CASTLE CATERINGPRIVATE DINING & EVENTS

Experiences

Castle Catering   /   02

The room changes.
The standard stays.

Three formats, one product: restaurant-caliber cooking, wherever you are, with the chefs in the room. Engagements begin at $5,000.

I

6–30 guests · Private residences

The House Call

A tasting menu presented course by course. An omakase-style counter if your kitchen invites it. A generous family-style table for an evening that calls for less ceremony.

Our chefs cook on site, speak to each course, and handle the kitchen from the first knife to the final polish. You host. We take care of dinner.

Chefs on siteMenu written with you
Plan your House Call
Sashimi with edible flowers on a golden plate
At the counter, or around your own table. From the founders’ prior kitchens.
II

Recurring corporate service

The Boardroom

Executive lunches, client dinners, board meetings, and off-sites. Menus built around your agenda, with the cooking and service handled on site.

We plan timing and dietary needs in advance. A recurring schedule gives your team one less thing to arrange, and a kitchen that learns the way you host.

Chefs on siteMenu written with you
Plan your Boardroom
A row of plates being finished in a professional kitchen
Preparation before the room fills. From the founders’ prior kitchens.
III

30–150 guests · Full-service events

The Occasion

Weddings, launches, and private celebrations. Stations, passed service, or a plated dinner, with the chefs preparing the food where the evening happens.

Service staff, rental coordination, and the timeline come together through one team. One point of contact, from the first conversation to the last glass.

Chefs on siteMenu written with you
Plan your Occasion
Plated tuna courses on the pass
The same attention, across every plate. From the founders’ prior kitchens.

The 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 table

Engagements 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.

From Denver, outward

Denver, Boulder, Cherry Creek, Golden, Fort Collins, and Colorado Springs. The mountain corridor by arrangement. Tell us the address; we’ll talk through what the evening needs.