Weddings
Plated, or passed and family-style, cooked on site. Closer to a restaurant dinner than a banquet-hall plate — which is the whole reason we do this.
Catering · Serving Sonoma, California
Restaurant food, at your long table.
Weddings, corporate lunches and family-style dinners for people who have sat through one too many plates of bad catered chicken.
Weddings
from $95per person
Corporate lunches
from $28per person
Family-style dinners
from $60per person
Tastings
$75credited toward your booking
Why most catered food isn’t good
It is a timing problem, not a talent problem.
Most catered food is cooked early, held warm for two hours and served tired. The banquet-hall taste people complain about is not a lack of skill — it is a lack of timing.
So we solve for timing. We cook on site and bring our own fire. Menus are built so the components that suffer from sitting are the ones finished last. Before service we walk the room, to work out where the food comes from and how far it has to travel to the furthest table.
It is not glamorous. It is a professional kitchen’s habits, moved outdoors and applied to one dinner instead of three hundred.
What guests said after
“Guests are still texting me about the short rib. At a wedding. That never happens.”
Short rib is not a hard dish. It is a dish that is easy to ruin by cooking it early and holding it warm, which is what usually happens to it at a wedding. How we avoid that
What we cook
Five ways we feed a room.
Menus are built around whatever is actually in season, so the list below is the shape of the thing — the dishes get decided closer to your date, when we know what the market is doing.
From date to dinner
Three steps, start to finish.
You can stop after any of them.
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Send the date and the headcount
And roughly what you had in mind. A menu and a price come back in writing — the dishes themselves get written closer to your date, around what the market is doing that week.
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Taste it before you sign
Sit down and eat the menu before you commit to it. The tasting is $75, credited toward your booking — hire us, and it cost you nothing.
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We cook, you sit
On the day the kitchen arrives, sets up out of sight and cooks where you eat. If the bar is running it is stocked and staffed alongside, priced to your evening.
Our work
The food as it actually goes out.
Who cooks it
Nine years on the line, then the produce won.
I cooked on the line in San Francisco for nine years, moved up here for the produce, and started catering out of a commissary kitchen in 2015. The first two years were one kitchen, one van and a lot of Saturdays.
It is a proper crew now, most of whom came out of restaurants too, and the standard is the one I was taught: nothing leaves unless somebody senior has looked at it.
Request a quote
Tell us about your event.
Send the date, the headcount and roughly what you had in mind. We will come back with a menu and a price — and if a tasting makes sense, we will set one up.
- A menu and a price come back in writing.
- Tastings are $75, credited toward your booking.
- We answer Monday to Friday, 9am to 5pm.
Phone(707) 555-0554
HoursMon–Fri 9am–5pm
Where we workServing Sonoma, California
Your email is ready to send.
Your mail app should have opened with the date, the headcount and everything else already written in — press send, and we will come back with a menu and a price.
If nothing opened, write to events@longtablesonoma.com or call (707) 555-0554, Monday to Friday, 9am to 5pm.