Buffet-style country cooking at $14.00 per person — for events from 25 to 300 guests. Weddings, churches, corporate lunches, family gatherings. We bring the kitchen to you.
We reply within one business day · Mon–Sun
Tell us about your event — we’ll reach out within one business day to confirm the menu and final count.
No mystery — here’s exactly what happens after you send the form.
Step 1
Send the form below. Tell us your event, head count, and date — the earlier the better, popular Saturdays book months out.
Step 2
We confirm the menu, final count, and pricing. You sign off, we lock it in.
Step 3
Day of, our caterers arrive, set the buffet, and work the line so every guest gets fed.
$14.00 per person, plus tax and gratuity. Built for the table.
What’s included
Twenty-five-guest minimum · 50-mile reach
Pick up to two entrees and up to four sides. Rolls, butter, sweet tea, water, and ice come with every event.
Choose up to 2
Pick one or two. If you pick two, we serve 50/50 by default — or whatever split you’d like. We control portions so everyone gets fed.
Choose up to 4
Always included
And don’t forget the sweet tea.
Dessert, dinner salad, and a la carte appetizers — priced per person or per tray.
$2.00 / person
Pick one cake from our homemade list — every one baked in our kitchen.
Most events already have a cake — that's why dessert is an add-on, not included.
$2.50 / person
A bowl of tossed garden salad on the line alongside the entrees and sides.
$3.75 / person
A dinner salad plated at each seat before guests come in — waiting when they sit down.
"Less than 50% of guests will bother with a bowl of garden salad as they walk past it to the buffet. Pre-plated gets eaten." — Brian
See list
Keep guests fed while the wedding party finishes pictures or the room fills in.
Homemade cake flavors
$2.00 / person
Most events already have a cake — that’s why dessert is an add-on, not included. Tell us if you’d like a groom’s cake portion or a smaller dessert run for part of the guest count.
A la carte
Great for the gap before the meal — keep guests fed while the wedding party finishes pictures, or while the room fills in.
Tray of 60
Tray of 50
Specify quantity
Specify quantity
Specify quantity
Served with crackers
Served with crackers
Served with crackers
Specify quantity
Specify quantity
Specify quantity
| Item | Price | Notes |
|---|---|---|
| Chicken Flautas | $65.00 | Tray of 60 |
| Egg Roll Tray | $75.00 | Tray of 50 |
| Coconut Shrimp | $2.55 each | Specify quantity |
| Boiled Shrimp | $1.95 each | Specify quantity |
| 7-Layer Bean Dip | $38.00 | — |
| Chicken Kabobs | $3.00 each | Specify quantity |
| Fruit Tray with Cheese | $150.00 | — |
| Cheese Mold | $38.00 | Served with crackers |
| Veggie Cheese Ball | $36.00 | Served with crackers |
| Pineapple Cheese Ball | $36.00 | Served with crackers |
| Veggie Kabobs | $3.00 each | Specify quantity |
| Stuffed Mushrooms | $1.85 each | Specify quantity |
| Spinach Artichoke Dip | $55.00 | — |
| Beef Kabob | $3.00 each | Specify quantity |
We'd love to cater your event and work with you to personalize the menu exactly the way you want it. We look forward to the opportunity to earn your business — and once you've eaten with us, we don't want you to be a stranger the next time around.
The six things folks ask most often.
The earlier the better — popular Saturdays book months out. Two weeks minimum for under-50-guest events; longer for larger. Holiday-season weeks (Thanksgiving, December, graduation) need extra lead time — get the inquiry in early to hold your date.
Twenty-five guests is our buffet minimum. Below that, the chafing-dish setup and on-site caterers don't pencil out — but get in touch and we'll see if a different format fits, like a large pickup order for your event.
Tell us in the inquiry. We can usually swap entrees and sides to cover most needs — vegetarian, gluten-conscious, no-pork. Let us know about allergies and we'll be careful in the kitchen and on the buffet line.
Buffet equipment — chafing dishes, serving spoons, the line itself — comes with us. Plates, silverware, and glassware for guests are typically supplied by the venue or client — ask in the inquiry and we'll confirm.
Ask. If we've done it before or we're confident in it, we'll do it for you. We don't experiment on catering — events aren't the night to try a new dish — but the menu above is a starting point, not a wall.
We cater within roughly fifty miles of Huntsville — Walker County and the surrounding area. Longer hauls aren't out of the question for the right event, but ask early so we can plan the equipment and timing.
Still got a question?
Call us — we’ll take it by phone.
(936) 662-2617That’s Brian’s mobile — the catering line.
