The house is usually the venue
Lake Geneva's resort hotels keep their own kitchens and their own preferred caterers. The work we are called for is the rest of it: rented lake houses, private grounds and multi-day retreats, where there is no catering infrastructure at all.
Three jobs, and they need different things
Lake house weddings and dinners. A rented property has a domestic kitchen, a dishwasher meant for a family, and no service entrance. It is entirely workable, and it has to be planned as a build rather than a delivery. This is the bulk of what we do around the lake.
Corporate retreats. Several meals across two or three days rather than one event, so the menu has to vary and the group gets tired of its own favorites by the second dinner.
Weddings at a venue. Worth asking early whether your venue allows an outside caterer, because many around the lake do not, and finding out late costs you a deposit.
Whichever it is, the first question is the kitchen. Power, water, oven space and where a van can park decide what service style is possible, and those answers change the menu more than anything on it.
Four steps
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Tell us the details
The date, a rough guest count and the property or venue.
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We check the space
Kitchen, power and load-in decide what is possible. Settled before the menu, not after.
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We send options and a price
Built around what the space allows and how the day runs.
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We cook and serve
Delivered or fully staffed, and cleared away afterwards.
Planning something on the lake?
Send the date, the guest count and the property and we will tell you what fits.