No. Everything is family style, on platters, served to every table at the same time. If your venue or your guest count needs a buffet, we will say so on the first call and point you to two caterers who do it well.

Saturdays from May through October go nine to fourteen months out. We hold a handful of dates back for shorter notice, so ask. Off-season and Friday or Sunday dates are usually open within four months.

Food, the tasting, the full service team for the day, setup and teardown, and coordination with your planner and florist on the table plan. Not included: rentals, alcohol, cake and gratuity. We tell you what rentals typically run for your count before you commit to anything.

Yes. Most of our weddings are in barns, greenhouses and fields. We bring a mobile kitchen and need a level 20 by 20 foot area, a water hookup within a hose run, and power for refrigeration. We call the venue and confirm all three ourselves.

Separate dishes, not the main dish with something removed. We ask for restrictions at the tasting and confirm each one two weeks out. For severe allergies, that guest's food is cooked first, separately, and one of us carries it to the table.

Yes. The Hamptons and the North Fork are regular for us, as is Litchfield County. Anything more than two hours from Rhinebeck adds a travel and lodging line, which we quote up front.