The House Call
A tasting menu in your kitchen. An omakase-style counter. An evening at home, with the chefs in the room.
Explore the House CallChef-owned · Colorado Front Range
Private homes. Boardrooms.
Wherever the evening is.
The restaurant comes to you.
The chefs. The sourcing. The service.
A fine-dining kitchen, brought to your table and cooked where you are.
01 / 05Engagements begin at $5,000
An invitation
Some dinners deserve more than a reservation. They deserve a kitchen of their own.
A milestone at home. A client dinner where the room stays yours. A celebration in a place that already matters.
We bring the kitchen to you. Our chefs cook on site and present each course themselves. You stay at the table.
02 / The table
Three formats.
One whole kitchen.
Choose the room and the reason.
The standard travels with us.
The Boardroom
Executive lunches, client dinners, and off-sites. Service timed to your agenda, with every dietary need considered.
Explore the Boardroom
The Occasion
Weddings, launches, and celebrations. The food, the staff, and the coordination, from one team.
Explore the OccasionFood and kitchen photographs show work by our founding team in their previous kitchens. Castle Catering event photography will follow our first showcase tastings.
03 / The people
The bite handed over, not sent out.
The chef sets down the plate and tells you what is on it. That exchange is the reason we cook this way.
Our team comes from Sushi Den, Izakaya Den, Matsuhisa, and kitchens across the Pacific. 5280 credited our executive chef’s fish program with helping make Colorado a serious destination for sushi. That kitchen now comes to your table.
Meet the people behind the plateWe take fewer events than we could, so that every one of them gets the whole kitchen.
Castillo is Spanish for castle. Our executive chef’s name is on the door, in translation.
The name, and the peopleThe model
Your budget.
Our floor.
You decide how far the menu goes. A seasonal table, A5 wagyu, a live-fish program. Guest count and sourcing shape the food budget; the standard of cooking and service stays the same.
We work from a licensed commissary kitchen. Fewer fixed costs. More of the work at your table.
Talk through your tableEngagements begin at
$5,000
From menu design to the last course, every engagement begins with the kitchen and service team your occasion needs. Roughly a third of the total is ingredients; the rest is the work around them.
- You set
- The food budget, the guest count, and the ambition of the sourcing.
- We hold
- The preparation, the timing, and the care at the table.
- We agree
- A written proposal with the food budget, staffing, and any additional costs set out before you book.
04 / The preparation
Three steps
to dinner.
- 01
Tell us about the table.
The date, the place, and the occasion. A few details are enough to start. We reply within one business day.
- 02
Write the menu together.
Courses, sourcing, and food budget, set with you. We put the plan and the numbers in writing.
- 03
Take your seat.
The chefs arrive, cook, and present each course. We handle the kitchen through the final cleanup.
05 / The invitation
The next table
could be yours.
We host two showcase tastings a year. The menu we would cook for you, at a table with other people who host well. Invitations go to this list first, and the rooms are small.