We cook in the rain. The fire lives under a 10x10 frame tent we bring, and it has never once been the reason an event moved. What we do need is a decision from you about where the guests eat, ideally by the Wednesday before.

No. We need roughly 20 by 20 feet of level ground that is not under a low tree, a water source within a hose run, and permission to have an open fire. That last one is the only real constraint, and we will call the venue and ask on your behalf.

Food, all cooking equipment and fuel, the service crew for the full day, setup, and teardown including trash removal. Not included: rentals you book directly (tables, linen, glassware), alcohol, and gratuity. We will tell you what the rentals typically run for your headcount before you book anything.

Separate dishes, cooked separately, not the main dish with something removed. Tell us at booking and we will confirm the specific plan two weeks out. For severe allergies we cook that guest's food before the fire touches anything else, and one of us carries it to the table personally.

Three weeks is the practical minimum, and Saturdays from May to October usually go five to eight months out. Whole-animal menus need six weeks because the farm needs notice. If your date is close, ask anyway. We hold a few dates back each month.

Yes, across Brooklyn, Manhattan and into Litchfield County. Anything beyond about ninety minutes from Kingston adds a travel and crew-lodging line, which we quote up front rather than discovering later.