and a dessert, served to every seat at the same time.
Family-style feasts
Big platters passed down long tables, so nobody has to choose a dish months in advance.
Planned by Jonah, cooked by Amelia
- Ceremony and cocktail hour
- Dinner service
- Late-night bites
Every wedding couple gets a tasting before the date, and a written timeline from Jonah the week before. Staff, bar service and rentals come with the booking.
Receptions that fit the view
Mountain venues, barns, gardens and tents around Buncombe County. We bring the kitchen, the staff, the bar and the rentals. Tell us the address and we will tell you what it needs.
Plan your eventBased in
Asheville, North Carolina
Guest counts
20 to 250
Booking now
2026 and 2027 dates
Email us
“Guests were still talking about the buttermilk chicken at breakfast the next morning.”
Hannah and Peter, married in Black Mountain
We catered their rehearsal dinner on the Friday and their reception on the Saturday, 130 guests both nights.
Notes from the kitchen
What we are cooking and planning this season
In the kitchen
How a menu gets written
Amelia starts with what the farms have that week, then works backwards to your date.
Sourcing
At the farm stand in July
Tomatoes, squash and the last of the spring greens, and what we do with them.
