Dinner for two hundred, cooked like dinner for ten.

Seasonal food for weddings, offices and every celebration in between — cooked in our kitchen, finished at your venue, and served by people who care whether the second helping is as good as the first.

Request a quote See the menus

Hudson Valley and New York City

A long candlelit grazing table set with roasted squash, burrata and figs, cured meats, persimmons, olives and bread

What are we feeding?

Four menus, priced by the guest.

Start from one of our menus and we will shape it around your people, your venue and the week you book. Prices include the food, the cooks and the servers.

Read every menu

Family-style dinner

The Harvest Supper

To start

Whipped ricotta toast

Roasted persimmon, hot honey, thyme
Little gem salad

Pickled shallot, buttermilk, toasted seeds

For the table

Roast chicken

Charred lemon, salsa verde, pan juices
Slow-cooked short rib

Red wine, root vegetables, horseradish cream
Farro and pomegranate

Feta, mint, toasted walnut
Charred broccoli

Chili, garlic, lemon

Something sweet

Pear and almond tart

Crème fraîche, cardamom

$72

per guest · 30 guests minimum

A server carrying a slate tray of persimmon crostini, beet tartlets and herb blini through a reception

A chef finishing a row of plated short rib dishes with micro herbs at the pass

Everything but the venue.

A quote from us is the whole evening, not a price for trays. We bring the people, the plates and the plan, and we take all of it home again.

Staff, in aprons: Chefs on site and one server for every 15 guests.
Plates, glasses and linen: Rentals ordered, delivered and counted back out.
A bar, if you want one: Licensed bartenders, seasonal cocktails, local wine and beer.
Clearing up: We leave the kitchen cleaner than we found it.

How a booking goes.

Most weddings book 4–9 months out. Office lunches can go out with 48 hours' notice.

Months out

Tell us the date

Guest count, the venue, how you'd like people fed. We hold the date and send a first menu within two days.
Six weeks out

Come for a tasting

Sit down in our kitchen for a tasting of your menu for two. Change anything you like.
Two weeks out

Final numbers

Confirm the head count and dietary needs. We walk the venue and plan the running order.
On the day

We cook, serve and clear

We arrive hours early, cook on site and are gone by the last dance. You never see a dish pit.

Two hundred and twelve guests, a barn with one outlet, and rain. Nobody noticed any of it. People are still asking me about the short rib.

Maren Ostrowski Wedding planner, Rhinebeck

A still life of autumn produce — persimmons, figs, squash, pears, beets and chestnuts — against a plum wall

Tell us the date.

Send the date, the venue and a rough head count. You will have a first menu and a quote from us within two working days.

Request a quote

Call the kitchen: (555) 318-0442
Write to us: hello@spread.example
Where we cook: Hudson Valley and New York City