The full range, organised the way it actually works: the food, the room, and the ground it all comes from. A wedding for two hundred, a standing Thursday lunch, a festival field or a room on the other side of the country. Tell us the shape of it and we will build to that.
The kitchen side of the business. It runs on the same principle whether it is a wedding, a product launch, or the standing Thursday lunch nobody wants to be in charge of.
Menus written for your guests and your room rather than pulled off a tier sheet. We handle sourcing, prep, service staff and the clear-down, and we plan around the awkward parts, the vegan table, the venue with no gas line, the ninety minutes you actually have between the ceremony and the speeches.
Office lunches and team catering on a standing schedule, priced per head and planned a season at a time so it stops being somebody's weekly admin task. Rotating menus, dietary requirements tracked once rather than re-asked every week.
For operators rather than hosts. Costing a menu that works at your covers and your margin, rewriting one that does not, and sorting the kitchen flow that is quietly making service late. The same discipline applies to a bar programme: menus, infrastructure, cost structure and staff training, from a neighbourhood room to a hotel, built by a team whose founder apprenticed under a former Gourmet drinks editor and has put full programmes in the ground. Engagements run from a single menu to an opening.
Weekly planning, sourcing and cooking for private households, including the sourcing that is genuinely hard to do well: real produce, proper fish, and the specific things your family actually eats.
Recurring food service for schools, studios and offices: ordered weekly, delivered daily, invoiced monthly. Our school programme runs the daily lunch and snack service and the edible schoolyard at Katherine Michiels School in San Francisco, five days a week.
The Homestead signature cookie and a small line of retail and wholesale goods, sold beyond our own clients as well as through them.
Production, not just plates. This is where two decades of festival and concert work shows, because the difference between a good event and a shambles is almost never the food.
Weddings, corporate events, private parties and memorials, run end to end. Staging, sound, lights, art direction, staffing, guest lists, parking, security, budget and the running order. You get one number to call and one person accountable.
A full bar programme built for the event rather than a generic drinks list. Cocktails designed around the menu, sensible volume planning so you do not run dry at nine, and bartenders who have worked rooms considerably harder than yours.
Oysters shucked in front of your guests, with the accompaniments done properly. It is theatre as much as food, and it is the single most reliable way to make the first hour of an event feel expensive.
Bands, DJs and engineers from a network built over twenty years in the Bay Area music business, plus the stranger requests. If you want something specific and slightly unreasonable, ask. That is usually the part we enjoy.
This is the part that makes the company worth building the way it is: we can trace an ingredient back to the ground it grew in, because in a growing number of cases we worked that ground.
Our sister company designs, builds and runs market gardens, homesteads and farms. Where the calendar and the geography line up, the produce on your table came off ground we manage, picked for your date rather than bought to a spec sheet. Where it does not, we source it the same way we always have, and we will tell you plainly which is which.
It also means we can host you at the other end of the chain. Farm dinners, harvest events and on-site gatherings, cooked where the food is grown.