Strawberries in December taste of disappointment. The secret to a memorable menu is simple: cook the month you're in.
Summer: keep it bright and cold
July crowds want grazing, not gravy. Think raw bars, heirloom tomato salads, grilled peach burrata, ceviche stations and sorbet carts. Serve whites and spritzes ice-cold, and always — always — have shade and water before the bar opens.
Autumn: roast everything
Harvest season is a caterer's playground: squash soups, cider-glazed pork, mushroom pastas and apple desserts. Outdoor heaters extend patio season deep into October, and family-style service suits sweater weather perfectly.
Winter: go rich and warm
December ballrooms call for braises, gratins, prime rib carving stations and chocolate everything. Hot passed drinks on arrival — spiked cider, mulled wine — warm guests faster than any speech. This is also peak comfort-food wedding season, and the dance floor stays packed.
Spring: first and green
Asparagus, peas, artichokes, lamb and strawberry shortcake: spring menus practically write themselves. Garden venues reopen, colors go pastel, and brunch events shine — our busiest shower season of the year.
Tell us your date — we'll cook your season.
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